Mnttm nnh ffiamb ROAST LAMB I,e„,ove caul, wipe n,eat carefu... spn„k.e vnU. -U -a p.„er place .n «^hot "-ting pa„,^redge removed and the meat stuffed before roasting, if desired. Make gravy in pan in which meat was cooked. MINT SAUCE 4 tablespoons green mint leaves, finely minced. 1 tablespoon sugar. For lamb only mint sauce is proper. J cup vinegar✪ Mint Sauce. I teaspoon salt. CURRY (ANY WHITE MEATS) (See Chicken Curry.) Page One Hundred and Eleven ^^N— =^ PURITY FUOU^R More Bread and Better Bread LAMB STEW Follow instructions for Beef Stew, substituting lamb for beef. LAMB CHOPS wi+i, ? f f ^r ^ ? t^^ ^I^^^\ '^^'^'^ "^'^^ '""^^ ^^'^ P*^PP^^' h^^^ ^^^<iy '^o^ie well-beaten eggs, have a pan r. if i 11 \ , ''^^' ^-^^^ ^^' '^'P' ^^'' ''^^ °""' ^^P ^^^° *h^ ^gg' t^'^" "ito the bread crumbs, repeat it. as It ^^ 111 be found an improvement. Brown them on both sides in hot lard or dripping. Continue to cook tZU^^V'"'^''-, A^"" f ^''^ ^?^ '^"^^* ^■'"y ^' g'^P" "^^^^P- ^"'-^^^ C^ornme«1 or Pur% Oatmeal may be used instead of bread crumbs. IRISH STEW Cut the lamb in dice, using the meat from forequarter. Cover with boiling water and cook slowlv until tender. When about half cooked, add i cup each of carrot and turnip cut in small pieces and 1 onion sliced, fifteen minutes before serving add potatoes cut fine. Thicken with Purity Flour. Season with salt and pepper and chopped celery. BOILED LEG OF MUTTON Wipe meat, place in kettle with boiling water, boil 5 minutes and skim. Eeduce heat and let simmer until meat is tender. When half done add 1 tal)lpspoon salt. Serve with caper sauce. MUTTON STEW (See Beef Stew.) SPICED MUTTON A fat, good-sized leg of mutton should be selected for this purpose at least a month before it is to be cooked. Trim the leg, rub it with vinegar and spices, using a tablespoon of cinnamon, a tablespoon of vinegar and a teaspoon of cloves. Rub the meat till it is smooth. Rub in a tablespoon of salt and dust with Purity Flour. Hang the mutton in a place where the temperature is equable and as cold as it pos- sibly can be and remain above freezing point. A cold cellar is usually the best place. Rub the meat once a week till you are ready to use it, then rinse it off and lay it on a rack in a dripping pan and thor- oughly sea.son it with salt and pepper and dredge with Purity Flour. Put it in a hot oven and roast it .slowly till it is cooked, but rare enough for the red juice of the meat to follow the knife when it is cooked A good-sized leg of mutton will require H hours to 2 hours to cook. After it has been in the oven for 10 minutes and the flour scattered in the pan when the meat was dredged begins to brown, pour a pint Page One Hundred and Twelve /C -^ PURITY tj^ — f FUOU R More Bread and Better Bread ✪ Braised Leg of Mutton

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Mnttm nnh ffiamb ROAST LAMB I,e„,ove caul, wipe n,eat carefu... spn„k.e vnU. -U -a p.„er place .n «^hot "-ting pa„,^redge removed and the meat stuffed before roasting, if desired. Make gravy in pan in which meat was cooked. MINT SAUCE 4 tablespoons green mint leaves, finely minced. 1 tablespoon sugar. For lamb only mint sauce is proper. J cup vinegar. I teaspoon salt. CURRY (ANY WHITE MEATS) (See Chicken Curry.) Page One Hundred and Eleven ^^N— =^ PURITY FUOU^R More Bread and Better Bread LAMB STEW Follow instructions for Beef Stew, substituting lamb for beef. LAMB CHOPS wi+i, ? f f ^r ^ ? t^^ ^I^^^\ '^^'^'^ "^'^^ '""^^ ^^'^ P*^PP^^' h^^^ ^^^<iy '^o^ie well-beaten eggs, have a pan r. if i 11 \ , ''^^' ^-^^^ ^^' '^'P' ^^'' ''^^ °""' ^^P ^^^° *h^ ^gg' t^'^" "ito the bread crumbs, repeat it. as It ^^ 111 be found an improvement. Brown them on both sides in hot lard or dripping. Continue to cook tZU^^V'"'^''-, A^"" f ^''^ ^?^ '^"^^* ^■'"y ^' g'^P" "^^^^P- ^"'-^^^ C^ornme«1 or Pur% Oatmeal may be used instead of bread crumbs. IRISH STEW Cut the lamb in dice, using the meat from forequarter. Cover with boiling water and cook slowlv until tender. When about half cooked, add i cup each of carrot and turnip cut in small pieces and 1 onion sliced, fifteen minutes before serving add potatoes cut fine. Thicken with Purity Flour. Season with salt and pepper and chopped celery. BOILED LEG OF MUTTON Wipe meat, place in kettle with boiling water, boil 5 minutes and skim. Eeduce heat and let simmer until meat is tender. When half done add 1 tal)lpspoon salt. Serve with caper sauce. MUTTON STEW (See Beef Stew.) SPICED MUTTON A fat, good-sized leg of mutton should be selected for this purpose at least a month before it is to be cooked. Trim the leg, rub it with vinegar and spices, using a tablespoon of cinnamon, a tablespoon of vinegar and a teaspoon of cloves. Rub the meat till it is smooth. Rub in a tablespoon of salt and dust with Purity Flour. Hang the mutton in a place where the temperature is equable and as cold as it pos- sibly can be and remain above freezing point. A cold cellar is usually the best place. Rub the meat once a week till you are ready to use it, then rinse it off and lay it on a rack in a dripping pan and thor- oughly sea.son it with salt and pepper and dredge with Purity Flour. Put it in a hot oven and roast it .slowly till it is cooked, but rare enough for the red juice of the meat to follow the knife when it is cooked A good-sized leg of mutton will require H hours to 2 hours to cook. After it has been in the oven for 10 minutes and the flour scattered in the pan when the meat was dredged begins to brown, pour a pint Page One Hundred and Twelve /C -^ PURITY tj^ — f FUOU R More Bread and Better Bread

Purity flour cookbook