A text-book of cooking

Fig. 06. — Cuts of lamb and mutton. MUTTON AND LAMB DISHES Cuts of Lamb and Mutton. (Sbe Fig. 66.) Name of Cut Form of Cut Method of Cooking A. Loin. Chops — loin chops (see Broiling. Fig. 67, p. 274). Roasting. Thick Pieces (loin sections • of both hind quarters in one piece called " Saddle of Mutton"). B. Leg. Slices. Broiling. Thick Pieces. Roasting. Stewing. Rib. Chops, — rib chops (see Fig. 67) (when trimmed called " French " chops, see Fig. 67). Broiling. Thick Pieces (rib sections Roasting. of both fore quarters in one piece called " Rack of Mutton"). D. Shoulder. Chops — blade-shoulder Broiling. chops (see Fig. 67) and Braising. round shoulder chops Roasting. (see Fig. 67). Stuffing and Roasting. Thick Pieces. Whole. E. Breast. Thick Pieces. Stewing. Broth-making. F. Neck. Thick Pieces. Stewing. Broth-making. Upper row: Rtb chops. — French Loin chops Lower row: Rib chops Blsde shoulder chop Round bone shoulder chop Fig. 67. — Lamb chops. Tell how lamb can be distinguished from mutton. Give two reasons for adding dried herbs to the stuffing for lamb. Give a dietetic reason for serving mint sauce with lamb. What is the purpose of first browning the lamb that is to be roasted ? What is the easiest method of adding extra flour to the sauce around lamb or mutton in the casserole? (See Thickening the Sauce of Meat Cooked In Water, p. 142.) How many persons will this recipe serve? Name the advantages of cooking meat in a casserole. 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 round steak. PORK, POTATOES, AND APPLE SAUCE 275 Tabulate the percentage composition of beets, carrots, parsnips, and turnips. Which contains the most carbohydrates ? Which the most ash? LESSON XCV Pork, Potatoes, 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 fiber. Pork, however, contains more fat than does any other meat. The fat is most intimately mingled with the lean. For this reason it is difficult of digestion. 1 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. Smoked ham and bacon are much more digestible than fresh pork. The fat of bacon is readily digested. 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. Cover and bake 1 hour, or until the potatoes are tender. Baste the potatoes and meat occasionally. 1 See " Nutritional Physiology," by Stiles, p. 221. Remove the chops to the center of a hot platter, and surround them with the potatoes. Serve at once with Apple Sauce. (For preparation of Apple Sauce, see Fruit Sauces, p. 32.) BROILED HAM