Cooking for profit

The dainty dish of spring lamb may easily be spoiled, or at least made very unsatisfactory by careless cutting. If you take off the shoulder it will scarcely make two good orders when roasted, and the ribs underneath it will amount to nothing. Nearly all who choose their cuts ask for the ribs and the carver needs all that the cook can furnish. Instead of taking the shoulder off,bone it where it is, beginning at the throat. Cut along on both sides of the blade bone and pull it out. There will not be much time for careful boning, nor is it necessary, five minutes or less will do. Saw the ribs across the middle, hack through the back bone with the point of a sharp cleaver at two ribs apart and hack the brisket through ready for carving in the same manner. Then pull the meat of the shoulder well over the brisket and fasten it with a skewer or two. When carved, the ribs will carry a good, meaty slice of the shoulder with them, and with a little management the brisket and ribs can be equally well portioned off. The side thus prepared should be roasted in one piece, loin and flank included, but the leg requiring more time to cook, should be made a separate cut. The loin should likewise be carefully hacked through the back bone ready for carving into slices like loin chops. 146— Roast Lamb— Mint Sauce. It cooks in from 30 to 45 minutes. Should be fairly done through and no more. Needs to be in a pan by itself. Having prepared the meat as directed above, wash it in cold water, dredge both sides with salt and flour, by pressing both sides down into a pan of flour and shake off the surplus. Place it with the outside upwards in a baking pan already hot and containing a little salt water and drippings. When the upper side has cooked so that the flour will not wash off begin to baste it and repeat frequently. If a quarter pound of quite fresh butter can be had melt it and baste the lamb with it at the finish. The butter froths upon meat and gives it a fine color. Cost of material — fore-quarter of lamb, or 4 lbs, 60, mint sauce 5; 65c for 12 dishes or 5 or 6c per order. 147— Mint Sauce for Roast Lamb. The conventional lamb sauce. No other sauce or gravy is needed when this is used; 2 tablespoons green mint. 1 tablespoon sugar. ■J cup vinegar. Pick the leaves of mint from the stems, wash and chop fine, and mix with the sugar and vinegar in a bowl. Serve cold, a spoonful to each plate. 148— Roast Green Goose. Singe and pick the young goose free from pin-feathers and draw it. If to send the table whole, the pinions should be cut off before cooking and the main wing joints skewered to tbe back, and the legs held compactly to the side either with skewers or twine. Fry a minced onion in butter, light yellow, and not at all dark and strong, and mix it with some dry mashed potatoes; add an egg and the butter that the onion was fried in and a seasoning of white pepper. Stuff the goose with the seasoned potato, sew up, bake it in a pan for about one hour, (n* more, if large. Dredge the goose over with flour when nearly done, and baste it with butter, which will produce a fine crust and brown color. If to be sent in whole, bake some small apples in a pan covered with greased paper and place them around the goose in a dish.