| 1½ pounds forequarter lamb | ¼ teaspoon pepper |
| ½ cup each white turnip, carrot, and onion finely chopped | 1½ teaspoons salt |
| 1 cup tomato | 3 cups hot water |
| 2 tablespoons rolled oats |
Remove fat and cut meat into inch pieces; put into a casserole with vegetables, oats, seasonings, and water, and cook in a moderate oven two hours.
137.—LAMB CHOPS
Chops from the forequarter are much cheaper than loin or kidney chops. They contain more bone, but are tender and of good flavor, if well cooked. Cook the same as Lamb Cutlets (see No. 138). The time of cooking may vary slightly according to the thickness of the meat.
138.—LAMB CUTLETS
Have a small forequarter of lamb cut in pieces for serving; select the best pieces, trim, and skewer into shape. Season lightly with salt and pepper, dip in egg and crumbs, and fry in deep fat about seven minutes; or dip in flour, and sauté on each side about ten minutes; or broil on each side about five minutes. The rest of the forequarter can be used for fricassee, Scotch broth, croquettes, and many other dishes.
139.—ROLLED ROAST OF LAMB
Order a small forequarter of lamb boned and rolled; have the bones sent with the meat; wash bones and meat, put bones in kettle, put meat on top; add one sliced onion, one sliced carrot, one bay leaf, and a sprig of thyme. Cover with two quarts of boiling water, and simmer for two hours, skimming when necessary; add two teaspoons of salt after meat has cooked one hour. Remove meat to a roasting pan, sprinkle with salt and pepper, dredge with flour, and roast in a hot oven about half an hour. To the drippings in the pan add four tablespoons of flour and stir until brown; add one and a half cups of stock which has been strained and had fat removed; stir until smooth and serve with meat. The left-over stock should be used for soups and sauces. The forequarter of lamb, although quite fat, is tender and of good flavor, and costs much less than a leg of lamb.
140.—BROWN FRICASSEE OF FOWL
Clean, singe, and cut up a four-pound fowl, place in a kettle, cover with boiling water, add one whole onion, and one carrot cut in halves, and cook slowly for three hours, or until tender; add two teaspoons of salt when half cooked; remove fowl, season with salt and pepper, dredge with flour, and brown in one-quarter of a pound of fat salt pork tried out in the frying pan. Remove fowl to platter, and make a sauce in the pan with four tablespoons of fat, five tablespoons of flour browned together, and two cups of stock. Pour over fowl, and garnish with toast points or small, thin baking powder biscuit. The remainder of the stock may be used for soup or sauce, or for Celery Toast (see No. 462).