Vg pound smoked dried beef✪ Broiled Dried Beef 1 cup Cream Sauce (p. 191), thinly sliced unsalted Remove skin and separate meat in pieces, cover with hot water, let stand 10 minutes, and drain. Add to sauce and cook in double boiler 10 minutes. Serves 4. BROWNED CREAMED DRIED BEEF 4 pound smoked dried beef, we tablespoons butter thinly sliced 2 tablespoons flour 1 cup milk✪ Browned Creamed Dried Beef Remove skin and cut meat in small pieces. -Cook in butter until brown. Sprinkle with flour, stir until well blended. Add milk gradually. Bring to boiling point, stir, and cook 2 minutes. Add a few slices mushroom or strips of green pepper, if desired. CHAPTER 21 LAMB AND MUTTON Lamb is the name given to the flesh of immature sheep. The age at which the change from lamb to yearling takes place in the live animal is from 12 to 14 months. ‘* Spring lamb ” refers to meat from young lambs of weaning age or younger which are usually sold for slaughter at ages ranging from 3 to 5 months. These come on the market in the early spring. The term ‘“‘ genuine” spring lamb is used during April, May, and June to differentiate early spring lambs from other lambs which resemble them, such as light “ yearling lambs.” This term is gradually dropped after the regular supply of spring lambs in May and June. | ‘“* Hothouse lamb ” refers to animals which are produced gener- ally under artificial rather than climatic conditions. The flesh of such lambs is considered a delicacy and these are marketed during late winter and early spring months, principally from January to March. Mutton comes from sheep about 3 years old. English South Down mutton is cut from even older animals. To Select Lamb. Flesh is pinkish, deepening in color in older animals. Lean is firm and fine-grained. Fat is white, hard, and flaky. In chops, the bone at joint has a definite red color. In leg of lamb, the bone is serrated or ridged. Bones are moist. To Select Mutton. Flesh is dull brick red. Lean is firm and fine-grained. Fat is hard, white, and flaky. In chops, the bone is white. In leg of mutton, the bone at joint is smooth and rounded. Bones are dry. Good mutton has a larger proportion of fat than good beef. Lamb is usually preferred well done; mutton is often cooked rare. 282 THE BOSTON COOKING-SCHOOL COOK BOOK LAMB AND MUTTON CUTS AND THEIR USES Roasts Data aD) 1 Aen! CHops Roasts Leg Shoulder or chuck Loin or kidney, a bit of Loin (roast saddle) Breast the tenderloin is at- Rack (crown roast) Flank tached Shoulder or chuck Shoulder or chuck Breast (including flank) Rack or rib (for French boned and stuffed ; chops); smaller, ten- derer than loin chops For the extra edible parts, see Chapter 24, ‘‘ Liver, Sweetbreads, and Other Meat Extras.” PAN-BROILED CHOPS Rub hissing-hot heavy frying pan with piece of fat✪ Pan-Broiled Chops. Sear chops quickly on each side, reduce heat, and finish cooking, turning chops frequently, taking care not to pierce surface. Let stand on edge when nearly done to brown outside fat. Pour off excess fat occasionally so that chops will broil, not fry. Thick chops may finish cooking in moderately hot oven (375° F.) after searing both sides. Slip low rack under chops in pan. For time required for cooking, see Broiled Chops. BROILED LAMB CHOPS Wipe chops, remove superfluous fat. Loin or kidney chops may be boned, rolled, and wrapped in thin slices of bacon skewered into place. Place chops in broiler or on broiling rack greased with some of fat cut from chops✪ Broiled Lamb Chops. Broil under electric grill or flame of gas oven or over live coals. In gas oven, have chops 2 to 3 inches below moderate flame. Sear both sides. Lower flame and cook until done, turning occasionally. If desired, chops may finish cooking in moderately hot oven (375° F.) after searing both sides. LAMB AND MUTTON 283

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Vg pound smoked dried beef 1 cup Cream Sauce (p. 191), thinly sliced unsalted Remove skin and separate meat in pieces, cover with hot water, let stand 10 minutes, and drain. Add to sauce and cook in double boiler 10 minutes. Serves 4. BROWNED CREAMED DRIED BEEF 4 pound smoked dried beef, we tablespoons butter thinly sliced 2 tablespoons flour 1 cup milk Remove skin and cut meat in small pieces. -Cook in butter until brown. Sprinkle with flour, stir until well blended. Add milk gradually. Bring to boiling point, stir, and cook 2 minutes. Add a few slices mushroom or strips of green pepper, if desired. CHAPTER 21 LAMB AND MUTTON Lamb is the name given to the flesh of immature sheep. The age at which the change from lamb to yearling takes place in the live animal is from 12 to 14 months. ‘* Spring lamb ” refers to meat from young lambs of weaning age or younger which are usually sold for slaughter at ages ranging from 3 to 5 months. These come on the market in the early spring. The term ‘“‘ genuine” spring lamb is used during April, May, and June to differentiate early spring lambs from other lambs which resemble them, such as light “ yearling lambs.” This term is gradually dropped after the regular supply of spring lambs in May and June. | ‘“* Hothouse lamb ” refers to animals which are produced gener- ally under artificial rather than climatic conditions. The flesh of such lambs is considered a delicacy and these are marketed during late winter and early spring months, principally from January to March. Mutton comes from sheep about 3 years old. English South Down mutton is cut from even older animals. To Select Lamb. Flesh is pinkish, deepening in color in older animals. Lean is firm and fine-grained. Fat is white, hard, and flaky. In chops, the bone at joint has a definite red color. In leg of lamb, the bone is serrated or ridged. Bones are moist. To Select Mutton. Flesh is dull brick red. Lean is firm and fine-grained. Fat is hard, white, and flaky. In chops, the bone is white. In leg of mutton, the bone at joint is smooth and rounded. Bones are dry. Good mutton has a larger proportion of fat than good beef. Lamb is usually preferred well done; mutton is often cooked rare. 282 THE BOSTON COOKING-SCHOOL COOK BOOK LAMB AND MUTTON CUTS AND THEIR USES Roasts Data aD) 1 Aen! CHops Roasts Leg Shoulder or chuck Loin or kidney, a bit of Loin (roast saddle) Breast the tenderloin is at- Rack (crown roast) Flank tached Shoulder or chuck Shoulder or chuck Breast (including flank) Rack or rib (for French boned and stuffed ; chops); smaller, ten- derer than loin chops For the extra edible parts, see Chapter 24, ‘‘ Liver, Sweetbreads, and Other Meat Extras.” PAN-BROILED CHOPS Rub hissing-hot heavy frying pan with piece of fat. Sear chops quickly on each side, reduce heat, and finish cooking, turning chops frequently, taking care not to pierce surface. Let stand on edge when nearly done to brown outside fat. Pour off excess fat occasionally so that chops will broil, not fry. Thick chops may finish cooking in moderately hot oven (375° F.) after searing both sides. Slip low rack under chops in pan. For time required for cooking, see Broiled Chops. BROILED LAMB CHOPS Wipe chops, remove superfluous fat. Loin or kidney chops may be boned, rolled, and wrapped in thin slices of bacon skewered into place. Place chops in broiler or on broiling rack greased with some of fat cut from chops. Broil under electric grill or flame of gas oven or over live coals. In gas oven, have chops 2 to 3 inches below moderate flame. Sear both sides. Lower flame and cook until done, turning occasionally. If desired, chops may finish cooking in moderately hot oven (375° F.) after searing both sides. LAMB AND MUTTON 283

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