New-York tribune., 1905-12-31
VARIOUS LAMB DISHES.
Hiss 1nna BGrO5cs Demonstrates
the FOreQu0rtcr'S Use.

Miss Anna Rarrows showed low many things
could be done with forequarter of lamb AZ her
recent lesson at Teachers College. The forequarter
bought for Is cents pound Cut up and
weighed it found that there were in L one aud
half pounds of necN at 12& cents; three and
quarter pounds of shoulder, at IS cents two and a
quarter pounds of shoulder chops, at IS cents; one
and a half pounds cf breast at 10 cents and
pound of rib chops at % cents.
"A little money is saved in the actual cost when
a quarter OF lamb is bought in this way, said the
instructor. but still is saved by there being
enough of il 10 make it worth while to save rms
quarter divides into . mess of chops. mutton
roast a shoulder piece, breast piece and piece
Of neck. The neck we throw into the soup pot
and it makes a rich nourishing Scotch broth. All
the ends and bits and trimmings. such as would be
thrown away day by day did we buy the quarter
IN sefons be bIot S sim more Tfc and nourshing or
they can made into stock TO be set away n
Jars and with addition of bit Of stewed toIna-
any left over vegetables be transformed INTO
p confess i would NOT advise family Of two to
start in quarter Of lamb. am afraid II rnighI
become little wearinG But for an "a aveTase 5g
normal healthy apPetites around the ta3Le PIE, me me
family on lamb till this quarter is used up, Win =
different flavor each time. IL,
She took out the ribs scraped of the ends or lhe
little rib bones and eyened them IN length. then
@ Tfb homes sticking p This makes what is called
crown roast, Very tendeF any iiiS 80 ~,
said she would serve 1t with o0iIeo rice go 0
green peas in the centre. The bones Wil.cu @ ION loan
the crown should be protected While ~ @ ae 0tf fth
by bits Of creased paper pinned around mem VIZ ~
a toothpick. OF course. this crown roasl can ; Ue
Sauce or in any manner preferred crown roast
can be made of pork chops also in winch case II =
nice served with apple sauce IN the ceiltre
TO BONE MEAT
.oTo bone ANYTHING" said Miss Barrows. rs sim
ply to have a good, sharp pointed knife and keep
cutting with it on the Done # you continue TO Guy
along the bone under the meat, eventually you VIII
be able to pull the bone Out
suting the deed to the word she pulled Out the
little Iambkin's shoulder blade. leaving the
shoulder in a soft and flexible condition. with
long bone attached which curved on the end IKE
a bill With this bone set up vertically the meat
OF the shoulder arranged in soft mass, and the
shoulder blade stuck in behind for tall II Iorreo
an exact simitude Of a duck
This is the famous mutton duck. said She
.indulged in by some chefs. Personally have no
use for that sort of thing. I find no enjoyment in
any kind OF gastronomic sham. and all this bone
into the pot enriches the stew, and would rather
do that suiting the action to the word and of the
boneiess meat left make roast like this She had
rolled the meat and tied it. You can STUFF u WITH n
she Always remember that stufing, in any meat,
the palate goes though of course me 1901 vaLes
are not identical Now in this big stewpot there -
roast in on the rack out or the water and utilize
the one gas fame to steam i til il IS cooked
well day two on the ice while uncooked It will
not The more delicate the meat the more difficult
# is to keep Lamb, like fish is hard to keep
Now that this roll Of meat IS steamed done.
without any extra fire, set it away on the Ice.
Tomorrow or next day bring it out for din
ner putting It In the just long enough to
brown it. when it will come out with all the de-
licious flavor of roast lamb It is great comfort
10 a housekeeper sometimes to know that she can
thus cook her in sections, TO speak. It IS
in the least necessary either to cook entirely
stew soup at time. 1t can be set away
partially cooked If time fails and finished the
next day. It is not injured, but improved
CHEAP. NUTRITIOUS DISH
Miss Barrows took out Of the stewpot tho thin
breast piece, the poorest and cheapest section Of