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1036
Enquire within upon everything
·
Robert Kemp Philp
403
1053.
Lamb
Lamb
is
a
delicate,
and
commonly
considered
tender
meat;
but
those
who
talk
of
tender
lamb,
while
they
are
thinking
of
the
age
of
the
animal,
forget
that
even
a
chicken
must
be
kept
a
proper
time
after
it
has
been
killed,
or
it
will
be
tough
eating.
To
the
usual
accompaniments
of
roast
meat,
green
mint
sauce
or
a
salad
is
commonly
added:
and
some
cooks,
about
five
minutes
before
it
is
done,
sprinkle
it
with
a
little
minced
parsley.
1054.
Grass-Lamb.
Grass-Lamb
is
in
season
from
Easter
to
Michaelmas.
1055.
House-Lamb.
House-Lamb
from
Christmas
to
Lady-day.
1056.
Mint.
When
green
mint
cannot
be
got,
mint
vinegar
is
an
acceptable
substitute
for
it.
1057.
Roasting
a
Hind-Quarter.
Hind-quarter
of
eight
pounds
will
take
from
an
hour
and
three-quarters
to
two
hours;
baste
and
froth
it.
1058.
Roasting
a
Fore-Quarter.
Fore-quarter
of
ten
pounds,
about
two
hours.
1059.
Preparation.
It
is
a
pretty
general
Custom,
when
you
take
off
the
shoulder
from
the
ribs,
to
rub
them
with
a
lump
of
butter,
and
then
to
squeeze
a
lemon
or
Seville
orange
over
them,
and
sprinkle
them
with
a
little
pepper
and
salt.
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Sieve
Purify
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