Remove the bones from the lamb and tie in a roll. Place lamb on trivet in dripping pan, and pour the remaining ingredients over it. Cook in moderate oven, baste every ten minutes. Allow twenty minutes to the pound for cooking.
Serve with [Tomato Sauce].
Veal Balls
- 2 cups chopped raw veal
½ cup chopped raw salt pork
1 cup cracker crumbs
½ cup water or stock
1 tablespoon vinegar
1½ teaspoons salt
1 tablespoon flour
1 egg
few drops onion juice
Mix the ingredients and shape into balls. Sauté in salt pork fat. Cover with Curry Sauce and cook in oven one hour. Serve on a bed of rice or macaroni.
Stewed Kidneys on Toast
- 2 lambs’ kidneys
2 cups water
2 slices onion
4 slices toast
2 teaspoons salt
½ teaspoon pepper
2 tablespoons butter
2 tablespoons flour
Remove thin skin from kidneys and cut in small pieces; soak in cold water to cover for one hour. Drain, add two cups water and onion, and simmer until kidneys are tender. Melt butter, add flour and seasonings, and thicken water in which kidneys were cooked; cook five minutes. Arrange kidneys on toast, and strain sauce over them. Serve immediately.
Stewed Heart
- 2 hearts
2 tablespoons pork fat
2 tablespoons chopped onion
3 cups cold water
salt and pepper
flour