Boston Cooking-School cook book

Put lamb in hot frying pan and turn frequently until seared and browned on both sides. Season with salt and pepper and bake in covered casserole 20 minutes, or until tender, in moderately hot oven (375° F.). Add carrots, potato balls, Brown Sauce, and pepper to taste. Cook until potatoes are soft, then add onions, string beans, and Worcestershire Sauce. Serve from casserole dish. Serves 6. FRICASSEE OF LAMB 3 pounds lamb, cut in pieces Flour for serving (for suitable 114 cups Sauce Espagnole (p. 197) made cuts, see p. 282) with liquor in which meat was Salt and pepper cooked (all fat removed) Wipe meat, cover with boiling water, and cook slowly until tender. Remove from water, cool, sprinkle with salt and pepper, dredge with flour, and sauté in butter or mutton fat. Arrange on platter, and pour sauce around meat. It is better to cook meat the day before serving, that fat may be more easily removed. ~~ = IRISH STEW WITH DUMPLINGS 3 pounds lamb, cut in pieces 4 cups potatoes, in 14-inch (for suitable cuts see p. 282) slices ½ cup carrots | V4 cup flour ⅛ cup turnip { Salt and pepper 1 onion, sliced Dumplings (p. 275) in 4%-inch cubes Put meat in kettle, cover with boiling water, and cook slowly 2 hours or until tender. After cooking 1 hour add carrot, turnip, and onion. Half an hour before serving add potatoes. Thicken with flour, mixed with 14 cup cold water. Season with salt and pepper. Serve with dumplings. Serves 8 generously. LAMB OR MUTTON CURRY 3 cups lamb or mutton, cut in 4 tablespoons butter 1-inch pieces (for suitable 4 tablespoons flour cuts see p. 282) 4% teaspoon curry powder 3 onions, cut in slices 1% teaspoon salt l% teaspoon peppercorns 1% teaspoon pepper 1 sprig thyme Cold water 1 sprig parsley Boiling water Cover meat with cold water. Bring quickly to boiling point. Drain in colander and pour over 1 quart cold water. Return meat to kettle, cover with 1 quart boiling water, add onion, peppercorns, thyme, and parsley. Simmer until meat is tender, remove meat, strain liquor. Melt butter, add flour mixed with curry powder, salt, and pepper. When well blended, pour on slowly strained liquor. Bring to boiling point. Serve with border of steamed rice. Serves 6. LAMB AND MUTTON IN MADE-OVER DISHES For additional recipes for the use of cooked lamb or mutton, consult index, Lamb Croquettes, p. 400, Lamb Filling for Rissoles, p. 641, etc. BARBECUED LAMB Cold roast lamb, in slices V4 cup currant jelly 2 tablespoons melted butter V4 teaspoon dry mustard 34 tablespoon vinegar ; Salt and cayenne Reheat lamb in sauce made of other ingredients. RECHAUFEE OF LAMB Cold roast lamb, in thin slices Yq teaspoon curry pewder 1 cup Brown Sauce (p. 196) 14 teaspoon mustard Add curry powder and mustard to sauce. Reheat lamb in sauce. SALMI OF LAMB Cold roast lamb, in thin slices 1 cup Brown Sauce (p. 196) or 2 tablespoons butter 1 cup cold lamb gravy, seasoned 1% tablespoon finely chopped onion with Worcestershire or other Salt and pepper i table sauce Cook butter and onion 5 minutes. Add lamb, sprinkle with salt and pepper, and cover with sauce or gravy. Cook until thoroughly heated. Arrange slices overlapping one another lengthwise of platter, pour sauce around, and garnish with toast points. A few sliced mushrooms or stoned olives improve this sauce. SCALLOPED LAMB Remove skin and fat from thin slices of cooked lamb and sprinkle with salt and pepper. Cover bottom of buttered baking dish with buttered cracker crumbs; cover crumbs with meat; cover meat with boiled macaroni and add another layer of meat and macaroni. Pour Tomato Sauce (p. 198) over and cover with buttered cracker crumbs. Bake in hot oven (425° F.) until crumbs are brown. Boiled rice may be used in place of macaroni. CASSEROLE OF RICE AND LAMB