Roast Lamb - Mint Sauce

Potatoes A La Maitre Hotel Carrots

Indian Pudding - Hard Sauce

Roast Lamb

Remove the pink skin and superfluous fat from a leg of lamb; cut the leg bone short, set in a hot oven for 15 m, then reduce the heat, dredge with salt, pepper and about 3 T flour, and baste with bacon or salt pork drippings and hot water. Cook about 1 1/2 h, longer if liked well done. Serve with Mint Sauce.

Mint Sauce

Chop the leaves from 1 bunch of mint very fine; pour over them 1/4 c boiling water, add 2 T sugar, cover closely and let stand in a cool place 1/2 h; then add the juice of 1 lemon, or 4 T vinegar, a dash of cayenne pepper, 1/4 t salt.

Potatoes A La Maitre Hotel

Boil 1 pint of potatoes cut into 1/2 inch cubes, in boiling salted water about 10 m; drain and add 1 c milk; cook in double boiler. Cream 2 T butter, add the yolk of 1 egg, beat in well, adding 1 T lemon juice, 1 T chopped parsley, 1/2 t salt and a dash of paprika;, when the milk is partly absorbed, stir the above mixture into it quickly, mixing well. Cook 2 m and serve.

Carrots

Wash and scrape 4 medium-sized carrots, cut into thin slices, add enough boiling salted water to cover and cook until tender. Drain, add 3 T butter, dash paprika; heat thoroughly and serve.

Indian Pudding

Into 2 c hot milk stir 1/2 c cornmeal; then add 1/2 c suet. chopped fine, 1/2 c molasses, 1/2 c seeded raisins, 1 egg, 1/2 t salt, 1/4 t each of ginger and cinnamon. Turn into a buttered baking dish and pour 1 c cold milk and 1/2 cup cold water over the top. Bake very slowly for 3 h. Serve either plain or with cream and sugar or hard sauce.

Hard Sauce

Cream 1/2 c butter, then add very gradually 1 1/2 c powdered sugar or 1 c granulated. Beat well until the mixture is light and creamy. Now add the flavoring, 1 t vanilla or a grating of nutmeg or anything else desired.

This may be shaped in various fancy forms and arranged on the pudding.

Preparing The Meal

About 3 h before dinner time make the Indian Pudding; an hour later prepare the Roast, then make the Mint Sauce.

Twenty minutes before the roast is done cook the carrots and the potato cubes, which may be cut in the morning and kept in cold water. Make the Hard Sauce, then the dressing for the potatoes.

Drain potatoes, add the milk and while that is being absorbed drain the carrots, add butter and reheat. Now finish the potatoes, heat thoroughly and serve the dinner.