Roast Quarter of Lamb

A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). A quarter of lamb weighing seven or eight pounds will require two hours to roast. Make the gravy from the drippings, thickened with flour. The mint sauce should be made some time before dinner, so that the flavor of the mint may be well extracted. For mint sauce: Take fresh, young spearmint leaves stripped from stems; wash and drain them or dry on a cloth, chop very fine, put in a gravy tureen, and to three tablespoonfuls of mint add two of finely powdered cut-loaf sugar; mix, and let it stand a few minutes, then pour over it six tablespoonfuls good cider or white-wine vinegar.