Leg Of Lamb and Vegetable Souffle (1950)

Leg of Lamb – Favorite of Many Families for Easter Sunday Dinner

A leg of lamb is another traditional Easter meat. Although still scarce and still high, many families will serve it for Easter.

Actually, a leg of lamb is easy to cook. Wipe it with a damp cloth. To give it better flavor: cut a small clove of gralic into tiny slivers. Pierce fleshy part of lamb with sharp knife in several places. Insert sliver of garlic in each cut. Season generously with salt and pepper.

Place lamb on rack in shallow pan fat side up. Have oven preheated to slow (325 degrees F.). roast 25 to 30 minutes a pound. For a 6- to 7-lb. leg, allow 3 1/2 hours.

Do not add water and do not cover. Basting is unnecessary.

For a novelty vegetable dish, serve a fresh vegetable souffle with the lamb. The brown gravy and the souffle get along famously.

Vegetable Souffle

(8 servings)

One teaspoon finely chopped onion, 1 tablespoon finely chopped green pepper, 2 tablespoons finely choppd celery, 4 tablespoons melted fat, 4 tablespoons flour, 1 cup milk, 1 teaspoon salt, pepper to taste, 1 teaspoon lemon juice, 1 1/2 cups diced, cooked resh vegetables, 4 eggs, separated.

Brown onion, green pepper and celery lightly in fat, Blend in flour and addmilk. Cook over low heat, stirring constantly until thickened. Season with salt, pepper and lemon juice.

Stir  vegetables into sauce. Add hot mixture to beaten egg yolks. Beat eff white stiff but not dry. Fold in vegetable mixture. Pour into greased baking dish. Bake in slow over (325 degrees F.) 40 to 50 minutes, or until set.

Source: the Southeast Missourian, April 1950

Index: Easter Throughout History

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