1361 | Hind-quarter of Spring Lamb.
—Procure a medium-sized, fine, white hind-quarter of lamb; pare it neatly, trim the small handle-bone, and fold the flank over the ribs, to prevent them being overdone; that means that the leg and ribs will be equally cooked the same length of time. Tie it well together, then season with one and a half pinches of salt divided evenly, and envelop it well in its caul or leaf-fat; lay it in a roasting-pan, pouring in one tablespoonful of broth or water, then place it in a moderate oven, and let roast for one hour, basting it occasionally with its own dripping. Take it from the oven, remove the caul, untie, and dress it on a hot dish, adjusting a neat paper ruffle to the handle-bone. Skim the fat from off the gravy, strain the latter over the lamb and serve.