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Show MAKING MEATS ATTRACTIVE from a practical butcher it is tcarnd that, while the art of makinp roll roast out of a shoulder of mutton mut-ton not unknown, it is not coni-monlv coni-monlv practised in the trade. A tradesman, in fact, rather objects to spending 16 to 80 minutes on this task, while his shop is full of customers ready to be served. He feels that if ie 'ere to try it out. it would result rimply in driving a dozen prospective l customers from his shop while he was J. ;.Tidmu i 1 1 the- requests of one Eut 1 it would seem not onlj possible, but easy to persuade the butcher of the practicability of constructing roll roasts in less bus moments of his j trade, and thus finding a market for the whole carcass as it comes to his store. There Is a!:-o another way out ot the predicament in which the sheep- ' mea find themselves in trying to mar-ket mar-ket these meat foods, which is worthy j of consideration, even if it was not mentioned at the convention. That is bv encouraging the practice of si cam-j iris such cuts of meat. There are few i dishes more palatable or inviting than steamed shoulder of lamb, served, if ou like, with creamed onion sauce as a side dish There are also few pieces, of meat that are more tender or easier to carve in the home; in addition to which, the juices extracted at the same time make an excellent inundation for soup It is therefore an economic dish, but aside from that Itf flavor would make it worth while. In a stock-raising district there should be no hesitancy in recommending a steamed shoulder of lamb for a place on the table, hot or cold yea, two or three times a week. Deseret News. |