Crown Roast Of Lamb

1 crown roast

4 cups (2 pts.) mashed potatoes

4 cups (2 pts.) cooked peas Salt and pepper

Mint sauce

Select parts from two loins of mutton or lamb containing ribs, scrape flesh from bone between ribs, as far down as the lean meat, and trim off backbone. Keep ribs on the outside, shaping each piece in a semicircle, and sew together to form a crown. Trim ends of bones evenly and do not leave them too long. Cover bone ends with pieces of fat salt pork, or wrap each rib with bacon to prevent bones from burning. Dust with flour, salt, and pepper, place on a rack, cover with greased paper, and cook in hot oven for one and one fourth hours, basting frequently with hot fat. Remove to hot platter, take off pork, cover bones with paper frills, garnish with potatoes and peas, and serve with mint sauce.

Dutch Stew

2 tablespoons (1 oz.) drippings 2 onions, sliced 1 1/2 pounds neck of mutton 1 cabbage

6 potatoes

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon celery salt

Melt drippings, add onions, and fry. Wash mutton, put it in pot with water which clings to it, cover with lid, and cook gently forty-five minutes. Trim, wash, and slice cabbage into eight pieces and put these in water; peel potatoes and cut into slices one half inch thick, place these also in water. Lift cabbage and potatoes dripping with water and pack them round meat, add seasonings, cover with lid, and simmer forty-five minutes longer. This stew must be cooked very slowly, or it will burn; but it is delicious if properly treated.

Hungarian Goulash

2 pounds flank steak Salt, pepper, and paprika Sliced onions

Cold water

Fresh or canned tomatoes

Small peeled potatoes

This Hungarian dish is inexpensive and appetizing. Cut steak into cubes and arrange on the bottom of a saucepan or casserole. Season with salt, pepper, and paprika, and cover with a layer of onions and so on, until dish is as full as desired. Add water just to show above meat, then place over fire, and let come to a boil. Allow two cups of tomatoes to each four cups of meat and potatoes. Put these on top of meat, but do not stir. Simmer two hours or until meat is tender. Add potatoes, pushing meat to one side to make room for them, cook twenty minutes longer, and serve.

Irish Stew

2 or 3 pounds neck or breast of mutton or lamb 16 potatoes, sliced 4 onions, sliced

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon paprika

4 teaspoons chopped parsley

Wipe meat and cut it in small pieces, removing all skin and superfluous fat. Put meat into a saucepan, add seasonings, and cover with warm water. Bring to boiling point and remove all scum, then add vegetables and more seasonings if necessary. Put lid on pan and simmer slowly one and three fourths hours. Shake pan occasionally while stew is cooking, but remove lid as little as possible. If liquid dries up, add a very little hot water, but do not make stew watery. Arrange on hot platter and sprinkle over parsley.

Other vegetables may be added if liked, and one tablespoon of tomato or mushroom catchup or Worcestershire sauce may be poured in at the last. Serve hot.