The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-01-21
Economies
Made Up by
CZeOe7-neSS
BY SISTER MARY
NEA Service Writer

Careful economies often make it
possible to live well on a compare
lively small outlay of money. We
may prefer lamb chops, but they
cost much more than the same
amount of meat taken from the
breast or shoulder
Leg Of lamb also is a delicious and
popular cut. but a small family may
find difficulty in disposing Of it
without growing tired of it.
However, for every leg Of lamb
some one must purchase and use the
forequarters which consist Of the
front legs and shoulders.
Each quarter weighs from six to
nine pounds. but the butcher viii
be glad to cut it in such size Dor
tons as his customer wants.
There is little difference in the
percentage of bone and waste in the
foreouarter and in the chops. and
the price usually is considerably
less for the forequarter.
Forequarter Tougher
The forequarter meat is naturally
tougher than that of the hind
quarter and in tough meats the
connective tissue is The part that
must receive special attention.
An issue of the Farm ers
Bulletin" suggests: THE meat may
be finely ground, which will divide
the connective tissue into small
pieces, or the meat may be SIM
mered in water for several hours
by which means the connective
tissue will be gelatinized and soft
ened, yet the meat itself will not
be boiled to pieces"
In following the suggestion re-
garding simmering, it's important
ITO keep the temperature at this
point during the whole cooking
process.
BY separating the meat, bone and
fat, each one can be used to adj
vantage. The meat can be put
through the food chopper ready for
attractive chopped Steaks" The
bone may be used for broth and the
fat can be chopped and easily fried
out.
Makes Many Dishes
Variety in dishes made with the
forequarter of lamb often may be
accomplished by using suitable
sauces and other accomplishments
such as rice and spaghetti.
The nutritive value Of this in
expensive meat is quite as great as
that of the choicer, more costly cuts.
The flavor is just as delicious in
the shoulder as in the leg.
The small family will find two
pounds of lamb from the forequar-
ter sufficient for its needs. The
larger family of course will need
more in proportion to its size.
When the meat is left in one
piece it can be boiled, roasted,
praised with vegetables or pressed
and served cold.
Lamb Used in Stew
Cut in pieces, Irish stew, fric-
assoc of lamb, casserole of lamb
and lamb with curry are sure to be
liked
When the meat and bone are
separated before cooking, several
pleasing dishes may be concocted.
The pieces of clear meat can be
pounded thin-"F renched.' These
arc broiled and served with minted
currant jelly
Or, instead of flattening the fill
let's. each one can be wrapped with
strip of breakfast bacon, held
with tcothpick and broiled or
baked in a hot oven.
Make Into Cakes
If the meat is chopped, it can be
made into cakes like Hamburg
steaks and broiled or fried The
bone can be boiled to make broth
or stock.
II the meat with vegetables and
rice is added to this broth, a nour-
ishing dish known as Scotch broth
is made.
Chopped lamb combined with
cracker crumbs and eggs makes a
delectable meat loaf. Served with
creamed peas, it vies with lamb
chops for popularity.