The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1922-05-05
NEW WAYS OF USING LAMB AND
MUTTON

VIZ y i0N
New ways of using lamb and NUT
ton in preparing appetizing meat dish
es have been tested by the United
States Department of Agriculture and
are suggested for the use of the house
wife. These have been suggested by
recipes originating among the Turks,
Armenians, and Syrians, who for gen.
erations have been expert in ways of
preparing palatable dishes from NUT
ton and lamb. In most of these dish
es some tart vegetable or fruit is
combined with the meat to give the
acid the flavor which is generally
liked with lamb or mutton and which
in ordinary household practices is in
troduced by the use of such things
as mint sauce, caper sauce, and cur
rent jelly. For example, typical
Turkish dish is "Sarina" or rolls
made of meat and broken rice, wrap
ped in grape leaves and then boiled,
the grape leaves giving the rolls an
appetizing mild acid taste. The same
idea is made use of in the following
recipes.
Mutton Baked With Rice and Tart
Apples
Mix chopped mutton with rice; line
baking dish with sliced tart apples;
put the mixture of meat and rice in
this; cover it with water; and bake
until the rice is cooked
Cabbage Leaf Roll
One cup raw chopped mutton, 2
tablespoons fat, 1-3 cup rice, 4 tea
spoon pepper, l head cabbage, le-
mon, teaspoons salt.
Put cabbage leaves of suitable size
into boiling water and let them stand
until they are wilted Mix the re-
naming ingredients with the excep-
ton of the lemon) and form into rolls,
each containing about one tablespoon
of the mixture. Wrap each roll in
cabbage leaf, after removing the
thicker part of the stem in order to
make it roll well. Pack these rolls
closely into a baking dish and cover
with water or stock. Bake for one
half hour. Just before serving squeeze
the juice of the lemon over the rolls.
Eggplant and Mutton Pie
Put equal amounts of sliced egg
plant and chopped mutton or lamb
fried in its own fat, together in alter
nate layers in a baking pan, cover with
water and bake until we'll Drowned.
Some prefer the addition of a little
tomato juice or few sliced toma-
toes
Fruit and Mutton Stew
Fresh or dried ounces, sour ap-
pies, pears, apricots, or prunes may
be used in with lamb or mutton in
this dish The fruit and meat are cook
Ell separately and then combined.
Stew the fruit in small amount of
water: Cut the meat in small pieces:
brown it in frying pan; when brown
cover it with sailed water and cook
tender as for an ordinary stew: add
the fruit and cook for few minutes:
and serve hot. This dish may be serv-
ed with plain boiled rice and brown
gravy.
Baked Mutton With Apples
Cut large slice of mutton or lamb
from the top of the leg near the loin.
cover it with sliced sour apples and
finely chopped onions; and bake in
the oven until the meat is tender.
Other tart fruit may be used in place
of the apples.
Stew Syrian Style
Two cups of meat cut into small
cubes, 2 onions, cups of string
beans, 2 cups of tomatoes, flour. salt.
Dredge the meat in -four and brown
in fat; add the string beans, onions. |
and tomatoes; season with salt: add
water enough to cover; and cook slow
ly until the meat is tender.
Turkish Stuffed Tomatoes
One-half raw mutton, tablespoons
Of cooked rice, onions. pepper, salt, |
chopped parsely, II smooth round to-
matoes.
Put the meat, rice, and onions
through a meat grinder: season with
salt. pepper, and chopped parsley; fry
in a frying pan for 10 minutes, STIR
ring constantly. Wash the tomatoes:
cut thin slice from the stem end,
leaving little of the skin for hinge:
remove the seeds and pulp; and fill |
with the meat mixture Bake these /
in a pan for 20 minutes; lift out of
the pan with a broad knife; and serve /