LAMB STEW—­TOCANE

Brown slices of leek or young onions in one tablespoon of drippings, add neck or breast of lamb, cut in small pieces; season with white pepper, salt and parsley; cook until tender, just before serving season with dill.

CURRIED MUTTON

Have three pounds of mutton cut in one inch squares.  Wipe, put in kettle and cover with cold water.  Cook for five minutes, drain and again cover with boiling water.  Add one cup of chopped onion, one teaspoon of peppercorns, and one-half of a red pepper, cut in small strips.  Place on back of stove and allow it to simmer until tender.  Strain liquor and thicken with flour.  Add two tablespoons of drippings, one tablespoon of minced parsley, one teaspoon of curry powder, and one-half teaspoon of salt.  Serve with molded rice.

GEWETSH (SERVIAN)

Brown one large onion in a tablespoon of fat, add one teaspoon of paprika and two pounds of neck or shoulder of lamb, cook one hour; have ready one pound of rice that has been boiled for twenty minutes.  Take a twelve inch pudding dish, grease, place a layer of sliced tomatoes on bottom of pan, then half the rice, half the meat, two sliced green peppers, sprinkle a little salt and pour part of gravy over this; place another layer of tomatoes, rice, meat, with two sliced peppers and tomatoes on top, salt, and pour remainder of gravy, put lumps of fat here and there; bake in hot oven three-quarters of an hour.  Use plenty of gravy and fat for this dish or else it will be too dry.  Six large tomatoes are required.

ROAST MUTTON WITH POTATOES

Take a shoulder of mutton—­must be young and tender—­wash the meat well and dry with a clean towel.  Rub well with salt, ginger and a speck of pepper, and dredge well with flour.  Lay it in a covered roasting-pan.  Put a few pieces of whole mace and a few slices of onion on top; pour a cup of water into the pan.  Cover it up tight and set in a hot oven to roast, basting frequently.  Allow twenty minutes to the pound for roasting mutton; it should be well done.  Add more water if necessary (always add hot water so as not to stop the process of boiling), skim the gravy well and serve with currant or cranberry jelly.  Pare potatoes of uniform size and wash and salt them about three-quarters of an hour before dinner.  Lay the potatoes in pan around the roast and sprinkle them with salt and return to the oven to roast.  Let them brown nicely.

BREAST OF MUTTON STEWED WITH CARROTS