2 Tb. powdered sugar
1/2 c. vinegar
1/4 c. finely chopped mint leaves,
or 2 Tb. dried mint
Add the sugar to the vinegar and heat. Pour this over the mint and steep
on the back of the stove for 30 minutes.
35. Roast Saddle of Mutton.--While saddle is the name applied to the
hind quarters of lamb and mutton, this term, as used in the cooking of
such meat, refers to the piece that consists of the two sides of the
loin cut off in one piece. It may be cut with or without the flank. In
either form, it is rolled and then skewered or tied into shape.
To roast such a piece, remove all superfluous fat, dredge with flour,
salt, and pepper, place in a pan, and sear in a hot oven. Then reduce
the heat, place a small quantity of water in the pan, and bake for 2-1/2
to 3 hours, basting from time to time during this cooking process. Serve
with or without mint sauce, as desired.
36. Crown Roast of Lamb.--A very attractive roast is made by cutting the
same number of corresponding ribs from each side of the lamb and
trimming back the meat from the end of each rib. Such a roast is called
a crown roast. Fig. 10 shows a crown roast with the ribs trimmed, the
two pieces fastened together, and paper frills placed on the ends of the
bones. Such frills are usually added by the butcher, but they may be
purchased in supply stores and put on in the home.
[Illustration: FIG. 10]
To prepare a roast of this kind, cook in the same way as a roast leg or
saddle. When it is sufficiently baked, fill the center with a cooked and
seasoned vegetable. Brussels sprouts, peas, string beans, asparagus, and
cauliflower are especially suitable for this purpose. Just before
serving, cover the ends of the bones with paper frills, as shown in the
illustration.
37. Lamb and Mutton Chops.--Chops of mutton or lamb are obtained from
two sources. They may be cut from the ribs and have one bone in each cut
or they may be cut from the loin, when they correspond to the steaks
in beef. The loins and ribs of lamb, which are sometimes used for
rolled racks, but from which chops are usually cut, are shown in
Fig. 11. A rib chop cut from this piece has only a small part
of solid lean meat and contains one rib bone. Such a chop can
be made into a French chop, as shown in Fig. 12, by trimming
the meat from the bone down to the lean part, or "eye," of the chop.
Just before being served, a paper frill may be placed over the bone of a
chop of this kind. Chops cut from the loin often have a strip of bacon
or salt pork rolled around the edge and fastened with a skewer, as shown
in Fig. 13.
[Illustration: FIG. 11]
[Illustration: Fig. 12]
38. The most satisfactory way in which to prepare chops is either to
broil them in a broiler or to pan-broil them. Apply to the cooking of
them the same principles that relate to the preparation of steaks; that
is, have the pan or broiler hot, sear the chops quickly on both sides,
and then cook them more slowly until well done, turning them
frequently. The broiling of lamb chops should require only from 8 to 10
minutes, as they are seldom more than 1 inch thick.
39. Lamb and Mutton Stews.--The cheaper cuts of lamb and mutton, such as
the neck, chuck, and flank, are used for the making of stews. Mutton,
however, is not so satisfactory as lamb for such dishes, as its flavor
is too strong. If mutton must be used, its flavor can be improved by
adding 1 or 2 tablespoonfuls of vinegar during the cooking. The chief
object in the making of lamb and mutton stews is, as in the case of beef
and veal stews, to draw from the meat as much as possible of the
flavoring and nutritive materials.
[Illustration: FIG. 13]
This can be accomplished by cutting up the meat into small pieces so as
to increase the amount of surface exposed and by keeping the temperature
low enough to prevent the proteins from coagulating.
With these points in mind, proceed in the making of lamb or mutton stew
in the same way as for beef stew. To improve the flavor of the stew,
cook with it savory herbs and spices, such as bay leaf, parsley,
and cloves.