.

_Seasonable_ from Easter to Michaelmas.

HASHED LAMB AND BROILED BLADE-BONE.

749. INGREDIENTS.--The remains of a cold shoulder of lamb, pepper and
salt to taste, 2 oz. of butter, about 1/2 pint of stock or gravy, 1
tablespoonful of shalot vinegar, 3 or 4 pickled gherkins.

_Mode_.--Take the blade-bone from the shoulder, and cut the meat into
collops as neatly as possible. Season the bone with pepper and salt,
pour a little oiled butter over it, and place it in the oven to warm
through. Put the stock into a stewpan, add the ketchup and shalot
vinegar, and lay in the pieces of lamb. Let these heat gradually
through, but do not allow them to boil. Take the blade-bone out of the
oven, and place it on a gridiron over a sharp fire to brown. Slice the
gherkins, put them into the hash, and dish it with the blade-bone in the
centre. It may be garnished with croutons or sippets of toasted bread.

_Time_.--Altogether 1/2 hour. _Average cost_, exclusive of the meat, 4d.

_Seasonable_,--house lamb, from Christmas to March; grass lamb, from
Easter to Michaelmas.

[Illustration: FORE-QUARTER OF LAMB.]

ROAST FORE-QUARTER OF LAMB.

750. INGREDIENTS.--Lamb, a little salt.

_Mode_.--To obtain the flavour of lamb in perfection, it should not be
long kept; time to cool is all that it requires; and though the meat may
be somewhat thready, the juices and flavour will be infinitely superior
to that of lamb that has been killed 2 or 3 days. Make up the fire in
good time, that it may be clear and brisk when the joint is put down.
Place it at a sufficient distance to prevent the fat from burning, and
baste it constantly till the moment of serving. Lamb should be very
_thoroughly_ done without being dried up, and not the slightest
appearance of red gravy should be visible, as in roast mutton: this rule
is applicable to all young white meats. Serve with a little gravy made
in the dripping-pan, the same as for other roasts, and send to table
with it a tureen of mint sauce, No. 469, and a fresh salad. A cut lemon,
a small piece of fresh butter, and a little cayenne, should also be
placed on the table, so that when the carver separates the shoulder from
the ribs, they may be ready for his use; if, however, he should not be
very expert, we would recommend that the cook should divide these joints
nicely before coming to table.

_Time_.--Fore-quarter of lamb weighing 10 lbs., 1-3/4 to 2 hours.

_Average cost_, 10d. to 1s. per lb. _Su