. Domestic science, principles and application; a text-book for public schools. d and tender (15 to 20 minutes). Vealcutlets may be cooked in the same way. These may becooked in deep fat. {Basis for 2, 1 chop or cutlet.) 3. Roast Lamb Method.—Wipe meat (leg of lamb), sprinkle with saltand pepper, place on a rack in dripping pan, and dredgemeat and bottom of pan with flour. Place in hot oven, and 168 DOMESTIC SCIENCE baste as soon as the flour in the pan is brown and every 15minutes afterward. Cook about 1% hours. If the flour inthe pan burns, add a small quantity of water while the meatis cook
. Domestic science, principles and application; a text-book for public schools. d and tender (15 to 20 minutes). Vealcutlets may be cooked in the same way. These may becooked in deep fat. {Basis for 2, 1 chop or cutlet.) 3. Roast Lamb Method.—Wipe meat (leg of lamb), sprinkle with saltand pepper, place on a rack in dripping pan, and dredgemeat and bottom of pan with flour. Place in hot oven, and 168 DOMESTIC SCIENCE baste as soon as the flour in the pan is brown and every 15minutes afterward. Cook about 1% hours. If the flour inthe pan burns, add a small quantity of water while the meatis cooking. Serve with Mint Sauce. 4. Mint Sauce 1/2 c. mint leaves chopped fine 2 tbsp. powdered sugar1 c. hot vinegar Method.—Dissolve the sugar in the vinegar and pour over the chopped mint leaves. Let stand 30 minutes to infuse. If the vinegar is very strong, dilute with water. Serve hot. 5. Veal Birds Method.—Select slices of veal from the leg, cut as thinlyas possible, remove bone, skin, and fat. Cut in pieces 23^inches long by 13^ inches wide, each piece making a Fig. 24. Lamb: cuts from ribs and loin. Chop trimmings of veal and a small piece of fat saltpork, and add one-half their measure of finely crushedcrackers. Season with pepper, cayenne, poultry seasoning,lemon juice, and onion juice. Moisten with beaten eggand water. Spread each piece with a thin layer of stuffing, PROTEIN—VEAL, LAMB, MUTTON 169 taking care not to have the mixture come too close to theedge. Roll, and fasten with skewers or with salt and pepper, dredge with flour, and sautein hot butter until a golden brown. Put in a scew pan,add rich milk to half cover meat, and cook slowly 25 min-utes or until tender. Serve on small pieces of toast andgarnish with parsley. 6. Veal Loaf23^ lbs. veal 3^ c. catsup 3^ lb. salt pork 1 c. cracker crumbs 4 eggs Cayenne, salt, pepper Juice of small lemon Bit of butter Method.—Mix ingredients thoroughly and shape into aloaf, placing butter o
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