Shoulder of Lamb Grilled

The shoulder of lamb is good roasted plain, but is better cooked in the following manner. Score it in checkers, about an inch long, rub it over with a little butter, and the yelk of an egg; then dip it into finely pounded bread crumbs; sprinkle on salt, pepper, and sweet herbs; roast it till of a light brown. This is good with plain gravy, but better with a sauce, made in the following manner. Take a quarter of a pint of the drippings from the meat, mix it with the same quantity of water, set it on the fire; when it boils up, thicken it with a little flour and water mixed, put in a table spoonful of tomato catsup, the juice and grated rind of a lemon; season it with salt and pepper.