Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-09-07
FOR MUTTON MONDAY.

Don't forget that we have been ask
! ed by the federal authorities
who have been working out the prob
| lem of food conservation to keep NUT
| ton Monday-that is they have asked
us to use mutton always on Monday
| instead of ham or lamb. Here are
some suggestions for using it:
Haricot Mutton.-Cut three pounds
lamb or mutton into ihcn pieces, Trim
ming off the fat. Season with salt and
pepper. Put tablespoon butter or
drippings in a saucepan over the hre
and when. hot add one finely sliced
onion and half Glove of garlic. COOK
two or three minutes, add the meat
toss for a few minutes, stirring fire.
uuently. Add a half cup boiling water
and simmer gently until the meat is
tender. Meanwhile melt two table
spoons butter in saucepan. put IN
two tablespoons flour and when blend
ed add a quart of meat broth made
from the bones. bouquet of herbs
and a half dozen small onions. Cook
ten minutes. then add to the meat
cover and cook half an hour longer
When ready to serve remove the bou-
quet and every particle OF fat. put the
meat in the center of hot platter
and dress with one pint each cooked
amount of carrot dice. Peas may also
be added or substituted for either
vegetable.
Scotch stew.-For this use three
pounds lamb or mutton from the fore
quarter. Cut the lean meat in inch
pieces, discarding skin and fat 1t is
the skin on the mutton that gives it
the woolly taste SO many object to.
Put into kettle. cover with three
pints cold water. bring quickly to
boil and skim. Add half cup bar
ley water that has been soaked in
cold water over night and cook gently
for an hour and half. Put the bones
into second kettle. cover with cold
water. heat slowly to the boiling
point; skim and cook for an hour and
a half. Strain and add the stock to
the meat. Fry five minutes in butter
or beef dril,oings quarter cup each
of turnips and carrots, cut in dice, and
an onion thinly sliced. Add to the
stew. with salt and pepper to season,
and cook until the vegetables are ten
der. Thicker with two tablespoons
of flour rubbed smooth with a table
spoon of butter, and just before serv-
ing throw in tablespoon of minced
parsley.
Chops (breaded.-Dip each chop in
a beaten egg. then in bread crumbs
which have previously been dried in
the oven. and rolled fine. then fry
slowly, care being taken not to burn.
For all frying use beef suet instead
of lard. 1t can be tried out the same
as lard and is much better and more
wholesome.
And this is among the best of the
more economical dishes in the gov
eminent bulletin on lamb and NUT
ton:
Ragout of Mutton With Farina Balls.
liz pounds neck mutton cut into
small pieces, / tablespoon butter. 1
tablespoon flour, l onion cut into
small pieces, l carrot cut into
small pieces. 2 cups hot water, 1 tea
spoon salt. u teaspoon pepper, u bay
leaf. l sprig parsley, 6 cloves. / cup
fresh peas or " can peas. Put the
butter into a frying pan. When
melted add the -four and let it brown.
Then add all the other ingredients ex-
cept the peas. and cook slowly for two
hours. A short time before it is done
add the peas.
Serve with farina balls made as fol-
lows: l cup farina, / cup milk, Il
teaspoon salt. u teaspoon pepper, few
drops onion juice, yolk of l egg. Cook
farina and milk in the double boiler
one hour. Add seasonings and we'll
beaten yolk. Stir well and cool.
When cool. roll into balls Dip in
egg and crumbs and fry in deep fat
Rice may be used in a similar way.