Mutton Duck

Remove the bones from a fore quarter of lamb, excepting the leg bone, from the inside end of which a piece should be sawed, so as to make a shape more like a duck. From outside end saw off pieces, that bone may be left to better represent bill. Scrape removed blade bone, trim, point end and insert to represent tail. Stuff, sew, skewer, cover parts representing head and tail with buttered paper and tie into shape. Place on rack in dripping pan, sprinkle with salt and pepper, dredge meat and bottom of pan with flour, and arrange three gashed thin slices of fat salt pork on meat and one slice cut in pieces in bottom of pan. Roast in a hot oven two hours, basting every fifteen minutes, with one-third cup butter melted in two-thirds cup boiling water, and after that is gone, with fat in pan. Remove string, paper and skewers, place on serving dish and garnish with fried potatoes and Baked Egg Plant in Pimiento Cases.

Mutton Duck Ready for Oven.

Mutton Duck Ready for Oven. - Page 122.

Mutton Duck Garnished for Serving.

Mutton Duck Garnished for Serving. - Page 122.

Serve with a brown gravy made from fat in pan.

A fore quarter of lamb may be ordered dressed for a mutton duck at any first-class city market, when it will be necessary to remove stitches if one cares to use stuffing. It may be roasted without stuffing.

Devonshire Saddle Of Mutton

Wipe a saddle of mutton, sprinkle with salt and pepper, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Bake in a hot oven one and one-quarter hours, basting every ten minutes with fat in pan. Serve with Devonshire Sauce (see p. 159).

Lamb Rechauffe

1/2 tumbler currant jelly.

1 cup heavy cream.

2 tablespoons Sherry wine Salt.


teaspoon arrowroot 1 tablespoon milk Cold roast lamb, thinly sliced.

Melt jelly in chafing dish and add cream and wine. Season with salt and cayenne. Dilute arrowroot with milk and add to mixture and when thickened add lamb. Serve as soon as meat has thoroughly heated.

Lamb A La Breck

Finely chop cold roast lamb; there should be one cup. Season with one-half teaspoon salt, one-eighth teaspoon pepper, one-eighth teaspoon celery salt and a few drops onion juice. Put in a buttered baking dish and pour over one and one-half cups milk, to which have been added four eggs, slightly beaten. Bake in a moderate oven until firm.

Cold Roast Lamb, Family Style

Cut cold roast lamb in slices and arrange, overlapping one another, around chop plate. In centre place individual moulds of seasoned, hot, chopped boiled spinach, seasoned with butter, salt and pepper. Make a depression in each mould and in cavity thus made drop a poached egg. Garnish with watercress.