40. Turkish Lamb.--No left-over meat lends itself more readily to the preparation of made dishes than lamb. Combined with tomatoes and rice and flavored with horseradish, it makes a very appetizing dish called Turkish lamb. The accompanying recipe should be carefully followed in preparing this dish.
TURKISH LAMB
(
Sufficient to Serve Six
)
- 2 Tb. butter
- 1 onion, chopped
- 1/2 c. rice
- 1 c. water
- 1 c. stewed tomatoes
- 1-1/2 c. diced lamb or mutton
- 1 Tb. horseradish
- 1 tsp. salt
- 1/8 tsp. pepper
Put the butter in a frying pan and to it add the chopped onion and the dry rice. Cook until the rice is browned. Then pour in the water and tomatoes and add the meat, horseradish, salt, and pepper. Simmer gently until the rice is completely cooked.
41. MINCED LAMB ON TOAST.--Any lamb that remains after a meal may be minced by chopping it fine or putting it through the food chopper. If it is then heated, moistened well with water or stock, and thickened slightly, it makes an excellent preparation to serve on toast.
After mincing lean pieces of left-over lamb until they are very fine, put them in a buttered frying pan. Dredge the meat well with flour and allow it to brown slightly. Add enough water or stock to moisten well. Season with salt and pepper, cook until the flour has thickened, and then serve on toast.
42. SCALLOPED LAMB OR MUTTON.--As a scalloped dish is usually pleasing to most persons, the accompanying recipe for scalloped lamb or mutton will undoubtedly find favor. Both macaroni and tomatoes are combined with the meat in this dish, but rice could be substituted for the macaroni, if desired.