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Show LAMB FOREQUARTERS ECONOMICAL MEAT Several Excellent Ways o Cooking Are Suggested. (Prepared by the United States Department of Agriculture.) A breast of lamb, mutton or veal, sometimes presents a problem, as it contains more fat and skin and less meat than other parts of the lamb, and yet It is often economical to buy an entire forequarter of lamb, or necessary nec-essary to dispose of this part when slaughtering on the farm. One way to prepare a breast Is to make a pocket under tlie skin, fill It with bread stuffing and bake It, so that the thin layer of meat Is protected by the stuffing from drying out. Other good ways of preparing a forequarter of lamb or mutton are suggested by the United States Department of Agriculture. Agricul-ture. They apply equally to a breast of veal. Braised Breast of Lamb or Mutton. Season a breast or shoulder of lamb or mutton, place in a covered casserole cas-serole or roaster and surround by vegetables prepared as In the following follow-ing recipe. Add a little water, cover the pan closely, and cook in a slow oven until the meat is tender, probably prob-ably from an hour and a half to three hours. Breast of Lamb With Vegetables. Season a breast of lamb with salt and pepper and simmer until the bones can be slipped out easily. Remove from the water. In the meat stock cook vegetables such as turnips, carrots, car-rots, celery, or onions cut In small pieces, green beans, peas, and okra. More salt may be needed. A few potatoes cut small may be added to cook during the last 20 minutes. Remove the bones from the meat, fold It together, and secure with small skewers or twine. Dredge with flour and brown on both sides in hot fat. Place on a hot platter and surround sur-round it with the vegetables which have been well drained. Use the meat stock for soup, skimming it when cold. |