in the fat, add a heaping tablespoon of brown sugar, some cinnamon and
pour the gravy of the stew into the spider, letting it boil up once, and
then pour all over the carrots and Stew until ready to serve.

White turnips may be used instead of carrots.


MUTTON OR LAMB CHOPS

Trim off some of the fat and heat in the spider. Season the chops with
salt and pepper, or salt and ginger. Have the spider very hot with very
little fat in it. To be nice and tender they must be sautéd quickly to a
nice brown. Or the chops may be broiled over the hot coals or in gas
broiler, eight or ten minutes is all the time required; serve at once.


SHOULDER OF MUTTON STUFFED

Have the butcher carefully remove the blade from the shoulder and fill
the space with a bread stuffing; See "Bread Dressing for Fowl". Sew up
the opening, roast in the oven with a very little water in the pan, and
baste frequently. Serve with the gravy from the pan after the grease has
been carefully removed.




*POULTRY*