European and American cuisine

Curry of Lamb. — Procure 2V, pounds lamb from the shoulder, cut it into 2-inch sized pieces, place in a saucepan, cover with boiling water, let it stand 8 minutes, then drain on a sieve and rinse off with cold water ; return the meat to the saucepan, cover with boiling water ; add 2 even tablespoonfuls salt, 1 even teaspoonf ul white pepper, and 4 medium-sized onions, cover and boil till the meat is tender, about 1 hour. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour and 1 tablespoonf ul curry powder, stir and cook 2 minutes ; add the broth from the lamb, cook and stir till the sauce is smooth ; then strain it into a clean saucepan. Mix the yolks of 2 eggs with 2 tablespoonfuls of lemon juice, add it slowly to the sauce ; lay the meat on a hot dish and pour the sauce over it; garnish with a border of boiled rice. In place of fresh meat cold cooked lamb may be used. Lamb Croquettes. — Place a saucepan with 2 ounces butter and 1 fine-chopped onion over the fire, cook 5 minutes ; add 1 heaping tablespoonf ul fiour, stir and cook 2 minutes; add 1 cupful boiling milk, a small bouquet, 1 even teaspoonf ul salt, V, even teaspoonful white pepper, cook 5 minutes ; remove the bouquet, add 1 pint of finely minced cooked lamb, Vj cupful fine-minced mushrooms, and Ys tablespoonf ul fine-minced parsley, cook 10 minutes ; add the yolks of 8 eggs, turn the mixture into a shallow tin pan, and set aside to cool. When ready to cook, form the preparation into cork-shaped croquettes, dip them in beaten egg, then roll in grated bread crumbs and fry in hot fat to a delicate brown. Scnrve with b6chamel sauce. POEK. 331 Hash Balls of Cold Lamb or Mutton.— Chop or grind fine some cold cooked lamb ; add to 1 pint of meat 1 pint mashed potatoes, or grated cold boiled potatoes. Place a small saucepan with 1 tablespoonful butter and 1 fine-chopped onion over the fire, stir and cook a few minutes, then add it to the meat and potatoes ; season with 1 teaspoonful salt, Vs teaspoonf ul white pepper, add 1 egg ; mix all well together, and form the mixture into round balls the size of an egg, flatten them to V4 inch in thickness, dip in beaten egg, and roll in fresh grated bread crumbs. Place a frying pan with 1 tablespoonful lard or drippings over the fire ; put in the balls and fry them light brown on both sides. Serve on a hot dish with stewed tomatoes, tomato, mushroom, or horseradish sauce. Roasted Pig. — The principal thing in roasting a suckling pig is to keep the skin from blistering. Have the young animal well washed and dried, season the inside with 1 even tablespoonf ul salt and Y2 even teaspoonful pepper, then stuff it with sausage, oyster, or chestnut forcemeat, sew it up. Lay the little pig in a large roasting pan, bend the fore feet backward, the hind feet foreward, under and close to the body, then skewer them into proper position. Pour 1 cup boiling water into the bottom of pan, cover the entire animal with buttered paper, place in a medium-hot oven, baste frequently with its own gravy, removing and replacing the paper each time ; roast about 2 hours. (The skin should be crispy, and of a fine golden color.) When ready to serve, place the pig on a warm dish in the same position it lay in the pan, removing the skewers.