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Roiled Breast of Lamb

This is a very delicious dish, but the broiling must be done carefully. The fire should not be too bright or the meat will soon scorch. Lay the inside of the meat toward the fire first and broil very moderately, turning the meat often. When done, butter slightly, and season with salt and pepper. The breast of lamb is sold in most markets MOLD OF RICE FILLED WITH CHOPPED MEAT