Roast a small saddle of lamb, keeping it pale; having had it covered with paper, take ten good-sized boiled potatoes, mash them with about two ounces of butter, a teaspoonful of salt, a quarter ditto of pepper, a tablespoonful of chopped parsley, and a little grated nutmeg; mix all well together with a fork, adding half a gill of milk and one egg; when cold, roll them into a long shape the size of plover's eggs, egg and bread-crumb twice, and fry light colored; dress the saddle, surround it with the potatoes, make a sauce of melted butter and mai'tre d' hotel butter, No. 285, put in it, and pour it round, and serve. All joints of lamb can be dressed thus.