Mrs. Wilson's Cook Book Part 77

Have the butcher bone the shoulder of lamb and then wipe with a damp cloth. Now prepare a filling as follows: Mince fine sufficient parsley to measure one-half cup. Place in a bowl and add

One green pepper, minced fine, Two onions, minced fine, One cup of fine bread crumbs, Two teaspoons of salt, One teaspoon of pepper, One-half teaspoon of sweet marjoram.

Mix and then spread the filling and roll, tying securely. Now pat just sufficient flour into the meat to cover. Place on a rack in the baking pan and put in a hot oven. Just as soon as the meat becomes brown commence the basting with one cup of boiling water. Reduce the heat to a moderate oven.

The time to cook: Allow the meat thirty minutes for heating, so as to start cooking, and then twenty minutes to the pound, counting gross weight.

Keep the fact in mind that the rolled and filled meat requires more time than just the plain shoulder.

To roast the shoulder unboned allow one-half hour to start cooking and then fifteen minutes to the pound.

The leg of lamb may be boned and rolled or rolled and filled, and then cooked just like the shoulder.

BENGAL CURRY OF LAMB

Use the broken and coa.r.s.e pieces of meat from the roast lamb. Chop fine and then place in a saucepan and add just sufficient water to barely cover. Now add

One onion, minced fine, One green pepper, minced fine, Four branches of parsley.

Cook slowly until the meat is very tender. Now thicken the gravy, using cornstarch, and season with

One teaspoon of Worcestershire sauce, Four tablespoons of catsup, Two teaspoons of salt, One teaspoon of paprika, One-half teaspoon of curry powder.

Make a border of cooked rice on a hot platter. Lift the curry into the centre of platter and garnish with one hard-boiled egg, chopped fine.

BAKED EMINCE OF LAMB IN GREEN PEPPERS

Mince the left-over portion of roast lamb fine, then measure and add any filling that may be left over. Place in a saucepan and add just sufficient boiling water to cover. Cook slowly until tender and then thicken the gravy. Now to one cup of the cold meat add

One cup of boiled rice, One cup of canned tomatoes, Three onions, chopped fine, One tablespoon of salt, One teaspoon of paprika.

Mix and then fill into the prepared peppers. Set in a baking pan and add one cup of boiling water. Bake in a moderate oven for thirty-five minutes. Serve with cheese sauce. Boiled mutton or lamb may be used in these dishes to replace the roast meat.

HOW TO USE LEFT OVER LAMB

Cut slices from the roast lamb and then line a large platter with crisp leaves of lettuce. Place on the platter the slices of meat.

Serve with mint or currant jelly. Use the uneven pieces for curry of lamb or a baked emince of lamb, with green peppers and vegetable salad.

LAMB BOILED WITH RAVOLI

Have the butcher cut for stewing one pound of the neck of lamb. Wash and place in a saucepan and add

Three pints of cold water, One f.a.ggot of soup herbs, One carrot, cut very fine, Two onions, chopped fine.

Cook very slowly until the meat is tender and then strain off the broth. Cool, then pick the meat from the bones. Chop the meat very fine and add

One and one-half teaspoons of salt, One teaspoon of paprika, Two onions, grated, One green pepper, chopped fine, One egg.

Mix thoroughly and then prepare a dough as follows: Place in a mixing bowl

Two cups of flour, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of finely minced parsley.

Mix by rubbing between the hands and then use one large egg and five tablespoons of water to make a dough. Knead until very smooth and then roll out as thin as paper. Cut into four-inch squares and brush the edges with water. Place a spoonful of prepared meat on the dough and then fold over and press the wet edges of the pastry tightly together.

When all are ready drop in a large saucepan of boiling water. Cook for fifteen minutes and then lift with a skimmer; place in a dish and pour over the heated and seasoned lamb broth; then sprinkle over all four tablespoons of grated cheese and two tablespoons of finely minced parsley.

LAMB HARICOT

Soak one pint of lima beans overnight and then look over carefully in the morning. Parboil and then place in a baking dish with

One-half cup of diced onions, One pound of neck of mutton cut into cutlets, One cup of canned tomatoes.

Season with salt and pepper and add sufficient boiling water to cover all. Place in a moderate oven and bake for three hours.

INDIVIDUAL LAMB POTPIES

Mince the meat left on the leg of lamb. Place in a saucepan and cover with cold water, adding

One carrot, diced, Four onions, Four potatoes cut in halves.

Cook slowly until the vegetables are soft; lift the onions and potatoes and thicken the gravy and season with

Two teaspoons of salt, One teaspoon of pepper, One green pepper, chopped fine, One tablespoon of Worcestershire sauce.

Place portion of the meat, two potatoes, one onion and some gravy in individual baking dishes. Cover with a crust of pastry and bake in a moderate oven for twenty minutes.

SPANISH MACARONI

Mince fine

Three green peppers, Four onions, Two tomatoes.

Now place five tablespoons of fat in a frying pan and add the prepared vegetables and cook slowly until tender without browning, and then add one-half package of cooked macaroni and

Two teaspoons of salt, One teaspoon of pepper, One-half cup of gravy from the kidney stew.

Cook slowly for fifteen minutes.

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