Lenox Lamb With Peas

New Potatoes

Orange And Mint Salad

Strawberry Ice Cream

Lenox Lamb With Peas

Have the butcher cut from the center of a leg of lamb two slices each 1 1/4 inches thick. Wipe with a damp cloth and sear both sides in a hot frying pan until well browned. Brush over with melted butter, season with 1/2 t salt and dash of pepper, and put into a casserole with 1/4 c water. Bake 1/2 h.

Parboil 3/4 c new peas 15 m, then drain and saute in 1 T bacon fat to which has been added 1 T finely minced onion. Make 2 c Brown Sauce Medium (p. 38) and add to the lamb with the peas and 1 c potato cubes. Cook until the potatoes are tender, then serve. Place the lamb in the center of the platter with the potatoes at one end and the peas at the other. Over all pour the gravy.

Orange and Mint Salad

Peel two large oranges, separate into sections and cut each section into thirds. Sprinkle with 2 T pulverized sugar, 2 T finely chopped mint, 1 T grape juice, and 1/2 T lemon juice. Chill thoroughly with salt and ice, then serve in sherbet glasses or orange baskets, garnished with a sprig of mint.

Strawberry Ice Cream

Wash and hull 1 1/2 pts strawberries, cover with 2 cups of sugar, and let stand 2 h. Mash and squeeze through a cheesecloth, then add 1/8 t salt. Freeze 1 1/2 pts thin cream to the consistency of mush, using 3 parts ice to 1 part salt, then gradually add the crushed fruit and finish freezing. Standing for an hour or so packed in ice and salt improves the flavor.

Preparing The Meal

One hour before dinner time prepare the lamb and while cooking in the oven parboil the peas. While they are cooking wash, scrape and cube enough potatoes to make 1 c, and then make 2 c brown sauce. By this time the peas may be drained and sauted in the bacon fat with the minced onion. Now add peas, potatoes and sauce to the lamb, cover and cook until potatoes are tender. While the meat is cooking make the salad and chill with salt and ice until ready to serve the dinner. Then chop the ham for sandwiches and make the Sauce Tartare for supper. Just before taking up the meat arrange the salad in sherbet cups or whatever is to be used, and place on the table. Serve the dinner.