1. Mix salt, monosodium glutamate, pepper, seasoned salt, marjoram, dry mustard, and cardamom; rub over lamb. Cut about 16 deep slits in roast. Toss garlic and thyme together. Insert garlic in each slit along with a sliver of orange peel.
2. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
3. Roast, uncovered, in a 325 ํF oven 2¹/₂ to 3 hours. Meat is medium done when thermometer registers 175 ํF and is well done at 180 ํF.
4. Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with mint, if desired.

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1. Put lamb into a Dutch oven. Season with salt, thyme, bay leaf, allspice, parsley, and garlic. Add cabbage, leeks, sliced onions, and potatoes. Pour in water. Cover tightly and bring rapidly to boiling.
2. Cook in a 350 ํF oven about 1¹/₂ hours, or until meat is tender.
3. About 30 minutes before cooking time is ended, cook whole onions, carrots, and turnips separately in boiling salted water until tender. Drain.
4. Turn contents of Dutch oven into a food mill set over a large bowl. Return meat to the Dutch oven and add the cooked onions, carrots, and turnips. Discard bay leaf and allspice; force the vegetables through food mill into the bowl containing cooking liquid (or puree vegetables in an electric blender). Heat with meat and vegetables.

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1. Put lamb cubes into a shallow dish. Combine oil, lemon juice, sugar, salt, paprika, dry mustard, pepper, Worcester shire sauce, and garlic. Pour over meat. Cover and marinate at least 1 hour in refrigerator, turning pieces occasionally. Drain.
2. Alternately thread lamb cubes, potatoes, and onions on 6 skewers. Brush pieces with melted butter.
3. Broil 3 to 4 inches from heat about 15 minutes, or until lamb is desired degree of doneness; turn frequently and brush with melted butter. Shortly before kabobs are done, impale tomatoes on ends of skewers.

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1. Combine toasted bread cubes, apple, mint, poultry seasoning, and salt in a large bowl.
2. Heat butter in a saucepan. Mix in celery and onion and cook about 5 minutes. Pour over bread mixture along with water; toss lightly.
3. Place lamb on a rack, rib ends up, in a shallow roasting pan. Fill center with stuffing.
4. Roast in a 325 ํF oven about 2¹/₂ hours, or until a meat thermometer registers 175 ํ to 180 ํF (depending on desired degree of doneness).
5. Place roast on a heated serving platter. Prepare gravy, if desired. Accompany with Parsley-Buttered New Potatoes and Butter-Sauced Asparagus.

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1. Heat olive oil in a large heavy skillet. Add meat and brown on all sides. Add salt, pepper, and garlic; pour in beef broth. Bring to boiling, reduce heat, and simmer, covered, about 1 hour.
2. Stir celery and tomatoes and beans with liquid into beef in skillet; bring to boiling and simmer, covered, 30 minutes. Add green pepper and continue cooking 30 minutes.
3. To serve, spoon rice onto each serving plate, cover generously with shredded lettuce, and spoon a generous portion of the bean mixture over lettuce. Top each serving with about 3 tablespoons chopped onion.

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1. Combine onions, salt, pepper, sage, and water in a large heavy saucepot or Dutch oven. Cover, bring to boiling, reduce heat, and simmer 5 minutes. Bring to boiling again; add lima beans gradually and cook, uncovered, 2 minutes. Remove from heat, cover, and set aside to soak 1 hour.
2. Meanwhile, mix flour and dry mustard and coat short ribs evenly.
3. Heat fat in a large heavy skillet and brown short ribs on all sides over medium heat. Add meat to soaked lima beans. Bring to boiling and simmer, covered, 1¹/₂ hours, or until beans and meat are tender.

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1. Remove tubes and outer membrane from liver, if necessary. Put liver slices into a greased shallow baking dish.
2. Combine apple, onion, seasoned salt, and pepper; toss to mix. Spoon over liver. Arrange bacon pieces over top. Cover dish.
3. Cook in a 325 ํF oven 1 hour. Remove cover and continue cooking about 15 minutes.
4. Garnish with parsley.

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• 2  tablespoons butter or margarine
• ³/₄ cup finely chopped onion
• ¹/₄ cup chopped green pepper
• 1¹/₂ pounds lean ground beef
• ¹/₂ pound bulk pork sausage
• 1  cup uncooked oats, quick or old fashioned
• 2  eggs, beaten
• ³/₄ cup tomato juice
• ¹/₄ cup prepared horseradish
• 2  teaspoons salt
• 1  teaspoon dry mustard
• ¹/₂ teaspoon monosodium glutamate

Topping:

• 1 to 3 tablespoons brown sugar
• 1  teaspoon dry mustard
• ¹/₄ cup ketchup

1. For meat loaf, heat butter in a skillet. Mix in onion and green pepper; cook about 5 minutes, or until onion is soft.
2. Meanwhile, lightly mix beef, sausage, and oats in a large bowl. Combine eggs, tomato juice, horseradish, salt, dry mustard, and monosodium glutamate; add to meat mixture and mix lightly. Turn into a 9x5x3-inch loaf pan and press lightly.
3. For topping, mix brown sugar with dry mustard and blend in ketchup. Spread over meat loaf.
4. Bake at 375 ํF about 1 hour. Remove from oven and allow meat to stand several minutes before slicing.

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1. Turn the tomato sauce with onions into a bowl. Mix in the peach syrup (set peaches aside), beef broth, brown sugar, lemon juice, prepared mustard, Worcestershire sauce, and garlic. Set aside.
2. Cut meat across the grain into 6 to 8 slices, about ³/₄ inch thick.
3. Heat oil in a large skillet. Add the meat slices and brown on both sides. Sprinkle with salt and seasoned pepper. Pour the sauce mixture over the meat. Bring to boiling, reduce heat, and simmer, covered, about 1¹/₂ hours, or until meat is fork-tender; turn meat slices occasionally.
4. Overlap meat slices to one side of a heated serving platter.
5. Blend water and cornstarch; stir into sauce in skillet. Bring to boiling; cook about 1 minute. Mix in sliced peaches and heat thoroughly; spoon to the side of meat on the platter. Cover meat with sauce. Garnish with watercress.

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1. Combine vinegar, water, onion, sugar, salt, peppercorns, cloves, and bay leaf in a saucepan. Heat just to boiling.
2. Meanwhile, put meat into a large shallow dish and arrange lemon slices over it. Pour hot vinegar mixture into dish. Cover and allow to marinate about 2 hours.
3. Remove and discard peppercorns, cloves, bay leaf, and lemon slices; reserve onion. Drain meat thoroughly, reserving marinade.
4. Heat butter in a skillet over medium heat. Add meat and brown pieces on all sides. Stir 1 cup of the reserved liquid with the onion into skillet. Cover, bring to boiling, reduce heat, and simmer about 45 minutes.
5. Blend beef gravy and mushrooms with liquid into mixture in skillet. Bring to boiling and simmer, loosely covered, about 20 minutes longer, or until meat is tender.
6. Add the crumbled gingersnaps to mixture in skillet and cook, stirring constantly, until gravy is thickened. Serve over noodles.

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