This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Remove the outside fat, then place the meat in a dripping pan and dredge with salt, pepper and flour. Bake in a hot oven, basting with hot water as soon as the flour is browned; then dredge with more flour and baste again when brown. Baste every fifteen minutes afterward till the meat is done - from one and one-half to one and three-quarter hours according to the size of the roast.
See general directions for roasting by this method and allow twenty minutes to the pound.
If a crown roast of lamb or mutton is desired, it is best to order it put together from the butcher. It is made of two strips of chops fastened together at the sides. The bones should be trimmed as in making French chops, and the ends should be covered with strips of salt pork, as, otherwise, while roasting they become blackened.
Dust the meat with salt and a little pepper, set in a hot oven for fifteen minutes, then reduce the heat and add a little hot water, as in the roasting of any meat. Baste every ten minutes with the drippings, and bake nine minutes to the pound. For serving, fill the hollow center with potato straws, Saratoga chips, buttered peas, or a puree of chestnuts, and cover the tops of the bones with paper frills.
Trim off the excess fat and remove the bone, fill in the cavity with a bread or potato and onion stuffing and skewer it into shape. Dredge well with flour and tie in a cloth - to aid in keeping the shape. If very old mutton (and of strong flavor), start to cook in cold water to take out the disagreeable taste - otherwise put on in boiling water, and simmer until tender - two hours for a seven-pound leg, three for ten pounds. Serve on a bed of minced boiled carrots, or of chopped spinach, and pour over a caper sauce. The lamb broth may be used for soup, or for a lamb stew made of the remnants of the meat.
Brown a leg of mutton all over in the braising pan. Add a cupful each of chopped carrot, onion, turnip and celery, and water to half cover. Cover closely and simmer gently till half done (about one and three-quarter hours); then season, add more water if necessary and finish cooking. Serve with a thickened gravy made from the liquid in the pan. It will take a six-pound piece three hours to cook.
Order a forequarter of lamb, trimmed and the bones cracked. Prepare a well-seasoned bread stuffing; dust the meat with salt and pepper; lay the stuffing on the flank end and skewer it into shape. Place in a dripping pan. Dust thoroughly with flour, allowing about three tablespoonfuls to fall on the bottom of the pan, and bake, allowing fifteen minutes to the pound, and basting occasionally with a little hot water. If desired, a little sliced onion may be tucked into the folds before the meat is roasted.
Breaded Forequarter of Lamb Boil a forequarter of lamb in salted water, cool it, and remove the meat from the bones. Pack into a pan two inches deep, and press hard over night. In the morning cut in squares, or diamonds, roll in well-buttered crumbs, and bake in the oven till browned, or egg and crumb, and fry as croquettes. Serve accompanied by a brown, tomato, or cream sauce, or with peas.