Evening star. [volume] (Washington, D.C.) 1854-1972, 1935-05-23
Real
Delicacy if
Skill Shown
Mutton Is Compared
With This Type of
Meat Selection.
BY EDITH NJ. BARBER.

CPRING LAMB has long been con-
- sidered delicacy. Our first written
records recall the roasting of young
lambs for the feasts mentioned in
the Bible and the Homeric Tales.
The word Spring" however, has be-
come an adjective which denotes ten
der, rather than seaSonable, meat and
sometimes is applied when lambs are
approaching the mutton stage.
You may distinguish lamb from
mutton by the pinkish tinge and
creamy fat. Mutton has a darker
color and the outer skin is slightly
yellow and has a dry appearance.
Some one asked me the other day
why we could not get mutton in this
country of as good quality as in
England. The reason is that in this
country most of the mutton comes
from old sheep. In England and
Australia mutton really comes from a
fat, young animal. In the Winter
time you sometimes see on restau-
rant menu or in the butcher shop the
sign hot house lamb" This comes
from young lambs which are especial
ly fed during the Wintertime.
While many housewives feel that
small legs are better than the large
legs, there really is no difference in
the quality of the small or large legs
of lamb, If young.
Lamb, like beef, needs a hot fire
as a start for its cookery. After the
meat is well Drowned the temperature
may be lowered. Personally I like
lamb well cooked throughout. Thirty
to thirty-lve minutes to the pound is
usually allowed for both mutton and
lamb after the initial soaring of 20
minutes in a hot oven. No water
should be put in with the roast and
the pan should be left uncovered.
Lamb Chops, Mushrooms.
Broil "Frenched" lamb chops. In
the meantime chop one can of mush-
rooms, drained; mix to a paste with
q very little thick cream sauce.
Spread the chops with this mixture,
dip in beaten egg, then crumbs and
fry in deep fat. $50 degrees Fahren-
heit, until golden brown. Serve at
once.
Curried Lamb.
3 tablespoons butter.
4 tablespoons -four.
Y teaspoon salt.
2 cups meat stock or 2 bouillon
cubes dissolved in 2 cups boiling
water.
teaspoon curry powder.
Pepper.
2 cups diced cooked lamb.
Melt the butter, add the flour and
salt and brown. Add the meat stock
slowly and stir until thickened. Cook
one minute. Add curry powder and
pepper and more salt If necessary.
Add the meat, reheat and serve in the
center of q ring of boiled rice.
Mint Sauce.
2 tablespoons sugar.
u cup vinegar.
v cup finely chopped mint leaves.
Dissolve sugar in vinegar. Pour
over mint and let stand half an hour
in warm place. If vinegar Is very
strong, dilute with water.
Mutton Stew, Dumpiings.
~ pounds neck or breast of mutton.
teaspoon salt.
II teaspoon pepper.
2 tablespoons -four.
8 tablespoons bacon .drippings.
2 onions.
Meat stock or water.
l turnip.
2 carrots.
stalk celery.
Sprig Of parsley.
2 or 8 medium sized potatoes.
Cut the meat into half cubes.
Salt and pepper them. and dredge
with flodr. Melt the bacon drippings
in a heavy frying pan and brown the
meat, add the sliced onions and let
them brown slightly Add enough
stock to cover the meat. Add the
turnip and carrots which have been
cubed. the celery cut in small pieces
and sprig Of parsley. Cover and
let simmer for two hours. Add the
cubed potatoes and cook more rapidly
until the potatoes are done. Thicker
the liquid with flour stirred to q
paste with water and serve with
dumplings.
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