Meat for the family / prepared by High-School Girls of the United States and the National Live Stock and Meat Board.

Date:
[1925]
Catalogue details

Licence: Public Domain Mark

Credit: Meat for the family / prepared by High-School Girls of the United States and the National Live Stock and Meat Board. Source: Wellcome Collection.

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    ON p< GranerescwanasercvnanrerecccnsreccovereneesorrssnneererrnansnenrennnaantTG S ey MUTTON AND TOMATOES Cube 6 medium-sized potatoes, and cook in salted water until thor- oughly done. While cooking, chop one small onion and cook in 2 or 3 tbsp. of bacon fat until browned. Trim the fat from 1 lb. of mutton, which has been cut from the leg and cut in cubes. Put into bacon fat with onion and brown on all sides. Place a layer of potatoes in a baking dish, cover with 2 tomatoes which have been sliced, then add 4 of the browned meat and onion. Over this place 1 thin sliced green pepper. Repeat and fill the dish with well-seasoned gravy or stock, cover and bake 30 min. in a hot oven. : Rebecca White, Reidsville High School, Reidsville, N. C. ’ SHEPHERD'S PIE 1 1b. mutton or lamb (from 1 onion, pared and diced the shoulder) 2 or 3 stalks celery, cut fine 2c. carrots 4 or 5 potatoes cooked sepa- 2c. white turnips, pared and rately, mashed and diced seasoned Remove fat and gristle and cut meat into 2-inch cubes. Put a little fat in a hot frying pan (use suet, if at hand) and quickly brown the cubes of meat. Place them in a stewpan with a lid, and add enough hot water to cover the meat. Let this simmer for an hour, then add the vege- tables and continue cooking until all are tender. Add water as needed. When the stew is cooked, pour it into a greased baking dish, spread the seasoned mashed potatoes over the top, and brush the potatoes over with butter. (If you wish to use left-over mashed potatoes, mix them with a little milk, or egg and milk, to moisten them slightly.) Put the dish in the oven until the potatoes are brown. Madonna Barger, Portland High School, Portland, Ind. STUFFED MUTTON Use about 314 Ib. of a shoulder of mutton, and have the butcher cut a pocket in it. Stuff with a filling made as follows: Put 1 tbsp. of drip- pings in a pan with 1 tbsp. of chopped onions and cook 2 min. Soak ‘pieces of bread equivalent to a loaf in cold water for 3 min.; press out the water and add to the onions; add a tsp. of salt, a dash of pepper, and a little chopped parsley. Mix thoroughly, press into pocket of the shoulder and sew up the opening. Now place meat in a dripping pan, rubbing well with salt, pepper, and flour; pour over it a little drippings and hot water. Cook in a hot oven for 20 min., then add thinly pared potatoes . and roast for 1/4 hr. Serve with a fruit jelly and cooked onions. Kathryn Miller, Eastern High School, Washington, D. C. POT-ROAST OF MUTTON WITH CURRANT-MINT SAUCE Use 214 lb. of mutton (plate) and seasoning. Wipe meat, sprinkle with salt and pepper, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Bake in a hot oven for 2 hr., basting frequently with butter, or other fat. Serve with currant mint sauce which may be made as follows: Separate *%§ of a glass of currant jelly in pieces, but do not beat it. Add 1 to 2 tbsp. of finely chopped mint leaves and shavings of an orange rind. Serve around roast. Annie Laurie Lane, Central High School, Sherman, Tex.
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