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Braised Breast of Lamb

Remove the bones from a breast of lamb with a sharp-pointed knife, season the meat well with pepper and salt, then roll it up and tie it securely with twine. Chop fine one onion, a slice of carrot and a slice of turnip. Put them in a braising pan with a lump of butter and stir over a brisk fire for five minutes; then put in the lamb, sprinkling it well with flour. Place the lid on and stand the stewpan where the meat will cook slowly for another hour, basting it frequently. When ready remove the meat, cut off the string and place it on a hot dish. Skim the fat off the gravy, strain the latter over the meat, and serve while very hot with a sauceboatful of either tomato or bechamel sauce.

Braised Breast of Lamb, Milanese Style Trim a breast of lamb, and put it into a saucepan in which there is a layer of thin slices of bacon (fat); put some slices of lemon on the breast, then cover it with more slices of fat bacon. Pour in one-half pint of stock, and pack in an onion cut in quarters. Put the lid on the stewpan with a few live ashes on the top, and braise slowly by the side of the fire until the breast is done, glazing it when cooked. Place some dressed macaroni on a hot dish, lay the joints on it, pour over some rich brown gravy, and serve.