Kirmess cook book

Two racks of lamb, from seven to eleven ribs in each are required. Cover exposed ribs with thick strips of pork fat, when baking. Serve with a bunch of parsley in center and latticed potatoes (steamed) around the base. HIND QUARTER OF SPRING LAMB. Mrs. Seely's Cook Book. Select a medium-sized hind quarter of lamb. Trim the bone and place the flank over the ribs to prevent them from being cooked too much. Fasten all together securely. Season with one tablespoon of salt, rubbing it over the meat. Cover it with the thin fat and place it in a dripping pan with one tablespoonful of water. Place in a moderate oven and roast for one hour, basting it with its own drippings. Remove the fat, cover the bone with paper ruffle, and serve on a hot dish. Skim the grease from the drippings and strain it over the lamb. Serve mint sauce with it, if wished. FAMILY STEW OF LAMB AND PEAS. Marion Harland, Cut two pounds of coarse lean lamb into dice. There must be neither fat nor bone in it. Fry a sliced onion brown in two tablespoonfuls of dripping or butter. Strain tlie fat back into the pan, dredge the meat with flour and fry for three minutes in it, turning to sear both sides. Turn meat and fat into a saucepan, add a cupful of stock or of butter and water, cover closely and stew for an hour, or until the lamb is tender. Put in then a cupful of green peas with three 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 tablespoonful of butter rolled in one of browned flour; season, boil up and pour over the stew. Let it stand one minute and serve. CASSEROLE OF LAMB CHOPS. Marion Harland- Trim two pounds of lean chops and proceed as with the meat in last recipe until they have been browned in the fat. Now turn meat and fat into your casserole, in the bottom of which is a layer of pared and sliced tomatoes. Have ready half a cupful of potato balls cut with a *'gouge" and parboiled for five minutes, a dozen button onions, also parboiled, and half a can of champignons (mushrooms). Sprinkle these over and between the chops. Pour in a cupful of good stock, or gravy, well seasoned; lastly, another layer of sliced tomatoes, salted, peppered, sprinkled with sugar and dotted with butter. Cover the casserole and set in a moderate oven for two hours. Drain off all the gravy without disturbing the rest of the contents of the casserole. Skim, thicken with browned flour, add the juice of half a lemon, boil up, pour in a glass of sherry, pour gently back into the casserole, cover, set in the oven for three minutes and send to table covered. STUFFED SHOULDER OF LAMB.