52 British Columbia Women’s Institutes

LAMB PATTIES

1 lb. ground lamb 114 tsp. salt
2 cups soft bread crumbs 4 tsp pepper

14 cup water 2 tbsp minced onion
1 egg 3 tbsp shortening

1 tbsp butter

Soak the crumbs in water. Add the rest of the ingredients except the
shortening. Shape into 7 or 8 patties. Dip in flour. Cook in hot fat about
15 minutes. ‘Turn once. Serve with tomato sauce or catsup.

ROAST LAMB WITH HERBS

4-5 Ibs. leg of lamb. Wipe with a damp cloth, cut gashes in skin, rub with
salad oil or butter, then with a mixture of the following herbs:

1 tsp. salt 1 clove of garlic minced
4 tsp pepper 4 tsp marjoram
Ya tsp ground ginger 4 tsp thyme

Cook in a 350° oven allowing 25 to 30 minutes per pound, in an uncovered
roaster, basting once in a while. Make gravy in the usual way. ‘The herbs
give this roast a delicious flavor.

VEAL FILLET

The fillet of veal is taken from upper part of hind leg, corresponding to
the “round” of beef. For the stuffing you require.

1 cup breadcrumbs 4 tsp salt

lg tsp pepper 1 tsp onion juice
1 tsp chopped parsley 1 tsp capers or chopped pickles
3 tbsp butter 1 egg or a little veal stock

Mix seasonings with crumbs, add melted butter, moisten with egg or stock.
Fill in the cavity left by the bone and tie it. Roast in a moderate oven
basting often with bacon dripping which gives a delicious flavor.

BARBECUED BREAST OF VEAL

2 lb. breast of veal 14 |b. diced bacon

1 onion 1 cup bread crumbs

1 tsp salt dash pepper and paprika
2 tsp fat 2 tsp chili sauce

2 tsp cider vinegar 2 tsp dry mustard

Have your butcher flatten veal with cleaver. Pan fry bacon and onions
until bacon is crisp and onions soft. Add bread crumbs and seasonings;
spread on opened breast of veal. Roll up and tie securely. Heat fat in
roasting pan; sear meat roll thoroughly, being careful not to burn. Add
remaining ingredients; bake until tender, basting from time to time. Serve
roll on hot platter with baked potatoes and a green vegetable. Serve juice
as gravy slightly thickened.