Evening star., 1937-03-25

GUS Illdl are llOJ tApeliSlVe dilu yeI
are full of flavor nourishment and all
the other qualities found in the leg.
Let us, for a moment, consider some
of them
Perfectly broiled lamb chops and
a salad of tender fresh vegetables is
a splendid early Spring luncheon or
supper combination. There is plenty
of high-quality lamb on the market
now, so you can serve lamb chops
without straining the old budget too
much.
Chops shown here are known as
Frenched rib chops. They are cut
from the rib section. The meat is
removed from the end of the rib
bones, and after broiling, paper frills
are slipped over the ends of the rib
bones.
For perfectly broiled lamb chops,
thoroughly preheat the broiling oven.
Place the chops on the broller rack
far enough from the flame or heating
elements so that by the time the top
Is nicely Drowned they will be about
half done. Season the Drowned side,
turn and allow to brown and finish
cooking on the second side. Season,
remove to a hot platter and serve i'm
naediately.
The temperature of broiling has
real influence on the tenderness
and iuiciness of lamb chops, as well
as the appearance. Placing the chops
too close to the source of heat often
results in q charred exterior before
the inside is cooked. II the oven
regulator is turned to high" best
results are obtained if the chops are
placed about three inches from the
flame or heating element. II the
distance must be less, the temperature
should be lowered accordingly. 1t re-
uuires IL to Is minutes to broil lamb
chops cut q of an inch thick.
Though lamb has such delicate
flavor naturally, it seems rather like
"gilding the lily" to worry about the
addition of sauces, but sometimes
we like to add a different favor to the
best of foods. If this is the case, try
spreading the chops with little
Roquefort cheese after they are brolled
but are still piping hot. This adds an
unusual but very delicious flavor
Spanish sauce is also very delicious
and easy to make. Take three large
tomatoes and cut in half or If you
prefer one large can from which the
Juice has been drained and two large
Spanish onions cut in half and place
in the bottom of the pan forming a
bed" for the leg of lamb to rest on
while cooking and salt and pepper
we'll Add little water and cook
the lamb in the usual manner. When
finished make the gravy in the Gus
tomary fashion in the pan with the
tomatoes and onions and then mash
ingredients through strainer and
serve in a gravy boat. The hostess
will find that the members of her
family and guests will give her many
compliments on her savory dinner.
"ECONOMICAL and delicious aptly
describes the cushion style shoul-
der of lamb This roast, because it
Is one of the leSs-demanded cuts of
meat, is economical, and yet, it Is
chock full Of favor.
The cushion style shoulder of lamb
was named because when cooked. it
has the rounded appearance of a
cushion. The dressing inserted into
the cavity made by removing the
blade bone expands on heating, CIV
ing the roast the puffed appearance.
Beside making it possible to use your
favorite dressing, the removal of the
blade bone has another decided ad-
vantage, for it makes the carving of
the roast easy When the bone is
removed, the roast can be carved into
neat slices, whereas had the odd
shaped bone been left in place, carv-
ing would have been extremely diff
flcult.
To cook the cushion style roast,
stuff it with your favorite bread dress