BREAST OF LAMB STUFFED AND ROASTED
Peel off the outer skin from a breast of lamb, remove bones, stuff, (see [Page 36]), shape in a compact roll and sew. Spread with salt pork fat, sprinkle with salt, pepper and dredge with flour. Sear the surface over quickly in hot salt pork fat, then place in the oven. Let cook one hour and a half, basting often with fat in pan. Serve with French Fried Sweet Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh mint.
CURRANT JELLY SAUCE
To Brown Sauce (for recipe see [Page 82]) add one-half cup black or red currant jelly whipped with a fork, one teaspoon lemon juice and a few gratings of onion. Heat to boiling point, boil three minutes and serve in sauce boat. Onion may be omitted.
STUFFING FOR LAMB
2 cups soft bread crumbs.
¼ cup butter.
¼ cup hot water.
1 tablespoon poultry seasoning.
1 tablespoon finely chopped onion.
½ tablespoon finely chopped parsley.
Salt, Pepper.
Process: Melt butter in hot water, add to bread crumbs, toss lightly with a fork. Add remaining ingredients in the order given. If desired moister, increase the quantity of hot water.
SWEET POTATOES, SOUTHERN STYLE
Peel cold, boiled sweet potatoes and cut lengthwise in slices one-half inch thick. Arrange in layers in a well-greased quart baking dish. Cover each layer generously with brown sugar and dots of butter, a sprinkle of salt and pepper. Continue until dish is full. Add one cup hot water and bake in hot oven until liquor is "syrupy" and potatoes are brown on top.
BUTTERED STRING BEANS