The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-05-01
LAMB BREAST
PROVIDES CUT
FOR ECONOMY
Shoulder Also Source OF
inexpensive Meat for
Spring Dinner.

& cook in the habit Of using only
lamb chops and leg of lamb is miss
ing some economical and good meals
featuring such inexpensive cuts as
the breast and shoulder.
The following rule for breast of
lamb make a dish that needs only
salad and dessert to provide a nour-
ishing spring dinner.
Breast of Lamb
Two and one-half pounds breast
Of lamb, one teaspoon salt, one small
onion, four good sized carrots, one
and one-half cups cooked peas, two
cups milk, two tablespoons butter,
two tablespoons flour, one-eighth
teaspoon pepper.
Separate lamb into pieces for
serving. Put into casserole with
boiling water to cover Season with
salt and onion, peeled but not cut.
Cover and cook in a moderate oven
for one hour. Add carrots which
have been scraped and cook As min
utes longer.
Drain from broth and arrange on
a hot platter, putting meat in the
center and making a border of car
rots. Melt butter In saucepan, stir
in flour and when bubbling slowly
add milk, stirring constantly. Bring
to the polling point and add peas.
Season with salt and pepper and
pour over lamb and carrots and
serve. If you like parsnips they are
very good in place of carrots.
Pineapple and Cucumber
Save the liquid in which the lamb
was cooked. The addition of barley
will make a soup for next days
luncheon.
A good salad to serve with this
meat dish is jellied pineapple and
cucumber on bed of cress.
One package lime favored gela-
tin, one cup water, one cup pine
apple Juice, one cup shredded pine
apple, four tablespoons sugar, two
tablespoons vinegar, one-half tea
spoon salt, one cup diced cucumber,
four tablespoons minced pimento,
four tablespoons minced celery
Cook pineapple in water and pine
apple juice with sugar for five min
utes. There's substance in raw
pineapple that prevents gelatin from
setting Add gelatin to hot mixture
or cool it according to directions on
package. Add vinegar and salt and
let stand until cool and beginning to
set. Fold in cucumber, pimento and
celery and turn into mold. Let
stand on ice until chilled and firm.
Unmold on bed of cress and serve
with mayonnaise.
Roast Shoulder of Lamb
One shoulder of lamb, one quart
can tomatoes, one bunch young
onions, one sweet green pepper, one
cup hot water, two bouillon~ cubes,
two cups elbow macaroni, one-half
cup grated cheese, salt and pap
rika.
Put meat on rack in rooster and
roast In hot oven for 20 minutes.
Then reduce heat and pour over
tomatoes which have been rubbed
through sieve and combined with
onions cut in slices, peppers seeded
and shredded and bouillon cubes
dissolved in hot water.
Season with two teaspoons of salt
and one-quarter teaspoon pepper
end haste the meat frequently in
boiling sailed water until tender
Drain. Place meat on a hot platter
and pour over tomato sauce. Sur
round with cooked macaroni sprin-
killed. with grated cheese. Put un-
der the broiler just long enough to
melt cheese. Add a dash of paprika
over the macaroni for color and
serve.
A salad of Chinese cabbage and
orange sections with orange mayon-
naise is very good with this meat
dish. Use large flrm-f1eshed oranges
separated in carpets with finely
shredded and well-crisped cabbage
and mix with salad dressing made
with the juice of tart juicy oranges.
Sprinkle the finished salad with
finely chopped mint.