No. 291. Lamb Fillets au Parmesan, Broiled

45 cts.

A : 2 lbs. lamb cutlets cut into 6 fillets ;

B : 2 tbsps. fine crumbs, 2 tbsps. Parmesan cheese.

Dip A in melted butter, dust with salt and pepper, roll in B and broil 10 m., turning often.

No. 292. Lamb Crown

A : 12 uncut chops arranged in circle : this will take loins, have butcher chop through bones only;

B: Puree of Chestnuts No. 327 (Chestnut Puree), or Peas V

C: 1/2 c. mint, minced tine, 1/2 c. hot vinegar, 1 tbsp.

sugar.

Do not cut chops apart. Trim bones, tie in circle, meat inside and bones standing up. Cover bones with pieces of salt pork. Dust with salt and pepper, and bake about an hour or more, basting often with stock or hot water; remove string and pork and serve with centre filled with B, and C in a boat.

No. 293. Lamb Leg with Mushroom Farci

$1.25,

Roasted.

A : Leg of lamb with bone removed, or have butcher roll fore-quarter, exposing ribs and forming a pocket : B : 1 c. mushrooms, chop and saute in buiter, 1/2 c. breadcrumbs, 2 tbsps. butter, lamb kidney, chopped fine, [ lap. salt, dash cayenne, 1 beaten egg and 1 tbsp. sherry.

Stuff A with B, roast l 1/2 hours, serve with gravy made in pan and 1/2 c. mushroom caps; use stems for stuffing, serve with C in No. 292 (Lamb Crown).

No. 294. Little Pig, Baked or Roasted

$3.00.

A : 4 weeks' old little pig :

B : 2 cs. bread-crumbs, 1 tbsp. each butter, onion, and parsley, 1/2 tsp. each salt, sage, thyme, and Bummer ory, juice and grated peel of 1 lemon ; C: 1/2 c. white wine.

Clean and scald A, cut gashes in thighs and shoulders. Add enough hot water to B to soften, stuff A, both gashes and inside. Put it on rack in roasting-pan, dust with salt, pepper, and flour, place an apple in its mouth, add C to pan, bake in very hot oven 2 or 3 hours, basting often. When done, put piggie on a platter, strain liquor from pan, skim off the fat, add 2 tbsps. browned flour, and serve in a boat. Serve with Apple Sauce No. 270 (Apple-sauce).

No. 295. Mutton Chops, Baked or Fried

50 cts.

A : 6 mutton chops, f inch thick, well trimmed, saute in 1 tbsp. butter 5 m., add dash salt and pepper ;

B : 2 tbsps. butter, brown with 1 tbsp. minced onion and 4 tbsps. flour ; add 1/8 tsp. salt, dash paprica and nutmeg, 1 c. cream or milk. Boil and cool.

Cool A, cover with B, crumb, egg and crumb and plunge in hot fat, or sprinkle with bits of butter, and bake until brown. Serve with Chestnut Puree No. 327 (Chestnut Puree).

No. 296. Mutton Fillet Supreme, Roasted

$1.00.

A : 5-lb. leg of mutton, hung 2 or 3 weeks ;

B : 1 onion and 1 lemon ;

C : 1/2 tsp. salt, 1/4 tsp. paprica, \ c. currant jelly ; D: 1/4 c. sherry.

Have butcher skin and remove bone from A ; when ready to cook, rub it all over with B, squeeze juice of lemon over top, add C, and bake in hot oven 1 1/2 hours, basting constantly. Place on hot dish, strain liquor from pan over it, add D, and serve cut in slices like a fillet of beef.