Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-14


When selecting cuts of lamb or
mutton. note the color Of the lean
and the fat. the size Of the bones
and the general shape of the cuts.
Lamb or mutton in perfect condition
Will have a good covering of fat and
the loin fat around the Kidneys Will
be white and tlaky. There is less
waste in cuts having a moderate
amount of fat. The color Of the
lean of lamb should be a reddish
pink. but the lean Of mutton is
darker. The legs of both lamb and
mutton should he plump without
much length Of shank. Certain
cuts, of course. are more tender and
juicy than others, as well as being
easier To prepare for cooking and
more attractive i'm appearance. This
tender cuts in all meat animals are
found along the back from behind
The shoulders. including the ribs
loin, rump and the upper portion Of
the hind legs.
To prepare for cooking, tender
lamb or mutton chop or roast should
first be thoroughly scared on al
sides to slightly brown by subject
ing to high heat. then the heat
should he reduced to allow the meat
to cook slowly in its own juices. The
object is to complete the cooking Of
the inner part of the meat without
overlooking the surface. Chops
should be turned frequently \ roast
should he hastod with water at in
tervals, or the cover should be kept
OH the roaster after the meat is first
Drowned. so that the steam will do
the basting
There are two ways of treatin2
tough cuts of these meats. Either the
meat may he finely ground TO cut
the tough connective tissue into very
small pieces or it may be simmerea
in water. but not boiled. until the
tissue is softened, This principle
applies to boiled, steWed praised or
smothered meats. If ground, the
meat should be first scared To pre-
vent the escape Of juices, then the
heat reduced for the cooking
The fat which cooks out from lamb
and mutton if mixed with bacon or
ham fat is good to use in many ways.
The fat from the top Of stews or
broth or from the roasting pan Of
these meats can. be used as d season
Ing for vegetables. To produce a deli
cately Favored fat, mix two parts of
lamb or mutton suet with one part
of leaf fat of pork, grind the mixture
fine, then heat in double boiler with
about half its weight of whole milk.
When strained and allowed to COOL Il
cake will form on the surface of the
liquid. This fat is delicious
When lamb or mutton fat is ased
In making cream gravy, the texture
and favor Of the gravy win be better
If the -four used is first Drowned
lightly in the hot fat before the liquid
is added. The. addition of capers, or
the liquid in Which they have been
bottled. or chopped pickle lemon
Juice, tomatoes or currant jelly win
improve the flavor of the gravy
Hot lamb or mutton should be
served from hot dish on hot plates.
I'm order to prevent the fat from hard
ening too quickly, and of course
gravy should always be served from
a hot dish. In order to utilize the odds
and ends of trimmings from lamb or
mutton, the lean scraps may be
ground fine, seasoned TO taste, then
made into a loaf or cooked like ham
burg steak. To avoid monotony Of
diet. alternate the serving of fresh
lamb or mutton by using poultry.
ham. fresh beef or dried beef and
fresh or salt fish.
Leg. LOin or Rib Roasts.
The leg, loin and rib are the cuts Of
lamb or mutton best suited for roast
ing. Clean the meat, but avoid wash
ing it. The pink, sllinlike layer
should be removed from the surface.
Place the meat in the roasting pan on
on a rack or use a rooster which is
supported upon rim which holds ii
up from contact with the bottom Of
the oven Brown the surface Well in
a hot oven. This viii probably re
ouire about Is minutes. Then reduce
the heat and continue the roasting,
allowing Is minutes to each pound of
meat, or little longer it the cut is
thick. If gas is the fuel used and the
roast is a small one the first brown
ing can be done better in a frying pan
over one of the top burners and is
more economical. Basic the roast
every Is minutes unless a covered
rooster is used If the meat rests
upon rack small quantity Of
water may be kept in the bottom Of
the pan to prevent the drippings from
becoming too brown. The &vater
should not come in contact WI the
roast.
Sauces for ROasts. j.
To make mint sauce, use one-tourth
eupful of finely chopped mint leaves.
one half a cupful Of vinegar and one