24 EDITH ADAMS’ COOKING UNDER PRESSURE

ROAST STUFFED SHOULDER OF LAMB

3 to 4 pounds lamb shoulder

3 cups bread crumbs

1% cup mint leaves

6 tablespoons fat

3 tablespoons chopped celery 1% tablespoons chopped onion 34 tablespoon salt

Pepper

Have butcher remove bone from shoulder of lamb and make a pocket for dressing. Lamb shoulder may be stuffed flat or rolled. The flat method holds the most dressing. Melt the fat in the cooker, add the bread crumbs, mint, salt and pepper. Mix well to- gether. Pile hot stuffing in lamb shoulder and fasten with a skewer or tie with cord. Roll in flour. Sear meat in fat in bottom of cooker until it is golden brown. Put meat on rack. Add % cup water. Cook at 15 pounds pressure for 40 minutes.

BRAISED SHOULDER OF LAMB, FRENCH STYLE

4 to 6-pound piece lamb shoulder 1 teaspoon salt

'4 teaspoon pepper

Y% teaspoon paprika

% cup ketchup

1 tablespoon Worcestershire sauce YZ teaspoon sugar

3 tablespoons melted fat

2 cups onion, chopped

Combine spices and sugar and sprinkle over lamb. Brown lamb in fat in bottom of cooker. Then brown onions in fat, too. Cook at 15 pounds pressure for 40 minutes. The gravy should be ready to serve in the bottom of the cooker.

STUFFED BREAST OF LAMB

Lamb breast and foreshank Salt and pepper 34 cup cooked rice or barley 1 tablespoon grated onion

Have foreshank removed from breast and the meat ground. Have the bones of the breast cracked so that the meat may be carved between the ribs. Make a_ pocket

lengthwise in the breast by cutting the meat, close to the ribs. Sprinkle the pocket with

salt and pepper. Combine the ground meat from the foreshank with cooked rice or bar- ley. Season with onion, salt and pepper. Fill pocket with stuffing and sew or skewer the edges together. Sprinkle the outside with salt and pepper. Add % cup water and cook at 15 pounds pressure for 10 minutes to the pound or a minimum of 40 minutes.

LAMB NECK PIECES

2 pounds lamb cubes from neck 2 tablespoons flour 2 tablespoons fat Salt and pepper 6 potatoes, quartered 6 carrots, halved 3 onions, sliced 4 white turnips, cut in cubes 3 tomatoes or 1 cup tomato juice

Dredge lamb with flour and brown well in hot fat. Season with salt and pepper. Add onions and tomatoes. Cook at 15 pounds pressure for 10 minutes. Cool cooker quickly. Add potatoes, carrots and turnips. Cook at 15 pounds pressure for 10 minutes longer. Sometimes % cup rice is added to the lamb

-with the vegetables.

LAMB KEBABS

2 pounds lamb, cut in l-inch cubes 2 green peppers, cubed 2 onions, sliced % cup salad oil 1% cup vinegar 1% teaspoons salt tg teaspoon pepper 1% teaspoon allspice Few sprigs parsley and mint, minced 14 cup tomato sauce

4

Make a marinade of vinegar and season- ings and soak meat in it for 1 hour. Drain well. Put meat, peppers and onions alter- nately on skewers. Put in cooker, add tomato sauce. Cook at 15 pounds pressure for 25 minutes. Serves 4 to 6.

LAMB STEW

2 pounds lamb 2 tablespoons fat or oil 2 onions, chopped 1 carrot, cut in lengthwise strips 2 stalks celery, thinly sliced 1 bay leaf 2 peppercorns 1 cup. water 1 cup green peas Salt and pepper 14 teaspoon marjoram

Cut the meat into small pieces and brown

in hot fat in bottom of cooker. Add the re- maining ingredients. Cook at 15 pounds pressure for 20 minutes.