Milford chronicle., 1926-03-12
LAMB A HEALTHY MEAT
FOR FAMILY Use
b. +. Davis OF Denver Writes Story
OF Interest to Families OF Della
ware About Lamb and How to
Cook and Serve This Meat.


Cook and Serve This Meat.
For n long time lamb has been one
of the Injuries for the dining table,
hut recently the growers in the Wes-
tern States have greatly ncreaseu
the supply of this fine meat lor the
tables of the people of the Unlteu
states. B. f. Davis of Denver wrote
the Milford Chronicle last week d
letter which is reproduced WIN 4lS
facts and instructions as to now 10
cool, and serve lamb, that IS worm
reading and thinking over by lhe
families who use meat-and we all
do use some kind of the many meats
sold by the meat markets. Inc leI-
Ter follows: Editor.
Owing to a seasonal increase IN
lamb receipts at live stock markets.
the wholesale price OF lamD mas uee
cuned appreciably since the hrsC vi vi
February and this meat, especldlly
cuts from the shoulder ana breast
should offer the consumer reldIlEe-
Iv economical buy, according to an
announcement issued by the Color
ado Stockgrowers Association.
Lamb has been found to be one
of the most healthful, nutritious
and tasty of all meats. In EnglaIu'
if is one of the most popular meats
Tbe ner capita consumption OF lamD
in England is about five times great
er than it is here" the announcement
states. .no
"There are many ways to prepare
lamb cuts. The shoulder may pe
sliced and served in the form oil
chons or it may be roasted. The
breast may be bOned and rolled lor
roasting or it may be served Ill tll9
form of a stew. The leg, loln' ana
r.ibs also are roasted or served as
chops or steaks.
A few recipes for preparing ecoH-
Omical and delicious lamp dlshes
follow: ,,-,..
LEG OF LAMB ROAST-Select a
leg of lamb weighing at least Z or 3
mounds. Rub salt and pepper over
the surface of the meat. Place the
meat on a rack in a large roasting
nan and dredge with flour. Bake IN
a hot oven until the surface IS scar
ed (5250), then reduce the neat
(45O). Baste often, unless Gov
cred roaster is used. Roast about 50
minutes per pound. Serve on plat
ter. Prepare gravy from the JUICE i'll
the nan and flavor it with mint,
SHOULDER CHOPS OF LAMB I1N
CASSEROLE-Trim and remove the
extra fat from six lamb chops cut
from the shoulder Brown them on
both sides in butter or dripping fat.
Season with salt and pepper anu
add 10 cup water. Cover tightly ana
let stand over a low flame for one
bour or until the chops are tender,
or place the chops in a casseroIe
and bake in the oven for one anu
one-half to two hours. Remove the
meat from the dish. Make gravy, us
ing 2 tablespoons flour and extra
stock if necessary. Place the crops
on a platter and pour gravy over
them.
STUFFED SHOULDER OF LAMB
ROASTED-Select a shoulder welgh-
ing about four or five pounds. Re-
move the shoulder blade, but leave
three or four inches OF the shank
bone. Remove any skin or fell on the
outside and wipe the meat.
Law the shoulder open, sprinkle
the surface with salt and pepper,
and spread with stufing. Fold or roll
the meat over, and tie OF skewer II
into shape. Lay it on rack in the
roasting pan and place 1t IN not
oven 5000. Allow to scar or brown
for 80 minutes. Add one cup hot wa
ter. Continue to roast, bastlng lre-
ouently. Either a covered or uncoV-
cred roasting pan may be used. Al
low about 20 to 25 minutes to each
pound OF meat (at temperature OF
400 to $50 degrees).
When more seasoning Is desired,
placed n the pan carrot, onion, ana
a niece of celery chopped fine, doz-
en- peppers, a bit of bay leaf, and a
sprig of parsley. Serve with gravy
made from fat from the pan and a
tart of jelly
A stuffed shoulder may be skew
cred into shape and garnished to
look like mock duck.
STUFFING-Two cups of bread
crumbs, a cup stock or water, 1
tablespoon butter, ! egg, L teaspoon
salt, 1s teaspoon pepper, 70 teaspoon
chopped parsley, slice onion, chop
ped. Add l dozen oysters if desired.
DROWNED LAMB STEW WITH
DUMPLINGS-Select or 8 pounds
of lamb from the shoulder or breast.
Wipe and cut the meat into suitable
pieces for serving. Scar the pieces
in hot fat in an iron kettle. Add 2
cups of hot water, salt, pepper, and
L tablespoon of chopped celery tops
or parsley, and cook for hour.
Then add l cup of diced potatoes, 18
,cup of cubed carrots, sliced onion,
and a cup diced celery. Continue
cooking for hour or until the meat
is tender.
Just before the meat is done, drop
the dumplings into the kettle, cover,
and do not disturb for twenty min
utes. Serve in a large meat dish or
deep platter, arranging the dump
lings around the meat.
IRISH STEW-Use 11a pounds OF
neck of lamb, 2 carrots, 2 onions, 1
turnip (smalD, 2 or medium po-
tatoes, water or stock, and flour.
Cut the meat into small pieces
and place it in deep frying pan or
kettle. Cover with cold water and
bring the kettle to a boil. Add cubed
carrots and a sliced onion. Lower
the heat and simmer the meat for
about 3 hours. Then added cubed po-