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Roasted Hindquarter of Lamb

Select a hindquarter of lamb, trim the bone, fix the lamb in a roastingpan and roast it in a hot oven, basting often with butter; when nearly done sprinkle with breadcrumbs, baste again to brown, and sprinkle salt over. When the lamb is cooked put it on a hot dish, surround with a rich gravy, and serve with mint sauce.

Roasted Hindquarter of Lamb with Celery Truss the joint, range it in a bakingpan and roast it in a hot oven. Clean and trim three fresh heads of celery, cutting off the tops and the outside leaves, put them for ten minutes in boiling water, then refresh them with cold water, and tie together in bundles. Place them in a saucepan with a small quantity of sliced carrots, an onion, a bunch of sweet herbs, three-quarters of a pint of chicken broth, half a pint of water and one teacupful of clarified butter; lay a sheet of paper over the whole, put the lid on the saucepan, and keep the contents cooking gently by the side of the fire. When the lamb is cooked, remove and place it on a hot dish, put the celery around, and serve with a sauceboat of half glaze.