Lamb Cutlets, Parslied Asparagus For Spring

Press, Volume XCIX, Issue 29339, 19 October 1960, Page 3

Lamb Cutlets, Parslied Asparagus For Spring

Lamb and asparagus really mean spring to us. Make the most of both of them at this time of the year, for though tinned asparagus is always with us and a wonderful help for many dishes, it is an entirely different thing from the fresh spears we have now.

Here is a simply prepared meal with a gourmet touch—buttered lamb , cutlets served with new or mashed potatoes and parslied asparagus. This recipe will serve four persons. ,

Ingredients: 8 lamb cutlets 2oz butter Salt and pepper 1 teaspoon lemon juice 11b asparagus 3oz butter 2 tablespoons finely chopped parsley Salt and pepper

Method: Rub a little of the 3oz of butter round a casserole. Cut small pieces from the coarse end of the asparagus, wash the spears well and lay in a buttered dish. Dust with salt and pepper and sprinkle the chopped parsley over. Cut remaining butter into small pieces and dot over. Cover with a lid and cook slowly in the oven until the asparagus is tender. Beat the meat on the cutlets until flat and thin. Dust with salt and pepper. Melt 2oz butter and make sizzling hot. Fry the cutlets allowing only about two minutes each side. Drain out on to a hot dish. Stir lemon juice into the drippings and pour over the cutlets. Serve with plain small boiled potatoes, new if possible, or with mashed potatoes, and the asparagus. Liver Dumplings Liver comes in an entirely new guise to make the most delicious and savoury of meals if turned into these dumplings. Cook them with leeks and celery and carrots to make a whole dinner in one saucepan meal. Economical on meat this dish, for one pound of liver makes a meal to serve eight people generously. The gravy may be left just as it is, or it may be poured off into another saucepan just before serving, thickened with flour and a little vegetable extract or gravy browning and poured back boiling over the meat balls and vegetables just before serving. Ingredients: lib liver 3 thick slices stale white bread 2 eggs (separated) 2oz melted butter Salt and pepper 2 tablespoons chopped parsley 2 heaped tablespoons flour 1 minced onion Leeks Carrots Celery 2 tablespoons chopped parsley 1 teaspoon oregano Salt Water

Method: Prepare and Cut into small pieces sufficient leeks, carrots and celery to half fill a large saucepan. Add parsley, oregano, and salt and fill the saucepan almost to the top with water. Cover and simmer gently until the vegetables are quite tender. Soak bread for a few minutes in water, then squeeze as dry as possible and crumb. Add minced liver and onion, flour, salt, parsley, melted butter, and egg yolks and mix all well, adding a few more dry breadcrumbs if too moist. Whisk egg whites stiffly and fold through lightly. Drop by tablespoon lots into the boiling soup (it is easier if it is divided out into two saucepans to finish cooking). Simmer gently for about half an hour. Thicken and darken the gravy if desired, or serve as it is with boiled rice or potatoes.

Leg Of Lamb Meals

A change in the way of cooking a joint gives interest and variety in the week’s meals. Here is a way to send a leg of lamb to the table with a new and delightful flavour, and how to turn what is left over into Rechauffe, a second interesting hot meal.

Ingredients: Leg of lamb 2 tablespoons butter 1 clove of garlic } cup chopped mint 2 teaspoons sugar i cup vinegar Salt and pepper Flour Gravy browning

Method: Wash and dry a leg of lamb and cut four small’ incisions in it. Cut the garlic into small pieces and insert into the incisions. Spread the butter over the meat and dust with salt and pepper. Place in a large casserole or baking dish with a lid. Finely chop the mint and sprinkle over. Sprinkle with two teaspoons of sugar and pour into the dish half a cup of vinegar. Cover closely and bake in a moderate to low oven about an hour and' a half or until the meat is quite tender and browned. Pour off all the liquid. Drop a tray of ice cubes into it and skim out again when the fat has adhered. Thicken with flour and water and colour with a little gravy browning. Serve, separately' with the meat.

v Rechauffe Ingredients: , Sliced cold lamb 4 onions 4 carrots 2 cups chopped celery 1 cup chopped parsley 2 cups milk 1 tablespoon butter Salt and pepper 1 tablespoon capers 1 heaped tablespoon cornflour

Method: Cook quartered onions, sliced carrots and chopped celery together in salted water until tender. Add milk, parsley, butter, capers, salt and pepper and bring to the boiL Thicken with cornflour mixed with a little of the cold milk. Stir until boiling, then pour over the sliced meat. Place in a moderate oven until the meat is well heated through. Shortcrust Pastry.— When making shortcrust pastry mix enough to put away in the refrigerator for another day. Then, if an excessively busy day comes along during the week, all you need to do is make the pastry into a shell and use your imagination for a quick filling. Your sweet to serve with dinner will take only minutes to prepare.