The Washington herald., 1914-01-31
UNCLE SANS WAYS
TO COOK MUTTON
Valuable Hints Upon Liberal Use of
Mutton and How to Judge
Meat.

The housewife is told a number of
points which should be borne in mind
when purchasing mutton for the table.
The lean portion of the meat should be
firm. finely grained and of a deep red
color. That fat should be-well distributed
The leg should be nearly covered with a
layer of fat. and there should also be a
thick layer over the back. This outside
layer is often in the trade referred to as
the covering. The fat itself should be
white. hard. brittle and iaky. The mot
Ting of the esh fiwith fat. which is SO
important a sign of good quality in beef,
Is considered Of less Importance in judg-
ing mutton.
For superior quality. lean and fat
should be we'll distributed-that is the
lean portion should contain a fair per-
centage OF fat in its tissue and be sur
rounded wholly or in part by reasonable
layer of fat. The right distribution of
fat is important. since it affects both
favor and quality. II the meat is too
lean. 1t is not so paIatable when cooked
II too fat II is not economical. since the
excessive quantity would remain un-
eaten, and when purchased in the form
of an expensive roast is high in cost in
comparison with similar fat which could
be purchased for culinary use.
hectpts lot "uttOn.
Mutton may be prepared in numerous
ways, and the government cooks have
taken great pains to provide the house
keeper with recipes for dishes which are
highly valued in other countries where
mutton is more universally appreciated
than in the United States. Many of the
dishes are so savory as to completely re-
move any prejudice against the natural
mutton flavor. The value as a foodstuff
and the fact that II is much cheaper
than either beef or pork are arguments
which tend to make a good manager ap-
preciate such suggestions as are given
below:
Mutton Smothered in Tomatoes-One
and a half pounds mutton steak, one
cup bread crumbs. one small onion. poul-
try seasoning. salt. one can tomatoes
or one quart fresh tomatoes cut in
slices.
Cover with Bread Crumbs.
Spread over the mutton steak a layer
of bread crumbs mixed with the minced
onion and the other seasoning. Roll
and tie into shape. Place in a cas-
serole or other dish with a tightly fit
ting cover. Pour the tomatoes over the
meat and cook very slowly in the oven
or on top of the stove for three or
four hours. IL the tomatoes do not cover
the meat. add a little boiling water.
Roast Ribs of Mutton with Apples
After wiping the meat, spread over the
surface one finely chopped Glove of gar
lie, one chopped onion, one-half tea
spoonful each of powdered thyme and
and one teaspoonful of salt.
Place on a rack and roast in a moder-
ate oven from one and one-half to two
hours. basting frequently. Place pota-
toes and sour apples around the roast.
the former one hour before serving and
the latter one-half hour. The apples will
prove a palatable accompaniment to the
roast and will impart their flavor to
the gravy.
Roast Mutton with Bananas-Peel the
bananas and bake them for thirty min
utes under the mutton. Tart fruit rel
ishes. such as spiced currants or those
given below, may be served with the
bananas.
Fruit Relishes with Roast Mutton-One
cup prunes cut into small pieces, one
and half cups water, three tablespoon
fuls sugar, one-half teaspoonful ground
cinnamon, two tablespoonfuls currant
jelly and juice of half an orange. Boil
together until the prunes are soft.
For the prunes in this recipe raisins
or a mixture of equal parts of raisins
and prunes may be substituted. One
fourth cup OF butter is sometimes added.
These fruit relishes may be served also
" it'll sliced cold lamb or mutton and are
very palatable.