Evening capital news. (Boise, Idaho) 1901-1927, 1912-09-29

There are certain signs that show
the experienced Judge whether these
meats are in prime condition or
whether they are from inferior ami
mails.
The most delicious lamb Is that
which IL slaughtered before old enough
to feed on grass. though the grass fed
lambs are the latest.
The quality Of foreQuarter Of lamb
is guaranteed by the ruddiness or the
blueness OF the jugular vein: II the
bright, healthy color IL faded the ami
NAL has been long killed.
A forequarter Of lamb consists Of
shoulder. neck, breast; the hindquar-
ter is the loin and leg. Besides these
are the head and pluck, the fry, sweet
breads, skirts and liver.
The forequarter Is the prime cut and
will require about two hours baking.
In serving remove the shoulder from
the ribs. put between them a lump Of
butter and sprinkle with pepper and
salt. Orange or lemon juice may be
added to the melted butter. Lamb
should be thoroughly done without be-
ing dried and should be cooked until
the dripping gravy is white. This rule
is applicable to all young white meats:
the red juice should never be visible.
Spinach. asparagus, French or Har-
loot beans and peas are all served with
lamb. Soubise sauce, stewed cucum-
| bers and mint sauce are also accom-
paniments OF lamb.
| An excellent way to make mint
sauce Is to mince three tablespoonsful
of young mint leaves, cover with a
| In hni1i tnv. han HSo~,
tablespoons of best vinegar and two
Tablespoons Of sugar.
| Mutton-The best mutton is dark in
color with clear. white fat; it IL not
considered prime until the animal is
nearly five years old. but the expense
of feeding is so great that they are
commonly sold ON the market at two or
three years old
The abundance of fat renders many
of the cuts too costly; the leg and loin
are the superior joints for roasting
they should be well trimmed before
| they are cooked as the strong flavor OF
the meat is in the fat. For this reason
d rack should be placed beneath the
mutton SO II will not lie in the fat while
cooking. oysters with mutton are liked
because the flavors of the two foods
blend so excellently. Three ways OF
serving them together are given here
First. Connecticut Stew.-Bone a
shoulder of mutton and in the poke,
thus made place a dressing made OF
bread crumbs, beef suet, parsley, pep
per. salt, yolks of two eggs and pint
of oysters chopped fine. Moisten the
stuffing with the oyster liquor.
Second. Trim the fat and skin from
. leg Of mutton and place 1t in COLI
water containing enough soda to taste
strongly of it: let it remain in this
soda bath two hours: this sweetens the
flesh. makes II tender and takes away
the ''wooley" taste. Chop a pint OF
oysters and to them add the grated
yolks of three hard boiled eggs, the
sweet herbs you like, salt and pepper to
season.
| MAKE number of missions in the
joint and fill them with the mixture
Tie the prepared meat in a cloth and
simmer two or three hours, according
to size, then remove the CLOTH braise
the meat and serve with sauce made
from the oyster liquor.
The third way Is to use the remains
of a cold mutton roast or stew. Cut
the cold meat into very thin slices. re-
move all the fat. Butter a baking dish
and put in layer Of the mutton, sea
son it with salt and pepper and cover
with a layer of oysters, then more
seasoning and more cold mutton. Wher
the dish is full add the oyster liouo,
and enough hot water to almost cover
Have ready a rich suet crust or
pastry crust; put this over all and bake
AN hour. Serve in the baking dish.