[Modern cookery, in all its branches

This is an exceedingly nice joint for a small party. It should be roasted at a brisk fire, and kept constantly basted with its own dripping : it will require from an hour and three quarters to two hours roasting. Send it to table with mint sauce, brown cucumber sauce, and a salad. 1 f to 2 hours. Obs. — The following will be found an excellent receipt for mint sauce : — With three heaped tablespoonsful of finely-chopped young mint, mix two of pounded and sifted sugar, and six of the best vinegar : stir it until the sugar is dissolved. ROAST LOIN OF LAMB Place it at a moderate distance from a clear fire, baste it frequently, froth it when nearly done, and serve it with the same sauces as the preceding joints. A loin of lamb may be boiled and sent to table with white cucumber, mushroom, common white sauce, or parsley and butter. 1 to hour. STEWED LEG OF LAMB WITH WHITE SAUCE. (ENTREE.)* Choose a small plump leg of lamb, not much exceeding five pounds in weight ; put it into a vessel nearly of its size, with a few trimmings or a bone or two of undressed veal if at hand ; cover it with warm water, bring it slowly to a boil, clear off the scum with great care when it is first thrown to the surface, and when it has all been skimmed off, add a faggot of thyme and parsley, and two carrots of moderate size. Let the lamb simmer only, but without ceasing, for an hour and a quarter; serve it covered with bechamel , or rich English white sauce, and send a boiled tongue to table with it, and some of the sauce in a tureen 1 i hour. * This may be served as a remove in a small unceremonious dinner, [chap. xif. LOIN OF LAMB STEWED IN BUTTER. (ENTREE.) Wash the joint, and wipe it very dry ; skewer down the flap, and lay it into a close-shutting and thick stewpan or saucepan, in which three ounces of good butter have been just dissolved, but not allowed to boil ; let it simmer slowly over a very gentle fire for two hours and a quarter, and turn it when it is rather more than half done. Lift it out, skim and pour the gravy over it ; send asparagus, cucumber, or soubise sauce to table with it ; or brown gravy, mint sauce, and a salad. 2 1 hours. LAMB OR MUTTON CUTLETS, WITH SOUBISE SAUCE. (ENTREE.) The best end of two necks of either will be required for a handsome dish. Cut them thin with one bone to each ; trim off the fat and all the skin, scrape the bones very clean that they may look white, and season the cutlets with salt and white pepper ; brush them with egg, dip them into very fine bread-crumbs, then into clarified butter, and again into the bread-crumbs, which should be flattened evenly upon them, and broil them over a very clear and brisk file, or fry them in a little good butter of a fine clear brown ; press them in two sheets of white blotting paper to extract the grease, and dish them in a circle, and pour into the centre a soubise sauce, or a puree of cucumbers. Brown cucumber sauce or a rich gravy, may be substituted for either of these in serving a quite simple dinner. Cutlets of the loin may be dressed in the same way after being dipped into crumbs of bread mixed with a full seasoning of minced herbs, and with a small quantity of eschalot when its flavour is liked. The small flat bone at the end of the cutlets should be taken off, to give them a good appearance. LAMB CUTLETS IN THEIR OWN GRAVY.