A text-book of cooking

From U. S. Department of Agriculture Bulletin No. 28, tabulate the percentage composition of fresh potatoes (see Fig. 65) and boiled potatoes. How much nutriment is lost by boiling one pound of potatoes? By what method can potatoes be cooked in order to retain the most nutriment? Give reasons for combining veal and potatoes. LESSON XCIV 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 two or three weeks before using. It is considered as nutritious as beef. Some say that it is as easily digested as beef ; others, that it is more easily digested. Its strong flavor may be destroyed by removing the " pink skin " and much of the fat. The latter is less digestible than is that of beef, and, being of such a strong flavor, cannot be used for cooking. It may be used for soap making. 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 is not as nutritious as mutton, should not be allowed to hang, and is lacking in extractives and fat. Lamb should be well cooked ; mutton is sometimes served rare. STUFFED SHOULDER OF LAMB 4 to 5 pounds shoulder of lamb, boned, cleaned, and stuffed with the following mixture : MUTTON AND LAMB DISHES 271 4 cupfuls soft bread crumbs £ teaspoonful thyme 2 teaspoonf uls salt \ teaspoonful savory J teaspoonful marjoram J teaspoonful pepper 4 tablespoonfuls butter Mix the seasoning with the bread crumbs. Melt the butter, and then add the seasoned crumbs. Add the stuffing to the meat; then "lace" (see Dressing and Cleaning Poultry, p. 279) 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. MINT SAUCE 1 cupful fresh mint J cupful vinegar \ 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 CASSEROLE 2 pounds neck, breast, or shoulder 4 carrots of lamb or mutton 2 cupfuls peas Flour 2 teaspoonfuls salt Fat for browning Pepper Water or stock \ bay leaf 3 allspice berries Cut the meat into pieces suitable for serving. Eoll in flour, and brown in a frying pan with hot fat. Remove to the casserole, and cover with boiling water or stock. Wash, scrape, and cut the carrots into halves. Add them and the spices to the meat in the casserole. Cover, and cook at simmering temperature for two hours. Then add the peas and the seasoning. Cook until tender. Serve hot from the casserole. One half cupful of cooked rice may be used instead of the carrots and peaa. Tomatoes also make a pleasing addition. The Casserole. — The casserole 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 casserole 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 casserole in serving is a distinct advantage, since the foods may be served hot. The casserole may be used in the oven or on top of the range. If a covered crock is used in place of the regulation casserole, a dinner napkin should be folded neatly around it for serving.