Belgian Roast Lamb
Season 4 pounds of lamb with salt, pepper and lemon-juice;
put in the dripping-pan with 2 small chopped onions, 1
bay-leaf, 2 sprigs of parsley and thyme; then pour over 1/2
cup of butter and dredge with flour. Add a cup of hot water
and the juice of a lemon. Let bake in a hot oven until done.
Serve with French peas.
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