Breast of Lamb

Wipe a breast of lamb, put in kettle with bouquet of sweet herbs, a small onion stuck with six
cloves, one−half tablespoon salt, one−half teaspoon peppercorns, and one−fourth cup each
carrot and turnip cut in dice. Cover with boiling water, and simmer until bones will slip out
easily.
Take meat from water, remove bones, and press under weight. When cool, trim in shape, dip
in
crumbs, egg, and crumbs, fry in deep fat, and drain. Serve with Spanish Sauce. Small pieces
of
cold lamb may be sprinkled with salt and pepper, dipped in crumbs, egg, and crumbs, and
fried
in deep fat.