European and American cuisine

Boiled Leg of Lamb. — Place a leg of lamb in a large saucepan, add 2 pounds of lean salt pork, 2 onions, 7s carrot, coyer and boil till done. When ready to serve lay the meat on a hot dish, also the pork, and serve with mushroom sauce; cauliflower or Lima beans, and boiled potatoes may be served with this or any kind of vegetables in season. In place of mushroom sauce a caper, tomato, allemande, horseradish, onion, or a bechamel sauce may be served with it. Lamb Stew. — Procure 27^ pounds lamb from the forequarter, cut into 2-inch pieces ; place in a covered saucepan, cover with boiling water, add 2 even tablespoonfuls salt, 1 even teaspoonful pepper, 2 fine-cut onions, and cook 40 minutes ; then add 1 quart peeled potatoes ; when nearly done melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, cook a few minutes, add it to the stew, and cook till done ; serve on a warm dish. Lamb Stew à l'Allemande. — — Cut 2Ys pounds lamb off the forequarter into 2-inch pieces, place the meat in a saucepan, cover with boiling water, let it remain 2 minute^ ; then drain the meat on a sieve and plunge it instantly into cold water ; return the meat to the saucepan, cover with fresh boiling water, add 2 even tablespoonfuls salt, 1 even tablespoonful pepper, 12 small white (or 4 medium-sized) onions, cover and cook 1 hour. Melt 2 ounces butter in a saucepan, add 2 heaping tablespoonfuls flour, stir 3 minutes ; add 1 quart of the strained broth, cook 5 minutes ; mix the yolks of 2 eggs with Y^ cupful cream, add it to the sauce ; remove from the fire ; add the juice of ½ lemon and a little nutmeg, arrange the meat on a hot dish, pour the sauce over and garnish with 6 noodle timbales, then serve. In place of noodle, spaghetti or rice timbales may be used as a garnish, or a border of either of them may be put around the stew. Lamb Fricassee with Farina Dnmplings.— Dip 2 breasts of lamb into boiling water, then instantly into cold water ; cut the meat into 2-inch pieces. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls fine-chopped onions, and cook 5 minutes without browning; season the meat with 1 tablespoonful seasoning salt; add it to the saucepan, cook 10 minutes ; then cover with boiling water, put on the lid, and cook till done. Shortly before serving melt Ys tablespoonful butter, add Ys tablespoonful flour, stir and cook a few minutes ; add it to the fricassee, boil for a few minutes longer ; then serve on a warm dish with farina dumplings. Veal fricassee may be prepared in the same way.