Roast Lamb

The fore and hind quarters are good roasting pieces. Dredge with flour, sprinkle salt, pepper and bits of butter over the meat; baste it frequently with butter and water, a tablespoonful of butter to a teacupful of water. These pieces may be stuffed also like a fillet of veal (See page 87). Lamb must be well done; bake twenty minutes to the pound. Mint sauce is the conventional dressing for roast lamb, but the following cream sauce will be liked.

Cream Sauce for Lamb

Pour off the clear fat from the baking-pan after the meat is removed. Add a cup of milk. Let it cook a few minutes; add flour and butter; season sufficiently. The juice of half a lemon and a sprinkling of chopped parsley will add to the flavor. Serve the lamb with green peas.

Shoulder Of Lamb, Grilled

The shoulder of lamb is good roasted plain, but is better cooked in the following manner:

Score it in checkers, an inch each way, brush over with melted butter, then the beaten yolk of an egg, and dip in bread-crumbs; dredge with salt, pepper and powdered sweet herbs; roast until light brown. Make a plain gravy in the pan, though the following sauce is better:

Sauce

Take ¼ pint of the liquor or gravy, add to it the same quantity of water, set over the fire, and when it boils, thicken with a little flour rubbed smooth in water, and season with a tablespoonful of tomato catsup, the juice and grated rind of 1 lemon, and salt and pepper to the taste.

Lambs' Tongues

Lay in salt and water over night, then boil until you can thrust a broom straw through them. Skin and pack in an earthen dish. Boil whole mace, cloves, pepper and cinnamon in cider vinegar and pour over until they are covered.

Lamb Chops

Trim carefully, lay in a little melted butter for an hour, turning several times; then broil on a greased gridiron, taking care they do not drip; butter, pepper and salt each one, lay in a circle on a plate and serve. Garnish with parsley. Another way is to lay each chop on half a slice of buttered toast and serve.

Lamb Stew

The head, feet and heart of a lamb, carefully cleaned, make a very good stew. Boil until tender, cut the meat from the head, cut up the heart and split the feet in two. Put the whole into a pan with a pint of the liquor they were boiled in, together with a little butter, pepper, salt and ½ teacupful of tomato catsup. Thicken slightly with flour. Stew the whole five minutes. Pepper-grass or parsley will do for garnishing.

Leg Of Lamb Boiled

Boil in a cloth to make it white. Cut the loin in steaks, dip in egg, roll in bread-crumbs, fry a nice brown and place around the dish. Garnish with fried parsley. Spinach or green peas should be served with it.