Fore Quarter of Lamb with Stuffed Tomatoes—on the Spit

Detach the shoulder from the rack on the covered rib side and leave the neck side without removing it; bone the shoulder, leaving only the end bone, and pass a skewer through the shoulder and the breast; adjust or lay it on the spit, fastening the two ends with a strong string; run a skewer through the meat near the shoulder, having it run through the hole in the spit to prevent the meat from slipping while cooking. Cook in front of a brisk fire basting frequently; it will take from thirty to forty-five minutes; when nearly done, salt it over. Dress the meat on a very hot dish and serve clear gravy (No. 404) separately; garnish the end bone with a frill (No. 10), and set around baked stuffed tomatoes (No. 2842).