The economical cook book

Wash clean and wipe dry, put it on a gridiron over a clear fire, cover the top whilst it is broiling with an inverted dripping pan, broil slowly first one side and then the other; when done lay it on a hot dish, butter and season both sides with cayenne pepper, and salt. * Leg of Lamb Stewed with Green Peas. Wash and wipe the lamb dry, season with salt and pepper, and dust with flour ; cover the bottom of a stew-pan with slices of bacon or salt pork, fry them until the fat is extracted; then take the crisp fat out, leaving in the clear grease, lay the leg in this, brown both sides and all around, then add enough cold water to nearly cover the lamb ; simmer gently for three-quarters of an hour ; have half a peck of young green peas ready shelled and washed, put them around the leg, keeping just enough water on them to simmer but not boil them, cook gently for half an hour or until the peas are thoroughly cooked but not broken ^ when done dust a very little flour in them, just enough to make the gravy stick a little to the peas, or, as the French say, to mask them, and serve the leg on a hot meat-dish with the peas around it *Lamb Cutlets. Take chops from the neck or loin, flatten them with a chopper, dip each one in beaten yolk of egg, then roll them in either very fine bread crumbs or cracker dust which has been seasoned with pepper and salt, and fry a nice brown in drippings or lard ; make the fkt boiling hot before you put the meat in it, garnish with parsley, and eat them with mushroom catsup or Worcestershire sauce. Lamb's Liver. Out it in slices half an inch in thickness, beat the yolks of two eggs, dip the slices of liver in the egg, cover them with cracker dust seasoned with pepper and salt, and fry them in hot drippings or half lard and half butter. * Neck or Shoulder of Lamb Stewed. Brown the lamb in drippings, season with pepper and salt, pour over it two quarts of cold water, and stew slowly an hour and a half or until tender, letting the water gradually stew awayi then add a wine-glass of tomato catsup and a teaspoonful of browning, thicken with browned flour, pour the gravy over the meat and serve. * Mutton or Lamb Cutlets. Slices from the leg half an inch in thickness, broil them over a bright fire on a gridiron, turn them frequently : when done put them on a hot dish, season with pepper and salt, butter them plentifully and serve with currant jelly. * To warm over Cold Mutton or Lamb. Out in thin slices, season with pepper and salt, lay the slices in a stew-pan with the remains of cold gravy, and two or three tablespoonfuls of tomato catsup and simmer slowly until the meat is very hot If you have no gravy left over, put the bones 82 COOKERY FROM EXPERIENCE. and trimmings into a stew-pan, cover with cold water, and boil them for an hoar before yon are ready to warm, the meat, then strain through a colander, thicken with browned flour, add the catsup, and lay in the meat. * Lamb's Kidneys. Cut the kidneys in small pieces; for six or eight kidneys, put in a stew-pan, butter the size of an egg, a wine-glass of water, a tablespoonful of flour, salt and pepper, a glass of wine, put the kidneys in the pan, stew them five minutes, and serve in a hot covered dish. FOBK * Leg of Pork Staffed and Eoasted.