Part 54
Give reasons for combining veal and potatoes.
LESSON XCVIII
MUTTON AND LAMB DISHES
MUTTON.--Mutton is the meat obtained from the sheep. The animal is usually about three years of age when killed. Like beef, mutton needs to hang a few days before using. It is considered as nutritious and as easily digested as beef. Its strong flavor may be destroyed by removing the "pink skin" and much of the fat. The latter has such a strong flavor, that it cannot be used for cooking unless it is tried out with onion, apple, and dried herbs. Mutton fat so prepared is sometimes termed _savory fat_.
It is thought that the fat dissolves certain flavoring materials present in the fruit, vegetable, and herbs. The caramelized carbohydrate formed by browning the apple and onion also adds to the flavor. [Footnote 68: See _Department of Agriculture, Farmers' Bulletin_, No. 526.]
Mutton fat is useful for soap-making.
[Ill.u.s.tration: FIGURE 66.--CUTS OF LAMB OR MUTTON]
LAMB.--Lamb is meat obtained from the young sheep, killed when from six weeks to one year old. As the animal matures, the blood recedes from its joints; hence the joints of lamb are pink in color, while those of mutton are white.
Lamb has the characteristics of the meat of immature animals. It contains more water and a little less fat than mutton, and should not be allowed to hang. It is more delicate in flavor than is mutton. Lamb should be well cooked; mutton is sometimes served rare.
FOOD COMBINATIONS
CUTS OF LAMB AND MUTTON (see Figure 66).
================================================================== | Name of Cut | Form Of Cut | Method Of Cooking | ================================================================== | A. Loin. | Chops--Loin chops (see | Broiling. | | | Figure 67). | Roasting. | | | Thick pieces (loin sections | | | | of both hind quarters in | | | | one piece called "Saddle | | | | of Mutton"). | | | | | | | B. Leg. | Slices. | Broiling. | | | Thick pieces. | Roasting. | | | | Stewing. | | | | | | C. Rib. | Chops--rib chops(see Fig- | Broiling. | | | ure 67) (when trimmed | Roasting. | | | called "French" chops. | | | | see Figure 67). | | | | Thick Pieces (rib sections | | | | of both fore quarters in | | | | one piece called "Rack | | | | of Mutton"). | | | | | | | D. Shoulder. | Chops blade shoulder | Broiling. | | | chops (see Figure 67) | Braising. | | | and round shoulder | Roasting. | | | chops (see Figure 67). | Stuffing and | | | Thick Pieces. | Roasting. | | | Whole. | | | | | | | E. Breast. | Thick Pieces. | Stewing. | | | | Broth-making. | | | | | | F. Neck. | Thick Pieces. | Stewing. | | | | Broth-making. | ==================================================================
STUFFED SHOULDER OF LAMB
4 to 5 pounds shoulder of lamb, boned, cleaned, and stuffed with the mixture used in Stuffed Meat Roast. (Double the quant.i.ty of ingredients for the shoulder of lamb.) Add the stuffing to the meat; then "lace" (see _Baked Fish_) or skewer into shape. Season, and dredge with flour.
Place drippings or other fat in a frying pan or iron roasting pan, and brown the surface of the meat. Place the lamb on the rack in a roasting pan, add boiling water; cover; and bake in a moderate oven, allowing _one half hour to the pound_. _Shoulder of veal_ may be prepared and stuffed in the same way.
[Ill.u.s.tration: Courtesy of _Bureau of Publications_, Teachers College. FIGURE 67.--LAMB CHOPS. Upper row: Rib chops,--French. Loin chops. Lower row: Rib chops. Blade shoulder chop. Round bone shoulder chop.]
MINT SAUCE
1 cupful fresh mint 1/2 cupful vinegar 1/4 cupful sugar
Chop the leaves and the tender tips of the mint. Dissolve the sugar in the vinegar, and add the mint. Let the sauce stand one hour before using. Heat over hot water before serving.
LAMB OR MUTTON IN THE Ca.s.sEROLE
2 pounds neck, breast, or shoulder of lamb or mutton Flour Fat for browning Water or stock 4 carrots 2 cupfuls peas 2 teaspoonfuls salt Pepper 1/2 bay leaf 3 allspice berries
Cut the meat into pieces suitable for serving. Roll in flour, and brown in a frying pan with hot fat. Remove to the ca.s.serole, and cover with boiling water or stock. Wash, sc.r.a.pe, and cut the carrots into halves. Add them and the spices to the meat in the ca.s.serole. Cover, and cook at simmering temperature for two hours. Then add the peas and the seasoning. Cook until tender. Serve hot from the ca.s.serole.
One half cupful of cooked rice may be used instead of the carrots and peas. Tomatoes also make a pleasing addition.
THE Ca.s.sEROLE.--The ca.s.serole is a popular utensil for cooking and serving. It is suitable for foods that need to be cooked at a low temperature for a long period of time; hence its adaptability to tough cuts of meat. Because the ca.s.serole is tightly covered, foods may be cooked in it with little loss by evaporation. The flavor is retained also, if the cooking is carefully done. The use of the ca.s.serole in serving is a distinct advantage, since the foods may be served hot. The ca.s.serole may be used in the oven or on top of the range.
If a covered crock is used in place of the regulation ca.s.serole, a dinner napkin should be folded neatly around it for serving.
QUESTIONS
Tell how lamb can be distinguished from mutton. Give two reasons for adding dried herbs to the stuffing for lamb.
Give two reasons for serving Mint Sauce with lamb. What is the purpose of first browning the lamb that is to be roasted?
[Ill.u.s.tration: FIGURE 68.--THE COMPOSITION OF FRESH AND CURED MEATS.
(Revised edition)]
What is the easiest method of adding extra flour to the sauce around lamb or mutton in the ca.s.serole (see _Thickening the Sauce of Meat Cooked in Water_)?
How many persons will this recipe serve?
Name the advantages of cooking meat in a ca.s.serole.
Give a dietetic reason for combining carrots, peas, or rice, with lamb or mutton.
Distinguish between rib and loin chops of lamb or mutton. What is a French chop?
Obtain the prices per pound of each cut of mutton or lamb. Arrange in tabulated form and record the date.
From _U.S. Department of Agriculture Bulletin No. 28_, tabulate the percentage composition of the hind quarter of mutton. Compare it with the composition of beef steak.
Tabulate the percentage composition of beets, carrots, parsnips, and turnips. Which contains the most carbohydrates? Which the most ash?
LESSON XCIX
PORK, VEGETABLES, AND APPLE SAUCE
PORK.--Pork is meat obtained from the pig. In all meats, much fat is entangled in the network of connective tissue that binds the muscle fibers. Pork, however, contains more fat than does any other meat. The fat is most intimately mingled with the lean. For this reason it is digested slowly. Fresh pork should be used sparingly. Its use should be confined to the winter months. Pork should be thoroughly cooked. It sometimes contains organisms which may produce serious results, if not destroyed in the cooking. Pork is made more wholesome by curing, salting, and smoking. The fat of bacon is readily digested.
[Ill.u.s.tration: FIGURE 69.--CUTS OF PORK.]
CUTS OF PORK (see Figure 69).
=================================================================== | NAME OF CUT | FORM OF CUT | METHOD OF COOKING | =================================================================== | A. Loin. | Chops--rib and loin | Sauteing. | | | chops (freed from fat| Roasting. | | | called "spare ribs") | | | | --cut into chops or | | | | thick pieces. | | | | | | | B. Ham | Slices. | Sauteing. | | (usually smoked). | Whole. | "Boiling." | | | | Roasting. | | | | | | C. Back (all fat). | Strips. | "Tried out" (its | | | Slices. | fat used for | | | | sauteing, frying, | | | | and flavoring), | | | | Larding. | | | | | | D. Shoulder | Slices. | Sauteing. | | (smoked or fresh). | Whole. | "Boiling." | | | | Roasting. | | | | | | E. Bacon (smoked) | Thin or thick slices. | Sauteing. | | or Salt Pork. | | Broiling. | ===================================================================
PORK CHOPS WITH SWEET POTATOES
Pare sweet potatoes, and place them in the bottom of a roasting pan. Wipe the pork chops, and place them on top of the potatoes. Place the roasting pan on the top shelf of a hot oven, in order to brown the chops. Brown on one side; turn the chops with a fork, and brown on the other side. Then remove the roasting pan from the oven, sprinkle the chops with salt, pepper, and powdered sage. Add a little boiling water. Return to the oven.
[Ill.u.s.tration: FIGURE 70.--THE COMPOSITION OF FRESH AND DRIED FRUITS.
(Revised edition)]
