Evening star., 1928-10-26
Economy in Meat Dishes
Useful Advice on the Buying and Preparation oi
Meat and the Best Use of the Various Cuts.


contain a somewhat higher percentage
of fat than is found in beef, but be-
cause of the peculiar texture OF THIS
fat. especially when cold, perhaps less
of it is actually eaten than in the case
of beef, However, it is quite likely
that on the whole the lamb and NUT
ton actually eaten have larger per-
centage of fat, and consequently a
slightly higher fuel value than beer:
AS regards ease and thoroughnesS OF
digestion, theer is little If any differ
ence between the two kinds of meat.
Good lamb or mutton will show a fair
Iv complete covering of fat, and the
loin fat around the kidneys will be
white and f1aky. Other things being
equal. there is less waste in cuts hav-
ing moderate amounts OF fat. The
color of the lean of lamb is reddish
pink, while the lean Of mutton Is
darker.
Certain cuts are more tender and
Juicy than others, as well as easier 10
prepare and more attractive in appear
ance, In the carcasSes of all meat AMI
mails the tender cuts are found along
the back from behind the shoulders, in
GLIDING the ribs, loin, rump and the
upper portion of the hind legs. In the
neck. forelegs, shoulders and the hind
Shanks are found muscles which have
been more actively used by the animal
and which contain comparatively large
amounts of firm connective tissue. The
muscles which have been little used
are tender, while those which have been
actively exercised are comparatively
tough.
The cooking of tender lamb or mutton
Is a simple process Usually the piece
is scared quickly on all sides by using
intense heat, after which the heat is
reduced and the meat is cooked to the
desired degree in its own juice. In
tough meats the connective tissue is the
part to which the housewife must di-
rect her attention. The meat may be
finely ground, which will divide the
connective tissue into small pieces, or
the meat may be Simmered In water
for some time, by which means the
connective tissue will be gelatlnlzed
and softened, yet the meat iself Will not
be boiled to pieces. Variety may be
obtained by the use of suitable sauces
and other Accomplishments.
Preparing Lamb or Mutton.
To prepare deviled lamb chops. rib,
loin or shoulder, chops or lamb steaks
from the leg may be selected. MIX TO-
gether two tablespoonfuls OF melted
butter, one tablespoonful of walnut cat
SUP. one tablespoonful of lemon juice,
one teaspoonful of mixed mustard and
q few grains of cayenne pepper. Cash
the meat lightly on both sides, then
marinate In the sauce for 10 minutes.
Drain and pan-broil quickly. Serve on
a hot platter, sprinkle with salt and
pepper and pour the remainder of the
sauce around the chops. Garnish with
halved picked gherkins or sliced stuffed
olives. Chopped lamb may be used IN
almost as many ways as chopped beef
Your butcher will run 1t through the
chopper for you.
To give roast lamb delicious flavor,
pierce the meat in large number OF
places with a sharp knife, crowd into
each incision a bit of onion and piece
Of green chilli pepper, then roast as
usual. Different and next best is the
flavor of the lamb If the inciSionS have
been filed with onion rolled in RED
pepper. Another way to give variety
to this roast, as well as any other meat
roast, is to sprinkle dried bread crumbs
thickly over 1t before putting 1t into the
oven. This method is especially good
for making appetizing meat that is
thoroughly cooked but not nicely
Drowned on the outside so that it pre-
sents an attractive appearance.
When the roast of the lamb has been
served hot for dinner, remove the bone
with as little cutting OF the meat IS
possible while the roast is still warm,
then the bone VIII separate easily and
cleanly. Now press the meat firmly into
q bowl Just large enough to hold 1t ana
put a weight on top to hold it in place.
when it is cold it can be sliced more
easily and economically.
To make mutton pie simmer for one
and one-half hours one pound OF stew
ing mutton, adding when half done two
carrots, one turnip and Two Stalks OF
celery, all diced; minced onion, one
teaSpoonful of salt and little paprlKa.
When the meat is tender place 1t IN a
deep dish with the vegetables and make
a rich gravy with two tablespoonfuls OF
-four Drowned in two tableSpoontuls OF
hot bacon fat blended with one pint OF
stock, adding also a pair OF Sleeps
kidneys cut fine after soaking in cold
salt water for an hour, and few drops
of kitchen bouquet. Cover with layer
Of light, we'll seasoned mashed potato,
brush over with butter or beaten egg
and brown in quick oven.
Veal in pastry calls for knuckle
Of veal, about one pound OF the meat,
one slice of raw ham. freshened If salt,
one onion, one bay leaf, three pepper
corns, a blade of mace and one and
one-half quarts of cold water. Simmer
until the meat is tender, cut 1t in long
narrow strips and arrange in baking
dish lined with pastry, together with
three hard-cooked eggs cut in quar-
ters and a handful of stoned olives
Reduce the liquid to three cupfulS, add