Lamb and Mutton and Their Use in the Diet. Page: 3
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Lamb and Mutton and Their Use in the Diet. 3
out with tile head or a piece of tile flank, may be simmered for two
or three hours and served either hot or cold. Dumplings are a
much-liked addition to this dish. Any left-over boiled lamb or mutton
is most excellent fried a light brown in a little butter as a supper
or lunch dish. Of course, broiled chops and a leg or loin roast will
be among thle early treats in the way of fresh meat.
METHODS FOR TEMPORARY PRESERVATION OF THE
MEAT.
If the meat can not be used promptly methods of preservation
should, of course, be employed without delay, since spoilage awaits
no one s convenience.
In dry, clear weather, even in summer, a leg of lamb or mutton may
be kept for days in good condition by hanging it from a sterilized
hook where it will swing free in a current of air. The place must be
screened completely from flies, but thle screening must not touch the
meat nor interfere with the free circulation of air. The dry film
which forms on the surface of the meat is its protection against the
inroads of bacteria.
Where there is a fairly cool storage place, stewed, braised, or boiled
meat may be preserved for some time by sealing carefully under a
thick layer of fat. The rather hard fat of lamb or mutton is especially
satisfactory for use in this method, which is an adaptation
of the well-known one of "frying down." The meat is seasoned and
cooked as if it were to be used at once, but certain special precautions
must be observed. No more meat should be stored in one
container than can be used promptly, once it has been opened. To
make sure that not only the meat but also the container in which it
is to be stored is sterilized, it is well to cook the meat in the container
itself. An enameled pan, or an earthenware jar or crock.
will be found satisfactory, but a metal container should not be used.
The meat should be placed in the container in such a way that it
will be fairIv well covered bv the broth. If there is not enough fat
to insure a thick layer over the top when the dish has cooled, more
should be added in the cooking. When the meat is cooked the
container should be set aside where it will not be disturbed until the
fat has become solid over the top. In case the meat is found protruding
through the fat in places, more fat, heated frying hot, should
be poured over it. Store in a cool place in order to keep the fat
solid. When the meat is to be served, remove the cold fat carefully
and reheat the meat. It should be remembered that if the seal of
fat is found to be broken the condition of the meat is to be questioned,
as it would be in the case of canned meat in a "leaky" can.
Lamb and mutton, like other meats, may be satisfactorily canned
at home. A steam-pressure cooker is frequently recommended for
the purpose, especially in warm regions. Directions for the uiof
the pressure cooker are given in another publication of the
department.2
As an aid in utilizing the odds and ends of trimmings from the
carcass of lamb or mutton, the lean scraps may be ground fine, sea2
U. S. Dept. Agr., S. R. S. Doe. 80, Ihome canning of meats and sea foods with the
steam-pressure canner.
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United States. Department of Agriculture. States Relations Service. Lamb and Mutton and Their Use in the Diet., book, June 1923; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc3470/m1/5/: accessed May 3, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.