Domestic science, principles and application

Strips of pimento and a couple of hard-boiled eggs placed in the center of the loaf add a pleasing garnish to the loaf when sliced. PROTEIN— VEAL, LAMB, MUTTON VEAL Appearance. — Veal is pale pink and the fat is clear white. The best comes from a calf two months old. Cuts of Veal Cut Use Cost 1. Leg Cutlets 2. Loin Chops and roast 3. Ribs Roast Saddle [(1) and (2), or two hind quarters)] Roast Rack [ (3), (4), (5), or two fore quarters)] Chops 4. Breast Roast 5. Shoulder Stuffed whole for roast 6. Neck Stew Appearance. — The meat of lamb is red and the fat is white. The bones are red and turn white with age. Kinds. — Spring lamb is from 6 to 8 weeks old. Yearlings are about one year old. The best lamb comes from animals 6 weeks to 3 months old. Lamb may be used as soon as killed. MUTTON Appearance. — The meat of mutton is bright red, the fat is yellowish, and the bones are white. The layer of fat next to the skin in mutton has a very strong flavor of oil and wool, which makes it very distasteful to most persons. This should be removed before cooking. JVIutton must hang to ripen. (164) PROTEIN— VEAL, LAMB. MUTTON in: . Fig. 21. Cuts of veal: 1, leg; i, loin; 3. ribs; 4. breast; 5, shoulder; 6 neck. (111. Bui. 147) Fig. 22. Cuts of mutton: 1, leg- ^. loin; J, ribs; 4, breast; 5, shoulder. Cuts of Lamb and Mutton Cut Use Cobt 1. Leg Roast and chops 2. Loin Chops, saddle roast 3. Ribs Chops and roast 4. Breast Stew and soup 5. Shoulders Roasts Back [(2), (3)] Food Value. — Mutton comes next to beef in food value. The red meat of beef and mutton is more stimulating than the white meat of veal and poultry. Veal and lamb are less nutritious than the flesh of the full-grown animals. What to Serve with Veal. — With cutlets or chops serve peas, rice croquettes. With stewed veal serve dumplings, baked potatoes. With veal loaf or roast serve peas, asparagus, spinach, cauliflower, rice, white or sweet potatoes. What to Serve with Mutton. — With broiled chops serve creamed potatoes, peas. With leg of mutton serve caper sauce, rice, mint sauce, cabbage, or creamed turnips. With saddle of mutton serve baked macaroni without cheese, peas, or asparagus tips. With cold mutton serve sliced tomatoes with French dressing. What to Serve with Lamb. — With roast lamb serve mint sauce, boiled rice, cucumbers, white or sweet potatoes, squash, parsnips, eggplant, new peas, or asparagus tips. With cold lamb serve lettuce, mint salad with French dressing. 1. Lamb Chops Broiled Method. — Wipe chops and put in red-hot frying pan. As soon as the under surface is seared, turn ahd sear the other side. Turn often, using spoon, so as not to pierce PROTEIN— VEAL, LAMB, MUTTON surface. If liked rare, cook 6 minutes. Let chops stand on edge in the frying pan to brown the outside fat. When nearly cooked, sprinkle with salt. Drain on brown paper, spread with butter, and serve with Tomato Sauce. Rib chops which have the bone cut short and scraped clean nearly to the lean meat are called French chops. Chops for pan broiling should have the flank and most of the fat removed. 2. Breaded Veal Chops Method. — Wipe, trim off superfluous fat, sprinkle with salt and pepper, dip in crumbs, in Qgg, and then again in crumbs, and fry until well browned on each side. Care