FRICASEE OF MUTTON OR LAMB WITH PEAS.— Cut 2 lbs. of the breast of mutton or lamb into square pieces. Dredge with salt and flour and brown in butter or drippings. Put them in a stew-pan with 1 onion, sliced, cover with boiling water and simmer until the bones slip out. Remove the bones, strain the liquor, skim off the fat, and when the liquor boils again, add the meat, salt and pepper, and stew until nearly tender; then add 1 qt. of peas✪ Fricassee of Mutton or Lamb with Peas, or 1 pt. or boiled macaroni, cut into l4 inch pieces, or 1 pt. of asparagus tips, and simmer 15 minutes. — Mrs. Wm. Reid, 1215 La Salle Ave., Chicago, 111. LAMB'S FRY. — ^Wipe dry, dip in egg and cracker crumbs, and fry in hot butter or other fat until a nice brown, and serve hot. — Mrs. John Hansen, 1408 S. 8th Ave., Chicago, 111., HAGGIS. — To make haggis, the famous Scotch dish, proceed as follows: Carefully wash a lamb's head, heart, liver, kidneys and sweetbreads. Place the head, heart and liver in a kettle, cover with cold water, let them simmer for 2 hrs., and set aside to cool. When they are cold, remove all fat and bones and chop the meat rather fine. Parboil the sweetbreads, remove the tubes from the kidneys, and cook until tender, parboiling first, and add the breads to the hash, then add 1 grated onion, 2 tablespoons of chopped parsley, and salt and pepper to taste. Heat the mixture over a moderate part of the fire, being careful not to stir too much. When ready to serve, add 1 gill of good cream✪ Haggis and turn out the prepara- tion upon the center of a platter. Place the sweetbreads, browned in butter, on top, and serve with Thrown bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. LAMB AND PEAS.— Cut 2 lbs. of coarse lean lamb into dice, removing fat and bone. Brown sliced onion in 2 tablespoons of dripping or butter. Strain the fat back into the pan, dredge the meat with flour, and fry for 3 minutes, turning to sear both sides. Turn meat and fat into a saucepan, add a cup of stock or of butter and water, cover closely, and stew for an hr., or until the lamb is tender. Put in them a cup of green peas✪ Lamb and Peas with 3 leaves of green 328 MEATS mint. Cover again, and cook until the peas are tender, but not until they break. Have ready a broad dish^ lined with slices of toast, soaked in tomato sauce. Take up meat and peas in a per- forated skimmer and lay upon the toast. Keep hot, while you thicken the gravy left in the pot, with.^a tablespoon of butter rolled in one of browned flour; season, boil up, and pour over the stew. Let it stand 1 minute, and serve. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. PRESSED LAMB.— In the morning put on to boil either a shoulder or a leg of lamb and just enough water to cover it. As- soon as tender serve with salt and pepper, and then gently cook till the meat is very tender and its juices nearly extracted. Put into a wooden bowl, add more seasoning, if desired, and chop fine like hash. Place in a deep dish, press out (under a plate with a flat- iron on it) all the liquor, and set aside to cool and harden. Slice thinly when cold, and serve. — Mrs. Thomas Perkins, 3747 S. Wa- bash Ave., Chicago, 111.

AI-modernized reading of the original text

FRICASEE OF MUTTON OR LAMB WITH PEAS.— Cut 2 lbs. of the breast of mutton or lamb into square pieces. Dredge with salt and flour and brown in butter or drippings. Put them in a stew-pan with 1 onion, sliced, cover with boiling water and simmer until the bones slip out. Remove the bones, strain the liquor, skim off the fat, and when the liquor boils again, add the meat, salt and pepper, and stew until nearly tender; then add 1 qt. of peas, or 1 pt. or boiled macaroni, cut into l4 inch pieces, or 1 pt. of asparagus tips, and simmer 15 minutes. — Mrs. Wm. Reid, 1215 La Salle Ave., Chicago, 111. LAMB'S FRY. — ^Wipe dry, dip in egg and cracker crumbs, and fry in hot butter or other fat until a nice brown, and serve hot. — Mrs. John Hansen, 1408 S. 8th Ave., Chicago, 111., HAGGIS. — To make haggis, the famous Scotch dish, proceed as follows: Carefully wash a lamb's head, heart, liver, kidneys and sweetbreads. Place the head, heart and liver in a kettle, cover with cold water, let them simmer for 2 hrs., and set aside to cool. When they are cold, remove all fat and bones and chop the meat rather fine. Parboil the sweetbreads, remove the tubes from the kidneys, and cook until tender, parboiling first, and add the breads to the hash, then add 1 grated onion, 2 tablespoons of chopped parsley, and salt and pepper to taste. Heat the mixture over a moderate part of the fire, being careful not to stir too much. When ready to serve, add 1 gill of good cream and turn out the preparation upon the center of a platter. Place the sweetbreads, browned in butter, on top, and serve with Brown bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. LAMB AND PEAS.— Cut 2 lbs. of coarse lean lamb into dice, removing fat and bone. Brown sliced onion in 2 tablespoons of dripping or butter. Strain the fat back into the pan, dredge the meat with flour, and fry for 3 minutes, turning to sear both sides. Turn meat and fat into a saucepan, add a cup of stock or of butter and water, cover closely, and stew for an hr., or until the lamb is tender. Put in them a cup of green peas with 3 leaves of green mint. Cover again, and cook until the peas are tender, but not until they break. Have ready a broad dish^ lined with slices of toast, soaked in tomato sauce. Take up meat and peas in a perforated skimmer and lay upon the toast. Keep hot, while you thicken the gravy left in the pot, with.^a tablespoon of butter rolled in one of browned flour; season, boil up, and pour over the stew. Let it stand 1 minute, and serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PRESSED LAMB.— In the morning put on to boil either a shoulder or a leg of lamb and just enough water to cover it. Assoon as tender serve with salt and pepper, and then gently cook till the meat is very tender and its juices nearly extracted. Put into a wooden bowl, add more seasoning, if desired, and chop fine like hash. Place in a deep dish, press out (under a plate with a flatiron on it) all the liquor, and set aside to cool and harden. Slice thinly when cold, and serve. — Mrs. Thomas Perkins, 3747 S. Wabash Ave., Chicago, 111.

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Fricassee of Mutton or Lamb with PeasHaggisLamb and Peas

The Cook County cook book