meat, which make into little balls and fry brown. Boil six eggs hard.
At the end of four hours take up the Iamb. Skim all the fat off of the
gravy and take out the bag of seasoning. Now put the kettle where the
contents will boil rapidly for ten minutes. Put three table-spoonfuls
of butter in the frying-pan, and when hot, stir in two of flour; cook
until a dark brown, but not burned, and stir into the gravy. Taste to
see if seasoned enough. Have the whites and yolks of the hard-boiled
eggs chopped separately. Pour the gravy over the lamb; then garnish
with the chopped eggs, making a hill of the whites, and capping it
with part of the yolks. Sprinkle the remainder of the yolks over the
lamb. Place the meat balls in groups around the dish. Garnish with
parsley, and serve.


Braised Breast of Lamb.

With a sharp knife, remove the bones from a breast of lamb; then
season it well with salt and pepper, and roll up and tie firmly with
twine. Put two table-spoonfuls of butter in the braising-pan, and when
melted, add one onion, one slice of carrot and one of turnip, all cut
fine. Stir for five minutes, and then put in the lamb, with a thick
dredging of flour. Cover, and set back, where it will not cook
rapidly, for half an hour; then add one quart of stock or boiling
water, and place in the oven, where it will cook _slowly_, for
one hour. Baste often. Take up the meat, skim all the fat off of the
gravy, and then put it where it will boil rapidly for five minutes.
Take the string from the meat. Strain the gravy, and pour over the
dish. Serve very hot. Or serve with tomato or Bechamel sauce. The
bones should be put in the pan with the meat, to improve the gravy.