a bowl and add

One green pepper, minced fine,
Two onions, minced fine,
One cup of fine bread crumbs,
Two teaspoons of salt,
One teaspoon of pepper,
One-half teaspoon of sweet marjoram.

Mix and then spread the filling and roll, tying securely. Now pat just
sufficient flour into the meat to cover. Place on a rack in the baking
pan and put in a hot oven. Just as soon as the meat becomes brown
commence the basting with one cup of boiling water. Reduce the heat to
a moderate oven.

The time to cook: Allow the meat thirty minutes for heating, so as to
start cooking, and then twenty minutes to the pound, counting gross
weight.

Keep the fact in mind that the rolled and filled meat requires more
time than just the plain shoulder.

To roast the shoulder unboned allow one-half hour to start cooking and
then fifteen minutes to the pound.

The leg of lamb may be boned and rolled or rolled and filled, and then
cooked just like the shoulder.

BENGAL CURRY OF LAMB

Use the broken and coarse pieces of meat from the roast lamb. Chop
fine and then place in a saucepan and add just sufficient water to
barely cover. Now add

One onion, minced fine,
One green pepper, minced fine,
Four branches of parsley.

Cook slowly until the meat is very tender. Now thicken the gravy,
using cornstarch, and season with

One teaspoon of Worcestershire sauce,
Four tablespoons of catsup,
Two teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of curry powder.

Make a border of cooked rice on a hot platter. Lift the curry into the
centre of platter and garnish with one hard-boiled egg, chopped fine.

BAKED EMINCE OF LAMB IN GREEN PEPPERS

Mince the left-over portion of roast lamb fine, then measure and add
any filling that may be left over. Place in a saucepan and add just
sufficient boiling water to cover. Cook slowly until tender and then
thicken the gravy. Now to one cup of the cold meat add

One cup of boiled rice,
One cup of canned tomatoes,
Three onions, chopped fine,
One tablespoon of salt,
One teaspoon of paprika.

Mix and then fill into the prepared peppers. Set in a baking pan and
add one cup of boiling water. Bake in a moderate oven for thirty-five
minutes. Serve with cheese sauce. Boiled mutton or lamb may be used in
these dishes to replace the roast meat.

HOW TO USE LEFT OVER LAMB

Cut slices from the roast lamb and then line a large platter with
crisp leav