WARMING UP COLD LAMB.

Otago Witness, Issue 2667, 26 April 1905, Page 64

WARMING UP COLD LAMB.

A delicious way of warming up cold laxnb may be welcome. Cut the meat up into thick slices and dust lightly with pepper. Take about a gill of gravy left over from the roast joint, or an equal quantity of stock, thicken with two teaspoonfuls of flour mixed quite smooth with a little water, and enough browning to colour it nicely. Place the whol« in the saucepan to be need for the meat, stir till it boils, -then take off the fire and let it go almost cold. Put the slices of meat in, and stand by the side 01 the fire to get gradually hot, but never let it really boil. This is the true secret of tender stewing. Shell enough peas to fill a pint measure, boil them with a sprig of mint and a little salt. When quite tender pour off the water, take out the^ mint, and dish the peas in a pile on a very hot dish. Lift out the pieces of meat separately and place them round the peas, afterwards pouring the thick gravy round the dish, but not over the peas. The time required for the meat will be one hour, and a quarter of an hour the peas.