San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1924-04-06
The Cook Book
BY JANE EDDINGTON

/ The first preparation of a crown
roast must be the most careful posi-
bic. Remove any fell, and particu'
larly the inner lining of the ribs, which
| has become stale and dirty by eX-
posture. All the nice seasoning in the
world will not completely obscure any
dirt like that from wcathered bone,
or wcathered fat or fell, flavors which
are often woody. The butcher will trim
off the flank and cut the bones apart
and trim them. but the good cook
win usually prefer to do the rest her
self. buying larding pork TO wind in
and out between the trimmed bones,
or with which to crown each so that
it will not blacken, while the fat that
runs down from it will season the
roast. The cut off flank should be
cleaned. skinned and put through the
meat chopper if meat stuffing and
extendcr of the roast is desired.
Grind a little fresh pork with it, sea-
son with salt and, if you like, with
herbs. A stuffing If mashed potato or
of potato balls or of combination
of vegetables may be used. In this
case a plate is used TO keep the lamb
in shape while it is roasting. This
roast may be started in a rather hot
oven of 400 degrees and finished at 800
degrees, or the cooking may be slower.
In this latter case pour some hot fat
over the roast just as it is put in the
oven.
Mint Sauce.
Chop fine the amount of mint need
ed for one cup of sauce. There should
be at least two tablespoons, and more
may be used. Mix it with a a little
sugar. Cook together a cup of cold
water with n level tablespoon of corn
starch until it has thickened and is
transparent. Add pinch of salt, the
sugared mint. and two tablespoons of
vinegar. Let simmer gently for ten
or fifteen minutes, strain and serve
The more mint you use in making
this sauce, the less likely you will
be TO get the slightest taste of corn
starch.
Pot Roasted Lamb Shoulder.
So much nice work can be put into
the business of pot roasting lamb
shoulder that l want to spend about
1000 words describing what is one of
my favorite pieces of cooking. Trim,
skin and wipe, or wash, as you please.
a two and one-haf pound piece of
lamb shoulder. Remove blade bone,
and if there is any piece of leg bone
take that out as well. Use fingers as
much as knife in removing both skin
and bones. Do this yourself and use
the bones for mutton broth instead
of seeing them tossed into the butch
er's waste box. Next fold the ends
together and tie in q nice roll with a
scalded or canitary string. You can
put in a stuffing first to extend and
season the meat.
To prepare the Dutch oven for the
meat try out in it first three table
spoons of diced salt pork-larding pork
is best-then, after rubbing the meat
with two tablespoons of lightly sea-
soned flour, put it in the kettle and
scar it about six minutes on each side
and end-ends first.
Third, prepare bed Of sliced vege-
tables for the pot. A good combina-
ton is two onions. one good sized car
rot, or several little new ones are
worth while, several stalks OF celery
with their nice white leaves, and
little parsley is convenient. You may
add, besides, a piece of preserved gin
ger root, two or three prunes, a green
sweet pepper, and two or three slices
of lemon. Put these vegetables in the
pot after the meat has been well scared
and taken out on plate. Stir them
around for about five minutes in the
fat, then put in the meat again and
if you are a good cook add only n ia
blespoon Of water, using that to rinse
off the plate on which the scared meat
rested.
A half cup Of water may be used
to insure a gravy, but this bit with
the juice of the meat and the water
from the vegetables must not be dried
up with too hot a fire so injuring
the meat as surely as it ruins the
vegetables for service. Basic the meat
every fifteen minutes or even every