Wipe meat with damp cloth. Put one or two thin slices of onion on top; season with salt and pepper. Put into roasting pan in hot oven and roast for about one hour and a quarter. Reduce the heat after lamb has been roasting about 20 minutes. Serve on hot platter with brown gravy or mint sauce.
Roast Stuffed Shoulder of Lamb with Browned Potatoes
3-1/2 or 4 pounds shoulder of lamb
DRESSING
2 cups stale bread crumbs
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
Wipe lamb with damp cloth; fill pocket with dressing and sew up. Put into hot oven for 20 minutes. When well browned, season with salt and pepper, add 1 cup cold water and roast 45 minutes; add 1 quart white potatoes, which have been washed, pared and boiled, and roast until potatoes are brown. Remove to platter. Add water to pan to make 2 cups of gravy. Thicken gravy by adding 1 tablespoon flour mixed with a little cold water, season and cook until smooth.
Pot Roast of Beef with Browned Potatoes
Wipe beef with cloth, put into iron kettle or frying pan and brown well on all sides. Add 2 tablespoons cut onion, 1 tablespoon salt, 1/4 teaspoon pepper and 2 cups boiling water; and boil slowly 1-3/4 hours; add water as it boils away, 1 cup at a time. After adding potatoes, boil 30 minutes. Place meat and potatoes on hot platter. Add 1 tablespoon flour mixed with a little cold water to gravy and boil. Pour over meat and sprinkle with chopped parsley. Carrots cut in small pieces may be added with potatoes.
Baked Veal with Tomato Sauce
1 thin veal cutlet
1 teaspoon drippings
1 teaspoon chopped onion
1 teaspoon chopped parsley
1/2 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper