Fore Quarter of Lamb
Roasted whole, or separately. If left to be cold, chopped parsley should be sprinkled over it.
Lamb’s Fry
Serve it fried a beautiful colour, and a good deal of dried or fried parsley over it.
Turkey to Boil
Make a stuffing of bread, herbs, salt, pepper, nutmeg, lemonpeel, a few oysters or an anchovy, a bit of butter, some suet, and an egg. Put this in the crop, and fasten up the skin, and boil the turkey in a floured cloth, to make it very white. Have ready a fine oyster sauce, made rich with butter, a little cream, a spoonful of soy, if approved, and pour over the bird. Or, liver and lemon sauce.
Hen birds are best for boiling, and should be young.