It cooks in from 30 to 45 minutes. Should be fairly done through and no more. Needs to be in a pan by itself.

Having prepared the meat as directed above, wash it in cold water, dredge both sides with salt and flour, by pressing both sides down into a pan of flour and shake off the surplus. Place it with the outside upwards in a baking pan already hot and containing a little salt water and drippings. When the upper side has cooked so that the flour will not wash off begin to baste it and repeat frequently. If a quarter pound of quite fresh butter can be had melt it and baste the lamb with it at the finish. The butter froths upon meat and gives it a fine color.

Cost of material - fore-quarter of lamb, or 4 lbs, 60, mint sauce 5; 65c for 12 dishes or 5 or 6c per order.