Melt the fat in an iron frying pan; when hissing hot, pour in the above ingredients, spread evenly, cover, and cook slowly one half hour. Fold, turn, and serve.
Lamb Stew
- 2 pounds breast of lamb
2 cups boiling water
2 cups potato cubes
2 tablespoons butter or pork fat
½ cup sliced onion
2 tablespoons rice
1 cup strained tomato
salt and pepper
Brown the onions in hot fat, cut meat in two-inch pieces, add to onions, cover with hot water, and simmer two hours. Parboil potatoes. Add rice when meat has cooked one hour. Add parboiled potatoes one half hour before serving. Add tomato ten minutes before serving. Season with salt and pepper. The tomato may be omitted and one cup of water substituted.
Scalloped Mutton
- 2 cups [Tomato Sauce]
1 cup cooked macaroni
2 cups mutton cut in cubes
1 cup cracker crumbs
⅓ cup melted butter
salt and pepper
Arrange the macaroni, mutton, and [Tomato Sauce] in layers, sprinkle each layer with salt and pepper, cover the top with the cracker crumbs which have been mixed with the butter, bake until the crumbs are brown.
Barbecued Lamb
- 1 forequarter of lamb
2 cups water
1 tablespoon salt
¼ cup vinegar
1 teaspoon Kitchen Bouquet
1 teaspoon Worcestershire Sauce