Fore Quarter of House-Lamb.
TAKE off the knuckle-bone, and then, with a sharp
knife, cut off the skin. Lard it well with bacon, and fry
it of a nice light brown. Then put it into a stew-pan,
and just cover it over with mutton-gravy, a bunch of
sweet-herbs, some pepper, salt, beaten mace, and a little
whole pepper. Cover it close, and let it stew half an
hour. Then pour out the liquor, and take care to keep
the lamb hot. Strain off the gravy, and have ready half
a pint of oysters fried brown. Pour all the fat from them,
and put them into the gravy, with two spoonsfuls of red
wine, a few mushrooms, and a bit of butter rolled in flour.
Boil all together, with the juice of half a lemon. Lay
the lamb in the dish, pour the sauce over it, and send it
to table.