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Brochette of Lamb Diable, Buchan

Cut one and a half pounds raw lamb from a leg into inch-square pieces quarter of an inch thick. Season with a teaspoon salt and half teaspoon paprika, and turn them well in seasoning. Cut same quantity of lean raw bacon into same size but exceedingly thin, and arrange on six skewers alternately, evenly divided. Turn well in a tablespoon of oil on a plate, arrange on a double broiler and broil for six minutes on each side, then remove, evenly spread a devilled butter around them, roll in bread crumbs and broil again for two minutes on each side, dress on a hot dish, decorate with a little watercress and serve.