To make scalloped lamb or mutton, arrange a layer of buttered crumbs in a baking dish, and on top of them place a layer of cooked macaroni, a layer of meat, and then another layer of macaroni. Over this pour enough stewed tomato to moisten the whole well. Season each layer with salt, pepper, and butter. Over the top, place a layer of buttered crumbs. Bake in a medium-hot oven until the whole is thoroughly heated.
43. SPANISH STEW.--Left-over pieces of mutton or lamb may also form the foundation of a very appetizing dish known as Spanish stew. Here tomatoes are also used, and to give the stew flavor chilli sauce is added.
SPANISH STEW
(
Sufficient to Serve Six
)
- 2 Tb. butter.
- 1 onion, sliced
- 1 Tb. flour
- 2 c. lamb or mutton, diced
- 1-1/2 c. stewed tomatoes
- 1 c. stock or gravy
- 1 Tb. chilli sauce
- 1 red pepper, cut fine
- 2 tsp. salt
Put the butter in a frying pan and brown the sliced onion in it. Add the flour and meat, and after browning them pour in the stewed tomatoes and the stock or gravy. Season with the chilli sauce, the red pepper, and the salt. Cover and let simmer until the whole is well thickened and blended.
44. INDIVIDUAL LAMB PIES.--Individual pies are always welcome, but when they are made of lamb or mutton they are especially attractive. The proportions required for pies of this kind are given in the accompanying recipe.
INDIVIDUAL LAMB PIES