Most for your money cookbook

Put lamb, carrots, and peeled onion through food chopper. Add the seasonings and beaten egg. Mix thoroughly, shape into small balls and roll in flour. Saute in butter until brown. Add yi cup of broth, cover and cook slowly lo minutes. Remove the meat and keep hot. Add flour to pan contents; cook until smooth. Then add remaining broth, stirring constantly. Cook until the gravy thickens. Pour over the meat balls. LAMB HAMBURGERS Season ground shoulder of lamb with a little salt and form into cylinders; wrap each with a thin strip of bacon, skewer with a toothpick. Mix 1 tablespoon melted butter with the juice of a lemon, i teaspoon Worcestershire sauce, i teaspoon salt, Vi teaspoon dry mustard. Dip each roll quickly in the sauce and fry or grill. Eat with remainder of the sauce. LAMB OR MUTTON WITH APPLES I POUND NECK MUTTON CHOPS PAPRIKA SALT I ONION 2 MEDIUM-SIZED GREENING APPLES Remove superfluous fat from chops. Season with salt and paprika and lay in a baking dish. Cover the meat with finely sliced apples and finely chopped onions. Bake in a moderate oven until the meat is tender. Frozen mutton from Canada or Argentina is sweetest and cheapest. LAMB WITH ALMONDS Reheat cold roast lamb in the following sauce, or pour the sauce around pan-fried chops. Chop 3 tablespoons of blanched almonds very fine and cook them until brown in a saucepan with i tablespoon of olive oil. Add i tablespoon Worcestershire and 2 tablespoons chopped sweet pickle; thin with lamb gravy. PAPRIKA DEVILS I SPRING CHICKEN, JOINTED I TEASPOON PAPRIKA 3 TABLESPOONS FAT OR BUTTER SALT I SMALL ONION, SLICED SOUR CREAM FLOUR Heat butter in pan, lightly brown sliced onion in it, then put in chicken cut in handy pieces, strew paprika over and a little salt. Cover tightly and simmer till tender, adding a spoon of water if necessary. This takes 20 to 25 minutes. Then dust in some flour and stir in some sour cream to make a thin sauce. When this boils up the dish is done. Tender Veal or Lamb Paprika Devils are prepared in exactly the same way, using about i^ pounds of either meat, which will equal the amount of flesh on a Spring chicken, minus bones and unused parts. Served in true Hungarian style tiny dumplings usually keep the devils company. Or little raviolis, stuffed with chicken giblets or with chopped lamb's liver, prepared in advance and boiled at the last minute, are worth while doing. SOUTHERN VEAL PIE y2 POUND HAM 2 CARROTS, DICED I POUND VEAL SHOULDER 1 TABLESPOONS FLOUR SALT AND PEPPER I QUART BOILING WATER I TABLESPOON FAT yi CUP TOMATO CATSUP 1 ONIONS, SLICED 3 RAW POTATOES, DICED BISCUIT DOUGH Cut ham in y^-inch cubes and veal in i-inch cubes. Sprinkle both meats with salt and pepper. Put fat in iron pot, and when hot add meat. Brown well, add chopped onions and cook a few minutes. Add carrots and sprinkle with flour. When brown, add boiling water and catsup. Cover and simmer for yi hour or until meat is almost tender. Then add potatoes and cook until tender. Place in deep baking dish and cover with baking powder biscuit dough. Brown in hot oven. This is as tasty as a chicken pie. CHILE CON CARNE I POUND GROUND BEEF ^ TEASPOON CUMIN SEED, OR I LARGE ONION CARAWAY I GARLIC CLOVE, MINCED I MINCED BAY LEAF 3 TABLESPOONS OIL OR FAT J^ TEASPOON CHILI POWDER