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Ribs of Spring Lamb, Roasted

Neatly trim a good-sized rib of spring lamb. Lay it in a small, lightly buttered roasting pan. Season with a teaspoon salt and a half teaspoon white pepper, well rubbed in all over. Pour a tablespoon hot water into the pan. Spread half ounce butter over the ribs. Set in a brisk oven to roast for ten minutes, then turn it over, baste it well and let roast for twenty-five minutes more. Dress on a hot dish. Skim the fat from the gravy. Strain the gravy over the lamb. Decorate the dish with fresh watercress and serve with a gill of mint sauce in a saucebowl separately.

MINT SAUCE (for one quart).

Clean and wash well a bunch of very fresh, sound mint, drain well, then pick off all the leaves from the stalks and mince them exceedingly fine. Place the mint in a large bowl with three ounces fine sugar, three-quarters of a pint good vinegar, half pint cold water and one tablespoon salt. Mix thoroughly with a wooden spoon, then place in a large bottle or jar, tightly covered, and use as required, always being careful to thoroughly shake the bottle or jar just before serving.