STUFFED SHOULDER OF LAMB
4 to 5 pounds shoulder of lamb, boned, cleaned, and stuffed with the mixture used in Stuffed Meat Roast. (Double the quantity of ingredients for the shoulder of lamb.) Add the stuffing to the meat; then "lace" (see Baked Fish) or skewer into shape. Season, and dredge with flour. Place drippings or other fat in a frying pan or iron roasting pan, and brown the surface of the meat. Place the lamb on the rack in a roasting pan, add boiling water; cover; and bake in a moderate oven, allowing one half hour to the pound. Shoulder of veal may be prepared and stuffed in the same way.
[Illustration: Courtesy of Bureau of Publications, Teachers College. FIGURE 67.—LAMB CHOPS. Upper row: Rib chops,—French. Loin chops. Lower row: Rib chops. Blade shoulder chop. Round bone shoulder chop.]
MINT SAUCE
1 cupful fresh mint 1/2 cupful vinegar 1/4 cupful sugar
Chop the leaves and the tender tips of the mint. Dissolve the sugar in the vinegar, and add the mint. Let the sauce stand one hour before using. Heat over hot water before serving.
LAMB OR MUTTON IN THE CASSEROLE
2 pounds neck, breast, or shoulder of lamb or mutton Flour Fat for browning Water or stock 4 carrots 2 cupfuls peas 2 teaspoonfuls salt Pepper 1/2 bay leaf 3 allspice berries
Cut the meat into pieces suitable for serving. Roll in flour, and brown in a frying pan with hot fat. Remove to the casserole, and cover with boiling water or stock. Wash, scrape, and cut the carrots into halves. Add them and the spices to the meat in the casserole. Cover, and cook at simmering temperature for two hours. Then add the peas and the seasoning. Cook until tender. Serve hot from the casserole.
One half cupful of cooked rice may be used instead of the carrots and peas. Tomatoes also make a pleasing addition.