Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-14
Lamb, Mutton, in Winter Diet
Nutritious and Wholesome Ways OF Using These
Meats in the Household.

tablespoonful ct sugar. Min all the
/ ingredients and let stand for an hour
/ before serving.
Apple Jelly Favored with mint is a
very good accompaniment for roast
lamb OF mutton Make the apple jelly
as usual. and when ready To pour it,
flavor it with with mint or mint eN-
tract. Mint Jelly may also be made
! by fiaNOrinC gelatin with mint.
Currant jelly sauce is good. To
make pour off the excess fat from
the drippings in the pan, brown two
: tablcsp0onfuls of -four in two table
spoonfuls of the fat and add to the
drippings. II necessary, more hot
water should he added. Boil the
sauce until it thick ems, stirring well
from the bottom and sides OF the
rouster Etas0n With salt Strain
the gravy st necessary. thcn be. y"
onc-half IlaySful or more of culrai =.
Jelly. Serve hot.
One-half an hour before a roast is
done pare and core some sour apples,
cut them i'm quarters. then place
them in the roaStcr where. they will
bake in the drippings. When the
apples arc done. serve With the drip
pings in a heated gravy dish.
Broiled Chops.
Trim the pink skin and supertiuuus
fat from the chops and hroil them
quickly ON both sides by turning.thom
back and forth on the hroiler or in
hot, dry frying pan As soon as they
are well scared and brown, reduce
the heat and finish cooking, which
should take about - minutes in all
according to the thickness Of the
chops and whether you wish them
rare or we'll done. If the broiling is
done in a pan, pour off the fat as it
cooks out, in order to prevent the
chops from frying in their own fat.
Since broiled chops should be served
Immediately. the other dishes of the
meal should be all ready before the
broiling is begun.
For a sauce to serve with chops use
six large white onions ground fine,
one teaspoonful Of sugar. one-fourth
cHpful of butter or other fat. one
tablespoonful of -four and salt 10
taste. Cook the onions, sugar, salt
and half the butter together slowly
for about As minutes. Melt the re
naming butter. blend the hour with
it, and add to the cooked onion, stir
ring well until the mixture boils,
Serve hot with chops or with roast.
Lamb or Mutton Stew.
Cut some lean lamb or mutton into
small pieces, season with salt and
pepper. dredge in flour. and brown on
all sides in hot fat. Remove to a
saucepan and half cover the meat
with hot water. Let simmer until
tender. Thicker the broth with a
little flour which has been Drowned
slightly in an equal amount OF fat.
Serve with plain boiled or baked
potatoes and a green salad.
If vegetables are cooked with the
meat, they should be cut in small
pieces ana added in time for them to
be cooked without really boiling the
stew Rice or macaroni should be
cooked separately, but potatoes If cut
small can be cooked With the meat at
Simmerng temperature Fege-
tables and Seasonings may be added
To plain stew for variety. Among
these are apples. string beans, lima
beans, cabbage. carrots, celery, egg
plant. okra. onions. peas, peppers,
potatoes, radishes, squash, tomatoes,
turnips, curry powder, celery seed
garlic, thyme inarjoram, parsley bay
leaves. lemon juice aud capers.
Tasty and Nourishing.
Cut some cold mutton in thin slices,
removing the fat and strings. But,
ter baking dish, put in a LAYER of
bread crumbs. then "a layer OF mutton,
then "A layer of seasoned oysters. Add
tomato or brown gravy. Finish with
a layer Of buttered crumbs and bake.
Cold macar0ni may be used in place
Of the oysters.
Eggplant pie is a simple dish, made
by cooking together in a baking dish
alternate layers of eggplant and of
chopped mutton fried in its own fat.
A little tomato juice may be added
or a few sliced tomatoes. Bake until
well Drowned
Chop scraps of cold mutton or lamb
into small pieces, cover with gravy or
hot water and savory fat season as
desired and heat in a baking dish in
the oven. When thoroughly heated
cover the top with a crust made as
for baking powder biscuit Return to
the oven and bake until the crust is
done
Quick lamb patties may be made by
baking shells of pie crust or biscuit
dough in muffin pans and filling them
with hot meat and gravy, or the meat
and gravy may be served on slices OF
toast.
When the amount Of leftover lamb
or mutton is small. it may he com
bined With vegetables or hard-cooked
eggs and served as d salad