The Cook County cook book

POT ROAST OF LAMB.— Take a piece of the leg or shoulder of lamb, salt and pepper it. and put into a stew kettle with enough water to keep from burning. When done, cook down and brown in its own fat.It may be served with or without mint sauce. — Mrs, H, C, Waack, 5435 Ellis Ave., Chicago, IlL CROWN POT ROAST OF LAMB.— A crown roast may be fashioned from a full loin, but is of more perfect shape, when cut from both loins and fastened together at the sides. Cut the same number of ribs from both sides of a rack of mutton, selecting ribs on one side that correspond to those on the other. Cut the ribs apart at the backbone, but separate the chops no farther. Trim the bones as for French chops, removing the trimmings to make the meat on the chops of uniform height. Or leave the trimmings on each side in one piece and roll this over and over backwards. When the ends are joined, a circle or crown of meat is formed. If necessary, trim the bones to make all the same in length. Cover the ends of the bones securely with strips of salt pork. Cover, and cook slowly for 1 hr.. once in a while shaking the contents of the saucepan to keep it from sticking to the bottom. Now put in a dozen small potatoes or as many pieces of large ones, cut up. Cook 1 hr. longer. Arrange the meat in the center of the dish. with the potatoes and turnips around it. Strain the gravy on the top, and serve. This may be cooked in the oven in a large Soyer paper bag and the flavor is very good. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. LEG OF LAMB POT ROAST.— Always skin the Iamb and wipe very clean, dust well with flour, and put into a kettle and brown, add enough water to keep from burning, and a handful of mixed allspice, whole. Cook until thoroughly tender, and serve hot, with or without mint sauce. — 'Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. ROAST LAMB WITH MINT SAUCE.— If the roast is from the breast, make a stuffing, fill the place made for the stuffing. Wipe the meat, dredge with salt, pepper and flour, and roast on a rack, basting often, and allowing 15 minutes to a lb. If more fat is required for basting, use butter. Serve hot on a platter with mint sauce. Mint Sauce. — 2 tablespoons" of green mint, chopped fine, soaked to remove all the gravel. Then mix, 1 tablespoon powdered sugar and Yi teacup of vinegar (taking care that all the sugar is dissolved) in a sauce-boat, and stir in the mint. This gives a very fine flavor to lamb. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. ROASTING A LEG OF LAMB.— Slice salt pork very thin, cut 2 slices down to the rind of the leg of lamb, leaving the rind uncut, to make the slices as large as possible, make as many of these slices as will cover the whole leg, then wrap the whole in grape leaves, bind on with a string, and roast. The lamb will be exceedingly juicy, and of a delicious flavor, baste with rich soup stock. Legs of lamb may have the bone removed and then stuffed with preferred fowl or meat dressing, and roasted. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.