Roast a saddle of lamb in vegetables, as described for fillet of beef
(No. 417); when done glaze and salamander a light brown colour; put a
quart of young peas boiled very green into a stewpan, quite hot, with
two ounces of butter, half a tablespoonful of sugar, a little salt, and
six tablespoonfuls of bechamel sauce (No. 7); shake them round over the
fire a few minutes, pour them in your dish, and dress the saddle over. A
saddle will require about two hours roasting.