Newspaper Page Text
Page 6-B
— Griffin Daily News Wednesday, February 11, 1976
Recipes change but
lamb still delights
By Gaynor Maddox
How about a roast leg of
lamb for a change 0
Americans are becoming
more sophisticated in their
eating choices which means
beet, pork and poultry don t
offer enough meat variety
anymore
When I was a boy. a large
platter with a rich brown
roast of lamb, a gravy boat
nearby and a glass dish of
mint jelly was a joy. My
mother wanted the lamb to be
roasted well done right
through And mint jelly was
almost a religious rite
Today, most people enjoy
lamb cooked only until the
meat is a delicate pink —
sometimes even rare
My mother often scattered
basil, dill, onions, rosemary
and oregano on the lamb
before basting it.
As good as well-cooked
lamb tastes, taste the pink or
rare roast lamb. It is delicate
and tender And in place of
mint jelly, serve currant jelly
or English chutney. Or try
pouring a seasoned oil and
vinegar dressing over the leg
while it is cooking The
English, who enjoy their lamb
or mutton like a dash of
English mustard with it
To be labeled lamb, the
meat must be from an animal
less than a year old In fact,
most lambs go to market
before they are eight months
of age To be called "spring"
lamb or "genuine spring"
lamb, it must have been
produced between March and
October However, lambs are
available throughout the year
In January. February and
March "Hot House" or baby
lambs may be available on
special request These lambs
are seven to eight weeks old
and are usually roasted whole
Yearlings are one year old but
less than two. Mutton is usual
ly one and a half to two years
old or more when slaughtered
In this country there is little
enthusiasm for mutton —
about 94 per cent of all sheep
slaughtered are lambs
Because lamb is from young
sheep, the meat is tender It
has no marbling because the
animal hasn't had time to
store much fat, there is usual
ly one thin layer of fat
around the outside of the
meat
The color of the lean meat is
pinkish-red The smaller the
muscle, the younger and more
tender the lamb The texture
of the lean should always be
fine and velvety The fat
should be smooth, firm, white
and rather brittle The bones
should be porous and reddish
The outer fat is covered with a
natural reddish-pink
parchment-like layer that is
called the "fell This helps
keep the meat fresh and helps
roasts retain their shape and
juiciness during cooking. The
fell should not be removed
from roasts before cooking
For low-cost meals, select
the cuts from the forequarter:
neck, shanks, shoulder and
breast. Although nearly all
lamb cuts are tender enough
Creative Casseroles
Cubes of julienne strips of
ham plus a cooked vegetable,
plus a can of condensed soup
plus a dash of seasoning add
up to an appetizing casserole.
Create your own combina
tions and bake until bubbly
and heated through.
MONDAY
MENU by aileen
'Cotelettes Calvados
(pork chops)
Glazed carrots
Camembert
Apple slices
French bread
Macon Blanc
(white Burgundy)
TUESDAY
MENU by aileen
Fruit salad
Texas chili
Corn muffins
WEDNESDAY
MENU by aileen
Chicken salad
Cauliflower with savory
orange sauce
Raisin-bran bread
THURSDAY
MENU by aileen
Broiled tomatoes
Canadian bacon
cheese wiehes
French fries
FRIDAY
MENU by aileen
Pineapple relish mold
Broiled breast of chicken
Twice stuffed potatoes
Deep dish peach cobbler
to be cooked without added
liquid, they could be braised
or simmered (cooked by
moist heat i to insure max
imum tenderness. The* rib.
loin and leg cuts are baked or
broiled (dry heat methods!
Always use low oven
temperatures. 300 to 325
degrees when cooking lamb
Unpleasant odor sometimes
associated with lamb is caus
ed bv high temperatures that
hum the Ia I High
temperatures also cause ex
cess shrinkage and loss of
juices Lamb is delicate, cook
it delicately.
Copyright 1974—Th0 Krogor Co. Quantity Righto Rotorvod. Homs and A
Pricot Good Mon., Fob. 9 thru Sot., Fob. 14, 1974 in Griffin. k k A
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NORMANDY cooking inspired pork chops with apple
brandy sauce.
Cotelettes calvados
By Aileen Claire
NEA Food Editor
Normandy, France, has
special meaning to the many
who shared World War II ex
periences. However, except
for the monuments and
memories, today, as in cen
turies past, the Normans are
languidly settled into farming
the lush, roiling coastal lands
and savoring their world
famous cheeses, fine fruits,
seafood, pear cider and
calvados, a dry apple brandy.
Pork chops made with an
apple-brandy sauce may be as
close as some in the United
States come to knowing the
joys of this bucolic region —a
region many American
farmers would appreciate and
feel at home in.
COTELETTES CALVADOS
6 center cut pork chops, 1
Inch thick
BaH and pepper
1/2 cup ceivedoe (or herd
cider)
1 clove gerllc, chopped
12 cenned, drained button
champignons de Parle
(mushrooms)
1 can (6-ounce) frozen con
centrated orange Juice, un
diluted
2 tablespoons Dijon mustard
cup (1/2 pint) heavy cream
1 tablespoon cornstarch
Sprinkle chops with salt and
pepper. Place chops in large
skillet and cook over high heat
until brown on both sides. Add
calvados and set aflame. Add
garlic, orange juice and
mustard. Cover and simmer
chops until tender, about 1
hour. Place chops on platter
and keep warm. Mix heavy
cream and cornstarch and stir
into pan juices. Stir over low
heat until sauce bubbles and
thickens. Add mushrooms and
reheat. Replace chops in
sauce and reheat until bubbly.
Serve with sauteed apple
slices and glazed carrots.
Makes 6 servings.
i NEWSPAPER ENTERPRISE ASSN i
More Pork Next Fall
Consumers will find greater
supplies of pork available at
the meat counter the latter
part of 1976. Producers
sharply cut back pork pro
duction during late 1974 and
through most of 1975 be
cause of record high expense
for feed grains. Following
the excellent 1975 harvest,
grain prices fell, making
pork production more eco
nomically feasible. Producers
began increasing hog produc
tion in late 1975, but because
nature requires three months,
three weeks and three days
for a hog to be born and
some five months for it to
reach market size, the in
creased production will not
be noticed in the retail
market until late 1976.