Rack of Lamb with Puree of Split Peas-Larded and Roasted

Select a good tender rack of lamb; suppress the chine bone, cut the rib bones short and straight and pare the fillet meats without taking any from the ribs; lard the meat lengthwise with medium sized lardons (No. 3, Fig. 52), then wrap the rack in a sheet of oiled paper and attach it on the spit fastening it with a skewer; let it roast for twenty or thirty-five minutes while basting frequently; a few moments before serving unwrap to brown it nicely, then salt it over, withdraw the skewers and serve with a little clear gravy (No. 404) poured over, and some more in a sauce-boat to be served at the same time. The above dish is to be served with a garnishing of puree of split peas (No. 724) in a vegetable dish.