Standard Paper-Bag Cookery

Stuffed Roast Beef or " Mock Duck."— Take two flank steaks or one large round steak. If the former, sew together with coarse strong cotton, leaving one side open like a bag to be filled with the dressing. If the latter, place on the meat board and spread with a dressing made from mashed potato, well seasoned, sweet potatoes sliced and seasoned, or a forcemeat made from two cupfuls bread crumbs, a quarter cup butter or vegetable oil, in which a chopped onion has been cooked, with salt, pepper and cloves to season. The Germans like a half cupful of seeded raisins or chopped prunes added to this. Roll the meat about the filling and tie with strips of cotton cloth, or if you are using the flank steak, stuff the pocket and tie in shape. Butter the pocket or roll well on the outside, slip into a large well buttered bag, add a tablespoonful of broth or hot water, seal, and cook in a hot oven ten minutes. Reduce the heat and cook forty or fifty minutes more according to weight of the steak. A second bag over the first is advised here when the roll is heavy. CHAPTER XI. LAMB AND MUTTON. THE paper bag seems made expressly for lamb and mutton cookery. Breast of Lamb With Tomato Sauce.— Get three pounds breast of lamb, boil until tender, and slip out the bones. This is best done the day before you are to bag it. Half an hour before serving, egg, crumb, season and put in a well greased bag. Seal and put in a very hot oven for twenty minutes. Serve with tomato sauce. Lamb Chops. — If you use the rib chops have them frenched, saving the trimmings for the stock pot. If you have the loin chops, skewer to keep in shape. Season with salt and pepper and brush over with oil or melted butter. Put in a well-greased bag, seal, place on the grid shelf in a hot oven, and cook for ten or fifteen minutes according to the thickness of the chop. When done put on a hot platter and spread with parsley or mint butter. Lamb or Mutton Cutlets With Tomatoes. — Cut the best end of the neck into neat cutlets, flatten and trim. Season with salt and pepper, brush with melted butter or oil, sprinkle with mint or chopped parsley and chives, and place in a buttered bag, with a tablespoonful of tomato on each chop. Seal and cook in hot oven twelve or fifteen minutes. Lamb Fry. — Wash thoroughly a pound and a half of lamb's fry and put in a pan of cold water. Simmer five minutes, lift out and pat dry on a soft cloth. Divide in nice pieces, dip in a batter made of one egg, one tablespoonful of milk, salt and pepper to season and flour to make of the consistency of cream. Arrange these pieces in a buttered bag. Seal and bake ten minutes. Serve with fried parsley. Lamb's Kidney. — Skin, split, dip in butter and place on skewer. Dust with salt and pepper, and place in buttered bag. Seal, place in hot oven and cook eight minutes.