European and American cuisine

Roasted Forequarter of Lamb.— Procure a nice forequarter of lamb, cut off the rack 6 inches wide, have this cut up into chops (they may be put aside for breakfast), wipe the remaining meat off with a damp cloth, season with salt and pepper ; lay it in a roasting pan and roast 25 minutes ; then add 1 cup boiling water, continue to roast and baste till done; 15 minutes before serving sprinkle ½ cupful fine-chopped onion over the meat, continue to roast and baste 10 minutes ; lay on a warm dish, remove the fat from gravy ; mix 1 teaspoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 2 minutes ; add sufficient boiling water to make a creamy sauce, boil 5 minutes ; then strain through a fine sieve ; add ½ ounce butter, pour 1 gill of sauce over the meat, and serve the remainder in a sauce bowl. Serve with string beans i. la crème, boiled potatoes, and tomato salad. 804 MEATS. Breast of Lamb. — Procure 2 breasts of Iamb, season them with 1 tablespoonful seasoning salt, and roast as in foregoing recipe. Grown of Lamb. — Season a nice crown of lamb with pepper and salt ; set it in a roasting pan ; pour over 2 ounces melted butter; put 1 onion in center of meat ; place in a medium hot oven ; roast 30 minutes, then add 1 cupful stock or boiling water; baste frequently and roast till done, which takes about 2 hours. Shortly before serving lay the meat on a hot dish ; free the gravy from fat; mix 1 tablespoonf ul cornstarch with 1 gill cold water ; add it to the gravy ; cook a few minutes ; add sufficient boiling water to make a creamy sauce; cook a few minutes, and strain; pour some sauce over the meat and garnish with green peas, carrots, and potato balls, small white onion. Serve the sauce in a bowl with it Shoulder of Lamb^ Stuffed.— Remove the bones from a shoulder of lamb except the leg bone, which must be left on. Spread the shoulder open, season with salt and pepper, fill with veal or sausage forcemeat, sew it up, rub 1 even teaspoonful seasoning salt over the meat. Put 1 pound of salt pork in a saucepan, add 2 onions, 1 carrot, a bouquet, and 12 whole peppers ; lay the shoulder on top of this, add sufficient boiling water or broth to nearly cover the meat ; put over it buttered paper, then the lid, set over a moderate fire, and boil slowly 1⅜ hour ; then take out the meat, lay it in a roasting pan ; strain the broth, remove all the fat • pour the broth over the meat, set in a hot oven, roast 20 minutes, basting frequently; dress the meat on a hot dish, remove the threads, cut the pork into thin slices, and garnish the shoulder alternately with the sliced pork and boiled cabbage rolls (see Cabbage). Melt 1 ounce butter in a saucepan, add 1 tablespoonful of flour, stir a few minutes ; add the broth from the meat ; if too thick dilute it with boiling water, if too thin reduce it by boiling to 1 pint of sauce. Pour a little sauce over the meat and cabbage, and serve the remainder in a sauce bowl.