New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-08-12
GOOD THINGS For LUNCH

SOME VARIATIONS on THE THEME or LAMB
when the rack rib chops taken out is a ques-
ton that vexes many housewives SO few people
can handle these parts Of the quarter successfully
and they form large n percentage Of IL that
butchers Will seldom sell their rack of lamb sepa.
raely from the rest OF the quarter, and when they
do they charge enough that they AFFORD to
dispose of the rest at or cents n pound. So ex.
ccllent cut the breast OF lamb may thus often
BE- bought at 50 low price as this in the down.
town markets
A most delicious and simple way TO cook breasts
OF lamb is TO trim them we'll Two breasts will he
necessary for an ordinary family service. Wipe
them well and immersc them in boiling hot stock.
Let tine lamb simmer for hour In this way. Then
take up the meat bone Il. pa; II under press. and
let II cool Cut each breast In four pieces S-ason
them with salt and pepper. dip them in egg ard
bread crumbs and fry them delicate brown. Ii
IS strictly necessary TO cook tho lamb in stock.
but it Is very much nicer II cooked in ihs way.
The flavor Of the stock is in no wise impaired by
this process. 1t Is rather improved. Serve the
breasts OF lamb cooked In this way wiki tomato
sharp
Another nice way 70 cook the breast Is In a "a
govt. cut breast Of lamb into small pieces. after
trimming IL well Of fat. and fry il in butter. Then
fry six small onions. add three tab!espoonfuls OF
-four rnosten the stew With three pinis Of broth.
add pepper. salt. spray OF parsley one Of thyme.
half bay leaf two cloves and spray Of celery
Let the meat simmer slowly for one hour. Turn
out the pieces OF lamb hot dish and serve with
cooked Lima beans. carrots and cream sauce.
The neck scrag end Of lamb remains 10
be- used This is a part very rich in nutritious
juices. 1t Is from this part OF the fullgroWa saeep
that tho Scottish housewives prepare their famous
broth. which is valuable 10 the invalid beef
tea and much more pslatahe. Lamb is meat
not rich enough for broth. but this piece MAKES a
aaff. f.,r.
fully from tn bones. Reject every particle Of fat
Set the lean meat away and put the bones over TO
boil in cold water enough 10 cover them Let them
simmer for two hours. Then take the lamb. dreige
/, with flower. season Il with salt and pepper. and
fry II with three young onions Strain ihe stock
from the bones 1t. Add bay l"af spray
OF soup celery two sprays Of parsley. spre Of
thyme and two cloves. Let them each simmer for
hour. At the end OF this time skim out The
bay leaf aul other herbs. and serve -, lamb win
g1rn!sh OF pO'pie. made by adding cup Of miH
10 a pint Il -four. 70 which teaspoOufgl OF salt.
ieaspoonful Of su.ar ami two level tcaspoonfuls OF
baking powder have been mixed. Drop ih"s" dump.
ling over thc top 81 me lamb stew" cover %" pot
.ug them FOR ten minutes. OF omit the duupn1-
and serve The ste" with garnish ~ slowed oyster
OF crying il t. VIZ Tra s~s ss si
the herbs \ II also iiny green pepper 10 li;.
proper Eina Pun he stow cooE -cli minute
longer and dish - IN a nice border.
The hrraFf OF lamb H. sometimes boiled entire.
To do this trim IL neatly. hon Il In stock de-
scribcd before bone IT, and pa; II In press uniii
n is cold Then rub IL with butter. season IL with
salt and pepper and boil II entire. Green Walnuis
arr a nice pickle 70 serve Win this meat
curry q lamb is almost a. delicious as a curry
Of veal The shoulder or scrac end makes piq-
uant curry cook IL IN exactly IN" same way as
for a stew. Take M The pieces o. lamb and add 70
the gravy "A cup of white stock IN which a table
SPOONFUL OF butter and - -four have been
rrfx.I Cook together FOR ten minutes Boat the
volks Of three eggs together In the Juice ~ half 4
.fT 80. Of he hot II ID
Two heaping ieaspoonfuls OF curry mixed with a
little water Arrange tire curry In q border ~ rice
and serve II with fresh Ftewcl tomatoes Aspara.
gus peas or ,lps another delightful accompan-
ment Of this tropical dish.