Boston Cooking-School cook book

Order 6 kidney lamb chops cut 2 inches thick. Remove fat and bone and skewer lean meat into 6 circular pieces. Coil around each a thinly cut strip of bacon, having bacon overlap 1 inch, and fasten with wooden skewers. Sprinkle with salt and pepper, and panbroil. Remove to hot platter and garnish with Savory Potatoes (p. 432) and parsley. Serve with mint jelly. FILLETS OF LAMB 2 pounds lamb from leg, cut 24 teaspoon salt in strips 1 inch thick Y% onion, finely chopped 3 tablespoons olive oil 1 tablespoon parsley, finely 3 tablespoons vinegar chopped Flatten meat with cleaver to be %4 inch thick. Mix olive oil, vinegar, salt, onion, and parsley. Pour over meat. Cover and let stand overnight or for several hours. Remove pieces of vegetables from fillets and sauté meat in hot frying pan, using as little butter as possible. [illustration: Begin Carving Lamb in the Center to Cut the Best Slices First] ROAST LEG OF LAMB Select leg of lamb weighing 4 to 5 pounds, preferably cut to include some of loin. Wipe with damp cloth, sprinkl: with salt and pepper, and rub well with flour. Place on rack in open pan, skin side down and cut sideup. Roast in hot oven (450°-480° F. \ for 30 minutes, reduce heat to 300° F., and cook 2 to 2% hours longer. Do not put water in pan. Basting is usually unnecessaty. If fat covering is very thin, lay several strips of bacon on top and reduce heat after the first 20 minutes. If roast thermometer is used (p. 264), it will register 175° F. for slightly underdone lamb, 182° F. for well-done lamb. To Carve Leg of Lamb. Cut in thin slices at right angle to bone, beginning in center. Roast Lamb Gravy. Follow recipe for Roast Beef Gravy (p. 270). ; | ACCOMPANIMENTS FOR ROAST LAMB Littleton Sauce (p. 203) Currant Jelly Sauce (p. 196) Mint Sauce (p. 205) Estragon Sauce (p. 196) Currant Mint Sauce (p. 205) Mint Jelly Cold Orange Sauce (p. 206) Currant Jelly Horse-radish Sauce (p. 206) Guava Jelly STUFFED LEG OF LAMB | Order lamb boned at market. Stuff with Savory Stuffing (p. 180) or Celery Stuffing I or IT (pp. 180, 181). Proceed as for Roast Leg of Lamb. ROAST SADDLE OF LAMB OR MUTTON Select a loin weighing 6 pounds. Have it dressed at market. Follow directions for Roast Leg of Lamb but reduce roasting time by 30 minutes or roast until thermometer reads 170° F. Turn smooth side up for last half hour to brown top. Serve with Currant Jelly Sauce (p. 196) or Currant Mint Sauce (p. 205). To Carve Saddle of Lamb or Mutton. Cut along back bone on either side to loosen meat. Slice at right angles to bone, slipping knife underneath to free from rib bones. ROAST LOIN OF LAMB, BONED Allow 2 chops to each person. Order loin boned, rolled, and fastened with wooden skewers. Sprinkle with salt and pepper and rub well with flour. Roast 20 minutes in hot oven (450° F.). Then reduce heat to 350° F. and roast 114 hours longer. Place on platter and put chop frill on each skewer. Carve by cutting between chops. “INDIVIDUAL ROASTS OF LAMB Order loin lamb chops cut 2 3/4 inches thick, boned, and wrapped in strips of bacon. Sprinkle with salt and pepper and flour. Roast 10 minutes in hot oven (500° F.), then reduce heat to moderate (350° F.), and roast 20 to 30 minutes longer. ROAST CROWN OF LAMB Order Crown of Lamb prepared at market. Place cubes of bread and cubes of fat salt pork on alternate bones. If desired, remove center from crown, put through food chopper, season with salt, pepper, and poultry seasoning; moisten with hot water and put back into center of crown. Cover with oiled paper. Put in hot oven (450° F.). After 30 minutes, reduce heat to moderate (350° F.) and roast 45 minutes longer.