Lamb With Celery

Take breast of lamb, two pounds. Rub over with flour, salt, and pepper. Brown in mixed fats. Add one cup of cream, and one cup of chopped celery. Heat through and place in cooker two hours.

Cold Leg Of Lamb

Immerse in water. Put salt, pepper, and two bay leaves in the water, and plan to save the liquor for soup. Boil fifteen minutes on the stove and set into the cooker five or six hours, depending upon the weight of the meat. Slice the cold meat and serve with a sauce.

Sauce: One egg cooked hard; mash the yolk and chop the white. To the yolk add one teaspoon sugar, saltspoon salt, one teaspoon mustard, one tablespoon of olive oil, and two tablespoons of vinegar. Mix well and sprinkle the chopped white on top.

Lamb With Tomatoes And Rice

Two cups of cooked lamb, diced and free from fat and gristle, two cups of lamb broth or gravy, one cup of strained tomato, salt and pepper. Heat and when boiling stir in two-thirds of a cup rice (uncooked). Heat and boil ten minutes and place in a cooker two hours.

Mutton Ball

Salt the meat and sprinkle chopped parsley over it. Roll, skewer, and tie it to make it quite round. Immerse in cold water to cover it. Bring the water to a boil and skim. Afterwards boil again for ten minutes and place in a cooker three or four hours according to the size of the meat. Press between two boards with a heavy weight as it cools. Slice and eat cold.

Mutton Chop

Cook one sliced onion in two tablespoons of butter. Roll each chop in flour with salt and pepper. Brown each chop in the butter, and add half a cup of boiling water. Boil ten minutes and place in cooker two hours.