40. Turkish Lamb.--No left-over meat lends itself more readily to the
preparation of made dishes than lamb. Combined with tomatoes and rice
and flavored with horseradish, it makes a very appetizing dish called
Turkish lamb. The accompanying recipe should be carefully followed in
preparing this dish.
TURKISH LAMB
(Sufficient to Serve Six)
2 Tb. butter
1 onion, chopped
1/2 c. rice
1 c. water
1 c. stewed tomatoes
1-1/2 c. diced lamb or mutton
1 Tb. horseradish
1 tsp. salt
1/8 tsp. pepper
Put the butter in a frying pan and to it add the chopped onion and the
dry rice. Cook until the rice is browned. Then pour in the water and
tomatoes and add the meat, horseradish, salt, and pepper. Simmer gently
until the rice is completely cooked.
41. MINCED LAMB ON TOAST.--Any lamb that remains after a meal may be
minced by chopping it fine or putting it through the food chopper. If it
is then heated, moistened well with water or stock, and thickened
slightly, it makes an excellent preparation to serve on toast.
After mincing lean pieces of left-over lamb until they are very fine,
put them in a buttered frying pan. Dredge the meat well with flour and
allow it to brown slightly. Add enough water or stock to moisten well.
Season with salt and pepper, cook until the flour has thickened, and
then serve on toast.
42. SCALLOPED LAMB OR MUTTON.--As a scalloped dish is usually pleasing
to most persons, the accompanying recipe for scalloped lamb or mutton
will undoubtedly find favor. Both macaroni and tomatoes are combined
with the meat in this dish, but rice could be substituted for the
macaroni, if desired.
To make scalloped lamb or mutton, arrange a layer of buttered crumbs in
a baking dish, and on top of them place a layer of cooked macaroni, a
layer of meat, and then another layer of macaroni. Over this pour enough
stewed tomato to moisten the whole well. Season each layer with salt,
pepper, and butter. Over the top, place a layer of buttered crumbs. Bake
in a medium-hot oven until the whole is thoroughly heated.
43. SPANISH STEW.--Left-over pieces of mutton or lamb may also form the
foundation of a very appetizing dish known as Spanish stew. Here
tomatoes are also used, and to give the stew flavor chilli sauce
is added.
SPANISH STEW
(Sufficient to Serve Six)
2 Tb. butter.
1 onion, sliced
1 Tb. flour
2 c. lamb or mutton, diced
1-1/2 c. stewed tomatoes
1 c. stock or gravy
1 Tb. chilli sauce
1 red pepper, cut fine
2 tsp. salt
Put the butter in a frying pan and brown the sliced onion in it. Add the
flour and meat, and after browning them pour in the stewed tomatoes and
the stock or gravy. Season with the chilli sauce, the red pepper, and
the salt. Cover and let simmer until the whole is well thickened
and blended.
44. INDIVIDUAL LAMB PIES.--Individual pies are always welcome, but when
they are made of lamb or mutton they are especially attractive. The
proportions required for pies of this kind are given in the
accompanying recipe.