Evening Republican, Volume 17, Number 187, Rensselaer, Jasper County, 7 August 1913 — The KITGHEN GUPBOARD [ARTICLE+ILLUSTRATION]

The KITGHEN GUPBOARD

lamb and vegetables.

DIVERSITY may be given to the Ways of cooking lamb by combining it with vegetables. These will often give an entirely different flavor to the meat. Any kind of iamb preferred may be Used for the purpose. The vegetables combined with the meat may be such as convenience or personal taste dictates. Breast of Lamb. Fricassee of Lamb.—Take two pounds of breast of lamb and cut it into square pieces. Sprinkle with salt and flour and place the pieces in a frying pan and brown with butter or drippings. Then take a stewpan, place in ft a sliced onion and-cover this with boiling water, adding the meat. Simmer until any bones which may have been in the meat can be slipped out. Strain the broth off the meat, take off the fat and let boil again. Then adding the meat, salt and pepper stew it until almost tender. Then stir in a quart of canned peas and simmer for a quarter of an hour. Instead of peas a pint of broiled maccaroni cut into short pieces or a pint can of asparagus tips may be used. Breast of Lamb and Tomatoes.—Take out the large bones and season the breast of lamb. On the inside put a layer of breadcrumbs mixed with one egg, one tablespoonful of butter, an even teaspoonful of salt and a quarter teaspoonful of pepper. Now roll the laptb and tie it up; put in a saucepan with the bones and brown over the flre. Dredge a tablespoonful of flour over the meat and brown. Add a quart can of tomatoes or a quart of fresh tomatoes which have been peeled and sliced. Season with salt and pepper and add enough boiling water to make the tomato sauce the consistency of gravy. The lamb should then cook glowly for about an hour. A Toothsome Fricassee. Fricassee of Lamb With Potatoes.— Take a pound and a quarter of lamb, Bix potatoes, a tablespoonful of minced onion, a cupful of milk, a tablespoonful of finely chopped parsley, two teaspoonfuls of flour, a teaspoonful each of butter and salt-and a quarter of a teaspoonful of white pepper. Wash the meat, put over fire with one cupful boiling water, add the onion and boil one hour, watching that it does not go dry. Add water as it is necessary. When it has boiled an hour add the salt, pepper and potatoes; boil thirty minutes, then remove the meat, put It into the center of a hot platter, with the potatoes around the edge. Thicken the gravy with thg butter and flour, Which have been rubbed together, and when it comes to the boiling point, add the milk and boil ohe minute. Pour the gravy over the meat and potatoes land sprinkle the chopped parsley over the top.