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Show EXCELLENT WAYS TO USE LEFT-OVER MEAT Three Suggestions for Utilizing Lamb and Mutton. Members of Family May Be Tired of Having Roasts Served in Thin Slices Poached Eggs Will Help Minced Concoction. (Prepared by the United Slates Department of Agriculture.) Coal roust lnuib and mutton thinly sliced is excellent, but the family may he tired of having the remains of the roast served that way, or the pieces may be too small to slice. In either event, these suggestions for utilizing this kind of left-over meat, offered by food specialists in the United States Department of Agriculture, will be appreciated ap-preciated by tlie one who prepares the family's meals. Minced Lamb. Chop pieces of cold roast lamb fine. A pint of chopped meat will serve a family of five or six. Rub 1 tablespoon-ful tablespoon-ful each of butter and flour together; add y2 pint of milk, stir until boiling; add tablespoonful of finely chopped parsley, Vz teaspoonful of salt, and a dash of cayenne. Add the meat and stand over hot wntor until served. If Served on toast, trim the toast and butter and cover with a thick layer of the mince, making a little hollow In the center. Into this hollow (if you have plenty of eggs and want a heartier dish) put u poached egg. Six will be required for this quantity of meat. Steamed Mutton and Rice. 4 cups cooked or 1 Few drops onion cup raw rice. juice. 2 cups cooked mut- 1 tablespoonful ton1" cut into small chopped parsley. pieces. Vi c u p u 1 bread 1 teaspoonful salt. crumbs. i teaspoonful pep- 1 egg. per. Stock or water. Grease a mold or a bowl of about 1 quarts capacity, and line with cooked rice. Heat the meat with the other ingredients, using enough stock to make a mixture that is moist, but will hold its shape. Pack the . meat in the center of the meld, and cover with the remaining rice, grease the cover of the mold (If a bowl Is used, a plate win serve for a cover), steam or cook" in water enough partly to cover the mold until the contents are thoroughly heated through. Turn it on a hot platter, plat-ter, and serve with tomato sauce. This recipe, it will be noted, suggests the use . of bread crumbs instead of flour for thickening, a way of saving bread which might otherwise be wasted, and of having variety, as a different texture results than when flour is used. Cutlets of Cold Mutton. From a leg of mutton, cooked rare, cut pieces about the size of an ordinary ordi-nary loin chop. These may be fried in a little fat, or egged, crumbed, and fried in deep fat, or they may be brushed over with the fat, and broiled. The result is more like meat cooked for the first time than the ordinary warmed-over meat. Cutlets so prepared pre-pared may be served with any of the sauces served with chops. |