The international cook book

water, and bake in a moderately hot oven (375''-4oo** F.) fifty to sixty minutes. Roast of Pork Select nice rib roast. Rub with salt and pepper. SprinMe with sage, and place in a roaster. Add water to cover bottom of pan. Put into oven of 450° F. After thirty minutes reduce heat to 400^ F. Allow twenty-five to thirty minutes per pound plus fifteen minutes. Thicken gravy before serving. Vegetables such as potatoes, onions, carrots, or turnips may be cooked with the meat. If vegetables are used, place them around the meat one hour before roast is done. Crown Roast of Pork Meat man will prepare roast for use. Cover the ends of the ribs securely with cubes or strips of salt pork. Season with salt and pepper. Put roast into baking pan. Fill center of roast with apple, raisin, or bread dressing. Add enough water to cover bottom of roaster. Put meat into a hot oven (450° F.) for thirty minutes, then reduce heat to 400° F. Allow twenty- five to thirty minutes per pound plus fifteen minutes. Add more water if necessary. Thicken gravy before serving. Garnish roast with cooked vegetables and parsley. Leg of Mutton Roast Cut ligaments loose, skin, push flesh back from bone with knife until bone gradually comes out. Meat cutter will bone roast if desired. Wipe meat with wet cloth. Sprinkle with salt and pepper. Dredge with flour. Place on a sHce of salt pork in a roasting pan. Put in hot oven (450° F.). Reduce heat to 400° F. after thirty minutes and cook, allowing twenty-five minutes per pound plus fifteen minutes. Thicken gravy before serving. The bone may be left in the meat if desired. Sliced onions added to the roast before cooking add flavor and may be used occasionally. 228 THE INTERNATIONAL COOK BOOK Roast Leg of Lamb Wash meat. Put into roaster on strips of bacon or pieces of salt pork. Season with salt and pepper. Cover top of meat with strips of bacon. Add enough water to cover bottom of roaster. Put into hot oven (450° F.). Reduce heat to 400° F. after thirty minutes. Allow twenty to twenty-five minutes per pound plus fifteen minutes. Thicken gravy before serving. Vegetables may be cooked with the roast if desired. When vegetables are used they are added to the meat one hour before the roast is done. Garnish leg of lamb with parsley before serving. Bacon may be omitted if desired. Crown Roast of Lamb Cover the ends of the ribs securely with cubes or strips of salt pork. Put into roaster. Add salt and pepper, and enough water to cover bottom of roaster. Press a cup into the center of the circle of meat to keep it in shape. Put into hot oven (450° F.). Reduce heat to 400° F. after thirty minutes. Roast until done. Allow twenty to twenty-five minutes per pound plus fifteen minutes. Add more water if necessary while meat is roasting. Thicken gravy before serving. To serve crown roast fill center with green peas, glazed carrot balls, Saratoga or French fried potatoes of chestnut pmree. The center of the crown roast may be filled with a bread dress- ing before meat is roaste^. Cooked vegetables are then used to garnish the meat when it is served. Top dressing with parsley. Irish Stew 2 pounds lamb yi teaspoon pepper 6 whole potatoes 6 carrots 2 tablespoons flour 6 onions 2 cups peas i tablespoon salt