Take the remains of cold roast mutton. Remove the fat and cut the meat into nice small slices not too thin. Fry lightly a large onion cut into thin slices, a little diced turnip, and half a dozen dry chillies. Put all together into an enamelled saucepan and if possible a little mutton stock made from the bone. Stew gently for an hour, add two tablespoonfuls of washed rice, thicken with a little flour and water mixed smooth, and serve hot.
100. Stewed Lamb and Green Peas
Take two and a half pounds of lean lamb cutlets; put them into an enamelled saucepan with an onion cut into thin slices, one or two fresh young turnips peeled and cut into squares, salt and pepper, and a piece of loaf sugar. Stew gently for an hour, add a breakfast-cupful of freshly shelled green peas and let them boil all together for twenty minutes. Thicken with a little smoothly mixed flour and water. Serve very hot with a little chopped parsley dusted over the top.
Roast Lamb
To roast lamb proceed as for mutton, only the joints, being smaller, will not require so long to cook. A nice way to serve a leg of lamb is as follows: have some bacon lard cut into strips about an inch long, cut little slits in the outside of the leg and insert a piece of bacon lard in each. Cook in a nice steady oven, allowing about an hour and a half for a leg of four pounds.
If you wish to serve a leg of lamb or any other joint cold it is well to choose a joint not too large for your purpose and to cook it the day before it is required. Avoid cutting it while it is hot. In this way the gravy should run freely when the cold joint is cut and the flavour will be much better. The same applies to any joint intended to be used cold.
The proper sauce for roast lamb is the mint sauce. Take twenty-four leaves of mint chopped very fine, a teacupful of vinegar, and two good teaspoonfuls of powdered sugar. Dissolve the sugar in vinegar and put it with the mint into a sauce boat.
VEAL AND PORK
Roasting. Boiling