LAMB DISHES

Evening Post, Volume CXXV, Issue 71, 25 March 1938, Page 16

LAMB DISHES

FOR SMALL HOUSEh6IDS

■New' Zealand"lamb is at its best but green vegetables" are scarce, so the housewife will be well advised to vary her menus by serving the new lamb with root .vegetables' (states a London paper of last month, which gives the following recipes which will be useful to Dominion housewives as well as those in England). If the joint must be roasted, a boned shoulder stuffed with forcemeat and served with roasted potatoes and. sauce soubise makes a welcome change. Here are other/seasonable suggestions. ADJHEM PILAFF. For the Greek pilaff take ljlb of uncooked lamb, without bone, 12oz rice, two onions, bay leaf, salt, pepper, a pinch of allspice, and 2jloz of butter or dripping. Fry the meat in the butter, first cutting it into portions. Add onions and cook them until brown. Remove the used butter until needed. Pour over'the meat 1J pints of boiling water, edd seasoning, cover, and cook for 45 minutes. Now fry the uncooked rice in the butter kept aside, and then moisten it with the stock in which the: meat has been cooked. Add the meat, cover, and contirfue cooking until the- liquid is absorbed. Serve piled on a hot dish. BOILED LEG WITH BARLEY, Put'a'small leg of lamb with seasoning and sufficient water to cover on the stove, and when boiling add a half-teacupful of pearl barley which has been previously soaked. Simmer gently for, 3J'hours. Add-small whole onions and potatoes, and serve with the barley and vegetables and a good caper sauce. The liquor will make barley broth for the following day. CASSOULET. This savoury and delicious dish comes from Southern. France. To prepare it take 21b- of lean uncooked lamb, lib of butter beans, a clove of garlic, a'bouquet garni, salt, pepper, a few slices of sausage, and three onions.

■ Soak the beans overnight; next day place them in a saucepan with cold water and cook gently for 2 hours. Cut the lamb in neat pieces and brown them in butter. Add onions sliced, garlic, seasoning, and bouquet. Dredge a little flour over them and pour on very gradually a bare pint of stock or boiling water.' There should not be much gravy. Cook until tender.

Place half the beans in a'casserole, add the meat, the remainder of the beans, the sausage and gravy. Cover and finish cooking in a moderate oven for about 20 minutes. Serve very hot in casserole. '