The Art of Cookery Made Easy and Refined

stew. _Shoulder of Lamb grilled._ ROAST it till three parts done, then score it with chequers, season with pepper and salt, and grill it gently till done. Let it be of a light brown colour, and serve it up with a sauce over it made with cullis, ketchup, lemon juice, and a bit of fresh butter. _Hind Quarter of Lamb marinated._ BONE the leg, fill the cavity with a light forcemeat well-seasoned, sew it up and lard the top part of the quarter with slips of fat bacon. When done, take a quart of veal stock, half a gill of vinegar, whole black pepper, some salt, two bay leaves, three onions cut in pieces, a little garlick, and half a pint of rhenish wine. Boil all the ingredients together a quarter of an hour, put the lamb into a deep dish, and strain the liquor to it. Let it lay five or six hours, turn it several times, then roast the lamb gently with a veal caul over it. When it is nearly done, let it colour a little and glaize the top. Serve it up with a sauce under it, made with the above liquor boiled down almost to a glaize, with some cullis added. N. B. In the same manner may be done a shoulder or leg of lamb. _Hind Quarter of Lamb with Spinach._ BOIL the leg, preserve it as white as possible, serve it up with spinach under, and the steaks round it very hot. The loin to be cut into chops, and seasoned with pepper and salt; then fried or broiled. Pick and boil the spinach till nearly done; then strain and squeeze it dry, chop it, and add a little piece of fresh butter, pepper, and salt, a little cullis or cream, and let it stew for five minutes. N. B. The spinach may be served up as a dish with fried bread round it. _Leg of Lamb with Oysters._ BONE the leg, fill the cavity with light forcemeat, and some blanched and bearded oysters pounded with it. Sew it up, put over it