Foods and home making

In a bowl, beat the egg slightly. Add the dry seasoning materials to it. Put the salt pork and onion through a meat chopper. Add these chopped materials to the egg mixture. Then add the lemon juice and bread crumbs. Divide this stuffing mixture into 6 portions. Place a portion on each piece of veal. Fasten together the four corners of each piece of veal by sticking a toothpick through them. Sprinkle the flour over the pieces of stuffed veal, i.e., the veal birds. In a frying pan, put the fat trimmed from the veal. Heat the fat until it is freed from the tissue which holds the fat together. Add the butter to the hot fat. Then brown the floured veal birds in the fat. If all of the flour does not stick to the meat, pour the remainder into the frying pan while the meat is browning. Stir the flour to mix it with the hot fat. (This extra flour is needed to thicken the liquid in which the meat is to be cooked so the gravy surrounding the meat will be of proper thickness for serving.) After the meat is well browned, carefully add the boiling water and the milk. Cover the meat and cook it at simmering temperature on top of the stove or cook it in a moderate oven (2 750 F.) for i| hours or until the meat is tender. If it is cooked on top of the stove, it may be necessary to add more liquid. When the meat is ready to serve, the gravy around it should be of proper thickness. Yield : 5 medium servings VEAL BIRDS 1 pound veal cutlets, sliced very thin 1 egg 1 teaspoon salt § teaspoon celery salt 3 dashes pepper | teaspoon thyme 2 ounces salt pork \ onion 1 tablespoon lemon juice f cup soft bread crumbs 1 cup flour 2 tablespoons butter | cup boiling water f cup milk 3«4 Dinner What are the characteristics of mutton and lamb? Mutton is the meat obtained from sheep. Lamb is obtained from the young sheep. Just as veal is usually more tender than beef, so lamb is more tender than mutton. Lamb is preferred to mutton not only because it is more tender, but because it has a more delicate flavor. Mutton is cheaper than lamb. Agricultural Experiment Station, Iowa Stale College Figure 118. Cuts of Lamb 1. Neck 2. Shoulder 3. Fore shank 4. Breast and flank 5. Rib 6. Loin 7. Leg In selecting lamb at market one should know how lamb and mutton differ in appearance. Lamb is light dull pink. Mutton is darker. Although the flesh of lamb is lighter in color than Meat Soups and Left-Over Meat Dishes 385 that of mutton, the bone of lamb is deeper in color. Lamb bones are pinkish, while mutton bones are almost colorless. The bones of lamb are also softer than those of mutton. What are the cuts of lamb and mutton ? There are no lamb or mutton steaks. The rib, loin, and shoulder are cut into either Agricultural Experiment Station, Icrwa State College A B C D E Figure 1 19. Lamb Chops A, loin chop ; B, rib chop ; C, “ Frenched ” rib chop ; D, shoulder chop (rib end) ; E, shoulder chop (lower or shank end). The loin chops correspond to the porterhouse steaks of beef. Notice the T-shaped bone. There is less waste in loin chops than in rib chops. When the strip of lean cartilage and fat are cut from the end of the rib chop, leaving the end of the bone bare, the chop is said to be “ Frenched.” For occasional serving, a paper frill may be placed over the end of the bone,