BONE AND STUFFED SHOULDER OF LAMB

Have the butcher bone the shoulder of lamb and then wipe with a damp cloth.  Now prepare a filling as follows:  Mince fine sufficient parsley to measure one-half cup.  Place in a bowl and add

  One green pepper, minced fine,
  Two onions, minced fine,
  One cup of fine bread crumbs,
  Two teaspoons of salt,
  One teaspoon of pepper,
  One-half teaspoon of sweet marjoram.

Mix and then spread the filling and roll, tying securely.  Now pat just sufficient flour into the meat to cover.  Place on a rack in the baking pan and put in a hot oven.  Just as soon as the meat becomes brown commence the basting with one cup of boiling water.  Reduce the heat to a moderate oven.

The time to cook:  Allow the meat thirty minutes for heating, so as to start cooking, and then twenty minutes to the pound, counting gross weight.

Keep the fact in mind that the rolled and filled meat requires more time than just the plain shoulder.

To roast the shoulder unboned allow one-half hour to start cooking and then fifteen minutes to the pound.

The leg of lamb may be boned and rolled or rolled and filled, and then cooked just like the shoulder.

BENGAL CURRY OF LAMB

Use the broken and coarse pieces of meat from the roast lamb.  Chop fine and then place in a saucepan and add just sufficient water to barely cover.  Now add

  One onion, minced fine,
  One green pepper, minced fine,
  Four branches of parsley.

Cook slowly until the meat is very tender.  Now thicken the gravy, using cornstarch, and season with

  One teaspoon of Worcestershire sauce,
  Four tablespoons of catsup,
  Two teaspoons of salt,
  One teaspoon of paprika,
  One-half teaspoon of curry powder.

Make a border of cooked rice on a hot platter.  Lift the curry into the centre of platter and garnish with one hard-boiled egg, chopped fine.

BAKED EMINCE OF LAMB IN GREEN PEPPERS

Mince the left-over portion of roast lamb fine, then measure and add any filling that may be left over.  Place in a saucepan and add just sufficient boiling water to cover.  Cook slowly until tender and then thicken the gravy.  Now to one cup of the cold meat add

  One cup of boiled rice,
  One cup of canned tomatoes,
  Three onions, chopped fine,
  One tablespoon of salt,
  One teaspoon of paprika.

Mix and then fill into the prepared peppers.  Set in a baking pan and add one cup of boiling water.  Bake in a moderate oven for thirty-five minutes.  Serve with cheese sauce.  Boiled mutton or lamb may be used in these dishes to replace the roast meat.

HOW TO USE LEFT OVER LAMB