The Cook County cook book

ROAST LAMB SHOULDER STUFFED.— Have the bone extracted neatly, and fill the cavity left with a stuffing of a cup of bread crumbs, chopped fine, 2 tablespoons of butter, melted, 1 tablespoon of chopped parsley, 1 teaspoon of onion juice or chopped onions, J^ teaspoon of paprika. Roast in a quick oven. Into 2 tablespoons of softened butter mix 1 tablespoon each of chopped parsley, onion and lemon juice, and kitchen bouquet. Draw the meat, when done, from the oven, spread it with this prepared sauce, and return to the oven for 4 minutes. Garnish with small, round fried potatoes. Serve green peas with it. — Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111. COLD ROAST LAMB IN TOMATO.— Make 1 qt. of tomato sauce. Slice cold roast lamb thin, as for the table, and just before serving place it in the boiling sauce. Cook just long enough to heat the meat, and serve. The secret of making an inviting dish of already cooked meat is in not forgetting that it is cooked enough. It should only be heated through. — Mrs. Emma Minter, 3334 S. State St., Chicago, 111. LAMB STEW. — Remove pink skin and extra fat from 1^ lbs. lamb fore-quarter. Cut meat into pieces for serving, wipe, cover with boiling water and boil 5 minutes, then cook below boiling point until tender — a'bout Ij^ hrs. At the end of an hr. add 1 onion, cut fine, and season to taste. When meat is cooked make sauce for lamb stew, with 2 tablespoons flour, ]/^ teaspoon white pepper, J^ teaspoon salt, 2 tablespoons drippings, 2 cups stock, 2 tablespoons chopped parsley. Make as white sauce, and heat meat in it, add parsley, and serve with a border of boiled rice. — ^Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. LIVER LIVER AND BACON AND ONIONS.— 1 lb. of liver and i^ lb. of bacon. Boil the liver in salt water for 5 minutes to remove any impurities. Drain and wipe dry, and lay in flour, salted and peppered. While this is being done fry the bacon, remove and fry the liver in the same fat. Remove liver and fry onions in the same drippings. Arrange the liver in the center of platter, the bacon around it, and the onions on top of the liver. This will .verve 4 people. — Mrs. F. E. Clawer, 1103 S. 8th Ave., May wood, VARIATION I. — Slice any kind of liver (calves' liver preferred) not too thin. Fry an equal number of slices of 'bacon first. The liver may be dipped in egg and cracker crumbs, in flour, or fried plain, and served on the slices of bacon. — Mrs. John Ward, 6639 Union Ave., Chicago, 111. BAKED LIVER. — ^Wipe a whole liver and score several times to the depth of J^ inch. Lay thin strips of salt pork in the scores and add an onion, 2 carrots, a turnip, a potato, and any other vegetable on hand, cut fine. Place them around the liver and sprinkle 2 tablespoonj of finely cut pork over the vegetables. Dust all well with salt and pepper. Cover the liver with water at first, letting it boil away. Serve the vegetables on the platter with the liver. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.