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Sliced Lamb with Olive Sauce

Have ready two dozen medium-sized olives that have been cooked in boiling water thirty minutes and then stoned. 2 4 tablespoonfuls of teaspoonfuls of salt minced onion tablespoonfuls of butter teaspoonful of pepper 2 cups hot stock 4 tablespoonfuls of flour Brown the onion lightly in the butter, add the flour and seasonings, and cook until bubbling, then add two cups of stock-made from the bones of the roast and odds and ends of meat and cook and stir until thick and smooth. Then add the olives. Season thin slices of cold roast lamb with salt and pepper, and add to the sauce. Simmer gently five minutes. When ready to serve, add one tablespoonful of lemon-juice. Pour on a hot platter and garnish with hominy balls (see page 133). Lamb, Turkish Style Brown a small onion and one-third cup of wellwashed rice in butter or beef drippings. Add one cup of stewed tomatoes, one cup of lamb or mutton cut in squares, four tablespoonfuls of minced carrot, one teaspoonful of horseradish, salt and pepper to taste. Make quite moist with gravy or hot water. Cover closely and simmer until the rice is soft and the water absorbed. If the mixture should become too dry, add more wetting. Serve on a hot platter and garnish with triangles of nicely browned toast. This dish in Turkey is called Pilau.