Show g p e a a nn am meat for menus 4 low priced lamb shoulder may be use used for r these lamb iamb pieces prepared on skewers they broil quickly and make a palatable dinner when you want to cook in a jiffy recent visits to the market have convinced me that most education about meat cookery I 1 was forgotten TODAY during rationing CHUCK and shortages I 1 e ROAST most of us worked ourselves I 1 into a sort of a 4 rut about meats and no now w find that we need a brush up course on meat cookery meat should satisfy and to do so it must be properly prepared if broiling is what the cut needs make sure your temperature is high enough to do the job decently but if its braising blaising bra ising make sure the heat Is slow and steady and the cooking moist here are a few of the things you ought to remember when buying meat first of all become acquainted quain ted with a variety of cuts so that you can better manage your budget and give the family much needed menu variety ask the market man tor for advice he can div give e you tips on specials and help you get more for your money if you have meats boned at the market always ask for the bones to take home wonderful for flavoring soups sauces and vegetables when you purchase large cuts have some steaks or chops removed tor for another meal there wont be so many leftovers and you will be able to get more variety from the large cuts spicy pot roast serves 8 to 10 I pound pot roast neck chuck brisket heel of round or rump cups canned tomatoes 3 onions sliced salt and pepper vt teaspoon whole cloves I 1 stick cinnamon A teaspoon marjoram teaspoon pepper Vs cup vinegar brown pot roast on all sides add tomatoes onions and seasonings pour vinegar over all cover Z closely and simmer 3 to 4 hours or until tender when meat is tender place on h hot 0 t platter I 1 a t t e r strain liquid which w a s around the meat and thicken tor for gravy tork pork or veal chops serves 6 I 1 pounds chops I 1 tablespoon salt S 3 tablespoons flour teaspoon thyme Is B teaspoon red pepper 1 clove garlic lard for browning have chops cut 14 to na inches thick salt each chop dredge chops in flour which has been mixed with thyme and red pepper rub trying pan with clove of garlic add lard and brown chops on both sides lamb curry serves 6 li cups cubed cooked lamb iamb lard or drippings droppings drip pings for browning y cup chopped onion vt 11 cup chopped green pepper JJ 4 cup chopped celery clove garlic finely chopped 1 teaspoon curry powder I 1 tablespoon worcestershire sauce 2 cups lamb broth made from bones of roast 2 tablespoons flour la ili teaspoons salt 3 cups rice cut meat in inch cubes brown LYNN CHAMBERS DIEN cream of mushroom son sol veal chops scalloped potatoes brussels sprouts molded fruit S salad lad bran muffins n baked custard caramel 1 recipe given onion pepper and celery jig ligaj add garlic JA powder sf broth and cover an and mer for 3 utes mix ft hoi salt with y cold wate stir mixture to thicken sort ser abo ho ry in boiled rice ring whid a rigi been prepared meanwhile in 0 o t a IN boiler jolts acs ics A well prepared beef bee orile tongue is delightful those wha learned ia afi eat it reserve it I 1 tot cial occasions long on slow c ci such as is received in brals is designated tor for preparing chist this table dish braised braided tongue vegetable serves 12 I 1 4 pound tongue fresh water 2 teaspoons salt li i cup diced dicea onions I 1 cup diced dicea carrots f at cup diced dicea celery 3 tablespoons flour r idt 1 cups liquid in which tosy too was cooked 7 I 1 teaspoon salt vt teaspoon pepper wash tongue and cover wit ter add salt cover and until tender allowing 4 hours and remove skin slice place in pan with vegetables a smooth paste of flour and I 1 adding liquid and seasonings sauce over 9 tongue and beget simmer lor for I 1 hour serve wil boiled in their jackets an interesting variation ti meat course comes in the w lamb en brochette pieces of pensive meat placed on ake these are broiled and go beaul with a dinner of baked buttered lima ilma beans a table salad and fruit whip toi for sert serf TV III W 34 A broiler dinner prepared few minutes consists of toma tom lamb patties and boiled pot poll sprinkled with cheese lamb en brochette serves 6 2 pounds lamb iamb shoulder cut I 1 inch cubes 1 cup vinegar I 1 teaspoon celery salt I 1 tablespoon mustard 1 I tablespoon brown sugar teaspoon poultry season seasoning InI salt and pepper t cover lamb with vinegar ff with celery salt mus mur brown sugar and poultry S deaso easop let stand I 1 hour thread onto onto a er ers s and place on a rack in a heated broiler oven brown we all sides and broil season with and pepper loy loll for something a little differ try this stuffed shoulder of carrl glanstin it fruit stuffed shoulder of lan I 1 lamb shoulder boned s 2 cups bread crumbs ff 6 cooked apricots diced dicea j 6 cooked prunes diced dicea J I 1 small orange chopped 1 1 beaten egg salt and pepper have butcher remove bone lamb shoulder and sew it on t tac sides leaving the fourth open dressing make a dressing of oaf bread crumbs fruits and be egg pile this into cavity sk ake or sew the edges together lamb shoulder on a rack in an e roasting pan and roast in a gree oven allowing 30 to 35 mint to the pound |