Braised Loin of Lamb

Ingredients

• 1 loin of lamb
• a few slices of bacon
• 1 bunch green onions
• 5-6 young carrots
• a bunch of savoury herbs
• 2 blade pounded mace
• 1 pint stock
• salt to taste

Instructions

1. Bone a loin of lamb, and line the bottom of a stewpan just capable of holding it, with a few thin slices of fat bacon;
2. add the remaining ingredients, cover the meat with a few more slices of bacon, pour in the stock, and simmer very _gently_ for 2 hours;
3. take it up, dry it, strain and reduce the gravy to a glaze, with which glaze the meat, and serve it either on stewed peas, spinach, or stewed cucumbers.