Braised Lambs' Hearts

Wipe each heart, cut off extra fat and take out partition walls. Stuff, using 1/4 of recipe for Mock Duck, tie up, and sear. Make 1/3 cup of brown sauce in dish in which heart was seared. Put hearts in double roasting-pan and cook in slow oven, 3 to 5 hours. Season sauce with Worcestershire or Tomato Sauce and serve.

Roast Breast Of Lamb

Prepare meat by skinning, trimming if necessary, and wiping with damp cloth. Plunge into boiling salted water and simmer until tender. Take from the water, remove bones, place on rack in dripping-pan, cover with buttered crumbs, and bake until brown. Serve with brown tomato sauce using the water it was cooked in as part of the liquid.

Boiled Leg Of Mutton

Wipe meat,place in a kettle,and cover with boiling water. Bring quickly to boiling point, boil 5 minutes, and skim. Set on back of range and simmer until meat is tender. When half done, add 1 tablespoon salt. Thirty minutes before removing the meat add one cup of soup vegetables. Cut the carrot and turnip in half-inch thick slices and stamp with fluted cutter. Place the meat on a hot dish, and rub lightly over it enough of the white sauce (to be used for the caper sauce) to make surface white and smooth. Sprinkle with chopped parsley or capers. Cut a hole in the center of the sliced vegetables and string them alternately on the bone. Serve with caper sauce, or add to two cups white sauce (made of half milk and half mutton stock) two hard-boiled eggs cut in slices.

Mutton Stew

I pound flank of mutton 1 small onion 3 slices carrot

3 slices turnip

1 tablespoon butter

2 tablespoons flour

Pepper and salt

Cut mutton into small pieces. Season and place in earthen dish. Add vegetables; mix butter and flour, add hot water and pour over meat. Cover with boiling water, add salt to taste. Boil 15 minutes, and cook 5 hours in fireless cooker.