fficient_ for 7 or 8 persons.

_Seasonable_,--grass lamb, from Easter to Michaelmas.

BOILED LEG OF LAMB A LA BECHAMEL.

751. INGREDIENTS.--Leg of lamb, Bechamel sauce, No. 367.

_Mode_.--Do not choose a very large joint, but one weighing about 5 lbs.
Have ready a saucepan of boiling water, into which plunge the lamb, and
when it boils up again, draw it to the side of the fire, and let the
water cool a little. Then stew very gently for about 1-1/4 hour,
reckoning from the time that the water begins to simmer. Make some
Bechamel by recipe No. 367, dish the lamb, pour the sauce over it, and
garnish with tufts of boiled cauliflower or carrots. When liked, melted
butter may be substituted for the Bechamel: this is a more simple
method, but not nearly so nice. Send to table with it some of the sauce
in a tureen, and boiled cauliflowers or spinach, with whichever
vegetable the dish is garnished.

_Time_.--1-1/4 hour after the water simmers.

_Average cost_, 10d. to 1s. per lb. _Sufficient_ for 4 or 5 persons.

_Seasonable_ from Easter to Michaelmas.

ROAST LEG OF LAMB.

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

[Illustration: LEG OF LAMB.]

_Mode_.--Place the joint at a good distance from the fire at first, and
baste well the whole time it is cooking. When nearly done, draw it
nearer the fire to acquire a nice brown colour. Sprinkle a little fine
salt over the meat, empty the dripping-pan of its contents; pour in a
little boiling water, and strain this over the meat. Serve with mint
sauce and a fresh salad, and for vegetables send peas, spinach, or
cauliflowers to table with it.

_Time_.--A leg of lamb weighing 5 lbs., 1-1/2 hour.

_Average cost_, 10d. to 1s. per lb. _Sufficient_ for 4 or 5 persons.

_Seasonable_ from Easter to Michaelmas.

BRAISED LOIN OF LAMB.

[Illustration: LOIN OF LAMB.]

753. INGREDIENTS.--1 loin of lamb, a few slices of bacon, 1 bunch of
green onions, 5 or 6 young carrots, a bunch of savoury herbs, 2 blades
of pounded mace, 1 pint of stock, salt to taste.

_Mode_.--Bone a loin of lamb, and line the bottom of a stewpan just
capable of holding it, with a few thin slices of fat bacon; add the
remaining ingredients, cover the meat with a few more slices of bacon,
pour in the stock, and simmer very _gently_ for 2 hours; take it up, dry
it, strain and reduce the gravy to a glaze, with which glaze the meat,
and serve it either on stewed peas, spinach, or stewed cucumbers.

_Time_.