WHAT TO DO WITH COLD LAMB OR MUTTON.

King Country Chronicle, Volume XXVI, Issue 3442, 12 March 1932, Page 7

WHAT TO DO WITH COLD LAMB OR MUTTON.

Lancashire Hot Pot (for four persons). —One pound of meat cut from cold mutton (preferably underdone), 12 or more potatoes, six onions, pepper and salt to taste and half-pint of gravy or stock. Trim the meat of all scraggy gristle; peel the onions and slice thinly; the potatoes should be of even size and cut lengthwise in four, the rounded outside being reserved for the top of the hot pot. At the bottom of a shallow dish a layer of onion rings is spread, then comes a layer of mutton; over the mutton is spread more onion, then a sprinkling of salt, then a layer of flat slices of potato, then more mutton, more onion and so on till all the materials except the rounded parts of potatoes are used. Stock gravy is poured over all, the rounded potatoes spread on top of dish and smearing the rounded potatoes with a little dripping or oiled butter. Bake for two hours in a steady oven. It is advisable to cover dish and cook for an hour, then take cover off to allow the potatoes on top to brown.

Small Mutton Pies (for four' persons). —6oz. cold mutton, one teacup of gravy, a teaspoon grated orange rind, a teaspoon of vinegar, a little grated nutmeg, pepper and salt to taste, a teaspoon of sweet chutney. Cut the mutton in small pieces, add all the seasoning mentioned above, and put into a small pan, pour the

gravy over, and let it all simmer for about 30 minutes, line some small tins with pastry, fill with the prepared meat, and bake in a brisk oven till nicely browned. Lamb Cannelons (for three persons). —6oz. cold lamb, one tablespoon of finely shredded suet, one small teacup of breadcrumbs, one teaspoon minced orange peel, pulp of a large tomato, and clove or garlic, a dessertspoon of chopped parsley, pepper and salt and a little nutmeg, a piece of caul fat to cover. Free the meat from all fat, skin and gristle, and then chop finely, chopping the clove or garlic with the meat. Mix all the ingredients except the tomato pulp, then add the tomato pulp to bind all the meat, etc., together. The mixture is then shaped on a well-floured' board into neat rolls, which are securely wrapped in the caul, and baked for an hour in a steady oven. Serve hot with thick brown gravy. Lamb and Tomatoes with Macaroni (for four persons).—6 chops cut from cold roast neck of lamb, 12 small tomatoes, 3 onions, 1 tablespoon chopped parsley, 1 pint white stock, 4oz. macaroni, loz. buttei’. The onions are peeled, chopped small, and fried in a little butter until brown. The tomatoes are scored slightly at the point where the stalks have been, then put into the cold stock, slowly brought to boiling point, and then simmered for ten to twelve minutes. Take tomatoes off fire, peel them on a plate and skin carefully. The prepared chops are now browned in the butter used for the onions, and then put into a clean, shallow- saucepan, and covered with the onions and parsley. The stcck is added and the chops, onion and parsley are kept simmering for about an hour; at the end of that time gently pour off gravy into a smaller saucepan and thicken with a teaspoon of flour. The tomatoes are now placed on the chops and the thickened gravy poured carefully over them, cook for ten minutes more, break macaroni into small pieces, plunge into boiling salted water and sook until tender, about ten to fifteen minutes; when cooked, drain and dress round the edge of dish to serve as a border, the tomatoes unbroken, with chops being in the centre of the dish.