Breasts of Lamb, Baked

Prepare and cook the breasts the same as for chopped sauce (No. 1663); put them under a weight or in the press (Fig. 71) and press to five-eighths of an inch thick, and when cold pare by removing the skin and part of the fat; cut into an oblong shape, then cover with a baking forcemeat (No. 81); lay on top of each three mushrooms, one large and two small ones; place them on a well-buttered baking dish, pour over an Italian sauce (No. 484), bestrew with bread raspings and besprinkle with butter, then brown in the oven; serve on the same dish and garnish the sides with round cuts of red beef tongue warmed in a little meat glaze (No. 402), with butter and lemon juice.