Evening Republican, Volume 21, Number 163, Rensselaer, Jasper County, 27 July 1917 — How to Cook Leg of Lamb. [ARTICLE]

How to Cook Leg of Lamb.

To properly cook a leg of lamb, considering both flavor and economy, have it boned and rolled by your butcher. Be sure he sends you the bone and meat the day before Id Is to be eaten. As soon as it comes put bones in a kettle with cold water, an onion, and season with salt and pepper. Let simmer for three-quarters of an hour. When this comes to a boll put In the meat and keep at a constant boil for two hours. Take out meat and boil down liquor, then strain and cool. The next day take off fat, put in half a cupful barley and boll, till tender. This will make delicious soup. The leg should now be covered with the fatty membrane that has been taken off the leg. This will give it flavor and serve to baste the meat. Bake In oven about one hour.