Roast a fore-quarter well covered with oiled paper, and a good distance
from the fire, when done it must be a light gold colour, then put a
quarter of a pound of maître d’hôtel butter (No. 79) in a stewpan, and
when beginning to melt add half a pint of good cream; shake the stewpan
round till hot, but not near boiling, and the moment you serve pour it
upon the dish, and dress the fore-quarter upon it.