Roast Lamb with Banana Croquettes

Directions

1. Remove the superfluous fat from a leg of lamb and score the thin layer of fat on the outer side of the leg diagonally; rub over with salt and pepper; dredge with flour, and set on the rack in the baking pan.
2. Have the oven very hot at first, to sear over the outside; after 15 minutes reduce the heat and let cook about 2 hours; baste frequently with bacon fat melted in hot water.
3. Remove to a serving dish; slip a paper frill over the bone, and garnish with parsley and banana croquettes.
4. Remove the skin and coarse threads from the bananas and trim the pulp of each to a cylinder-shape croquette; coat each with lemon juice to keep from discoloring; then roll in egg and then in sifted bread crumbs; fry in deep fat, and dust with powdered sugar.
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