Mrs. Wilson's Cook Book Part 38

To prepare the bread: Soak stale bread in cold water until soft and then press very dry. Measure and then rub through a fine sieve to remove the lumps. All the above may be cooked in the fireless cooker or in ca.s.serole dishes.

MUTTON

Mutton is the dressed carca.s.s of the full-grown sheep and is usually prime in animals from three to five years old. If any older than this it lacks flavor and is tough.

The cuts of mutton and of lamb are the same, namely: The meat is divided into fore and hind quarters and then cut into the neck, shoulder, rack, breast, loin and leg.

The shoulder and leg are used for roasting and may be boned and then filled and rolled. For choice rack, cut to the tenth rib as for the chops. Three ribs and the neck for stewing, meat pies, goulashes, etc.

The loin for chops.

The French and English have methods of cutting and cooking mutton and lamb that made these cuts delicious.

CHOPS

French chops: Cut two ribs thick from the rack. English chops: Cut two inches thick from the loin, including the kidney.

TO COOK

Trim the chops free from excess fat and then baste with the juice of one lemon. Place in a broiler and cook for ten minutes, turning them frequently.

ENGLISH DRESSING FOR LAMB OR MUTTON CHOPS

One tablespoon of Worcesters.h.i.+re sauce, Two tablespoons of salad oil, One teaspoon of mustard, One-half teaspoon of salt, One-half teaspoon of paprika, Juice of one-half lemon.

Blend well together and then spread lightly on both sides of the cooked chops. Serve on a hot platter without gravy, with spiced grape or currant jelly.

ROAST MUTTON

Trim to remove the excess fat and then dust with flour. Place on the rack in the baking pan. Place in a hot oven to brown for thirty minutes. Baste every ten minutes with boiling water. Cook the meat for eighteen minutes to the pound, not counting the first half hour in which the meat starts to cook. Drain off the fat before making the gravy.

Mutton and lamb chops may be used for frying purposes. It can be blended with equal amounts of ham, bacon, pork or beef fat. Save every bit of fat and use it for making soap. This fat makes a fine soft soap for scouring and cleaning.

CURRY OF MUTTON

Have the butcher cut the neck of mutton into cutlets and then wipe with a damp cloth and place in a saucepan, together with

Two medium sized onions, One carrot, cut in dice.

Gently brown the meat before adding any water. When meat is browned add

Two cups of boiling water.

Cook until tender and then season and thicken the gravy slightly with cornstarch. Now add

One-half teaspoon of curry powder.

To serve, place a border of cooked noodles around the edge of a large platter and then lift the mutton curry in the centre and garnish with finely chopped parsley.

GOULASH

This is a characteristic dish of the Balkan states. It is made by cutting one-half pound of lean beef (s.h.i.+n) into one-inch thick blocks and three-quarters of a pound of veal cut into small pieces. Roll the meat in flour and then place in a stewing pan. Cover with boiling water and cover closely. Cook the meat until it is tender. Remove the lid and boil the liquid quickly to reduce. Now add:

One-half cup of thick sour cream, One tablespoon of paprika, Three tablespoons of grated onion, Two tablespoons of finely minced parsley, Two teaspoons of salt.

Bring to a boil and then simmer for ten minutes. Serve with fried noodles.

SWEETBREAD PATTIES

To make the patty sh.e.l.ls place in a bowl two cups of flour and then add

One teaspoon of salt, Five teaspoons of baking powder.

Rub between the hands to mix and run into the prepared flour

One-half cup of shortening.

Mix to a dough with a scant two-thirds cup of ice-cold water. Turn on a floured moulding board and either roll or pat out one and one-quarter inch thick. Cut as for biscuits, using a water gla.s.s to cut with. The biscuit cutter will not permit cutting with this thickness of dough. Now use small cutter and cut out the centre, leaving about one-half inch thickness at the bottom and a wall one-half inch thick around the patty sh.e.l.l. Place on a baking sheet and bake in a hot oven for eighteen minutes. Then fill with braised sweetbreads.

BRAISED OXTAILS WITH BAKED DRIED PEAS

Soak one and one-half cups of dried peas over night and then in the morning parboil. Place in a baking dish, together with

One-half cup of chopped onions, Two green peppers, chopped fine, Two prepared oxtails, One cupful of tomatoes, Two teaspoons of salt, One-half teaspoon of pepper,

and sufficient water to cover. Bake in a moderate oven for three hours.

To prepare the ox-tails have the butcher cut the tails in two-inch pieces and then soak for two hours in lukewarm water. Wash well and parboil for fifteen minutes.

CHILI OF BEEF

Cut one pound of flank steak in one-inch blocks and then roll in flour and brown quickly in hot fat. Now add

Six onions, chopped fine, Three red pimentoes, chopped fine, One cup of tomatoes, One cup of water.

Cook slowly until meat is tender and then season with

Two teaspoons of salt, One teaspoon of paprika,

and add one cup of cooked beans. Heat to boiling point and then serve.