Show N ous Ni ai if i t M f M J S t tJ e r n 4 w There s b a right and a wrong wa way to cars can e a lamb roast It If you want to get the most out of your meat place the shank bone to the right of tIle the carver the thick meaty section to the right of the platter Plan Long Career Much Variety for Leg o 0 Lamb Roast It If you plan a long and much varIed career for your roasts yOU youw w 11 not only have del CIOUS meals I from them but you win will work a won wonderful wonderful saving on po Take a roast leg of lamb Iamb for m in instance stance It If you have It on Sunday baked m in all Its glory to a nice OIce golden b brown row n you can still have P meat on Monday 4 by creaming the leftovers and serving in ID a non noo- noodle nondie die dle r ng and then again agam on Tuesday wIth vegetables as a salad Yes there you have three del c different ways of serving from Just one cut of meat meatA meatA A wonderful point stretcher Yes indeed Don t be scared of the leftovers when you chart your course ahead Giving the roast thIs three way ca career career reer makes it an economical pur purchase purchase chase even for smaller families Proper cooking prevents excess shrinkage Proper carving will avoid needless waste A slow oven IS best for roasting to prevent shrinkage Roast Leg of Lamb LambDo Do not remove fell feU Put leg skin skins s de up on a rack m in roast ng pan Season With salt and pepper It If us using mg ing a meat thermometer make an incision into the roast and insert center of thermometer so bulb reaches center of roast and does not ret on either bone or fat Place roast uncovered Into a slow oven degrees until done Three to 3 33 2 hours IS the t me limit required It If a thermometer IS used the meat IS done to med urn um when It registers degrees or well done when the thermometer reg degrees When serving garnish pear halves centers filled with mint Jelly elly and leaf How to Carve Lamb The leg of lamb should be placed before the carver so that the shank bone lS is to his hs right and the thick mea meaty ty section to the right sIde of the platter DIfferent roasts will not always have the same surface uppermost because of the d tIe rent right and left legs This however does not affect the method of care mg Insert the car ng fork firmly in inthe inthe the large end of the leg and carve two or three lengthwise slIces from the near thin side Turn the roast so that It rests on the surface just cut The tone now points up from the platter Insert the fork forkIn forkin In the left of the roast Start ng at atthe atthe the shank end slice down to the leg bone Parallel slices may be made 1 the stitch bone Is reached One quarter to three eighths of an inch IS a des rable thickness With the fork st at ll II In place run the fe along the leg bone releasing all the slices Is there lamb Iamb leftover from Sun Sunday day Cut up the remainder of the lamb Iamb m in cubes and serve It thus Creamed Lamb and Peas in Noodle Ring Serves 6 Noodle Ring Cook 8 ounce pack package package age of w de noodles as directed on package drain and r nse CombIne WIth 4 tablespoons melted butter or substitute and put m in greased I 1 quart r ng mold Set mold m in pan of hot bot water for 10 minutes Lynn Chambers PoInt Saving Menus Melon Ban Bali Cocktail Roast Leg ot of Lamb With Pear M nt Jelly Garn sh Roast Potatoes Gravy Green Peas Rolls Lettuce w th French Dress ng Apricot Whip CookIes Beverage Rec pe Given Creamed Lamb and Pea Peas 3 cups cooked diced lamb 1 medIum onion onon sliced 3 tablespoons butter 2 cups leftover gravy ravy teaspoon Worcestershire sauce Salt nd Ind pepper to taste 14 cup cooked peas 3 green pepper rings cut in half haU 6 slices pineapple Saute sliced onion oDion m butter untIl tender add gravy and season with Worcestershire sauce Add meat and peas Cook slowly until heat beat n t ted ed through add salt and pepper t Un mold noodle ring and till fill cen center tier ter wIth lamb Iamb mb Garnish with green pepper rings and pineapple whIch has been slightly sauteed m in tat fat It there IS no gravy left from the meat meat add 4 tablespoons flour dour to the butter or substItute In whIch the on onIon onion Ion IS cooked st until lIghtly t FN iC g a ag Fw a i G Fraas Leftover lamb Jamb can be appetizingly served in a noodle ring does I a splendid Job of extending the meat Peas and the remainder of the gravy can go into this ring along WIth the cubed pieces peces of lamb browned Add 2 cups of water In which a bouillon cube has been dis dissolved solved Cook stirring constantly un I t 1 thickened and smooth The last of the lamb can be used effectively in ID a salad ho bo vl vI Just in 11 incase case there s st ll 11 some of It left Extend the meat smartly With frUIt that are com pat ble Lamb Salad Bowl Serves 6 2 cups diced deed cold eold lamb 2 cups dIced celery J 14 cup chopped green pepper 6 slices red apple 1 cup mayonnaise 1 tablespoon chopped mint Place d ced lamb in 10 center oj of bowl Arrange diced celery In a cir clr circle cle around the lamb repeat us usi usa using C a ing chopped green greenw i w pepper Cut apple B m in half haIt core and slice crosswise Place the slices around edge oj of salad bowl peel side up and extending about an eIghth of an over the side of 01 the bowl Serve With mayonnaise to which has been added chopped mint Lamb IS inexpensive in 10 both poInts and money as compared with other cuts of meat Curry Is a natural seasonIng for It Lamb Curry PIe Serves 6 2 pounds lamb shoulder or breast I 1 onion diced 1 tablespoon fat 3 cups hot water 4 1 teaspoon thyme 2 teaspoons salt 2 tablespoons flour 1 teaspoon curry powder cup cap water 3 cups cooked rice Cut lamb Iamb Into Inch length pieces Brown lamb Iamb and onion oDion In hot tat fat Add water thyme and salt Sim Simmer Simmer mer hours or until meat is ten tender tender der Combine dour and curry pow powder powder der add cold water and mIX to a smooth paste add to ta lamb Iamb Line greased bakIng dish on sides and bottom With rice nce pressing rIce firm firmly firmly ly into place Fill center With lamb mixture and bake in a moderate oven degrees 20 mInutes Rice my be omitted and the top covered It with bakIng powder biscuit dough This should be baked m in a ahot ahot hot oven for 15 to 20 mInutes Are you l 1 loung oung aung a time stretching meats meau Write to 1111 Lynn Chambers for call cal elp at Western per Union So th tes es Street Chicago Ill III Don t forget to e a close a stamped self self- self addressed envelope for 01 our reply |