10. Roast Lamb Or Mutton

Proceed as for roast beef, allowing twelve minutes to the pound for mutton, not quite so long for lamb. Serve with brown gravy or mint sauce. Currant jelly is nice served with lamb.

11. Boiled Mutton

Cover with boiling salted water and boil, allowing fifteen minutes to a pound. Serve with caper sauce. Save the water for the soup pot.

12. Lamb Chops

Trim off the fat, broil over a clear fire ten or twelve minutes, put on a hot platter and season with butter, and salt. Set in the oven five minutes. Serve, if desired, around a mound of green peas.

13. Stewed Lamb A La Jardiniere

Select a good-sized breast of lamb, and lay it in a saucepan; pour over it enough hot water to nearly cover it, and put a closely fitting lid on the pot. While it is simmering gently, parboil half a cupful of string or lima beans, half a cupful of green peas (fresh or canned), two small carrots cut into neat, thin slices, and a few clusters of cauliflower. When the lamb is nearly done, lay these vegetables on it; put with them two tomatoes sliced, and cook about fifteen minutes. In serving this dish arrange the vegetables around the meat, and pour over them the gravy, which should be thickened with browned flour after the meat and vegetables have been taken from it.

14. Mutton Stew

Cut up three or four pounds of mutton - one of the cheaper cuts as the shoulder will do - and remove the fat. Put in enough cold water to cover and stew slowly one hour, covered; then add one slice of onion, salt and stew one and a half hours longer. Thicken the gravy and pour over the meat. If green corn is in season, add the grains from one-half dozen ears one hour before serving.

15. Blanquette Of Lamb

(See blanquette of veal.) The shoulder may be used for this dish, which is delicious if properly done.

16. Mutton Cutlets

These may be cut from the neck, and must be trimmed neatly. Dip each in melted butter, then in egg and bread crumbs; put in a dripping pan, add a very little water and roast quickly, basting often. Serve with thickened gravy or maitre d'hotel sauce.

We do not recommend veal. It is an immature meat, but if especially desired the best means of preparing it are as follows: