The Colorado statesman., 1922-10-14
PREPA ARE MUTTON
APPET|zINC 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 PaIatable Dishes.

prepared by the United States Department
of Agriculture.)
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 dishes
some tart vegetable or fruit is COM
bined 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 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
a baking dish with sliced tart apples;
put the mixture of meat and rice in
this; cover 1t with water; and bake
until the rice is cooked.
cabbaae-Leaf Roll.
cupful raw u teaspoonful pep
chopped mutton. per.
2 ia b / e spoonfuls / head cabbage.
fat. / lemon.
1-s cupful rice. Q teaspoonfuls salt
Put cabbage leaves of suitable size
Into boiling water and let them stand
until they are wilted. 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 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 al
ternate layers in baking pan, cover
with water and bake until well
Drowned. Some prefer the addition of
little tomato juice or a few sliced
tomatoes.
Fruit and Mutton Stew.
Fresh or dried ounces, sour apples,
pears, apricots, or prunes may be used
in with lamb or mutton in this dish.
The fruit and meat are cooked sepa-
rately and then combined.
Stew the fruit in small amount of
water Cut the meat in small pieces;
brown 1t in frying pan; when brown
cover it with salted water and cook
tender as for ordinary stew; add the
fruit and cook for a few minutes; and
serve hot. This dish may be served
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 finely 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.
2 cupfuls of meat 2 onions.
cut into small cupfuls of toma-
cubes toes.
cupfuls of string Flour
beans. salt