The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-05-20
THE HANDsOMEST ROAST

we must grant that q crown roast OF
I spring lamb is as handsome in price as
it is in appearance. But so are many of
the III things with which we do not
wish to grace our tables every day. but
enjoy on special occasions. I know of no
more delicious, better looking, easier
served, or more unique meat for a COM
pany dinner party than a crown roast of
lamb.
When it comes to the table, luscious,
brown n sizzling, bearing proudly a
high mound of soft buttered peas in it's
bowl, encircled with a garnish of parsley
and picked beetS, and the row of deli
cate rib M topped by festive paper
frillS, it deserves the EXPLANATIONS of adj
miration and delight which the assem-
blage is sure to make when it is placed
before the host.
Lamb comes from lambs which are
from six weeks to a year old, and mutton
from full grown sheep. The flavor Of
lamb is more delicate, more tender and
juicy. 1t can be distinguished from NUT
ton by the color of the meat, which is a
lighter pink, and by the bones which are
bloody. The older the animal becomes,
the darker the meat and the whittier the
bones.
Both lamb and mutton should be
served hot on hot plates because the fat
hardens at higher temperatures than that
of other meats, and it is not so appetite
ing when it is hard.
The Butchers Job
If you ask your butcher for a crown
roast Of lamb, he will trim and tie it
together for you, but in case you would
want to know, this is the way it is fash
} toned:
L The same number of ribs are cut from
: two sides of a rack Of mutton, selecting
the ribs on one side that correspond to
s the one on the other. The ribs are cut
i apart at the back bone, but that is all
These two pieces of loin are sewed to-
5 gether to form a ring or crown. The
l bones are trimmed as for French chops
e leaving the tips Of the ribs clean. Il
l you buy the crown prepared, request TIT
trimmings which are good in stews o.
casserole dishes. You pay for them any
way.
In Your Kitchen
: With this much done, to prepare thu
: roast in the kitchen for your able is
small job. Cover the ends of the bone
. with cubes of salt pork or bread to keel
them from charming in the oven ant
y spelling their appearance. The fat cook
ing Of the pork, bastes n improve
the meat as well. A small BOWL or GU
can be put in the center to keep tn
&c roast in good shape. Sprinkle it entirel
with salt and pepper and place in an owe
rooster.
: Roast it in a hot over for ten or fftee.
~ minutes, $50 degrees F., then reduce tn
II heat to moderate, 325 degrees F., nj cor
:, tinue roasting for about an hour and
half or until the meat is we'll dom
Lamb is always eaten well done.
: The crow is then served on a hot plat
" ter, the center filed with riced potatoE
or vegetables, n paper frills put on til
rib tips. The carver simply cuts dow
between each rib n serves one or tv
10 chops to a person.
The menu for a lamb dinner might /
IL. as follows:
e Vegetable Bouillon
IL Crown Roast Spring Lamb
D4nnnNnTn HT5DE Tnna1nwrO - $500,
Mint Sauce
lMaitre d'Hotel Potatoes Buttered Pc
Grape Fruit Jelly Salad
C%ocoanut Butter Scotch Pie or
ch Sponge Cake with Strawberries
I Pineapple Mint Conserve
be Five cups crushed pineapple, 8 cul
E. sugar, 1 bottle Certo, mint sauce
favoring to taste, green coloring.
he Drain OF most Of the juice from Il
pineapple. Boil pineapple and sugar Il
az gether ten minutes. Add favoring, colo
in ing and Certo. Pou into blasses. TIL
i'd. makes az quarts Of conserve.
Ia Currant Mint Sauce
Id. Separate one-half glass of currant jel
ct in small cubes, but do not beat it. Ac
.or one n one-fourth tablespoons fine
n chopped fresh min leaves and thin, she
ut; shavings from one-fourth the rind Of
lid orange, or grated orange rind. h
very pretty and tasty.
Grapefruit Jelly Salad
n Put two-thirds cup Of sugar in sau
Of pan, and pour over It two-thirds cup
Re- water. Bring this to boiling point, al
1ts let boil three minutes. Remove from e
no and add 8 tablespoons Of graduated e
ire aSlne wnICn mas DeeH sOaAeu II q "
is fruit Juice and pulp which has be-
oar freed from membrane. This may
either fresh or canned. Add a few graf
Of salt and pour into mold.
~-s- .0.r - --vrAl --gLT
dressing put Is most delicious with mig