The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-04-26
Spring Lamb

To make leg of lamb with mus
tard sauce, bone, beat and lard leg
of lamb and cover it for "a TO As
hours with sauce made as follows;
One tablespoon lemon juice, one
tablespoon salad oil, one tablespoon
chopped parsley, one tablespoon
chopped onion little sage (ground)
one fourth cup of prepared mustard,
dash of pepper, one tablespoon tar
ragon vinegar, one-half pound butter
and one-half teaspoon meat extract
dissolved in one-half cup of water.
Then roast in deep pan in the
oven with one-half pound of but
ter, adding gradually the sauce in
which it has lain. Thicker the
gravy with little flour before serv-
ing.
Baked Breast OF Lamb
Remove the skin, put the meat in
stew-pan, cover with boiling water
and simmer % minutes. Bone, dredge
with flour, pepper and salt, roll and
skewer into shape, pour in one cup
full of water in which the lamb was
cooked and bake until tender and
brown, basting frequently. Serve
with cucumber sauce.
Pare and cut one good sized Gu
cumber into dice, add one and one
half cupfuls of stock, simmer until
tender, thicken with one tablespoon
of flour rubbed to a paste with an
equal quantity of butter. Season
with salt and pepper, a few drops
of onion juice.
With Tomatoes and Cheese
Remove all skin and bones from
cold roast lamb; put through the
coarse grinder; heat leftover lamb
gravy, season with salt and pepper.
When hot and smooth, add meat,
stirring as little as possible. Fill
baking-dish half full. Add pieces of
stewed tomato lifted from juice with
a fork, and season. Cover with re-
naming lamb; sprinkle lightly with
grated cheese, bits of butter and
paprika. Bake in hot oven until
| brown.
Lambs Tongue Balls
Mix one cup of mixed cooked
tongue with one-half cup finely cut
almonds. Rub the yolks of two
hard boiled eggs with one tablespoon
of soft butter and blend with the
salt and same same amout of pap
rka. Roll the mixture into small
balls. Fry an onion in one tablespoon
of butter, strain and warm again,
stir in one tablespoon of flour, blend
well and add one and one-half cups
of warm milk. When cooked turn
the sauce into the beaten white of an
egg. Turn it over the tongue balls,
add one tablespoon of chopped pars-
ley and heat lightly; stir in one-quar-
ter teaspoon of salt and dash of
pepper.
Roast Lamb With Lima Beans
Bone and stuff a fine leg of lamb
with the following mixture: A sufti-
cient quantity of bread crumbs, par
sley, yolk of an egg, sweet marJoram,
pepper and salt. Cook for an hour
and half. Basic often with the
drippings and cup of stock added.
Boil one pint lima beans, mash them
with butter, seasoning and white
| stock. Press them through a sieve
and place on a dish. Place the meat
over IL; skin the fat off the gravy
and pour the gravy over all.
Austrian Lamb Outlets
Boil the lamb outlets in enough
| stock to cover, adding an onion, car
rot and herbs. for As minutes
Drain them. Make sauce of one
spoonful each of butter and flour,
one cup hot milk, salt, pepper, one
half lemon and the yolk of an egg.
Pour the sauce around the outlets
dust them with bread crumbs and
brown in hot oven. Serve with
mashed potatoes and spinach.
Italian Lamb Outlets
Cut thin slices from leg of lamb
or the shoulder, add some parsley,
mace, piece of butter and suffici-
] ent milk to cover. Simmer in COW
cred pan for an hour. Drain the cut
lets, dip each one in bread crumbs
and yolk of an egg, and fry in butter.
Thicker the milk with flour and but
ter, the beaten yolk of an egg and
Il