Village Squire, 1976-09, Page 26kidney in each.
French chops are rib 'chops with the rib
bone cleaned back about an inch. After
cooking the cleaned portion the bone is
decorated with a paper frill.
Shoulder chops,are a good buy but try this
with them rather than the usual way of
serving. Slice six medium potatoes into 1/4
inch slices crossways and spread one third of
them over the bottom of a 5 -qt. buttered
casserole (at least 6 inches deep). Trim the fat
from 6 lean shoulder chops and arrange 3 of
them on top of the potato, sprinkle with salt
and pepper. Trim 6 lamb kidneys and slice
into '/4 inch slices, put half of them on top of
the chops. Slice % lb. mushrooms into 'h inch
slices and put half of them on the kidneys.
Peer3 medium onion and slice into 1/8 inch
(thin) slices and put half on the mushrooms,
put three oysters on top of the onions.
Now 'friends, place the three remaining -
chops on top of the oysters and all the rest of
the oysters, onions, mushrooms and potato on
top of the chops. Add two cups of water, dot
with butter and bake about 1' hours at 350
degrees F or 175 degrees C with a cover.
Remove cover, check for doneness and bake a
half hour uncovered. Add liquid if necessary
but don't make it soupy. Sprinkle with parsley
and serve Lancashire Hot Pot. The dish was
created by mill workers of Lancashire and
Yorkshire. when all the ingredients were
cheap. It is served with pickled red cabbage.
The same ingredients are common to Irish
stew. Don't let anyone tell you that any stew
may be called Irish stew. Simmer lean lamb,
neck or shoulder boned and cut into cubes, for
an hour. Put the bones in too, of course, but
remove them after. Add seasoning before
simmering but only salt and pepper. Skim the
fat and add small new potatoes, small onions,
small new carrots, fresh peas and a sprig of
mint. Cook until vegetables are tender.
Remove the mint, thicken the stock with
arrowroot or corn starch. This is a modern
suggestion since it is easier to get lump -free
stew. Sprinkle with fresh chopped parsley
and enjoy genuine Irish stew. Mind you this is
a bit of a dressed up version but if it is made
with lamb or mutton, potatoes and onions,
you are not far wrong.
Middle.. East and far East cookery is rich
with recipes using lamb. Italian cookery
includes roasted baby lamb, 8 to 10 lbs. done
whole with bacon, apples, garlic, cloves and .
onion. •
Lamb with rice appears in Italian, Greek
and most Middle Eastern Country cook
books.
Raw lamb pounded to a paste and mixed .
with burghul, salt, pepper and onions is
called Kibbi. The dish may also include pine
nuts, cinnamon or allspice. Kibbi is served
raw or baked or hrniled into hamburg -like
patties and fried, or hollow bails the size of
eggs then .stuffed and baked. I like it raw but
many prefer the meat loaf like, kibbi baked
and served hot. •
Burghul is cracked wheat and may be fine,
medium or coarse.
It would be unkind to leave without some
directions for treating the leg. Try to get a full
leg of about 5 to 6 lbs. Trim the fat but leave
the parchment -like "fell" on the outside.
(This is removed form chops, by -the -way.)
Make the mint sauce first. For this you ned
about a quarter cup of fresh mint, very finely
chopped, (a quarter cup after chopping,
Its planting time
for Holland Bulbs
Plan your "spring colour parade" now,
with tulips, hyacinths, daffodils, and other
bulbs. Bulbs are plump and perfect • top
size only - reasonably priced.
+ Colour plates In actual size to assist you
In your selection.
+ Items for the indoor gardening en-
thusiast also, — Amaryllis, paper whites
and houseplant specialties.
BONE MEAL
Be sure to include this - a 'must' for winter
nourishment of bulbs
Durst Farm &
Garden Centre
H. and N. Baker, Proprietors
22 Isaac St., Glisten 48 2-9333
Open daily, including Wednesdays, $ a.m.-6 p.m.
24, VILLAGE SQUIRE/SEPTEMBER 1976
remember). Dissolve a tablespoon of sugar in
'/ cup water by bringing to a boil in a
saucepan and stirring. Remove from heat and
stir in mint leaves and '/: cup malt vinegar.
Set aside for at least half a day. Use dried
mint and other vinegar only as a last resort.
Now for the lamb. Mix two tablespoons
salt, one teaspoon finely ground black pepper
and one • tablespoon finely chopped fresh
rosemary (two teaspoons crushed dried
rosemary if you must). Press the mixture into
the entire surface as evenly as you can. If
garlic is your thing, a few cloves can be added
but try it without first.
Place fat side up on a rack in a shallow
roasting pan. The broiler pan is perfect for
this purpose. Roast at 500 degrees F
(preheated) for 20 minutes, then at 375
degrees F till a meat thermometer registers
150 degrees F.
I can't give times here because so many
things cause variations. A thermometer is
best. Try the roast at one hour if you have not
got one. •
A great controversy exists about the time to
serve lamb. Some 'like it rare but I
recommend well done until you are sure of
the likes and dislikes of your guests.
Always rest this roast before carving.
Directions for carving' are similar to those for
ham. Be sure your knife is razor sharp.
Serve with the mint sauce, new boiled
potatoes and peas. Lamb suits most wines
and you should choose one that suits you
best.
There are many more ways of serving this
delicious and versatile meat, try them as you
see them in recipe books. Good luck and
enjoy your dinner
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