Shoulder Of Lamb En Casserole

Cut three pounds of lamb, either the shoulder or the "scrag" end, in pieces suitable for serving, trimming them, meanwhile of superfluous fat or bone. Melt salt pork or bacon fat in a frying pan; dip the pieces of meat in boiling water, roll in flour and saute in the hot fat, on all sides, to a brown color. Remove to a casserole, and add about three cups of boiling water and half a cup of red wine or tomato puree. Cover and let cook in the oven or on top of the range at a gentle simmer for an hour. Add two small carrots, pared or scraped and cut in quarters lengthwise, two small turnips, pared and cut in quarters or sliced, eight button onions, peeled, blanched, and fried in butter and salt, to season the whole. Again cover the dish, and let simmer until the meat is tender and the vegetables are cooked. There should not be a superfluity of liquid, when the meat and vegetables are cooked.

Any variety of chops may be prepared by this recipe.

Turbans Of Halibut En Casserole

Purchase two slices of halibut, half an inch or less thick, cut from below the opening in the body of the fish; remove the skin and bone to secure eight fillets of the same size. Roll the fillets, separately, beginning with the broad end. Set these close together in a casserole, in which two tablespoonfuls of butter has been melted. Cover the bones and trimmings of the fish with cold water; add half an onion, a piece of carrot, a branch of sweet basil and two branches of parsley and let simmer half an hour, or until ready to cook the fish. In the meantime cook an onion for each service, rinse in cold water and drain. The onions must be about cooked when it is time to cook the fish. Also blanch six or eight potato balls for each service. About twenty minutes before the time of serving, add the onions and potatoes to the fish in the casserole, strain over the broth, of which there should be about one cup; add one-fourth a cup of white wine, one tablespoonful of lemon juice, a tablespoonful of chopped parsley, half a teaspoon-ful of pepper and a generous teaspoonful of salt, and if desired a sauted mushroom cap for each service. Cover close and let cook fifteen or twenty minutes.

Oyster Pilau En Casserole

1 green pepper

1 peeled onion

1/3 cup of butter

¾ cup of rice

2½ cups of stock (or water)

4 tomatoes peeled and seeded

½ "soup bag"

1 teaspoonful of salt

1 pint to 1 quart of oysters

Plunge the pepper in boiling water and with a towel rub off the thin outer skin; chop the pepper and onion fine, then cook in the butter until yellowed a little. Blanch the rice; put it into a casserole with the onion, pepper, stock, tomatoes, soup bag and salt, and stir occasionally until the rice is nearly tender. The cooking should be done in a very moderate oven. Pick over and wash the oysters, then stir into the rice in the casserole and let cook about fifteen minutes, or until the edges of the bivalves curl. Half a dozen slices of bacon, cut in cubes, may be used in place of the butter; more salt may be needed.