No. 494 Fore-quarter of Lamb à l’Hôtelière.
Roast a fore-quarter well covered with oiled paper, and a good distance from the fire, when done it must be a light gold colour, then put a quarter of a pound of maître d’hôtel butter (No. 79) in a stewpan, and when beginning to melt add half a pint of good cream; shake the stewpan round till hot, but not near boiling, and the moment you serve pour it upon the dish, and dress the fore-quarter upon it.