Baked Lamb Chops

Season the chops with salt and pepper. Heat two tablespoonfuls of butter and into this put the chops with bits of butter on top. Bake in the Caloric utensil fifteen or twenty minutes, using two radiators.

Boiled Lambs' Tongues

Place six tongues in salted, hot water and add the juice of a lemon. Cook in the Caloric six or eight hours, using one radiator. Serve cold with tartar sauce.

Boiled Leg Of Lamb

Put the lamb into a kettle and cover it with boiling, salted water. Place in the Caloric, tightly-covered, and cook three hours, using one radiator. Mint or caper sauce should be served with the lamb.

Braised Mutton Chops

Heat two tablespoonfuls of drippings in a frying pan and fry a slice or two of onion, celery, or carrot. Brown the chops quickly on both sides. Add two cupfuls of boiling water and cook in the Caloric one and one-half hours or more, using one radiator. Garnish with parsley.

Braised Sheep's Tongues

Wash the tongues, dredge with flour and salt and brown in pork fat in which one or two minced onions have been fried. Put the tongues into a pan and cover them with water or stock. Add one sprig of parsley and a little salt and pepper. Cook in the Caloric four hours, using one radiator. Remove the skins and trim neatly at the roots. Arrange the tongues around a mound of spinach alternating with diamonds of fried bread

Irish Stew

Cut one and one-half pounds of mutton in small pieces and brown them in two tablespoonfuls of butter into which two onions have been sliced. Add to the meat one carrot, eight small potatoes, one stalk of celery and salt to taste. Cover with boiling water and cook in the Caloric four hours, using one radiator.

Lamb Goulash

Cut two pounds of meat from the leg into cubes, season with salt and let them stand fifteen minutes. Sprinkle two tablespoonfuls of flour over the meat and shake it well. Cook two large, thinly sliced onions in one tablespoonful of butter until they are yellow. Add the meat with a half tea-spoonful of paprika and a little white pepper and cook a few minutes. Remove, in a tightly covered kettle, to the Caloric for one hour, using one radiator. Serve with mashed potatoes.

Lamb In Light Gravy

Cut in pieces two pounds of lamb from the back and season with salt and pepper. Melt one table-spoonful of butter, add the meat and turn it once. Add one cupful of broth .made of water and meat extract. Mix two table-spoonfuls of flour with four tablespoonfuls of sour cream and add this slowly to the meat. It should boil a second. Cook in the Caloric, in a tightly closed kettle, one and one-fourth hours, using one radiator.

Lamb With Dressing

Use the forequarter. Make a dressing as for veal or fowl. Part the meaty skin from the ribs, fill the space with dressing and sew up the opening. Before stuffing rub with salt and season with pepper. Brown the meat in butter, being careful not to burst open the side which contains the dressing. Cook in the Caloric three hours, using two radiators.

Leg of Lamb a la Venison. - Cut off all the fat from a leg of lamb and season it with salt and pepper. Put it in vinegar to which has been added the following: Some pepper corns and cloves; two sliced onions; one carrot; one bay leaf; several slices of lemon and a little sugar. Leave the meat in this liquor for four or five days. When ready to use, drain the meat well, lard it thickly with bacon and brown it in butter. Add a small portion of the spiced vinegar, two large onions and a few juniper berries and capers. Cook the meat over a blaze for fifteen minutes adding, one at a time, five or six tablespoonfuls of sour cream. Disolve two tablespoonfuls of flour in some of the spiced vinegar and pour this slowly on the meat. Add a little more sugar, if desired. Cook in a tightly covered kettle in the Caloric two to four hours, using one radiator.

Roast Leg Of Lamb

Select the hindquarter and have the butcher remove the bone to the knuckle joint and skewer back the flesh. This makes the roast look better when served and allows it to fit into the Caloric kettle. Season the lamb with salt and pepper and brown it in butter or drippings. Lay the meat in a Caloric kettle; pare a few potatoes, sprinkle them with salt and lay them around the meat. Three hours is required for a five pound roast, unless it is very young and tender. Use two radiators.