EDITH ADAMS’ COOKING UNDER PRESSURE 25

LAMB PATTIES WITH MUSH-
ROOMS AND PEACHES
11%4 pounds ground lamb
1 teaspoon salt

'% teaspoon garlic salt

1% teaspoon pepper

2 slightly beaten eggs

1 cup cornflake crumbs

1 cup milk

6 slices bacon

6 halves peaches

2 tablespoons fat

1 tablespoon water

1 teaspoon dried mint

6 mushroom caps

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Season lamb with salt and pepper. Add
eggs, then cornflake crumbs soaked in milk.
Mix thoroughly and shape in cakes. Wrap
each with a slice of bacon and fasten with
a toothpick. Heat fat in cooker, and brown
patties on both sides, and brown mushroom
caps. Put water and mint in cooker. Cook
at 15 pounds pressure for 5 minutes. Serve
lamb patties on peach halves, topped with
mushrooms.

SPICY LAMB SHANKS

4 lamb shanks
Salt and pepper
Flour
1 cup water
1 cup prunes
1 cup dried apricots
1% cup sugar
Y% teaspoon thyme
% teaspoon allspice
4 teaspoon marjoram
3 tablespoons vinegar
1% teaspoon salt

Season the meat with salt and pepper and
dredge in flour. Brown in fat. Add all in-
gredients. Cook at 15 pounds pressure for
25 minutes. Serves 4.

BOILED LEG OF MUTTON

4 to 5-pound leg of mutton
3 cups water
12 small onions
6 small carrots
1 small turnip, cut in pieces
4 tablespoon salt
5 peppercorns or 4 teaspoon pepper
Wrap mutton in a piece of cheescloth. Put
3 cups of water in bottom of cooker, and
put mutton on the rack. Cook at 15 pounds
pressure for 50 minutes. Reduce pressure
quickly. Add vegetables. Bring back to 15
pounds pressure and cook for 10 minutes.
If mutton is to be served cold, let it cool in
its own bouillon.

SHOULDER OF MUTTON

Skin mutton and rub skin section with a
cut clove of garlic. Season well with salt
and pepper. Brown on all sides in hot fat.
Add % cup hot water. Cook at 15 pounds
pressure for 10 minutes to the pound, or a
minimum of 40 minutes.

MUTTON STEW

2 pounds mutton, cut in cubes
1 onion

1% cup capers

2 cups water

2 tablespoons fat

2 tablespoons flour

1 tablespoon vinegar

% teaspoon thyme

Brown the meat in fat in bottom of cooker.
Thicken the liquid by adding the flour, add
seasoning. Cook at 15 pounds pressure for
25 minutes. Serve with cooked rice.

MINT SAUCE

3 tablespoons water
3 tablespoons icing sugar
Y% cup finely chopped mint leaves _
YZ cup strong vinegar
Heat water and dissolve sugar in it. Add.
mint leaves and allow to stand until thor--
oughly cool.