If you want to try the reheating of the lamb in the chafing dish, have
it sliced as neatly as possible, and make ready in the chafing dish a
sauce of one wineglass of port wine, half a pint of good stock,
thickened, a teaspoonful of walnut ketchup, the same of French
mustard, and a pinch of salt. When this is hot put in the lamb, and
serve as soon as heated through.
If with any of the foregoing recipes you think you would fancy a
border of rice, have it, by all means. But have plenty of butter in
the water in which the rice is boiled; or if it is steamed, have it
moistened well with butter just the same.