Preparing op Mutton and Lamb 71 



Cook farina and milk in the double boiler one hour. Add seasonings and 

 well-beaten yolk. Stir well and cool. When cold, roll into balls. Dip in egg 

 and crumbs and fry in deep fat. Rice may be used in a similar way. 



Ragout of Mutton With Summer Squash 



2 pounds mutton from the shoulder or 



breast. 

 1 onion. 

 1 medium-sized summer squash. 



1 sweet green pepper. 



2 stalks celery. 



4 medium-sized potatoes. 



% teaspoon powdered thyme. 



Vi teaspoon powdered marjoram. 



Bit of bay leaf. 



Garlic. (See below.) 



Salt. 



a 



Cut the meat into small cubes and place in a deep baking dish. Cook in c 

 hot oven until well browned. Add the onion cut into cubes, the summer squash 

 sliced, sweet peppers and celery cut into small pieces, and the other seasonings. 

 SuflScient flavor of garlic will be obtained by rubbing the dish with a clove of 

 garlic or by adding a very thin slice from one of the cloves. Cover the dish 

 and allow the vegetables to cook for an hour with the meat, without the addi- 

 tion of water. Then add the potatoes, cut into slices. Cover the dish again and 

 cook for another hour. 



Ragout of Mutton With Eggplant 



Follow the directions given in the above recipe, substituting an eggplant for 

 the summer squash. 



Syrian Stew 



2 cups raw mutton cut into cubes. 



2 tablespoons fat. 



3 tablespoons flour. 

 2 cups string beans. 



2 onions. 



2 cups tomatoes. 



Salt. 



Water. 



Dredge the meat with the flour and brown it in the fat. Put all the ingre- 

 dients in a stewpan, scraping from the frying pan all of the flour and fat, and 

 add enough water barely to cover. Cook slowly until the meat is tender. 



Haricot of Mutton 



2 tablespoons butter or drippings. 

 2 tablespoons chopped onions. 

 1% pounds lean mutton cut in 2-inch 

 pieces. 



2 cups water. 

 Salt and pepper. 

 Lima beans. 

 Chopped parsley. 



Fry the onions in the butter, remove the onions, add the meat, and brown; 

 cover with water and cook until the meat is tender. Serve with a border of 

 Lima beans, seasoned with salt, pepper, butter, and a little chopped parsley. 

 Fresh, canned, dried, or evaporated Lima beans may be used in making this 

 dish. 



Stewed Sheep's Hearts 



2 sheep's hearts. 



2 ounces fat salt pork. 



2 tablespoons minced onion. 



2 tablespoons flour. 



% teaspoon pepper. 

 1% pints boiling water. 

 Salt. 



Split and wash the hearts, season them with the salt and pepper, and roll 

 them in the flour. Try out the pork, and add the onions to the pork fat and 

 cook them 10 minutes. At the end of that time, remove the pork and onions 

 to a stewpan and fry the hearts in the fat. Transfer hearts to the stewpan. 

 Rinse the frying pan with the water, which should then be poured over the 

 hearts. Use the flour that remains after the hearts are rolled to thicken the 



