Modern cookery for private families

with a sharp knife; and a small slice of fresh butter, a little cayenne, and a squeeze of lemon juice should be laid between them; if the cook be an expert carver, this had better be done before the lamb is sent to table. The cold _Maître d’Hôtel_ sauce of Chapter VI. may be substituted for the usual ingredients, the parsley being omitted or not, according to the taste. Serve good mint sauce, and a fresh salad with this roast. A leg, shoulder, or loin of lamb should be cooked by the same directions as the quarter, a difference only being made in the time allowed for each. Fore quarter of lamb, 1-3/4 to 2 hours. Leg, 1-1/2 hour (less if _very_ small); shoulder, 1 to 1-1/4 hour. _Obs._—The time will vary a little, of course, from the difference in the weather, and in the strength of the fire. Lamb should always be well roasted. SADDLE OF LAMB. This is an exceedingly nice joint for a small party. It should be roasted at a brisk fire, and kept constantly basted with its own dripping: it will require from an hour and three quarters to two hours roasting. Send it to table with mint sauce, brown cucumber sauce, and a salad. 1-3/4 to 2 hours. _Obs._—The following will be found an excellent receipt for mint sauce:—With three heaped tablespoonsful of finely-chopped young mint, mix two of pounded and sifted sugar, and six of the best vinegar: stir it until the sugar is dissolved. ROAST LOIN OF LAMB. Place it at a moderate distance from a clear fire, baste it frequently, froth it when nearly done, and serve it with the same sauces as the preceding joints. A loin of lamb may be boiled and sent to table with white cucumber, mushroom, common white sauce, or parsley and butter. 1 to 1-1/4 hour. STEWED LEG OF LAMB WITH WHITE SAUCE. (ENTRÉE.)[81] Footnote 81: This may be served as a _remove_ in a small unceremonious dinner. Choose a small plump leg of lamb, not much exceeding five pounds in weight; put it into