OCR Text |
Show ROAST LAMB BEST IN COMBINATIONS One May Deviate From Use of Peas and. Mint Sauce. (Prepared by the United States Department of Agriculture.) Custom has placed special emphasis on two accompaniments to roast lamb peas and mint snuce. But there is no rule, social, culinary, or dietary, requiring re-quiring this combination, or preventing prevent-ing the use of other relishes and vegetables. Variety in the menus and contrast in flavor, color, and texture are assured by changing occasionally to other combinations, says the bureau bu-reau of home economics, United States Department of Agriculture. Vegetables which In themselves are pronounced in flavor are especially appropriate with a roast of lamb. The same is true of lamb chops, stuffed breast of lamb, and other lamb dishes. In a lamb stew, onion, green pepper, and turnip, all having decided flavor of their own, give zest to the meat flavor. And when roast lamb is reheated there is t lie tine and unusual relish obtained by making a curry sauce, which seems to be especially adapted to lamb. For the roast relishes like currant jelly, spiced conserves and pickles, and horseradish sauce are all good, in addition to any vegetables served. English cooks sometimes have caper sauce or mint snuce, both of which are made with vinegar to give a pleasant mild acidity of flavor. American Amer-ican cooks seem to like their mint occasionally in the form of a green-colored green-colored jelly made from apple pectin and flavored with mint, or as mint gelatin served as a salad or a garnish. |