Lamb's Fry

Wipe dry, dip in egg and cracker crumbs, and fry in hot butter or other fat until a nice brown, and serve hot. - Mrs. John Hansen, 1408 S. 8th Ave., Chicago, 111..

Lamb And Peas

Cut 2 lbs. of coarse lean lamb into dice, removing fat and bone. Brown sliced onion in 2 tablespoons of dripping or butter. Strain the fat back into the pan, dredge the meat with flour, and fry for 3 minutes, turning to sear both sides. Turn meat and fat into a saucepan, add a cup of stock or of butter and water, cover closely, and stew for an hr., or until the lamb is tender. Put in them a cup of green peas with 3 leaves of green mint. Cover again, and cook until the peas are tender, but not until they break. Have ready a broad dish, lined with slices of toast, soaked in tomato sauce. Take up meat and peas in a perforated skimmer and lay upon the toast. Keep hot, while you thicken the gravy left in the pot. with .a tablespoon of butter rolled in one of browned flour; season, boil up, and pour over the stew. Let it stand 1 minute, and serve. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Pressed Lamb

In the morning put on to boil either a shoulder or a leg of lamb and just enough water to cover it. As soon as tender serve with salt and pepper, and then gently cook till the meat is very tender and its juices nearly extracted. Put into a wooden bowl, add more seasoning, if desired, and chop fine like hash. Place in a deep dish, press out (under a plate with a flat-iron on it) all the liquor, and set aside to cool and harden. Slice thinly when cold, and serve. - Mrs. Thomas Perkins, 3747 S. Wabash Ave.. Chicago, 111.

Pot Roast Of Lamb

Take a piece of the leg or shoulder of lamb, salt and pepper it. and put into a stew kettle with enough water to keep from burning. When done, cook down and brown in its own fat. It may be served' with or without mint sauce. - Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111.

Leg Of Lamb Pot Roast

Always skin the lamb and wipe very clean, dust well with flour, and put into a kettle and brown, add enough water to keep from burning, and a handful of mixed allspice, whole. Cook until thoroughly tender, and serve hot, with or without mint sauce. - 'Mts. John Hansen, 1408 S. 8th Ave., Maywood, 111.

Roast Lamb With Mint Sauce

If the roast is from the breast, make a stuffing, fill the place made for the stuffing. Wipe the meat, dredge with salt, pepper and flour, and roast on a rack, basting often, and allowing 15 minutes to a lb. If more fat is required for basting, use butter. Serve hot on a platter with mint sauce.

Mint Sauce

2 tablespoons of green mint, chopped fine, soaked to remove all the gravel. Then mix, 1 tablespoon powdered sugar and 1/2 teacup of vinegar (taking care that all the sugar is dissolved) in a sauce-boat, and stir in the mint. This gives a very fine flavor to lamb. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Roasting A Leg Of Lamb

Slice salt pork very thin, cut 2 slices down to the rind of the leg of lamb, leaving the rind uncut, to make the slices as large as possible, make as many of these slices as will cover the whole leg, then wrap the whole in grape leaves, bind on with a string, and roast. The lamb will be exceedingly juicy, and of a delicious flavor, baste with rich soup stock. Legs of lamb may have the bone removed and then stuffed with preferred fowl or meat dressing, and roasted. - Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.

Roast Lamb Shoulder Stuffed

Have the bone extracted neatly, and fill the cavity left with a stuffing of a cup of bread crumbs, chopped fine, 2 tablespoons of butter, melted, 1 tablespoon of chopped parsley, 1 teaspoon of onion juice or chopped onions, 1/2 teaspoon of paprika. Roast in a quick oven. Into 2 tablespoons of softened butter mix 1 tablespoon each of chopped parsley, onion and lemon juice, and kitchen bouquet. Draw the meat, when done, from the oven, spread it with this prepared sauce, and return to the oven for 4 minutes. Garnish with small, round fried potatoes. Serve green peas with it. - Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111.

Cold Roast Lamb In Tomato

Make 1 qt. of tomato sauce. Slice cold roast lamb thin, as for the table, and just before serving place it in the boiling sauce. Cook just long enough to heat the meat, and serve. The secret of making an inviting dish of already cooked meat is in not forgetting that it is cooked enough. It should only be heated through. - Mrs. Emma Minter, 3334 S. State St., Chicago, 111.

Lamb Stew

Remove pink skin and extra fat from 1 1/2 lbs. lamb fore-quarter. Cut meat into pieces for serving, wipe, cover with boiling water and boil 5 minutes, then cook below boiling point until tender - about 1 1/2 hrs. At the end of an hr. add 1 onion, cut fine, and season to taste. When meat is cooked make sauce for lamb stew, with 2 tablespoons flour, 1/8 teaspoon white pepper, 1/2 teaspoon salt, 2 tablespoons drippings, 2 cups stock, 2 tablespoons chopped parsley. Make as white sauce, and heat meat in it, add parsley, and serve with a border of boiled rice. - Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.