Foods and home making

A roast may be cut from each side of the rib section and each rib bone Frenched. The two circular rib sections may then be fastened together, rib side out and rib ends up. This forms a crown roast of lamb. The shoulder chops are not so fine as either the loin or the rib chops. However, the chops cut from the rib end are more tender than those cut from the side near the fore shank. (See Figure 1 18, 2.) roasts or chops. From the loin (6) the loin chops are cut ; from the rib (5), the rib chops; and from the shoulder (2), the shoulder chops. (See Figures 118 and 119.) How are lamb and mutton cooked ? Mutton is cooked very much as beef. Mutton fat cannot be used in making gravy as is 386 Dinner beef fat. The fat of mutton has a strong taste. Formerly we thought it best to remove the pink skin and membrane under- neath the skin called the fell before cooking mutton or lamb. Now we know that removing the fell produces no better flavor. Lamb is roasted very much as tender cuts of beef. Although lamb is more expensive than mutton, there are some cuts of lamb that are inexpensive. The breast of lamb makes an in- expensive and satisfactory roast. Fruits make a good accompaniment for meat. Pineapple with lamb is especially appetizing. Cooking fruits with meats helps make a pleasing variety. ROAST BREAST OF LAMB WITH PINEAPPLE Roast the breast of lamb in an uncovered pan. See temperature and time, page 390. Ten minutes before the roast is finished baking put slices of canned pineapple around and on top of it. Baste the fruit with the meat broth. Continue baking 10 minutes. Place the meat on a hot platter with slices of pineapple around it. Serve with the following pineapple-mint sauce: % cup sirup of canned pineapple £ cup chopped mint leaves 1 tablespoon vinegar \ teaspoon salt Mix these ingredients. Let the mixture stand in a warm place £ hour. What are the characteristics of pork? When all the visible fat is cut away from pork, the so-called lean pork is almost a third fat. One of the chief characteristics of pork is its large amount of fat. Because pork contains so much fat, it is con- sidered more difficult to digest than beef or mutton. Certain cuts of pork are cured, i.e., treated with salt and other substances and smoked. Ham and bacon are cured pork. What are the cuts of pork ? Because of the large amount of fat in pork and because some parts are cured and salted, the names of the cuts of pork differ somewhat from those of other animals, as shown in Figure 1 20. How is pork cooked ? As mentioned on page 351, meat is sometimes diseased. If the meat is government-inspected, Meat Soups and Left-Over Meat Dishes 387 diseased pork, of course, is not allowed to be sold. However, all pork is not inspected. It is well to cook pork thoroughly. Pork should never be eaten rare. If pork chops are cooked on the surface burner, they should be browned first. Because of the large amount of pork fat, no fat 1. Ham 2. Fat-back 3. Loin 4. Bacon 5. Flank bacon 6. Spareribs 7. Clear plate 8. Boston butt 9. Picnic shoulder 10. Hock 11. Jowl Agricultural Experiment Station, Iowa State College Figure 120. Cuts of Pork