Domestic science, principles and application

Fig. 23. Veal: cuts from leg and loin. should be taken in turning not to shake off the crumbs. Cover closely and continue cooking over a low fire until thoroughly cooked and tender (15 to 20 minutes). Veal cutlets may be cooked in the same way. These may be cooked in deep fat. {Basis for 2, 1 chop or cutlet.) 3. Roast Lamb Method. — Wipe meat (leg of lamb), sprinkle with salt and pepper, place on a rack in dripping pan, and dredge meat and bottom of pan with flour. Place in hot oven, and baste as soon as the flour in the pan is brown and every 15 minutes afterward. Cook about 1% hours. If the flour in the pan burns, add a small quantity of water while the meat is cooking. Serve with Mint Sauce. 4. Mint Sauce 1/2 c. mint leaves chopped fine 2 tbsp. powdered sugar 1 c. hot vinegar Method. — Dissolve the sugar in the vinegar and pour over the chopped mint leaves. Let stand 30 minutes to infuse. If the vinegar is very strong, dilute with water. Serve hot. 5. Veal Birds Method. — Select slices of veal from the leg, cut as thinly as possible, remove bone, skin, and fat. Cut in pieces 23^ inches long by 13^ inches wide, each piece making a bird. Fig. 24. Lamb: cuts from ribs and loin. Chop trimmings of veal and a small piece of fat salt pork, and add one-half their measure of finely crushed crackers. Season with pepper, cayenne, poultry seasoning, lemon juice, and onion juice. Moisten with beaten egg and water. Spread each piece with a thin layer of stuffing, PROTEIN— VEAL, LAMB, MUTTON 169 taking care not to have the mixture come too close to the edge. Roll, and fasten with skewers or toothpicks. Sprinkle with salt and pepper, dredge with flour, and saute in hot butter until a golden brown. Put in a scew pan, add rich milk to half cover meat, and cook slowly 25 minutes or until tender. Serve on small pieces of toast and garnish with parsley. 6. Veal Loaf 23^ lbs. veal 3^ c. catsup 3^ lb. salt pork 1 c. cracker crumbs 4 eggs Cayenne, salt, pepper Juice of small lemon Bit of butter Method. — Mix ingredients thoroughly and shape into a loaf, placing butter on top. Bake 2 hours in covered pan. May be served with border of peas. 7. Crown Roast Method. — Use lamb rather than mutton. Select parts from two loins containing the ribs; scrape flesh from the bone between ribs, as far as lean meat, and trim off back bone. Roll meat displaced into a semicircle, having ribs outside, and sew ends together to form a crown. Put a cup in the middle to hold the roast in place. Trim ends of bones even and bind each bone with a thin strip of fat salt pork. For a small roast allow about 50 minutes for roasting. Remove the pork from the bones before serving. Fill the center of roast with mashed potatoes or peas. Be sure the ribs are separated at the joints before roasting, so that they may be easily served. PROTEIN— PORK Appearance. — Fresh pork is pale red in color and firm in texture; the fat is white. Pork is more liable to be diseased than any other meat. Diseased pork appears speckled or lumpy. The specks are little worms, called trichinae, which get into the muscle of the hog. When taken into our bodies, these are very harmful. They become active and produce a disease called trichinosis, which is nearly always fatal.