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Lamb Left-Overs

LAMB can be used in nearly every recipe given for beef. It is especially good for croquettes and makes a savory stew. Save every drop of gravy or liquid from the platter when setting a roast of lamb away. It requires all the enriching it can have and always plenty of seasoning.

Potatoes with Lamb Stuffing. 8 large baked potatoes, 1 cupful cold chopped lamb, 4 tablespoonfuls chopped ham, cupful thin white sauce, 2 tablespoonfuls cream, White 1 egg, Salt and pepper.

Bake 8 large, perfect potatoes.

While they are cooking, chop the lamb and ham, mix lightly together, add the seasonings, and moisten with white sauce. When the potatoes are soft, cut a thin slice from the end of each and scoop out the inside. Put it at once through a potato ricer and set away to keep warm. Fill the potato skins almost to the top with the meat mixture. Add to a cup of the mashed potato the cream and beaten white of the egg. Pepper and salt, and on the top of each potato put a spoonful, leaving it in a small, rocky mound. Bake till the top is a delicate brown. Serve the potatoes piled on their ends in a shallow dish, with a plentiful garnish of parsley.

Mound of Lamb with Peas. 2 cupfuls cold chopped lamb, 1 small onion, 1 cupful cold potatoes, Pepper and salt, 3 tablespoonfuls stock, cupful buttered crumbs, 1 cupful green peas.

Mix lightly with a fork the chopped meat, potato, onion, and seasonings.

Heap it in a mound in the middle of a shallow baking dish. Cover with buttered crumbs and bake till brown.

When ready to serve, pour around it a cup of green peas drained and seasoned.

Lamb-and-Rice Croquettes. 2 cupfuls chopped lamb, 1 cupful cold rice, 1 tablespoonful lemon juice, 1 tablespoonful chopped parsley.

Pepper and salt, 1 cupful white sauce.

Mix the lamb and rice with the seasonings and stir into a hot, thick, white sauce. Cool. Roll into coneshaped croquettes. Flour, egg, and crumb. Fry in deep fat. Garnish with parsley.

Lamb in Savory Stew. 1½ cupfuls cold lamb, 4 tablespoonfuls butter, 1 tablespoonful flour, onion, 1 cupful gravy or brown stock, 2 cucumber pickles, Pepper, salt, cayenne.

Into a granite saucepan put the butter, onion, and flour, and rub to a paste. When it grows light brown, add the gravy or stock, salt and pepper, and allow to simmer for two minutes. Cut the pickles in small pieces, add to the sauce and the lamb cut in neat slices. Let it heat through, then serve in a deep platter surrounded by a ring of hot boiled rice or mashed potatoes.

Roast Breast of Veal.