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Show 1 Carving Roast Stuffed Lamb Shoulder y ' " 'v Shoulder of Lamb, Boned and Stuffed. (Prepared by the United States Department or Agriculture.) WNU Service. Many people think the meat of a shoulder of lamb Is Just as tender and quite as delicious In flavor as the leg or any other part. The shoulder Is not so easy to carve as the leg, owing to the irregular shape and central cen-tral position "of the shoulder blade. This difficulty about carving Is easily met, says the bureau of home economics. econ-omics. Select a shoulder of lamb weighing from 3 to 4 pounds. Have the butcher remove all the bones, as well as the fell, or outer papery eov-erlng eov-erlng of skin. The bones may be saved for making soup. The shoulder may then be stuffed, and either left flat or rolled, and the pocket holds twice as much stuffing. Either of these completely boned stuffed shoulders can be carved straight through In attractive attrac-tive slices of part meat and part stuffing. stuff-ing. Wipe the meat with a damp cloth. Sprinkle the Inside of the pocket with salt and pepper, pile the hot stuffing In lightly, and sew the edges together. Rub salt, pepper, and flour over the outside. If the shoulder has only a very thin fat covering, lay several strips of bacon over the top. Place the roast on a rack In an open pan without water. Sear for 30 minutes in a hot oven (480 degrees Fahrenheit). If bacon Is laid over the roast, shorten the time of searing so as to avoid overbrowning. Reduce the temperature of the oven to 300 degrees Fahrenheit, and cook the meat at this temperature until tender. From 2 to 3 hours will be required to cook a medium sized stuffed shoulder at these oven temperatures. temper-atures. Serve hot with brown gravy. Mint or Watercress Stuffing. 3 cups fine, dry E tbs. butter bread crumbs 3 tbs. chopped cel- cup fresh mint . ery leaves, or 1 tbs. chopped lhi cups finely cut onion watercress, 9i tsp. salt leaves and stems tsp. pepper Melt one-half of the butter in a skillet and add the onion and celery. Cook for 2 minutes and add the mint leaves or the finely cut cress and the other seasonings. Push this mixture to one side of the skillet and in the empty part melt the remaining butter but-ter and stir In the bread crumbs. When they have absorbed the butter, mix all the ingredients together. When using watercress allow the liquid which cooks out to evaporate before the buttered bread crumbs are added. |