Now, for the second day--no, the third day, rather. Skip a day before
dishing a reheating of the lamb. Then get some good slices from the
joint, even as to size and thickness, and lay them for an hour in a
dressing of two tablespoonfuls of oil, one of Tarragon vinegar, with
salt and pepper. Take them out of the dressing, dip in bread crumbs,
broil over a hot fire, and serve with a tartar sauce, or, if you like,
with some of the onion purée, if any was left.