South Bend news-times. (South Bend, Ind.) 1913-1938, 1921-02-11
Kitchen Economies
FIVE WAYS TO ECoNoAnZE IN
USING LAMB


In buying a leg OF lamb It is wise
10 select a short. thick one. weigh
ing from six to seven and fraction
pounds. Let the butcher cut out
the bone to the first joint, fold over
and skewer back the flap. then
crack the bones for the soup pot.
remembering they are purchased at
the same price the meat costs. DO
not allow the butcher TO trim of
any fat after the meat has been
weighed, az il Is valuable to the
purchaser. and should not go TO en-
rich the butchers scrap barrel.
Many people have the leg boned
and rolled. Thus, It Is easier 70
| carve, but IL seems 90 lack flavor af-
| ter cooking and not 10 go as far.
Besides most OF the fat is sacrificed
in this way. Only the skin side OF
the meat should be washed OF be-
fore preparing it for cooking. At
] ter washing, the skin should be
; scored, busted with pepper and salt,
placed in the rack OF the drippi,tg
pan, while underneath a haif-inch
/ of water should be put into the pan.
Into the water slice an onion. O pep
per and a stalk OF celery, with four
cloves a bay leaf and a little pars-
( ley. Cover the meat and cook even
~ one hour, then uncover, haste
frequently, and cook until done.
Keep the water in the pan at about
the same height, and when the meat
is done and lifted. drain and thick
en- this dish gravy, adding TO It six
seeded raisins and half a thinly
sliced lemon with the seeds removed.
The second day warm the meat
in a double roasting pan, but do not
cook it any more. Warm the gravy
to serve with it,
For the third service strip every
atom OF meat from the bones, warm
the meat in the remains OF the
gravy make a fresh sauce, or fix It
I'm any OF the following ways--the
! bones going into the stock pot.
Lamb Pies.
Line small individual pie plates or
large ramekin dishes with plain pie
crust. Cut the meat fine. add d
grated onion, two seeded raisins, a
tablespoonful Of pine nuts. pepper,
salt. a tablespoonful of dry crumbs
and the meat OF one large or two
small sausages, taken from the case.
Fiji the pies. add a little lump Of
butter and Two ia blespoonfuls OF
rich stock. Cut vents in the wee
top Of crusts. and bake until the
crusts are done, about 20 minutes.
Lamb i'm Casserole.
Butter a small casserole dish and
| heap the lamb in the center, dust
with pepper and salt. sprinkle over
Il three "a blespoonfuls Of well-wash-
ed rice. fill the dish with pared
small potatoes and white onions, dot
with good-sized Jumps of butter,
+ dust with pepper. salt, a teaspoon
/ full Of sugar, and pour over al a
half-pint of tomato stock. Cook in
an oven an hour to an hour and a
quarter.
Lamb Salad.
Free the lamb from all fat and
! skin. chop as for chicken salad, add
a finely minced onion, and marinate
/ in French dressing one hour. Drain
the meat and add cupful of chop
ped celery to two cupfuls OF the
meat and onions, a finely chopped
| cucumber pickle and a half red pep
per, freed from seeds. Wash and
cut up a little chicory salad, and
/ toss all in mayonnaise made with
/ mustard-about half-cupful. Serve
in large pepper rings on green let
/ tuce leaves Garnish with stuffed
! olives.
| Lamb and Liver Hash.
! Boil two slices OF calf's liver un-
I'll tender. then chop IL fine. Add
! the liver 70 the coarsely chopped
'amb, two cupfuls with a piece of
butter the size of an egg. salt pep
per. a teaspoonful OF sugar, teas
! poonful Of onion juice and half a
/ gill of cream. Heat hot. but do not
cook. and turn on to slices OF fresh
/ buttered toast. Garnish around the
dish with teaspoonfuls Of currant
'elly If desired. a carefully poach-
+ ed egg may be placed on each p0r-
I ton. just at serving time
Lamb Stcwcd with Tripe.
Cut a half-pound OF tripe-after
washing and drying-into small
pieces. and add Il 10 two cupfuls Of
diced lamb. Add pepper and salt.
a grated onion, teaspoOnful of
! chopped pepper. a dozeh well.wash-
I ed capers and enough milk and
water, in equal parts to cover. Stew
| gently for 10 minutes, then add a
/ lump OF butter and continue the
stewing for 10 minutes more. Add
J a cupful Of rich milk in which two
| heaping teaspoonfuls Of cornstarch
have been dissolved. stir thorough
] ly. bring TO boiling point and when
/ thickened serve on toast. II the
milk boils away too fast add a little.
CCopyright. 1921