Lamb En Casserole

6 slices of lamb

2 tablespoons melted butter or other fat 2 cups brown stock

1 pint vegetable balls 12 small onions Seasoning

Cut thick slices from a leg of lamb and sear, browning both sides. Brush with melted fat and place in casserole with one-half to one cup of brown stock. Cook over heat or in a moderate oven (350° F.) until tender, then add potato balls, carrot balls and onions, which have been previously cooked. Add more brown stock, salt, pepper and paprika.

Pork Chops En Casserole

6 pork chops 6 sweet potatoes Salt and pepper

1/2 cup brown sugar 1 to 2 cups milk

Place a layer of sweet potatoes, sliced crosswise, in a greased casserole, dust with salt, pepper, and a little brown sugar; continue the layers until the casserole is about two-thirds full. Heat the milk and pour it over the potatoes; it should just cover them. Place the pork chops on top of the potatoes, cover and bake (at 350° F.) for an hour, then remove the cover and season with salt and pepper. Leave the cover off and cook until the chops are tender and nicely browned on top.

Four tart apples, pared, cored and cut in eighths, used in place of the sweet potatoes, make an excellent casserole dish with pork chops.

Calf's Liver En Casserole

1 pound calf's liver

6 slices bacon

1 cup button mushrooms

3 cups potato balls 1 pint brown stock

Wash the calf's liver thoroughly and wipe dry. Fry some bacon in a pan, remove, place the liver in the bacon fat, and sear each side thoroughly. Transfer to a casserole, add slices of bacon, brown stock, and sauted mushrooms. Cook for one hour and a half in the oven (350° F.) adding more stock if necessary. Just before serving add potato balls which have been fried in deep fat (395° F.) and drained.

Casserole Of Rice And Liver

1 cup rice

1 quart water

2 tablespoons butter or other fat

1 pound lamb's or calf's liver

2 cups stock

1 teaspoon caramel

2 tablespoons browned flour 2 tablespoons fat Crumbs

Salt and pepper

Boil the rice in the water and mash smooth with the fat. Season with salt and pepper to taste. Line a well-greased casserole with the mixture, pressing the paste firmly against bottom and sides, and leaving a large hollow in the center. Set in a cold place until firm. Meanwhile boil the liver, drain, chop fine and season with salt. Heat the soup stock, seasoned with caramel (See Index). Make a brown sauce with the fat, browned flour and soup stock, and add the minced liver. Fill the hollow in the center of the rice with the liver mixture, sprinkle with crumbs and brown in the oven.

Rice En Casserole

2 cups chopped cold meat

3 eggs

1/3 cup milk

2 cups boiled rice

Celery-salt

2 tablespoons butter or other fat 2 tablespoons tomato catchup Salt

Season the meat and pile it in the center of an oiled casserole. Mix the eggs, milk, rice, fat and seasonings. Pour over the meat, cover, and bake (350° F.) for twenty minutes.