The Irish standard., 1914-11-14
quently. Both brown gravy and mint
sauce should be served with it.

A saddle of lamb is great delicacy,
It is roasted in the same manner and
carved like saddle of mutton, the
knife being inserted at each side of
the backbone, cutting the meat across
the grain lengthwise. Cucumber sauce
is often served with saddle of lamb.
1t consists of two large cucumbers
which have been cut in thick slices and
soaked in cold water for an hour;
drain them and put them in saucepan
with one medium sized slice of onion
and enough white soup stock to cover
them. Stew gently for a quarter of
an hour, season we'll with salt and
pepper, add little thickening, strain
and serve in a sauce boat.
Leg of lamb la Francaise.-Put a
good sized leg of lamb in as small a
kettle as will hold it. Put in muslin
bag one onion, one small white turnip,
three sprigs each of sweet majorum
and summer savory, four cloves; tie
the bag and place it in the kettle with
the lamb and pour over it two quarts
of boiling water. Let this come to a
boil and then skim carefully; then add
four heaping teaspoonfuls of -four
which have been mixed with one cup
full of cold water, two tablespoonful
of salt and dash of cayenne; cover
tight and set back where it will Just
simmer for about two hours. In the
meantime make a pint and a half of
either. chicken or veal forcemeat,
which make into little balls and fry
brown; boil six eggs hard, and when
the lamb is cooked take it up and
skim all the fat off the gravy and take
out the bag of seasoning. Then put
the kettle where the contents will
boil rapidly for ten minutes. Put three
tablespoonfuls of butter in the frying
pan and when hot stir into the -four;
cook until good, rich brown and stir
into the gravy. Have the whites and
yolks of the hard boiled eggs chopped
separately; pour the gravy over the
lamb and garnish with the egg and the
forced meat balls, also parsley.
When lamb is very young it can be
broiled. Another way of serving it is
to braise the breast. With sharp
knife remove the bones from a breast
of lamb, then season it we'll with salt
and pepper and roll up and tie firmly
with twine; put two tablespoonfuls of
butter in the braising pan and when
melted add one onion, one slice of car
rot and one of turnip, all cut fine. Stir
for fifteen minutes and then put in the
lamb dredged thickly with flour.
Cover and set back where it will cook
slowly for half an hour; then add one
quart of stock or boiling water and
place in the oven where it will cook
slowly for one hour; baste often. Take
up the meat, skim all the fat off the
gravy and then put it where it will
boil rapidly for five minutes. Take
the string from the meat, strain the
gravy and pour over the meat. 1t may
also be served with tomato sauce.
Lamb pudding consists of suffici-
ent quantity of cold lamb chopped fine
and mixed with little good gravy, a
few bread crumbs, one tablespoonful
of butter, two eggs, pepper and salt.
Mix in one-fourth as many bread
crumbs as there is meat. Beat in the
melted butter the eggs and pour into
buttered mold; set it into pan of
water and cook covered in a good oven
for one hour. Turn out and pour the
gravy over it.
SteWed lamb.-Lay breast of lamb
or two scrage in broad pot, meat
downward; scatter over this a sliced
turnip, sliced onion and two sliced
tomatoes, with little pepper and salt.
Add cupful of broth, cover and cook
slowly one hour; then turn the meat
and cook one hour longer very slowly.
When tender, dish and keep hot.
Strain the gravy, thicken with a little
SCENE IN THE FOREST