2 lamb livers (2 pounds)
1 1/2 cups boiling water
1/4 cup flour
1/4 cup bacon fat
4 parsley sprigs
1 bay leaf
pinch of ground thyme
pepper to taste
1 1/2 teaspoons salt
1 medium onion, sliced
hot cooked rice

Cover livers with the water. Let stand for five minutes. Drain, reserving water. Dry livers and dredge with two tablespoons of floor. Brown in hot fat in heavy kettle. Add herbs, seasonings, onion and reserved water. Cover and simmer for two hours, or until done. Remove livers and slice. Thicken liquid with a flour and water paste. Season with salt and pepper. Serve with the liver on hot rice.

Roast two wild ducks briskly until done, basting frequently with melted butter. Boil three pounds of potatoes, season, and mash them. Form into balls, roll them in flour, then into egg beaten up with some seasoning, and lastiy into dry breadcrumbs. Press slightly flat, and fry them in hot fat to a golden brown. Place the ducks on a hot dish, and pour over them a sauce made witb one ounce of butter, the juice of one orange and one lemon, and some seasoning, boiled together. Serve all very hot.

Truss the rabbit for roastig. Chop up finely the suet, the liver and a handful of parsley, add six ounces of breadcrumbs, some seasoning, four eggs, and one boiled onion chopped very fine.

Mix all well together, and stuff the rabbit with it. Sew up the opening, cover with buttered paper, and roast until very tender and richly browned. Place in a bed of parsley on a hot dish with square blocks of cranberry jelly among the parsley around the edge. Serve with good brown gravy.

6 or 8 lamb chops
1/2 teaspoon oregano
salt and pepper to taste
5 medium potatoes, peeled and quartered
1 can mushroom soup (10 1/2 ounces)

Place chops in crock pot on high for two hours. Drain off fat. Sprinkle them with oregano, salt and pepper. Add potatoes and soup. Cook on low for another four hours, or until you get back home.

6 thick lorn lamb chops
1 tablespoon butter or margarine
2 tablespoons each of minced onion and celery
3 tablespoons bread crumbs
1 teaspoon grated lemon rind
1 tablespoon chopped chives salt and pepper
1 egg, beaten

Cut a pocket in each chop. Heat butter and cook onion in it until soft and brown. Combine with all other ingredients except egg. Bind beaten egg with ingredients (to moisten stuffing). Stuff chops and broil three to four inches from heat for seven to 10 minutes on each side, or until done. Makes six servings.

If you’re looking for a change of pace in meals, why not try lamb? There are a few tricks to cooking lamb and getting the best flavor.

Lamb is a very versatile meat and may be substituted in many recipes calling for hamburg or other meat. It is delicious in chili, lamburg meatballs and spaghetti, California lamburgers or stew. I said cooks should use their imagination and experiment.

Some things to remember when cooking with lamb are:

Don’t cook until overdone; do not smother the flavor with spices. Salt, pepper, or a little garlic is sufficient seasoning. Roast, using rather low heat, around 300 Degrees F., and do shoulder and leg roasts on an open rack in tne oven. Excess fat should be poured off.

Lamb or mutton is delicious when mixed with pork in sausasge, etc. Legs or shoulders can also be smoked and one will have a delicious ham-hke meat.

Trim a pair of mushrooms and let them lie in slightly salted luke-warm water until the water is discolored. Take them out and put them in fresh warm water; let them lie ten minutes, throw them in cold water for a few minutes, then press between two plates with a weight upon them.

Cut two onions, a carrot, and a stalk of celery, into thin slices, place them in a saucepan with a small bunch of sweet herbs, a bay leaf, and a few allspice. Add salt and pepper, and the liquor from a can of mushrooms. Put in the sweetbreads, cover them with a slice of fat bacon, and pour in a little good stock.

Cover closely and let boil a few minutes; then place the stew pan in the oven to braize the sweetbreads for an hour and a half. When cooked, take them out, place them on a baking tin to keep hot la the oven, and add to the braize a pint of stock, the juice of a lemon, and more seasoning if needed.

Let boll a few minutes, strain through a hair sieve, add the can of mushrooms to the sauce, simmer a few minutes, and remove from the fire. Place the sweetbreads on a bed of mashed potatoes, pour the sauce over them, and place the mushrooms round. Serve hot.

leg of lamb
salt, pepper, garhc, ginger and dry mustard
2 tablespoons granulated sugar
1/2 cup water
2 tablespoons Worcestershire sauce
1/4 cup vinegar
potatoes, peeled

Season meat to taste with salt, pepper, garlic, ginger, and mustard. Bake uncovered at 450 Degrees F. for 30 minutes. Reduce heat to 350 Degrees F. Combine sugar, water, and vinegar. Baste lamb with this mixture, adding more as needed. One hour before serving add potatoes, cover roaster. The total baking time will depend on the size of the leg of lamb; allow 30 minutes per pound.