Cumberland Evening Times, Cumberland, Maryland July 31, 1920, page 3
The breast of lamb is never quite as high in price as the other cuts. The meat is apt to be rather stringy and needs long and slow cooking. It is an excellent cut to cook in a fireless cooker.
Ham Balls
- 2 cups mashed potatoes
- 1-2 cup finely chopped ham
- 1 tablespoon minced parsley
- 1-2 teaspoon pepper
- salt (dependent on the ham)
- 2 eggs
Mix potato, ham and seasoning. Beat whites and yolks of eggs separately. Add yolks of eggs to first mixture. Fold in whites beaten very stiff. Shape into balls and fry in a frying pan.
Breast of Lamb
- 1 1-2 lbs breast of lamb
- 1-4 lbs bacon
- 2 lbs green peas
- salt and pepper
Remove the skin from the meat. Put into a pan of boiling water and let cook slowly for ten minutes. Line the bottom of a stew-pan with very thin slices of bacon. Add meat. Season with salt and pepper and minced onion. Cover with more bacon. Add 1 1-2 cups of the broth the meat was cooked in. Cover tightly and put in a moderate oven for an hour. Add peas half an hour before the meat is done. If water is needed, add it when putting in the peas.
Recipes of Yesteryear 