This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
6-pound leg lamb
2 teaspoons salt
1 onion, sliced
1 cup water
1/2 cup catchup 2 tablespoons A-1 sauce 2 tablespoons Worcestershire sauce 1/4 teaspoon cayenne
Wipe leg of lamb with damp cloth, rub with salt and dredge with flour. Place in a roasting pan and surround with onion. Combine remaining ingredients, mix well and pour over meat. Roast in a 3 5 0 ° F. oven 3 0 minutes for each pound. Baste every 20 minutes with the sauce. Serves 8.
2 pounds lamb cubes, shank, breast, neck or shoulder
2 tablespoons flour
2 tablespoons butter or other fat
Salt and pepper
4 white turnips
1 cup fresh peas
3 tomatoes Flour
Dredge lamb with flour and brown well in hot fat. Season with salt and pepper, cover with water and simmer until nearly tender, 1 to 1 1/2 hours . Add peeled vegetables, except tomatoes, whole or cut in cubes and simmer 30 minutes longer or until tender. Add tomatoes and simmer 10 minutes longer. Mix a little flour with water to a smooth paste and add enough to the liquid to thicken slightly. Serves 6.
3-4 pound shoulder lamb Salt and pepper
2 recipes Bread Stuffing No. 2 (page 303)
Have shoulder bone removed from shoulder and sew on 2 sides, leaving 1 side open for stuffing. Season with salt and pepper. Fill cavity in meat with stuffing and sew or skewer edges together. Place fat side up on rack in an open roasting pan and roast in moderately slow oven (300° to 350° F.) until tender, allowing 3 5 to 40 minutes per pound. Serves 6.
Variations - 1. Add 1/2 cup chopped mint to stuffing.
3. Omit milk in stuffing and add 1 cup tomato pulp.
4. Saute 1/2 pound sliced mushrooms in melted fat with onion and proceed with stuffing as directed.
5. Use Sausage Stuffing (page 305 ) in place of Bread Stuffing.
6. In place of Bread Stuffing use 1/2 recipe Pineapple-Nut Stuffing or Rice Stuffing (page 305).
6 mutton chops
Salt and pepper
Mutton chops should be not less than one inch thick. The best way to cook them is to broil them. Sprinkle with salt and pepper, oil on both sides and broil, turning very often. Have them slightly underdone, and serve on a hot chop-dish, garnishing with French fried potatoes and sprigs of parsley.
If preferred these chops may be breaded. Select chops with little fat, or trim off the fat, dip them in well-beaten egg, roll in cracker crumbs, and fry in deep fat (375°-400° F.). Serve with tomato sauce.
1 1/2 pounds ground lamb 2 tablespoons grated onion
1 teaspoon salt 1/2 teaspoon pepper
Mix all ingredients thoroughly. Shape into thick patties. Place on a rack under preheated broiler, about 3 inches from source of heat so that by the time the patties are browned on the top they will be half done. Turn and brown on other side. Allow about 15 minutes. Serves 6.