LAMB AND MUTTON Mutton Stew (Irish recipe).
pounds neck mutton, 2 quarts potatoes, 4 onions, 2 cupfuls boiling water, Pepper and salt.
Cut the mutton in pieces, and put in saucepan with the onions cut in rings, also the hot water and salt. Let it boil, then simmer gently for two hours. Parboil the potatoes, cut them in halves, put in the saucepan with the meat, about half an hour be fore it is done. In serving, put the potatoes round the dish, with the meat and onions in the center, and pour the gravy over.
Roast Lamb.
Wipe the meat with a damp towel, place in a baking pan, dredge with pepper, salt, and flour.. Add a cup ful boiling water and a teaspoonful salt to the pan. Baste every ten min utes, and bake fifteen minutes to the pound in a hot oven. When done set the meat on a platter, and serve with mint sauce and green peas.
Boiled Leg of Lamb.
Choose a hind leg, put into a ket tle, and cover with boiling water. Set over the fire, let come to a boil, pour in a pint cold water and simmer gen tly until done. Take the meat up on a hot dish, and serve with caper sauce.
Stuffed Shoulder of Lamb.
Bone a shoulder of lamb, leave the knuckle, and fill the cavity with rich bread stuffing; tie neatly in shape and wrap in a buttered paper. Lay [ri a deep pan with 4 tablespoonfuls butter, a sliced carrot and turnip, an onion stuck with cloves, and a bunch sweet herbs. Pour on sufficient stock to cover the bottom of the pan. Set over a slow fire and simmer gently; baste every ten minutes. When near ly done, lift from the pan, remove the paper; brush the meat with melted glaze and set in the oven to brown. Take up the shoulder on a heated dish. Strain the gravy, and pour around it. Garnish with puree of green peas, and serve with maitre d'hotel sauce.—EuzA PALMER.
Pressed Lamb.
Put a shoulder of lamb on to boil, with water to cover; when tender, season with salt and pepper. Boil until tender, when the juice will be nearly boiled out. Chop the meat, and season. Put it in a bowl with a plate on top and press out all the juice; set in a cool place to harden.
Slice thin when serving. Soup can be made of the broth.
Broiled Breast of Lamb.
Trim a breast of lamb and put it in a saucepan, cover with stock, add a bunch sweet herbs, a slice onion, a piece mace, and 2 or 3 cloves; sim mer gently until tender. Take up, dredge with salt and pepper, brush over with beaten egg and grated cracker, and broil over a clear fire until brown on both sides. Take up on a heated dish, pour over a little melted butter and garnish with as paragus tips.
Imitation Barbecue of Mutton.
Remove the skin from a leg of mut ton, sprinkle with salt, and dredge with flour. Place in the pan and roast. Allow the meat twenty min utes to the pound. One hour before serving, prepare the follovving mix ture: cnpful Worcestershire Sauce, cupful tomato catsup, cupful vinegar, teaspoonful pepper, 2 teaspoonfuls xnustard.
Stick the meat all over with a sharp-pointed knife, pull the cuts open and ffil with this hot mixture. Baste with the liquor which gathers in the pan, and pour it ovet the meat before sending it to the table.
Army Stew.
1 tablespoonful chopped parsley, 2 pounds forequarter lamb, 1 teaspoonful pepper, 1 tablespoonful salt, 4 onions, 2 turnips, 2 carrots, 4 potatoes, 1- cupful milk, 2 teaspoonfuls Calumet baking powder, 1 egg, 2 cupfuls flour.
Cut lamb in pieces, place in a saucepan, cover with boiling water, cook two minutes, remove, drain and plunge into cold water, drain and re turn the meat to the saucepan. Cover again with boiling water, add salt, pepper, and onions, boil an hour and a half, add turnips, peeled and cut into quarters, carrots and potatoes, cut into quarters; boil till done. Ten minutes before serving, mix flour with baking powder, egg and milk, cut with teaspoonful small portions from the mixture and drop them in the stew; cover, and cook five minutes; then remove the saucepan to side of stove, where it stops boiling, other wise the dumplings will become heavy; add parsley, and serve.