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.
=Leg of Mutton Cooked in Cider.=--Buy the leg of mutton two or three
days before you wish to serve it. Take off the "woolly" skin that has
the strong taste on the outside and wipe carefully with a damp cloth.
Then rub with a mixture of spices, using half a teaspoonful each of
cinnamon, cloves, allspice, pepper and nutmeg. Rub thoroughly and hang
the mutton in a cool place for two days; then put in a well-greased bag,
adding four onions chopped fine, a cupful seedless raisins and a cupful
of sweet cider. Put in hot oven and bake half an hour, then reduce the
heat, and cook an hour and a half. Serve with a hot cider sauce.
=Mutton Chops and Sausage.=--Place two thick chops in a wooden dish with
three links of sausage. Season lightly with salt and pepper, lay two
strips of bacon over the top of the chops and seal in bag. Bake from
twenty minutes to half an hour in a moderate oven.
=Ragout of Lamb.=--Grease the bag well, and lay in a layer of sliced raw
potatoes, seasoned lightly. Put on top of the potatoes a layer of meat,
seasoned with salt, pepper and chopped parsley, and lay thin slices of
onion across meat. Add one-half cup canned tomato or tomato sauce, cover
the whole with another layer of sliced potato, seal, and bake
thirty-five minutes. You may use a wooden cooking dish here to
advantage.
=Roast Leg of Lamb.=--Trim nicely and rub over with oil, dredge with a
little flour and season with salt, pepper and powdered mint. Seal and
bake two hours. Serve with mint sauce.
=A Genuine Irish Stew.=--Cut two pounds of chops from the best end of a
neck of mutton, and pare away nearly all the fat. A portion of the
breast may be cut into squares and used, but a neck of mutton is the
best joint for the purpose. Take as many potatoes as will amount after
peeling to twice the weight of the meat. Slice them with eight large
onions sliced. Put a layer of mixed potatoes and onions at the bottom of
the buttered paper bag. Place the meat on this and season it plentifully
with pepper and lightly with salt. Pack closely, and cover the meat with
another layer of potato and onion. Pour in as much water or stock as
will moisten the topmost layer, seal tightly, and let the contents cook
gently for two and a half hours. You may use one of the large wooden
cooking dishes here.