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.
PREPARATION OF LEFT-OVER LAMB AND MUTTON
40. Turkish Lamb.--No left-over meat lends itself more readily to the
preparation of made dishes than lamb. Combined with tomatoes and rice
and flavored with horseradish, it makes a very appetizing dish called
Turkish lamb. The accompanying recipe should be carefully followed in
preparing this dish.
TURKISH LAMB
(Sufficient to Serve Six)
2 Tb. butter
1 onion, chopped
1/2 c. rice
1 c. water
1 c. stewed tomatoes
1-1/2 c. diced lamb or mutton
1 Tb. horseradish
1 tsp.
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