Season each layer with salt,
pepper, and butter. Over the top, place a layer of buttered crumbs. Bake
in a medium-hot oven until the whole is thoroughly heated.
43. SPANISH STEW.--Left-over pieces of mutton or lamb may also form the
foundation of a very appetizing dish known as Spanish stew. Here
tomatoes are also used, and to give the stew flavor chilli sauce
is added.
SPANISH STEW
(Sufficient to Serve Six)
2 Tb. butter.
1 onion, sliced
1 Tb. flour
2 c. lamb or mutton, diced
1-1/2 c. stewed tomatoes
1 c. stock or gravy
1 Tb. chilli sauce
1 red pepper, cut fine
2 tsp. salt
Put the butter in a frying pan and brown the sliced onion in it. Add the
flour and meat, and after browning them pour in the stewed tomatoes and
the stock or gravy. Season with the chilli sauce, the red pepper, and
the salt. Cover and let simmer until the whole is well thickened
and blended.
44. INDIVIDUAL LAMB PIES.--Individual pies are always welcome, but when
they are made of lamb or mutton they are especially attractive. The
proportions required for pies of this kind are given in the
accompanying recipe.
INDIVIDUAL LAMB PIES
2 c. diced lamb or mutton
1/2 c. diced carrots
1/2 c. peas, cooked or canned
1 c. gravy or thickened stock
Cut into small pieces any left-over lamb or mutton. Cook the carrots
until they are soft, add them, together with the peas, to the meat, and
pour the gravy or thickened stock over all.
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