The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1902-06-12
LEG OF LAMB.

Esw the Small Family lay Diae From 10
Number OF Times Without firing.
A leg of lamb, when you are tired OF
roast lamb, may be cooked in an in
6nite number of ways. A thick outlet
from the leg will be sufficient for ths
meat course of family of two. cook
this a la venison, in the chating dish.
Put in a chafng dish a teaspoonful
each of butter and currant jelly ttherS
lhould be sufficient TO cover the bot.
tom of the dish), and when very hot
lay in the slice OF lamb, seasoned with
ialt and pepper on both sides; cook
three minutes, turn and cook three
minutes longer and serve For bl eak-
fast a second slice may be cut into
lmall fllets dip in beaten egg, roll in
crumbs, and fry on both sides, sur
rounding with freshly boiled peas or
email new potataes scooped in balls
pnd boiled. Make brown sauce ia the
pan in which the meat was cooked,
and pour over the whole
Still another way TO cook hllcis oi
lamb is 10 cut them in strips two bE
| three inches; sprinkle with seasoning
OF salt, pepper and chopped youn3
onion and parsley, roll up and iasten
with a snaA skewer; brown lightly ~
butter and simmer until tender in
| brown gravy Vary this by adding to-
matoes or mushrooms and serving
about a small mound of steamed rice.
A delicious dish of braiscd lamb can
| be made from part OF the liquor. AL
make pounds from the middle OF IL
| leg; bone this and fiji with an oyster OF
other savory force meat brown in a
| stewpan with a little sweet dipping;
half cover with water, cover the vessel
tightly and simmer slowly until tenucr.
Serve with a capper cauce made .roin
a art of the liquor. and make creoi1
| SOUP from the rest by the addition OF
1 rice. tomatoes and sweet green pep
pers.
For a ragout. cut a pound ond haa
in dice frpm the thin end OF the ics,
fry a golden color IN butter with nu1 2
Spanish onion sliced, stir In lauic'
spoonful of -four and dilute slowly w.h
pint of broth (made from the bocej
or water; season with salt, pepper Gao
a dash OF nutmeg and when hair cooN
ed add two tablespoOnfuls each OF dics
Of new carrots and turnips; when ten
der. half pint Of cooked peas or llni-
beans make a pleasant addition. omit
ting the peas or beans and adding L
the last a cupful Of tomato sauce ana
sprinkling of tnely parsley en-
titles you to call This dish Lamb y
Solferino." Omit all the vegetables e1
cept the Spanish onion add hall PIN
of stewed tomatoes and six mince
mushrooms. and il becomes Lamb Il
Narsellaise" Leaving out all veget
Gules except the onion, which is ire
With The meat and surrounding IN
agOut when dished With stuffed an
laked tomatoes, alternated with tim
I pies Of rice (rice boiled and shaped D
X small cups, gives Lamb Ia Porul
\ gaise"
Z The meat may he cooked as above
\ ] omitting all the garuishes, and serve
u as a curry with nce. STIR in teaspoon
X .ul oil curry powder for each pound
y reas. first duutng IL with a little q
Y the gravy, and pour over and arouD
mound OF rice
4 The thick part Of the leg may b
y roasted and served with turnips' bolle'
Il followed out In the torn OF cups an
n T.. .ed with freshly cooked new peas.
Y Cold roasted lamb is so good tnat
Il Ia & sacrilege 10 recnauffer II until 20
y reach the part where II can no ionge
" he cut in slightly slices. when II may
B put through a meat chopper and hea
O ed Ia a little We'll seasoned bro"
N sauce. mogadsd on small squares
N toast anu served WIN asparagus
N Country Gentleman