FOOD COMBINATIONS
CUTS OF LAMB AND MUTTON (see Figure 66). ================================================================== | Name of Cut | Form Of Cut | Method Of Cooking | ================================================================== | A. Loin. | Chops—Loin chops (see | Broiling. | | | Figure 67). | Roasting. | | | Thick pieces (loin sections | | | | of both hind quarters in | | | | one piece called "Saddle | | | | of Mutton"). | | | | | | | B. Leg. | Slices. | Broiling. | | | Thick pieces. | Roasting. | | | | Stewing. | | | | | | C. Rib. | Chops—rib chops(see Fig- | Broiling. | | | ure 67) (when trimmed | Roasting. | | | called "French" chops. | | | | see Figure 67). | | | | Thick Pieces (rib sections | | | | of both fore quarters in | | | | one piece called "Rack | | | | of Mutton"). | | | | | | | D. Shoulder. | Chops blade shoulder | Broiling. | | | chops (see Figure 67) | Braising. | | | and round shoulder | Roasting. | | | chops (see Figure 67). | Stuffing and | | | Thick Pieces. | Roasting. | | | Whole. | | | | | | | E. Breast. | Thick Pieces. | Stewing. | | | | Broth-making. | | | | | | F. Neck. | Thick Pieces. | Stewing. | | | | Broth-making. | ==================================================================
STUFFED SHOULDER OF LAMB
4 to 5 pounds shoulder of lamb, boned, cleaned, and stuffed with the mixture used in Stuffed Meat Roast. (Double the quantity of ingredients for the shoulder of lamb.) Add the stuffing to the meat; then "lace" (see Baked Fish) or skewer into shape. Season, and dredge with flour. Place drippings or other fat in a frying pan or iron roasting pan, and brown the surface of the meat. Place the lamb on the rack in a roasting pan, add boiling water; cover; and bake in a moderate oven, allowing one half hour to the pound. Shoulder of veal may be prepared and stuffed in the same way.
[Illustration: Courtesy of Bureau of Publications, Teachers College. FIGURE 67.—LAMB CHOPS. Upper row: Rib chops,—French. Loin chops. Lower row: Rib chops. Blade shoulder chop. Round bone shoulder chop.]
MINT SAUCE
1 cupful fresh mint 1/2 cupful vinegar 1/4 cupful sugar
Chop the leaves and the tender tips of the mint. Dissolve the sugar in the vinegar, and add the mint. Let the sauce stand one hour before using. Heat over hot water before serving.
LAMB OR MUTTON IN THE CASSEROLE
2 pounds neck, breast, or shoulder of lamb or mutton Flour Fat for browning Water or stock 4 carrots 2 cupfuls peas 2 teaspoonfuls salt Pepper 1/2 bay leaf 3 allspice berries
Cut the meat into pieces suitable for serving. Roll in flour, and brown in a frying pan with hot fat. Remove to the casserole, and cover with boiling water or stock. Wash, scrape, and cut the carrots into halves. Add them and the spices to the meat in the casserole. Cover, and cook at simmering temperature for two hours. Then add the peas and the seasoning. Cook until tender. Serve hot from the casserole.
One half cupful of cooked rice may be used instead of the carrots and peas. Tomatoes also make a pleasing addition.
THE CASSEROLE.—The casserole is a popular utensil for cooking and serving. It is suitable for foods that need to be cooked at a low temperature for a long period of time; hence its adaptability to tough cuts of meat. Because the casserole is tightly covered, foods may be cooked in it with little loss by evaporation. The flavor is retained also, if the cooking is carefully done. The use of the casserole in serving is a distinct advantage, since the foods may be served hot. The casserole may be used in the oven or on top of the range.
If a covered crock is used in place of the regulation casserole, a dinner napkin should be folded neatly around it for serving.