European and American cuisine

Braised Shoulder of Lamb h, Pltalienne.— Take a nice shoulder of lamb, wipe it off with a damp cloth ; place in a saucepan with 1 pound of parboiled salt pork, 3 onions, 1 carrot, a bouquet, and 1 even teaspoonful pepper ; cover with boiling water and set over the fire, cover and boil slowly till done ; then remove, strain the broth, free it from fat ; place the meat in a baking pan, add ½ pint of broth and set in a hot oven, baste often, and roast 20 minutes. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir 2 minutes ; add the gravy from the meat, and sufficient broth to make 1 pint of sance, boil 3 minutes ; place the meat on a hot dish; pour a few spoonfuls of sauce over the meat, and the remainder in a sauce bowl, cut the pork into thin slices, and lay it around the dish ; serve with macaroni à l'Italienne. Leg of Lamb & PAUemande. — Procure a nice leg of lamb, season with 1 tablespoonf ul seasoning salt ; place in a baking pan, Set it on top the stove, pour over 2 ounces melted butter, baste the meat 5 minutes with the butter ; then set the pan in a moderately hot oven, roast 15 minutes, and baste with its own gravy ; add 1 cupful boiling water, continue to roast, basting frequently, until done, which will take 1⅜ hour; if necessary add more water. Fifteen minutes before the lamb is done, sprinkle a half cupful finechopped onion over it, continue to roast, basting frequently, 10 minutes. When ready to serve lay the meat on a warm dish ; remove all fat from gravy ; mix 1 tablespoonf ul cornstarch with 1 gill of cold water, add it to the gravy, cook a few minutes on top the stove ; add sufficient boiling water to make a creamy sauce, cook 5 minutes, then strain. Pour 1 gill of sauce over the meat, and serve with stewed green peas and carrots, also boiled potatoes. Brussels sprouts or Savoy cabbage A la crème may be served in place of peas and carrots. Braised Leg of Lamb h la Polonaise. — ^Remove the fat of a nice leg of lamb, wash, and wipe it dry ; place a saucepan with 2 ounces butter over the fire ; when hot put in the meat, season with salt, turn several times around so that the butter touches every part ; then add 1 quart of beer, 3 onions, 2 bay leaves, 2 blades of mace, V, dozen whole peppers, 1 carrot, and a little celery, cover tightly and let stew till done. When ready to serve lay the meat on a hot dish, remove the fat from gravy, mix ½ tablespoonful cornstarch with ½ gill of cold water, add it to the gravy, cook a few minutes, then strain ; add ½ pint small mushrooms which have been stewed in butter, and season with lemon juice. Lamb Boiled with Pork.— Put 1½ pound of lean salt pork covered with cold water in a kettle over the fire ; when it boils add a leg of lamb, and boil the two together until tender. When done re- more the kettle from fire, leave the meat in the liquor nntil nearly cold; then take it out; serve it cold cut up in slices; arrange alternately a slice of pork and a slice of lamb on a dish, and send mustard and pickles to table with it.