Barbecued Lamb

1 forequarter of lamb.

2 cups water.

1 tablespoon salt.

¼ cup vinegar.

1 teaspoon Kitchen Bouquet.

1 teaspoon Worcestershire Sauce.

Remove the bones from the lamb and tie in a roll. Place lamb on trivet in dripping pan, and pour the remaining ingredients over it. Cook in moderate oven, baste every ten minutes. Allow twenty minutes to the pound for cooking.

Serve with Tomato Sauce.

Veal Balls

2 cups chopped raw veal ½ cup chopped raw salt pork 1 cup cracker crumbs ½ cup water or stock.

1 tablespoon vinegar 1½ teaspoons salt 1 tablespoon flour l egg.

Few drops onion juice.

Mix the ingredients and shape into balls. Saute' in salt pork fat. Cover with Curry Sauce and cook in oven one hour. Serve on a bed of rice or macaroni.

Stewed Kidneys On Toast

2 lambs' kidneys 2 cups water 2 slices onion 4 slices toast.

2 teaspoons salt ½ teaspoon pepper 2 tablespoons butter 2 tablespoons flour.

Remove thin skin from kidneys and cut in small pieces ; soak in cold water to cover for one hour. Drain, add two cups water and onion, and simmer until kidneys are tender. Melt butter, add flour and seasonings, and thicken water in which kidneys were cooked; cook five minutes.

Arrange kidneys on toast, and strain sauce over them. Serve immediately.

Stewed Heart

2 hearts.

2 tablespoons port fat.

2 tablespoons chopped onion.

3 cups cold water salt and pepper flour.

Wash the hearts (calves' or lambs' hearts are the most tender). Sprinkle with salt and pepper and dredge with flour. Saute in pork fat, adding onion when half sauted. Cover with water and cook in covered dish in a slow oven for about three hours, adding more water if needed. Arrange hearts on platter, strain gravy over them, and garnish with toast points.

Calf's Heart Stuffed

Wash the heart, stuff with Cracker Stuffing. Sew. Arrange one half cup each of onions and carrots in the bottom of a baking dish, place the heart on this bed. Sprinkle with salt and pepper, dredge with flour, and bake two hours. Baste often with pork fat. Remove from pan and make a brown gravy, using three tablespoons of the fat from the pan, adding three tablespoons flour and one and one half cups boiling water. Serve gravy around heart.

Liver Loaf

1 calf's liver.

½ cup bread crumbs.

½ teaspoon salt.

1 teaspoon Kitchen Bouquet.

1 tablespoon vinegar.

4 slices salt pork chopped 2 tablespoons chopped onion 1 cup water or stock few grains of cayenne few gratings of nutmeg.

Wash the liver and chop, cook in boiling water five minutes, drain, add bread crumbs and chop, add remaining ingredients, and press into bread pan. Cover, and bake one hour in slow oven.

Nut Loaf

2 cups soft bread crumbs.

1 cup milk.

2 cups chopped nuts ½ teaspoon salt.

1 egg.

1 teaspoon Kitchen Bouquet.

⅛ teaspoon pepper.

1 tablespoon butter or bacon fat.

Soak the crumbs in milk until soft, add remaining ingredients. Pour into bread pan, baste with water, butter, or pork fat, and bake one hour. Serve hot or cold with Tomato Sauce.