Show I A Few Ways Ways' to Cook Lamb II Copyright New York Evening World Press Publishing Company Compan LA LAMB ID STEW S I Select the rib or forequarter of lamb and have It cut Into pieces Wash In hot water cover meat with boiling water and cook o one oneL e ehalt halt half hour Then add the potatoes carrots and the onion cult curt Into pieces not sliced Season with salt pepper and celery salt and avd a spring of or marjoram and summer savory also just a bit of ot cloves and allspice all all- spice When done strain thicken the liquor and return meat and vegetables Cook It up once then serve If dumplings are to De ne Deserved served put these In with the meat Instead of or the potatoes and do not uncover for twenty minutes When done remove meat and dumplings and thicken the liquor before pourIng pouring pouring pour pour- ing I It t over the meat OF LAMB LAMn Instead of roasting a shoulder in inthe inthe inthe the customary way have the butcher butch butch- er remove the bone Prepare a stuffing of three-fourths three cupful of ot bread crumbs one-eighth one pound of ot chopped raw veal one tablespoon chopped parsley two melted butter one teaspoon onion juice and salt and pepper to taste Mix Ii well and stuff Into the meat Rub outside with salt p pepper per and flour Roast Koast In a hot oven MIx Ills I two of or butter one tablespoon each of ot chopped parsley pars para i ley Icy lemon Juice onion and beef beet extra extract t. t Spread this over the meat when done then return to oven Until until un un- til UI sauce is is melted and serve LEFTOVER I LAMU Make a sauce f f three table- table of ot butter third one-third cupful cupful cup cup- ful Lul of flour and one cup of ot milk add tw two finely chopped cold lamb iamb and one tablespoon chopped capers Season to taste and cook then form Into croquettes roll In egg and crumbs and fry In hot fat LUID IN IX ASPIC Another nice way to serve lamb lambis is to remove cold lamb from the bone cover latter with water add parsley bay leaf lear onion Juice salt and cayenne and simmer until you ou have two good s stock Dissolve an even tablespoonfUl tablespoonful tablespoonful ta- ta of ot gelatIns gelatine in cold water water water wa wa- wa- wa ter stir Into the stock and strain through bag until clear Drain a acup a acup I cup of cooked pears lay a spoonful spoonful spoon spoon- ful of t these in a mould then a layer lay lay- er of the meat cut into small pieces I and continue until mould Is nearly filled tilled Pour the tile stock over this and set away to cool Turn out on ona ona ona a platter and surround with slices I of tomatoes with French dressing |