New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-07-08
Spring LAME.
VARIOUS WAYS or COOKING IT.


The vonng and succulcnt lamb has always found
favor with cpicurcs Though no cssayis has arisen
., ax,ol ire charms as Charles Lamb did thos' az
the Young porkling. 10 one has detained th' '"'''
NJ this meat as the Country larson dld inc
eater Of veal. The vealy disposition IS 'hlhs OF
scorn the lamblikc temper a thing to praise. 20
Into nurelv sentimental distinction has created a
difference in our ways Of thnking-and our ways
Of thinking control the market. Thus IT has come
ohout mat a roast Of spring lamb Is considered
,lsce dc resistance. occupying place In IN" aver
a,,e mind such as chicken does, as the meat par
excellence for Sunday and holiday occasions.
There Is never any danger OF securing 100 S"u"H
lamb ON the contrary. the yearllng ana OFTEN
the semi-yearling IL fosted upon the un"ary
huver as spring lamb. what the English can
easter grass lamb" This Is the new Dorm Ia''"'
which is only sold entire when frst Drought ~ o"'
markets. and finally divided into quarters l'a''r
I'm the season II cut up into small QUANTITIES Oh
n mound or more The best lamb, Ike the D'S'
,outton IS produced from those breeds OF sheep
h,ch do not excel as woOl-growers. but are raised
nv the Scotch and English especially Tor the Pu"'
~ and flavor Of their flesh. In the last ''"'' %
wears there has been an immense improvement III
our lamb and mutton. The young lambs are now
vent with their mothers In warm barns WIN :"
southern expostire and allowed TO nave an
abundance of milk until they are all about elBh'
weeks old, ana then they are considered III P'''
condition a large quantity OF the pest idI"o III
o,r markets comes from Canada, WheTc the Ia
,noue southdown sheep raised with the same
s,ccess nc in Scotland and the northern counties
OF England .
The average weight OF a hndquar'er OF lamp
e about eight pounds. In England THIS Is almost
atwavs roasted entire: but In this country ana IN
France the chops are generally removed ana 'he
leg is used for roasting-or 1t may be cut up INTO
steaks similar in shape to an American cniiet OF
veal In the hindquarter OF the lamb Is iouhd the
k,dnev This tdblt is specially esteemed by men
II IL simply split through the centre. seasoned IN
calf and pepper rolled in sweet oil. and then IN
ene bread crumbs and b-oiled. 1t may be served
nth rnaitre dhotel butter and slices OF crisp pa
co, or with any piquant sauce. AT least TWO ihiho
kidneys should be served TO one person. 80 'ha' 10
,rarge a service Of this portion 1t Is necessary
% tuv them OF the dealer I'm meat specaiueS -
,,,o will furnish them by the dozen-rather IMAM
of the regular butcher.
THE English method Of serving roast lamp Is win
,,r, sauce This Is also the most popular way IN
,h,s country Mint sauce is not pleasant 10 all
,,oiates though IT Is refreshing ana whoiesone
100 for warm weather II properly made Use
49,, ,wo tabespoonfus OF mint leaves. minced
a. % half a cup OF vinegar and n tablespoonful
-, supar Heat the vinegar and pour IL not over
,ha mint Add the sugar; let the sauce COOL ana
90, I, a, the ice well covered up, for Two hours De-
fore using. .,-. u.... ,a,,h which
docs not disguise the flavor Of this most deiclous