The Barre daily times. (Barre, Vt.) 1897-1959, 1919-12-19
Ways to Cook Lamb.

Place in Kettle and add just water
enough to cover. Boil for 10 minutes
and place in cooker for hours. Thick
EN- with e eupful of Drowned -four
mixed with cold water, season to taste
and serve on toast.
Lamb Croquettes-4 pounds of cold
cooked lamb and cupfuls of cooked
rice fresh boiled and still hot when
mixed with the lamb, ! teacupful of
suet chopped fine; 2 sprigs of parsley,
chopped; ! nutmeg grated, an even
tablespoonful of onion, after it is
chopped as fine as possible. the juice
and grated rind Of ! lemon salt and
black and red pepper to taste Chop
the meat very fine; mix all well to-
gether, add cream until ii is quite
moist, or just right for molding. Mold
them in the form Of pears; dip them
into beaten egg and roll them in pound
ed cracker or bread crumbs; fry in
boiling hot lard. A little stem of pars-
ley may be stuck into each pear after
it is cooked, to represent the stem.
Imitation Barbecue of Lamb--Roast
the lamb as usual, but about l hour be-
fore II is ready to serve, prepare the
following mixture: l-3 cup each of
Worcestershire sauce, tomato catsup
and vinegar, salt and pepper to taste,
| rounded teaspoon mustard Stick the
meat all over with sharp pointed
knife, pulling the cash open and filling
with the mixture just prepared If any
is left over pour it on the roast when
II comes to the table
Broiled Kidneys the kidneys
into halves, remove the white tubes
and cover with cold water for 30 min
utes; drain and dry on piece of
cheesecloth, brush with or dip in cook
ing oil Place in broiler and broil
slowly until nice and brown on both
sides; remove from the broiler and put
in pan; sprinkle with salt. pepper and
a little melted butter Cover the pan
and set over a slot fire for a few min
utes. Serve garnished with slices of
lemon and sprigs of parsley
Pressed I4amb-The meat. either
shoulder or leg, should be put to boil in
the morning with water just enough to
cover il; when tender season with salt
and pepper. then keep ii over the fire
until very tender and the juice nearly
boiled out Remove il from the fire
and place in a wooden chopping bowl;
season more, If necessary, chop ii up
like hash Place it in a breadpan, press
ont all the juice. and put it in a cool
place to harden. The pressing is gen
orally done by placing dish over the
meat and putting a fatiron upon that
1t is also good cut up cold in thin
slices and the broth left from the meat
would make a nice soup served with it,
adding vegetables and spices.
Spiced Shoulder of Lamb-Bone a
shoulder Of lamb, and rub it well with
a mixture of , ounces of sugar, | tea
spoonful each Of ground mace and pep
per, and ! salt spoonful Of powdered
cloves Let it remain in the pickle all
day; then roll il up, tie with a string,
place in stewpan with some good
stock and cook slowly till done. Lay
it on a dish and add little piquante
sauce to the broth and serve.
Curried Lamb Kidneys-Pour wine
glassful of rich gravy or brown sauce
into a saucepan with tablespoonful
of butter we'll kneaded with curry
powder. Boil until it is fairly thick.
Meanwhile, cut > or onions in rings,
fry them over a moderate fire to color
slightly, sprinkle over little salt and
drain them. Put dozen lamb kidneys,
skinned and minced very finely, in a
frying pan with a little butter and fry
them until done Place them on a
strainer to remove all the fat, arrange
on dish, pour the sauce over them
and decorate with the rings of fried
onions and potato croquettes.
flashed Lamb-Chop an onion and
put it into a stewpan with O lump of
butter and fry till nicely Drowned;
then mix in heaped tablespoonful of
-four and stir in about Y pint of clear
stock, tablespoonful of vinegar, salt
and pepper to taste, and a small guam
tity of mixed spices. Stir the sauce
over the fire until it boils, then strain
it through a gravy strainer and leave
until cold Cut the cold lamb into thin
slices, trim off the skin and most of
the fat, put it into a stewpan with a
few slices of picked gherkins, pour in
the sauce and heat gradually over q
slow fire, When ready turn the hash
onto hot dish, garnish it with slices
of toast and serve with mashed pota-
toes.
Broiled Lamb Cutlets-Trim the cut
let's to nice shape and roll them in
butter that has been slightly warmed,
sprinkle lightly with salt and pepper
on both sides, place them on a gridiron
and broil over clear fire, turning them
when done on one side. When broiled
arrange them in circle on hot dish,
pour some thick tomato sauce in the
center and serve.
Fried Fillets of Lamb--Cut pounds
of outlets from the loin of lamb, re-
move the fat and skin and cut into
slices about u inch thick; hatten them
with outlet bat and dip them into
beaten egg, and then into sifted bread
crumbs. Sprinkle lightly with pepper
and salt and let them remain for about
! hour. Put some butter in frying
pan, and when it is hot put in the fillets
and fry on both sides until they are
quite done and of nice brown color,
Place them on dish, garnish with
asparagus and serve.
Fried Crumbled Lamb-lf thin pieces
of lamb, either raw or cooked, are
dipped in -four, then in egg, and then i'll