The Swedish, French, American cook book

Is made from the breast and heck of lamb and part of the shoulder, from three to four pounds. Cut in nice-sized pieces. Wash well; put on stove, with hot water (sufficient to cover the lamb), pepper, and salt; let come to a boil and skim; let simmer for about one hour. In the meantime, prepare some onions and carrots; cut in large pieces and add them to the stew, also one or two bay leaves; let cook until nearly done. Then cut up some potatoes in large quarters; add them to the stew and cook all together until the potatoes are done. Remove the fat; thicken with two table¬ spoons flour dissolved in one cup water; let cook for another ten minutes. When done, serve on a platter — the vegetables, meat. and gravy all together. Green vegetables can be served at the side. A dish for dinner or luncheon. Lamb Ragout ( Ragout d’ Agneau) a la Mathilda Select a nice piece of lamb about three pounds from the leg or shoulder; cut in large dices; put in hot water with pepper, salt, bay leaves, some onions, and large pieces of carrot; cook from one to two hours, according to the age of the lamb. In the meantime, while the meat is cooking, take some carrots (cut in pieces), onions, and string beans cut in thin slices across; cook nice and green. When the vegetables and meat are done, put a tablespoon butter in a saucepan; add one tablespoon flour and two cups of broth from the lamb. Cook and stir until well dissolved; color with kitchen bouquet golden brown; then add the lamb. Remove the onions, large pieces of carrots, and bay leaves. Let the lamb simmer in the gravy for about half an hour, slowly; skim well. Dish up in the centre of the platter, mix the vegetables with rest of the gravy, and serve all around. Garnish with parsley. Serve for luncheon or dinner. Roast Stuffed Crown ’of Lamb a la Europeenne Cote d’ Agneau farcie et rotie a la Europeenne Take the rack of lamb and crack the bone; divide each cutlet; French the bones of the chops, leaving them the same length; trim so that when ready a paper frill will fit on each bone. Make in crown style by tying the cutlets out and the bony part in; put together with skewers. t Stuff the crown in the centre with the veal mousse. Filling. To two pounds of veal take half pound sausage meat, one cup cream sauce, whites of two to three eggs, two tablespoons sherry, pepper and salt to taste. Pass the veal through machine about five times; add the sausage in with the meat; when done, beat in the cream sauce, eggs, sherry, pepper, and salt. Stuff the meat in centre of the crown. Wave it on top with a knife; put in oven with pepper, salt, some sherry, carrots, onions, and water and let it roast for about one hour — basting it again and again during roasting. When done place on a warm platter with green peas all around; garnish with parsley and a paper frill on each chop. Serve as a roast for luncheon or dinner with brown sauce. (Re¬ move the skewer when serving.) Stuffed Cutlets with Chicken Mousse, a la Maria Cotelettes farcies de Mousse de Poulet, a la Maria