European and American cuisine

Roast Lamb, Plain. — Select a nice leg of lamb ; do not wash it, but wipe off with a damp towel ; season with 1 tablespoonful seasoning salt, place in a roasting pan and roast 10 minutes ; then add 1 cupful boiling water, continue to roast, basting frequently, till done, which will take about ly^ hour. When done transfer the lamb to a hot dish, remove all the fat from gravy ; mix 1 even tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir 2 minutes ; add sufficient boiling water to make a creamy sauce, boil 3 minutes ; then strain and serve with the meat, pouring a few spoonfuls of gravy over. Serve with green peas and boiled potatoes. Roast Lamb with Mint Sauce. — Prepare the lamb as in foregoing recipe, and send, in addition to the meat sauce, a mint sauce to table. Roast lamb may be served with the following vegetables: Baked and stewed tomatoes, green com boiled on the cob, creamed com or succotash, stewed Lima beans, fried eggplant, fried cucumbers, cauliflower, creamed butter beans. Savoy cabbage, and sweet potatoes. Roast Lamb à l'Ashwarden.— Procure a nice leg of lamb, season with 1 tablespoonful seasoning salt ; make 4 incisions on top the meat, insert y^ onion into each incision so as to hide the onion from view ; place the meat in a large bowl or stone jar, pour over 3 cupfuls of thick sour cream, cover and set in a cool place for 24 hours, turning the meat twice during that time. When ready to cook, place the meat in a roasting pan, spread 1 ounce of butter over it, set in a hot oven, and roast 15 minutes, basting frequently with its own gravy ; then add the cream of the meat, and roast till done. When ready to serve, lay the meat on a hot dish, remove all fat from the gravy; strain and pour into a gravy bowl. Serve with yeast dumplings, boiled potatoes, and stewed apples or spiced plams. Roast Lamb ft la Rade. — Skin, lard closely a nice leg of lamb with fine strips of larding pork, season with 1 tablespoonful seasoning salt ; place a saucepan large enough to receive the meat over the fire, put in 2 ounces fine-cut larding pork, fry light brown ; add 2 ounces butter, put in the meat, cook and turn frequently until obtained a nice brown color ; then add 1 cupful broth, stock, or water, cover and cook 15 minutes ; add 1 pint sour cream and 1 whole onion, continue to cook until done, which will take about lYs hour. (If the gravy should boil away too much add more stock or water.) Shortly before serving, lay the meat on a hot dish, remove all fat from gravy; mix y, tablespoonful cornstarch with 1 gill of cold water, add to the gravy, stir for a few minutes; add sufficient stock or water to make 1 pint of sauce, boil 3 minutes ; then strain ; pour 1 gill of sauce over the meat, and serve the remainder in a sauce bowl. Serve with green com boiled on the cob, stewed fresh Lima beans or peas, and boiled potatoes. In north Germany it is served with German pheasant pudding, stewed fruit, and potatoes. (For German Pheasant Pudding, see Roasted Fresh Fish.)