My Own Recipes in 1920

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: