Larded Lamb
Cut off the fillet or round from a nice hind-quarter of lamb, and remove the bone from the centre. Make a stuffing or forcemeat of bread-crumbs, fresh butter, sweet marjoram, and sweet basil, minced finely; the yellow rind of a fresh lemon, grated; and a tea-spoonful of mixed nutmeg and mace, powdered. Fill with this stuffing the hole from whence the bone was taken, and secure the flap round the side of the meat, putting plenty of stuffing between. Then proceed to lard it. Cut a number of long thin slips of the fat of ham, bacon, or corned pork. All these slips must be of the same size. Take one at a time between the points of the larding-needle, and draw it through the flat surface of the top, or upper side of the meat, so as to leave one end of the ham in, as you slip the other end out of the needle. Do this nicely, arranging the slips of ham in regular form, and very near together. Put the lamb into an iron oven, or bake-pan, with a small portion of lard or fresh butter under it, and bake it thoroughly. When the meat is about half done, put in a quart or more of nice green peas with sufficient butter to cook them well. Serve up the lamb with the peas round it, on the same dish.
This is a dish for company.