Evening Republican, Volume 19, Number 31, Rensselaer, Jasper County, 5 February 1915 — MAKING THE MOST OF LAMB [ARTICLE]

MAKING THE MOST OF LAMB

Housekeeper Will Find Ttrts Arrangement a Help to the Cutting of Her Bills. jßvery housekeeper is on the lookout to save in these days of high cost of living, * especially in meats. Here is one way to save mutton or jamb. If, on Saturday, a forequarter of mutton or lamb is purchased, weighing from seven to ten pounds, ft should be divided as follows: Shoulder, neck, breast, French chops, bones and trimmings. The shoulder is boned, pocket cut for filling, that makes the roast; stuffed shoulder of lamb or mutton for Sunday dinner and cut cold for Monday luncheon or supper. Then the neck is boiled with the shoulder bone and trimmings, making two quarts of lamb broth, to be used for soup for Monday’s dinner. The meat is trimmed from the neck bones for lamb croquettes, meat salad or loaf. The breast is stewed, oi curried with rice. The choicest part Is left, that is, one dozen frenched lamb chops.

Of course, you must be able to tell ydur butcher just how you want it cut and trimmed. The chops are frenched, chine removed, but the chops are not cut apart. That is left for the housekeeper to do, cutting just as needed. The trimmings from the chops are boiled with the neck and bones, strained, and when cold all fat is removed and clarified for drippings. From this forequarter you have the following dishes, always for four persons: Roast stuffed shoulder, hot for Sunday dinner. Roast stuffed shoulder, cold for Monday, witli soup (two quarts for soup stock). Lamb croquettes or meat loaf for Tuesday. Stewed or curried lamb for Wednesday. Lamb chops which can be kept for Thursday.