The Barre daily times. (Barre, Vt.) 1897-1959, 1919-06-14

mutton or lamb is to have it piping hot
and to serve it on hot platter and
plates. Good roasts and good chops can
without burning and served hot
Roasting or baking any meat retains
within the meat the uices and flavor
that make it most palatable. Mutton
is particularly adapted to serve this way
because of its delicate flavor. The prin-
cipal cuts that roast well are the leg,
the loin, the ribs, the shoulder (when
bonedl and the brisket when stuffed.
Salt and pepper are rubbed into the
meat prior to roasting or mixture of
two tablespoonful Of flour, two tea
spoonsful salt and a quarter teaspoon
full Of pepper may be used, These guam
titles are for an eight-pound roast. The
roast should be put into hot oven,
After the roast has been Drowned, which
keeps in the juices, a cooler fire may be
used. If using gas oven or the meat
lacks fat, add little water. A general
rule that will simplify judging the time
is to allow IL to Is minutes per pound
Of roast after it has been allowed Is
minutes to heat through. Unless double
rooster is used haste every fifteen min
utes.
When cooked remove the roast, drain
off the fat, add to the Drowned stock in
the bottom Of the pan four level table
spoonsful Of flour; blend will together,
add three cups of cold water and stir
well from the bottom until boiling. Serve
on hot platter with hot dishes while
it is still hot.
If the roast is to be stuffed, the fol-
lowing recipes for dressing may be used:
Mashed Potato Stufling- Two parts
mashed potatoes seasoned, part dry
bread crumbs, one onion, minced sage.
Mix thoroughly together and add milk to
moisten.
Lamb Dressing and one. half
pints stale bread crumbs, u teaspoon
sage, 2 tablespoons butter, teaspoon
sweet marjoram, salt and pepper, few
drops onion juice. Soak the bread crumbs
in cold water. Press out nearly all the
water, and add the other ingredients.
In hroiling chops or steaks two things
must be remembered; First, to turn the
meat frequently in order to retain the
juices; second, to avoid inserting fork.
The best boiling il done over fire of
charcoal or wood coal, although gas or a
hot coal fire produce very desirable re-
suits. Frying in pan should be avoid
ed whenever broiling may be resorted to,
as frying removes the juice and favor
from the meat A double broiler is very
convenient and avoids the use of fork.
In the use of this best results are OBJ
tanned by turning every ten seconds. In
using a gas oven broiler over a pan
makes it possible to save the juices for
gravy. After broiling the use of little
butter improves the flavor.
Stewing or broiling may be well ap-
piled TO the cheaper cuts Of meat. Brais
ing, followed by the addition of cold wa
ter and gentle boiling, or plunging into
boiling water and keeping it hot for Is
minutes, hardens the albumen on the sur
face and prevents the escape Of juices.
After this stage the mixture should only
be allowed to simmer Hard boiling
makes meat stringy and hard. II rice
il cooked in the mixture it tends TO i'm
prove the appearance,
Attractive flayors may be given to the
mutton by the use of vegetables and
herbs. Turnips, carrots, onions, sweet
pepper, lima beans, parsley and the herbs
that flavor roasted and broiled meat of
fer variety. The use Of allspice will aid
in seasoning. Dorothy Dexter.