Evening star., 1936-03-10
It's Yearling Cousin
Or Dependable Mutton
Will Do for Most of Us
inexpensive Cuts Cleverly Prepared, May
Be the Solution for the Ever
Thrifty Housewife.

hooves us to learn of some Of the more
unusual cuts of lamb and mutton,
often remarkably inexpensive, and de-
lightful as change for the family's
meals.
EoR instance. do you know about
l. lamb steaks? These are cut from
the leg, and are broiled in exactly
the same manner as are chops. One
thick steak will easily serve two per-
sons, and the meat is flne-graineo,
tender and sweet; the cost is half that
of chops! One of the best ways OF
preparing these steaks Is:
PLANKED LAMB STEAKS.
The plank used for this method OF
cooking is especially made for the pur-
pose. You may already have one.
which you have been using for planked
shad, planked beefsteak, and so on
in which case you know all about II.
But if you are using a brand-neW
plank for the first time, 1t must be
prepared by rubbing it with salad
oil, and allowing it to heat in the
oven for several hours, until all Of the
oil has been soaked up by the wood.
After this, the plank may be washed
and cared for just like any other piece
of kitchen equipment. It is well, how
ever, if it is not often used, to give it
a light oil rub every SO often, to keep
the wood from becoming too dry.
The lamb steaks are first broiled
on one side, and then transferred to
the plank, and the broiling under the
flame completed. The vegetables,
delicaIe!y cooked, should be added to
the planked steaks just before serving,
and brought to the dining room all
together on the plank. If you have
ever done plank cooking" you know
what delicious and unusual flavor
this method imparts to meats and
fish The vegetables may be either
cauliflower and thinly sliced green
string beans. or mushrooms and grilled
tomatoes, or shoestring carrots with
peas-or any other combination that
strikes your fancy And, to make a
real party dish of it, add a carefully
made sauce bearnaise. which will
complement the vegetables as well as
the meat!
IF YOU should make a blunder and
purchase a shoulder Of lamb or
mutton that turns out to be far from
tender, here is a way Of cooking 1t
which will literally make it melt in the
mouth:
SMOTHERED SHOULDER OF
MUTTON.
Beat the meat with rolling pin to
help break down tough fibers. Season
it we'll with salt and pepper. Slice
one or two onions and one large car
rot very fine, chop fine one stalk OF
celery and place these with the shoul-
der of mutton in deep baking pot.
Cover well and simmer very gently
until the mutton juice permeates and
browns the vegetables. Then add five
cloves and one bay leaf, minced. with.
a suggestion of garlic, if your family
likes it! Cover the meat and let these
last ingredients brown for 10 minutes;
add quart of boiling water. Season
well again and set on stronger fire to
steam, allowing Is minutes per pound.
One hour before serving add six whole
turnips that have been washed, peeled
and parboiled When done serve al
together, garnished with parsley and
radisnes.
SPANISH LAMB.
Almost any cut of lamb may be
used for this dish-the best end Of
the neck is good and not expensive.
Put the meat into a deep casserole
with a small lump of butter, one
minced bay leaf and salt and pepper.
Place in the oven and let brown,
basting and turning the meat at in
tervals. When the lamb becomes
brown, add one cup of white cooking
wine and simmer gently. basting often
until the meat is done. Just before
serving add one cup stewed tomatoes,
one Glove of garlic, one tablespoon
chopped parsley; mix well with the
juices in the casserole, let all heat
through and serve meat, vegetables
and all in the casserole. This is
really lamb stew with a Spanish
flavor!