ly cut onion
1 tablespoon drippings
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper

Wipe lamb with piece of wet cheesecloth; fill pocket with dressing
made with above ingredients mixed together. Sew up and put into hot
oven for 20 minutes. When well seared, season and pour over 1 cup cold
water and roast 45 minutes; add 1 quart white potatoes, which have
been washed, pared and boiled, and roast until potatoes are brown. Add
more water as needed, making 2 cups of gravy when finished. Thicken
gravy by adding 1 tablespoon flour mixed with little cold water,
season and cook until smooth.

POT ROAST OF BEEF WITH BROWNED POTATOES

Wipe beef with damp cloth, put into iron kettle or frying pan, and
brown well on all sides. Add 2 tablespoons cut onion, 1 tablespoon
salt, 1/4 teaspoon pepper and 2 cups boiling water; reduce heat and
boil slowly 1-3/4 hours; add water as necessary, 1 cup at a time.
After adding potatoes, boil 30 minutes. Place meat in center of hot
platter and potatoes around edge. Mix 1 tablespoon flour with a little
cold water, add to gravy and boil. Pour over meat and sprinkle with
chopped parsley. Carrots cut in small pieces may be added with
potatoes if desired.

LIVER AND BACON

Have liver cut in thin slices; wash, drain, dry and roll in flour. Put
bacon thinly sliced into very hot frying pan; turn until brown and
transfer to hot platter. Fry liver quickly in the hot bacon drippings,
turning often. When done put on platter with bacon. Pour off all but 1
or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until
brown. Add hot water gradually to make smooth gravy, season and boil 1
minute.

ROAST LAMB

Wipe meat with damp cloth. Put one or two thin slices of onion on top;
season with salt and pepper. Put into roasting pan in hot oven and
roast for about one hour and a quarter. Reduce the heat after lamb has
been roasting about 20 minutes. Serve on hot platter with brown gravy
or mint sauce.

BAKED VEAL WITH TOMATO SAUCE

1 thin veal cutlet
1 teaspoon drippings
1 teaspoon chopped onion
1 teaspoon chopped parsley
1/2 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper

Trim edge of cutlet and spread on board or platter. Fry onion in
drippings until tender; add parsley and bread crumbs mixed with enough
water to hold them together; spread on cutlet and roll; tie in three
or four places. Dust with salt, pepper and flour. Place in pan; add
1/2 cup hot wate