Evening star., 1928-12-21
Methods of Cooking Meat
Christmas Roast May Be Finest Type of Produc
if Attention Is Paid to These Requirements.

butter and drippings and in this fat
saute to a delicate brown enough small
white onions to fill the crown. Add
stock and let cook until the onions are
tender, glazing the onions with the
stock as it is reduced. Remove the
crown to hot platter, garnished with
sprigs of parsley. Remove the salt pork
from the ends of the ribs and replace
them with paper frills or with bright
red, uncooked cranberries.
White or sweet potatoes are good
with pork The white potatoes may be
Drowned or mashed and sweet potatoes
may be boiled, baked or candied. The
vegetables which make especially good
| combinations with pork are spinach,
cabbage cauliflower and turnipS. Apples,
! baked, fried or in sauce, are a good ac-
compartment for pork.
Roast Leg of Lamb.
Remove the fell from a leg of lamb.
| Brush over with onion juice, sprinkle
with pepper and insert a Glove of garlic
in the joint. Cover the leg all over
with thin slices of bacon held in place
with toothpicks. Place on the rack of
roasting pan in a hot oven for Is
minutes. Reduce the temperature to
medium and bake for about two hours.
Before serving remove the bacon and
sprinkle the surface with grated Par
mesan cheese and fine bread crumbs.
Place under the gas flame to brown.
Sprinkle with lemon juice and serve
with sauce made as follows;
Melt four tablespoonfuls of butter
and add two tablespoonfulS of minced
onion. Cook until the onion is golden
brown Mix four tableSpoonfuls of
-four with a pinch of curry powder,
two teaspoonfuls of paprika, one tea
spoonful of salt and little cayenne.
Stir the mixture into the butter and
onion and add gradually one and one
half cupfuls of chicken stock. or if not
on hand use water. Keep stirring until
the sauce boils, then add half cupful
of cream. Beat all together and serve
at once.
Roasting lamb on bed of tart ap-
piles gives the gravy an excellent flavor.
Glove of garlic inserted in the joint
of leg of lamb adds zeSt to the roast.
Sour cream or milk used in making
gravy with roast lamb is excellent. The
-four should be Drowned in the fat be-
fore adding liquid. Drowned or mashed
potatoes are good served with roast
lamb. The vegetables which combine
especially well with lamb are green
peas, creamed white turnips, asparagus
tips cauliflower and spinach. Mint
sauce OF IIllIlO J6lIy usually accompanies
roast lamb. Caper sauce and the flavor
of curry powder are we'll liked also.
Currant and barberry jelly are good.
Roast Leg of Veal.
Spread paste of flour and butter
literally over leg of veal. Season
with salt and pepper. Put in hot
oven and scar for Is minutes. Lower
the temperature and continue roasting,
allowing 20 minutes to the pound. Make
a brown gravy. A tart Jelly or jam is
a good accompaniment with roast veal.
Cranberry jelly is good, or pickles. II
liked the leg may be boned and stuffed
with dressing before being roasted.
Veal is likely to be deficient in fat, so
that a roast may have fat pork, salt
pork or bacon spread over the top. Veal
should be cooked slowly and thorough
ly. This Softens the connective tissue,
of which veal has considerable. and
develops in full the delicate flavor OF
the meat.
Mashed potatoes, creamed potatoes,
rice and noodles are good with veal.
The green vegetables which are par
ticuiarly good with this meat are string
beans, green peas, asparagus and
spinach. Veal is good substitute Tor
chicken in salad, either served alone or
in combination with chicken. Veal and
sweetbread salad is a great delicacy.
Leftover veal may be used in making
dishes in which chicken would be called
for or in place of chicken.