salt
1/8 tsp. pepper
Put the butter in a frying pan and to it add the chopped onion and the
dry rice. Cook until the rice is browned. Then pour in the water and
tomatoes and add the meat, horseradish, salt, and pepper. Simmer gently
until the rice is completely cooked.
41. MINCED LAMB ON TOAST.--Any lamb that remains after a meal may be
minced by chopping it fine or putting it through the food chopper. If it
is then heated, moistened well with water or stock, and thickened
slightly, it makes an excellent preparation to serve on toast.
After mincing lean pieces of left-over lamb until they are very fine,
put them in a buttered frying pan. Dredge the meat well with flour and
allow it to brown slightly. Add enough water or stock to moisten well.
Season with salt and pepper, cook until the flour has thickened, and
then serve on toast.
42. SCALLOPED LAMB OR MUTTON.--As a scalloped dish is usually pleasing
to most persons, the accompanying recipe for scalloped lamb or mutton
will undoubtedly find favor. Both macaroni and tomatoes are combined
with the meat in this dish, but rice could be substituted for the
macaroni, if desired.
To make scalloped lamb or mutton, arrange a layer of buttered crumbs in
a baking dish, and on top of them place a layer of cooked macaroni, a
layer of meat, and then another layer of macaroni. Over this pour enough
stewed tomato to moisten the whole well.
Pages:
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150