Evening star., 1936-10-28

onions are tender and the soup Is the
right consistency to serve.
"Onion item No. on an epicures
list would probably be French fried
onions. The large, mild onions on the
market this Fall are perfect for the
purpose. Slice them crosswise, about
a third of an inch thick, and sep
arate the rings. Dip these into q
thin batter, and fry them like potato
chips in deep fat. II there are
any left over, you can keep them
crisp for several days in container
with a tight lid.
"A particularly savory and season.
able combination, with forequarter
cuts of lamb reasonable in price, Is
roast breast Of lamb with baked onions
stuffed with forcemeat. utilizing the
lean trimmed from the foreshank.
The Bureau of Home Economics gives
the following recipe:
ROAST BREAST OF LAMB
Select a breast of lamb, including
the foreshank. Have the butcher
crack the bones of the breast so that
it can be carved between the ribs.
Wipe the meat with damp cloth, re-
move the foreshank. cut off the meat
and grind it for the forcemeat stufhng.
Make a pocket by cutting through the
flesh close to the ribs and sprinkle the
inside with salt and pepper. Pile In
the hot forcemeat, stufflng lightly,
and sew the edges together. Rub the
outside with salt. pepper and flour.
Lay the stuffed breast, ribs down,
on rack in an open roasting pan.
Do not add water. Place the roast in
hot oven (480 degrees FahrenheiD
and scar for 80 minutes. II there is
not sufficient fat to keep the meat
from drying out, baste with melted
fat, or lay a strip or two of bacon on
top. After soaring. reduce the oven
temperature rapidly to 800 degrees
Fahrenheit and continue the cooking
in the open pan until the meat Is
tender. Or keep the oven at 375 de-
grees Fahrenheit for the entire time.
The total time required will probably
be one and one-half to one and three
quarter hours. If there is more stuff
fing than the breast will hold, bake It
in a separate dish, or use it as
stufflng for onions to serve with the
meat. Serve with brown gravy made
from the drippings.
y X X r
FOR the baked onions, choose a
large, mild-flavored variety. Cut
the onions in half crosswise and simmer
in lightly salted water until about half
done Lift the onion out and arrange
in a baking dish. Remove the centers
without disturbing the outer layers.
Chop the onion centers and add to
the forcemeat stuffing. Fill the onion
shells with this mixture, cover, and
bake in moderate oven for about
one-half hour, or until the onions are
tender. Remove the cover from the
baking dish during the last OF the
cooking so that the onions will brown
we'll on top. Serve with the roast
lamb.
THE ingredients for the forcemeat
stufhng are as follows:
Ground lean meat from the FORE
shank of lamb.
20 cups fine dry bread crumbs,
''2 tablespoons fat,
az cup chopped celery and parsley,
Chopped onion.
"A teaspoon savory seasoning,
Il teaspoon salt.
"1s teaspoon pepper.
Melt the butter in skillet, add the
celery and onion, and cook for two or
three minutes. Add the ground meat.
and stir until the Juice evaporates and
the meat browns slightly. Then add
the bread crumbs and seasonings, stir
until well mixed, and use in stufhng
the lamb breast and onions"