The 1918 Fanny Farmer Cookbook

with buttered cracker crumbs. Bake in hot oven until crumbs are brown. Cold boiled rice may

be used in place of macaroni.

Blanquette of Lamb

Cut remnants of cooked lamb in cubes or strips. Reheat two cups meat in two cups

sauce,−sauce made of one−fourth cup each of butter and flour, one cup White Stock, and one

cup of milk which has been scalded with two blades of mace. Season with salt and pepper,

and

add one tablespoon Mushroom Catsup, or any other suitable table sauce. Garnish with large

croûtons, serve around green peas, or in a potato border, sprinkle with finely chopped parsley.

Barbecued Lamb

Cut cold roast lamb in thin slices and reheat in sauce made by melting two tablespoons butter,

adding three−fourths tablespoon vinegar, one−fourth cup currant jelly, one−fourth teaspoon

French mustard, and salt and cayenne to taste.

Rechauffé of Lamb

Brown two tablespoons butter, add two and one−half tablespoons flour, and stir until well

browned; then add one−fourth teaspoon, each, curry powder, mustard, and salt, and

one−eighth

teaspoon paprika. Add, gradually, one cup brown stock and two tablespoons sherry wine.

Reheat cold roast lamb cut in thin slices in sauce.

Salmi of Lamb

Cut cold roast lamb in thin slices. Cook five minutes two tablespoons butter with one−half

tablespoon finely chopped onion. Add lamb, sprinkle with salt and pepper, and cover with one

cup Brown Sauce, or one cup cold lamb gravy seasoned with Worcestershire, Harvey, or

Elizabeth Sauce. Cook until thoroughly heated. Arrange slices overlapping one another

lengthwise of platter, pour around sauce, and garnish with toast points. A few sliced

mushrooms

or stoned olives improve this sauce.

Casserole of Rice and Meat

Line a mould, slightly greased, with steamed rice. Fill the centre with two cups cold, finely

chopped, cooked mutton, highly seasoned with salt, pepper, cayenne, celery salt, onion juice

and lemon juice; then add one−fourth cup cracker crumbs, one egg slightly beaten, and

Chapter XIII − LAMB AND MUTTON

264