Evening star., 1936-05-14
Certain Vegetables
Seem to Blend Better
Than Others With Meat
Proper Cooking and Seasoning Essential
in Procuring Roast That Will
Please Epicurean Palates.

section of the corn belt until they
were ready for marketing. Another
crop, born this Spring, will be turned
out to pasture until Fall. and come
on the market for consumption in the
early Winter.
X X
EG Of lamb is excellent meat.
- whether Spring" or fed: from
the loin comes tender roasts as well
as chops. The rib section furnishes
chops and roasts. including the din
ner party crown roast. The shoulder
may be cut into roasts and chops, and
into small chunks for stews, meat pies.
etc. The breast may be stuffed and
roasted, or used as stew meat. Neck
of lamb is also adapted to stewing,
and from the haunch may be cut
those succulent lamb steaks, of which
We wrote some time ago.
Leg of lamb, roasted to turn. and
served with colorful and tender vege-
tables, will make any main course lit
orally "f1t for a king" Have the
butcher french the meat when you
buy it; that is, remove the meat from
the end of the bone. so that after
it is roasted a paper frill may be set
over the bone, to give 1t a dressed
up" appearance.
1t used to be thought necessary to
remove the thin, papery covering Of a
leg of lamb (known as the felD, before
cooking; nowadays we find that the
meat cooks more quickly and retains
its shape and flavor better il the fell
is allowed to remain.
| Roast leg of lamb at low tempera-
ture-about 800 degrees-for best re-
suits. Place the meat fat side up on
rack in an open roasting pan, sprin-
kle with salt and pepper, stick a Glove
of garlic into the meat near the bone,
and roast slowly for 80 to 35 minutes.
Do not cover, and do not add any
water during the roasting process. You
will find that lamb cooked in this
manner is juicy, tender and delicious
to taste.
MINT sauce is the time-honored
A'A partner for Spring lamb. Mint
| Jelly has also retained its Wintry pop
ularity, and in many households both
the jelly and the sauce are served. so
that the diner may take his pick. Some
epicures declare that currant jelly
brings out the best in lamb; still 9TH
ers like it best when served with only
its own juices. to which very little
chopped parsley and lemon juice have
been added.
AS for the accompanying vegetables
well, almost anything goes! Ira
| dition, of course, demands new peas
and new potatoes to do honor to
Spring lamb, but there is no reason
why succulent asparagus, baby car
rots. cooked whole, tender string beans
or stewed Spring onions with drawn
butter won't do just as we'll! One
hostess, noted for her unusual food
combinations. always serves wild rice
with lamb-the blending of favor Is
subtle and very delightful.
Another good friend Of lamb Is
green pepper stuffed with corn. So is
cole slaw, served very cold and crisp.
while the lamb is smoking hot. Pre-
served lines, heated, also complement
the delicate flavor of the meat in a
very unusual way.
But no matter what you serve with
the lamb, remember that the cooking
of the meat itself is the basis Of the
success of the dinner. Meat that is
cooked to dry. tasteless mass cannot
be lifted into epicurean heights by the
addition Of whole garden of vege-
tables and quarts of sauce-but the
simplest of dinners becomes gour-
NETS delight when the leg of lamb
makes its appearance prettily ar
ranged, juicy, tender and favorful!
If you wish advice on your individ-
ual household problems, write to Betsy
CaswelI, in care of The Star, inclosing
stamped, self-addressed envelope for
reply.