Licking Valley courier., 1922-10-19
PREP ARE MUTTON
APPETIzING WAY
New Dishes Have Been Tested
by Department Of Agriculture
for Use of Housewife.
ACID FLAVOR IS INTRODUCED
Suggestions Given From Recipes Orig
mating Among Turks, Armenians
and Syrians, Experts in Prepar-
ing Palatable Dishes.

prepared by the United States Department
OF Agriculture)
New ways of using lamb and NUT
ton in preparing appetlzlng 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,
Armenlans, and Syrlans, who. for gen.
eratlOns have been expert in ways Of
preparing palatable dishes from NUT
ton and lamb. In most Of these dishes
some tart vegetable or fruit Is COM
bned with the meat to give the acid
flavor which Is generally liked with
lamb or mutton and which in ordinary
household practice Is introduced by
the use Of such things as mint sauce,
caper sauce, and currant jelly. For
example, a typical Turkish dish is
"Sarina" or rolls made of meat and
broken rice, wrapped in grape leaves
and then boiled, the grape leaves CIV
Ing the rolls an appetlzlng 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
a baking dish with sliced tart apples T;
put the mixture of meat and rice in
this; cover It with water; and bake
until the rice Is cooked.
cabbage-Leaf Roll.
/ cupful raw u teaspoonful pep
chopped mutton. per.
2 ta b g spoonfuls 1 head cabbage.
fat lemon.
1-S cupful rice. teaspoonfuls salt
Put cabbage leaves of suitable size
into boiling water and let them stand
until they are wllted. Mix the remain
Ing ingredients with the exception OF
the lemon) and form into rolls, each
containing one tablespoonful Of the
mixture. Wrap each roll in a cabbage
leaf, after removing the thicker part
Of the stem in order to make II rol
well. Pack these rolls closely into {
baking dish and cover with water Ol
stock. Bake for one,half hour. JUS
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 laml
fried in Its own fat, together in al
ternate layers in a baking pan, cove
with water and bake until wei
Drowned. Some prefer the addition of
little tomato juice or a few SLICE
tomatoes.
Fruit and Mutton Stew.
Fresh or dried ounces, sour apples
pears, apricots, or prunes may be uset
in with lamb or mutton in this dish
The fruit and meat are cooked sepa
rately and then combined.
Stew the fruit in a small amount o
water. Cut the meat in small pieces
brown 1t in a frying pan; when brow
cover 1t with salted water and coo
tender as for ordinary stew; add tn
fruit and cook for a few minutes; an
serve hot. This dish may be serve
with plain boiled rice and brow
gravy.
Baked Mutton With Apples.
Cut a large slice Of mutton or lam
from the top Of the leg near the loil
cover 1t with finely sliced sour apple
and finely chopped onions; and bak
In the oven until the meat Is tende
Other tart fruit may be used In plaC
OF the apples.
Stew Syrian style.
. cuptus OF meat 2 onions.
cut into small . cupfuls OF tom
: cubes. toes.
2 cupflis of string Flour