Lamb k la Hilanaise.— Procure 2Vs pounds lamb from the shoulder, cut into 2-inch pieces, wash in cold water, and season virith 1 tablespoonful salt, 1 teaspoonf ul pepper ; rub the meat and seasoning well together. Place a saucepan with 1 tablespoonful butter✪ Spring-lamb Stew over the fire, add Y, cupful fine-chopped onions and 1 bruised clove of garlic, cook 5 minutes; then put in the meat, stir fre- quently, and cook 15 minutes; add y^ pint of canned tomatoes, cover, and cook slowly Vj hour. Melt Y^ tablespoonful butter in a saucepan, add Ys tablespoonful fiour, stir and cook 2 minutes ; add Yg pint broth or boiling water, cook 3 minutes ; add it to the meat, cook 15 minutes, and serve with boiled rice. Lamb Fries^ Broiled.-~-Bemove the skin from 4 lamb fries, cut each one into 3 slices, season with 1 teaspoonful seasoning salt, mix 2 tablespoonfuls olive oil with Yt teaspoonful English mixed 303 MEATS. mustard, 1 tablespoonful lemon juice, pour this over the slices ; mix well together ; dip each slice into fresh grated bread crumbs, lay on a hot broiler, and broil oyer a clear fire 10 minutes, turning fre- quently. Serve on a warm dish, garnish with cut lemon, and serve with following sauce : Melt Y^ ounce butter in a saucepan, add 1 tablespoonful fine-chopped onion, cook 5 minutes; add Y^ table- spoonful flour, cook 3 minutes; then add 1 cup boiling water, Ys even teaspoonful salt, a little white pepper, and a small bou- quet, cook 6 minutes. Strain, add 1 teaspoonful beef extract, Yi teaspoonful English mixed mustard, a little Cayenne pepper, and serve. Lamb Fries & rAllemande.— Bemove the skin from 6 Iamb fries, cut each one into 3 slices, season with 1 even tablespoonf al seasoning salt, lay in a covered dish with 1 tablespoonful oil and the juice of 1 lemon, cover, and set aside 1 hour. Bemove, dry on a towel, and dust with flour ; dip each slice in beaten egg, and cover with fine grated bread crumbs. Melt Ys ounce butter and Ys ounce pure lard, when hot put in the lamb fries, fry light brown on both sides ; dress on a warm dish in a pyramid, put on top a bunch of fried parsley, lay some quarters of lemon in a circle around it, and serve with tomato sauce & I'allemande. Lamb Haslet Bagotlt. — Place a lamb's heart and liver in a saucepan of boiling water, cook 5 minutes ; then remove and in- stantly plunge into cold water ; let it lie 5 minutes ; remove and cut the liver and heart into 1-inch pieces. Put a saucepan with 2 ounces fine-cut larding pork over the fire, fry light brown; add 2 tablespoonfuls fine-chopped onion, cook 3 minutes; season the heart and liver with 1 tablespoonful seasoning salt, add them to the saucepan, cover and cook 10 minutes, stirring frequently ; then cover with 1 pint of stock or broth, add Yt o^^ of mushrooms, a small bouquet, cook 25 minutes ; add the juice of 1 lemon, boil 12 small white onions✪ Lamb Haslet Bagotlt 10 minutes in water with 1 teaspoonful sugar ; then drain, and add to the ragotlt. Melt 1 ounce butter, add 1 table- J LAMB. 809 spoonful flour, stir 2 minutes ; add it to the saucepan, and cook a few minutes longer. Serve on a warm dish, and garnish with small slices of bread fried brown in butter or with a nudle border, rice timbales, or farina dumplings. (If mushrooms are not handy they may be omitted.) ✪ Lamb Tongue à la Allemande

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Lamb k la Hilanaise.— Procure 2Vs pounds lamb from the shoulder, cut into 2-inch pieces, wash in cold water, and season virith 1 tablespoonful salt, 1 teaspoonf ul pepper ; rub the meat and seasoning well together. Place a saucepan with 1 tablespoonful butter over the fire, add Y, cupful fine-chopped onions and 1 bruised clove of garlic, cook 5 minutes; then put in the meat, stir fre- quently, and cook 15 minutes; add y^ pint of canned tomatoes, cover, and cook slowly Vj hour. Melt Y^ tablespoonful butter in a saucepan, add Ys tablespoonful fiour, stir and cook 2 minutes ; add Yg pint broth or boiling water, cook 3 minutes ; add it to the meat, cook 15 minutes, and serve with boiled rice. Lamb Fries^ Broiled.-~-Bemove the skin from 4 lamb fries, cut each one into 3 slices, season with 1 teaspoonful seasoning salt, mix 2 tablespoonfuls olive oil with Yt teaspoonful English mixed 303 MEATS. mustard, 1 tablespoonful lemon juice, pour this over the slices ; mix well together ; dip each slice into fresh grated bread crumbs, lay on a hot broiler, and broil oyer a clear fire 10 minutes, turning fre- quently. Serve on a warm dish, garnish with cut lemon, and serve with following sauce : Melt Y^ ounce butter in a saucepan, add 1 tablespoonful fine-chopped onion, cook 5 minutes; add Y^ table- spoonful flour, cook 3 minutes; then add 1 cup boiling water, Ys even teaspoonful salt, a little white pepper, and a small bou- quet, cook 6 minutes. Strain, add 1 teaspoonful beef extract, Yi teaspoonful English mixed mustard, a little Cayenne pepper, and serve. Lamb Fries & rAllemande.— Bemove the skin from 6 Iamb fries, cut each one into 3 slices, season with 1 even tablespoonf al seasoning salt, lay in a covered dish with 1 tablespoonful oil and the juice of 1 lemon, cover, and set aside 1 hour. Bemove, dry on a towel, and dust with flour ; dip each slice in beaten egg, and cover with fine grated bread crumbs. Melt Ys ounce butter and Ys ounce pure lard, when hot put in the lamb fries, fry light brown on both sides ; dress on a warm dish in a pyramid, put on top a bunch of fried parsley, lay some quarters of lemon in a circle around it, and serve with tomato sauce & I'allemande. Lamb Haslet Bagotlt. — Place a lamb's heart and liver in a saucepan of boiling water, cook 5 minutes ; then remove and in- stantly plunge into cold water ; let it lie 5 minutes ; remove and cut the liver and heart into 1-inch pieces. Put a saucepan with 2 ounces fine-cut larding pork over the fire, fry light brown; add 2 tablespoonfuls fine-chopped onion, cook 3 minutes; season the heart and liver with 1 tablespoonful seasoning salt, add them to the saucepan, cover and cook 10 minutes, stirring frequently ; then cover with 1 pint of stock or broth, add Yt o^^ of mushrooms, a small bouquet, cook 25 minutes ; add the juice of 1 lemon, boil 12 small white onions 10 minutes in water with 1 teaspoonful sugar ; then drain, and add to the ragotlt. Melt 1 ounce butter, add 1 table- J LAMB. 809 spoonful flour, stir 2 minutes ; add it to the saucepan, and cook a few minutes longer. Serve on a warm dish, and garnish with small slices of bread fried brown in butter or with a nudle border, rice timbales, or farina dumplings. (If mushrooms are not handy they may be omitted.)

European and American cuisine