OCR Text |
Show HOW TO USE LAMB JAMB Is a most desirable meat, liit It is too often served only "3 expensive cuts as leg of lamb or crown roast. However there are ninny cheaper cuts which are equally palatable. Pot Roast of Lamb. Take one neck of lamb. Melt the fat In an iron kettle (the dutch oven Is Ideal for this cooking), add one onion sliced, six small carrots, one small yellow turnip cut into cubes, mid after the meat has been browned on all sides in the onion and fat. Add a teaspoonful of salt and six small potatoes, a few dashes of pepper and two cupfuls of boiling water. Cover and cook until tender. ten-der. Allow fifteen minutes to a pound as to time of roasting. Remove Re-move the meat and vegetables to a hot platter and thicken the stock with flour. Pour over the meat and serve with horseradish. Spiced Roast of Lamb. Take four pounds of the breast of lamb, wipe with a damp cloth and rub well with salt and pepper mixed with flour. Place in a roasting roast-ing pan with six whole cloves, twelve allspice, three tablespoonfuls of brown sugar, two-thirds of a cupful cup-ful of vinegar and one-third cupful of water. Brown In a hot oven for fifteen minutes, then reduce the heat, cover the pan and cook until tender, adding more water if needed. need-ed. Cook two-thirds of a cupful each of carrots and peas, one cupful of celery cut Into small pieces, one-half one-half an onion sliced and threa cup fuls of potatoes in boiling salted water until tender but not soft. Drain carefully. Melt one-half cupful cup-ful of shortening, add the vegetables and cook ten minutes. Turn out on a hot platter, sprinkle with salt, pepper and a tablespoonful of minced parsley. Place the roast on the vegetables and serve with brown gravy. by Western Newspaper Union. |