Woman's Institute Library of Cookery Volume III Part 13

COOKING OF MUTTON AND LAMB

PREPARATION OF ROASTS, CHOPS, AND STEWS

33. The cookery processes applied in preparing mutton and lamb for the table do not differ materially from those applied in the preparation of other meats. However, directions for cooking mutton and lamb in the most practical ways are here given, so that the housewife may become thoroughly familiar with the procedure in preparing roasts, chops, and stews.

[Ill.u.s.tration: FIG. 9 (_a_)]

[Ill.u.s.tration: FIG. 9 (_b_)]

34. Roast Leg of Mutton or Lamb.--Of all the princ.i.p.al cuts of mutton or lamb, the leg contains the smallest percentage of waste. It is, therefore, especially suitable for roasting and is generally used for this purpose. In Fig. 9 are shown two views of a leg of lamb or mutton.

That in (_a_) ill.u.s.trates the leg with part of the loin attached, and that in (_b_), the leg trimmed and ready for cooking. In order to make the leg smaller, a slice resembling a round steak of beef is sometimes cut for broiling, as here shown. If desired, the leg may be boned and then stuffed before roasting. Since these meats are characterized by a very marked flavor, something tart or acid is generally served with them.

To roast a leg of lamb or mutton, remove the caul, the pink skin, and the superfluous fat. Dredge the leg with flour, salt, and pepper, set in a roasting pan, and place in a hot oven. After the meat has cooked for 15 minutes, lower the temperature, and bake for 2 hours. Baste frequently with water to which has been added a small amount of bacon or ham fat and which should be put in the pan with the meat. Serve hot with something acid, such as mint sauce, currant or mint jelly, or spiced fruit.

A mint sauce that will be found satisfactory for this purpose is made as follows:

MINT SAUCE

2 Tb. powdered sugar 1/2 c. vinegar 1/4 c. finely chopped mint leaves, or 2 Tb. dried mint

Add the sugar to the vinegar and heat. Pour this over the mint and steep on the back of the stove for 30 minutes.

35. Roast Saddle of Mutton.--While saddle is the name applied to the hind quarters of lamb and mutton, this term, as used in the cooking of such meat, refers to the piece that consists of the two sides of the loin cut off in one piece. It may be cut with or without the flank. In either form, it is rolled and then skewered or tied into shape.

To roast such a piece, remove all superfluous fat, dredge with flour, salt, and pepper, place in a pan, and sear in a hot oven. Then reduce the heat, place a small quant.i.ty of water in the pan, and bake for 2-1/2 to 3 hours, basting from time to time during this cooking process. Serve with or without mint sauce, as desired.

36. Crown Roast of Lamb.--A very attractive roast is made by cutting the same number of corresponding ribs from each side of the lamb and tr.i.m.m.i.n.g back the meat from the end of each rib. Such a roast is called a crown roast. Fig. 10 shows a crown roast with the ribs trimmed, the two pieces fastened together, and paper frills placed on the ends of the bones. Such frills are usually added by the butcher, but they may be purchased in supply stores and put on in the home.

[Ill.u.s.tration: FIG. 10]

To prepare a roast of this kind, cook in the same way as a roast leg or saddle. When it is sufficiently baked, fill the center with a cooked and seasoned vegetable. Brussels sprouts, peas, string beans, asparagus, and cauliflower are especially suitable for this purpose. Just before serving, cover the ends of the bones with paper frills, as shown in the ill.u.s.tration.

37. Lamb and Mutton Chops.--Chops of mutton or lamb are obtained from two sources. They may be cut from the ribs and have one bone in each cut or they may be cut from the loin, when they correspond to the steaks in beef. The loins and ribs of lamb, which are sometimes used for rolled racks, but from which chops are usually cut, are shown in Fig. 11. A rib chop cut from this piece has only a small part of solid lean meat and contains one rib bone. Such a chop can be made into a French chop, as shown in Fig. 12, by tr.i.m.m.i.n.g the meat from the bone down to the lean part, or "eye," of the chop.

Just before being served, a paper frill may be placed over the bone of a chop of this kind. Chops cut from the loin often have a strip of bacon or salt pork rolled around the edge and fastened with a skewer, as shown in Fig. 13.

[Ill.u.s.tration: FIG. 11]

[Ill.u.s.tration: Fig. 12]

38. The most satisfactory way in which to prepare chops is either to broil them in a broiler or to pan-broil them. Apply to the cooking of them the same principles that relate to the preparation of steaks; that is, have the pan or broiler hot, sear the chops quickly on both sides, and then cook them more slowly until well done, turning them frequently. The broiling of lamb chops should require only from 8 to 10 minutes, as they are seldom more than 1 inch thick.

39. Lamb and Mutton Stews.--The cheaper cuts of lamb and mutton, such as the neck, chuck, and flank, are used for the making of stews. Mutton, however, is not so satisfactory as lamb for such dishes, as its flavor is too strong. If mutton must be used, its flavor can be improved by adding 1 or 2 tablespoonfuls of vinegar during the cooking. The chief object in the making of lamb and mutton stews is, as in the case of beef and veal stews, to draw from the meat as much as possible of the flavoring and nutritive materials.

[Ill.u.s.tration: FIG. 13]

This can be accomplished by cutting up the meat into small pieces so as to increase the amount of surface exposed and by keeping the temperature low enough to prevent the proteins from coagulating.

With these points in mind, proceed in the making of lamb or mutton stew in the same way as for beef stew. To improve the flavor of the stew, cook with it savory herbs and spices, such as bay leaf, parsley, and cloves.

PREPARATION OF LEFT-OVER LAMB AND MUTTON

40. Turkish Lamb.--No left-over meat lends itself more readily to the preparation of made dishes than lamb. Combined with tomatoes and rice and flavored with horseradish, it makes a very appetizing dish called Turkish lamb. The accompanying recipe should be carefully followed in preparing this dish.

TURKISH LAMB (Sufficient to Serve Six)

2 Tb. b.u.t.ter 1 onion, chopped 1/2 c. rice 1 c. water 1 c. stewed tomatoes 1-1/2 c. diced lamb or mutton 1 Tb. horseradish 1 tsp. salt 1/8 tsp. pepper

Put the b.u.t.ter in a frying pan and to it add the chopped onion and the dry rice. Cook until the rice is browned. Then pour in the water and tomatoes and add the meat, horseradish, salt, and pepper. Simmer gently until the rice is completely cooked.

41. MINCED LAMB ON TOAST.--Any lamb that remains after a meal may be minced by chopping it fine or putting it through the food chopper. If it is then heated, moistened well with water or stock, and thickened slightly, it makes an excellent preparation to serve on toast.

After mincing lean pieces of left-over lamb until they are very fine, put them in a b.u.t.tered frying pan. Dredge the meat well with flour and allow it to brown slightly. Add enough water or stock to moisten well.

Season with salt and pepper, cook until the flour has thickened, and then serve on toast.

42. SCALLOPED LAMB OR MUTTON.--As a scalloped dish is usually pleasing to most persons, the accompanying recipe for scalloped lamb or mutton will undoubtedly find favor. Both macaroni and tomatoes are combined with the meat in this dish, but rice could be subst.i.tuted for the macaroni, if desired.

To make scalloped lamb or mutton, arrange a layer of b.u.t.tered crumbs in a baking dish, and on top of them place a layer of cooked macaroni, a layer of meat, and then another layer of macaroni. Over this pour enough stewed tomato to moisten the whole well. Season each layer with salt, pepper, and b.u.t.ter. Over the top, place a layer of b.u.t.tered crumbs. Bake in a medium-hot oven until the whole is thoroughly heated.

43. SPANISH STEW.--Left-over pieces of mutton or lamb may also form the foundation of a very appetizing dish known as Spanish stew. Here tomatoes are also used, and to give the stew flavor chilli sauce is added.

SPANISH STEW (Sufficient to Serve Six)

2 Tb. b.u.t.ter.

1 onion, sliced 1 Tb. flour 2 c. lamb or mutton, diced 1-1/2 c. stewed tomatoes 1 c. stock or gravy 1 Tb. chilli sauce 1 red pepper, cut fine 2 tsp. salt

Put the b.u.t.ter in a frying pan and brown the sliced onion in it. Add the flour and meat, and after browning them pour in the stewed tomatoes and the stock or gravy. Season with the chilli sauce, the red pepper, and the salt. Cover and let simmer until the whole is well thickened and blended.

44. INDIVIDUAL LAMB PIES.--Individual pies are always welcome, but when they are made of lamb or mutton they are especially attractive. The proportions required for pies of this kind are given in the accompanying recipe.

INDIVIDUAL LAMB PIES

2 c. diced lamb or mutton 1/2 c. diced carrots 1/2 c. peas, cooked or canned 1 c. gravy or thickened stock

Cut into small pieces any left-over lamb or mutton. Cook the carrots until they are soft, add them, together with the peas, to the meat, and pour the gravy or thickened stock over all. Simmer gently for a few minutes. Line patty pans with a thin layer of baking-powder biscuit dough, fill with the mixture, and cover the top with another thin layer of the dough. Bake in a quick oven until the dough is baked.

PORK

GENERAL CHARACTERISTICS OF PORK

45. PORK is the flesh of slaughtered swine used as food. It is believed to be more indigestible than other meats, but if it is obtained from a young and properly fed animal, it is not only digestible, but highly appetizing, and, when eaten occasionally, it is very wholesome.

The age of the animal from which pork is cut can be determined by the thickness of the skin; the older the animal, the thicker the skin. To be of the best kind, pork should have pink, not red, flesh composed of fine-grained tissues, and its fat, which, in a well-fattened animal, equals about one-eighth of the entire weight, should be white and firm.

Although all cuts of pork contain some fat, the proportion should not be too great, or the pieces will not contain as much lean as they should.

However, the large amount of fat contained in pork makes its food value higher than that of other meats, unless they are excessively fat, and consequently difficult of digestion.