The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

497. _Leg of Lamb aux pois._ Roast a leg of lamb quite plain, have ready boiled, very green, two quarts of young peas, put them hot into a stewpan, with three pats of butter, a tablespoonful of sugar, a little pepper, salt, and six spoonfuls of white sauce (No. 7), mix all well together over the fire, without breaking the peas; pour them in a dish, dress the leg over and serve. No. 498. _Boiled Leg of Lamb and Spinach._ Boil a leg of lamb quite plain, which will take from an hour and a quarter to an hour and a half (add a little milk to the water you boil it in), have ready dressed sufficient spinach to cover the bottom of the dish an inch and a half in thickness, dress the lamb upon it, and serve; to dress spinach, see No. 106. No. 499. _Boiled Leg of Lamb à la Palestine._ Boil a leg of lamb, dress it on your dish, and pour a sauce Palestine (No. 87) over it. No. 500. _Roast Leg of Lamb à la Jardinière._ Plain roast the lamb, have ready a sauce jardinière (No. 100) pour it on the dish, and dress the leg upon it. The shoulder may be dressed exactly as the leg. No. 501. _Shoulder of Lamb à la Bruxellaise._ Roast a shoulder of lamb with vegetables, and serve with sauce as for neck of veal à la Bruxellaise (No. 454). No. 502. _Shoulder of Lamb à la Polonaise._ Cut all the meat from the top of the shoulder and a little from the bottom, so as not to spoil the shape; build a wall of mashed potatoes about two inches high round it, and proceed as for saddle of mutton (No. 467). PORK. Pork is a great favourite with some persons but scarcely ever used for removes, except plain roasted stuffed with sage and onions, that I shall describe in my Kitchen at Home, but I shall here give six new ways of dressing pork for removes; it must be of the best quality, small, and, above all,