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Show STUFFING FOR ROAST SHOULDER OF LAMB I ( f- - . Preparing Shoulder ef Lamb for Stuffing. FitM bT th United states rpa rtmanr Of -Arrlcul tar. ) The Blllt peppery flavor of watercress water-cress gives an unusually good flavor to stuffing for shoulder of lamb; or If you like mint with your lamb, you can try putting It Into stuffing Instead of sauce or Jelly. A shoulder of lamb has tender delicious de-licious ment, but ordinarily is nither hard to carve because of the shoulder blade and other bones. The butcher will remove these for you so that the meat may be cut very easily. The pocket left by taking out the Blionlder blade can then be filled with any preferred pre-ferred stuffing. Select a shoulder of lnmb, weighing from 8 to 4 pounds. Have the butcher remove all the bones and the fell. Save the bones tor making soup A lamb shoulder may be stuffed and either left flat or rolled. The flat shoulder Is easier to sew up than tbe rolled, and the pocket holds twice as much stuffing. Either of these completely com-pletely boned stuffed shoulders can be carved straight through In attractive attrac-tive slice 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 I the hot stuffing stuff-ing lightly, and sew the edges together. togeth-er. Hub salt and pepper, and flour over the outside. If tbe shoulder has only a very thin fat covering, lay several strips of bacon over the top. flace the roast on a rack In an open pan without with-out water. Sear for 80 minutes In a hot oven (4S0 degrees Fahrenheit). If bacon Is laid over the roast, shorti-n the time of searing so as to avoid overbrownlng. Reduce the temperature tempera-ture of the oven to 300 degrees Fahrenheit, Fah-renheit, and cook the meat at this temperature until tender. From 2V4 to 3 hours will be required to cook medium-sized stuffed shoulder at these oven temperatures. Serve hot, wltb browu gravy. For mint or watercress stuffing you will need. 3 cupfuls fine dry breadcrumbs, bread-crumbs, cupful fresh mint leaves or 14 cupfuls finely cut wntercress leaves and stems, ft tableBpoonfuls butter, 3 tablespoonfuls chopped celery, cel-ery, 1V4 tablespoonfuls chopped onion, teaspoonful salt, H teaspoon fuJ pepper. Melt one-half the butter In skillet and add the onion and celery. Cook for 2 minutes and add the mint leaves or the finely cut cress and other seasonings. Push the mixture to one side of the skillet and In the empty part melt the remaining butter 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 but-tered crumbs are added. |