Evening Republican, Volume 19, Number 270, Rensselaer, Jasper County, 13 November 1915 — HOW TO SERVE LAMB [ARTICLE]

HOW TO SERVE LAMB

SUGGESTIONS THAT MAY BE NEW TO HOUSEWIVES. Preferences of the Family Are, of Course, the First Things to Be Considered —Best Method of Utilizing the Broth.

"You know I said the other day that I had some good recipes for neck and breast of lamb.” Mrs. Happy Homemaker opened her manuscript "cook book” and proceeded to read: "The neck may be used for various kinds of stews. The neck cut in small pieces is boiled with onions, turnips, and carrots, and when almost done add half a cupful of flour made into a thick, creamy paste with milk. Let this boll with the stew for ten minutes. “Or use this recipe: Put the pieces of lamb into a frying pan with melted butter, and turn until the pieces are a light brown; then pour into a stew pot with two or three large tomatoes (or a can of tomatoes if the fresh ones are not in season), an onion, and a few carrots. When this is served it makes an appetizing addition to circle the dish with boiled rice. “The breast may be used as a roast with browned potatoes and vegetables, and served with a sauce of tomatoes. “But this is the way the family likes it best. Take the lamb bones, which the butcher will take off the forequarter in boning it for you, and to these add the breast, putting all into a pot to boil with one onion, one large carrot, a couple of potatoes for thickening, and two tomatoes for flavor. When the breast is thoroughly cooked carefully take out all thb bones so as not to break the meat. Press the meat between two large plates, with a weight on top so that the meat may be molded into an even roundness. This may be served cold with a garnishing of lettuce and cold vegetables, with salad dressing, and is a delicious hot day luncheon dish. Or the mold may be cut into slices and fried in bread crumbs. “The broth which is made from the liquor in which the breast has been cooked is very rich; add a little barley or rice and you will have a wholesome and ample supper for the little folks. “In buying a shoulder of pork ask the butcher to bone it for you, then tie into a round roast so it will keep its shape. Rub well with salt and pepper, and a little thyme or sage, too, gives a pleasant flavor, and roast in a medium hot oven. If you do not use a self-basting roaster, the meat should be basted often. A shoulder of pork weighing eight pounds takes about 40 minutes to cook. This may be served with apples baked in the same pan, if an'open roaster is used or with apple sauce.” —Kansas City Star.