Lamb, Pork and Yowl Xsuying and Service at the Golf Club by ROBERT E
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Lamb, Pork and Yowl XSuying and Service at the Golf Club By ROBERT E. LOVE HERE are four factors which are gen- the heaviest of all four types, scaling from erally accepted as governing the pur- 50 to 60 pounds as received by the club. Tchase of lamb and mutton. The first The percentage yields of the wholesale and perhaps the most important is "form." cuts of lamb are as follows: The carcass is The best formed lambs have good width in first divided into the hind and fore saddle, proportion to length with smooth, compact, each of which is approximately 50% of even outlines. This insures a thick loin, the carcass. The hind saddle is then di- with well meated ribs, a full thick middle vided into (1) the legs, which are about from shoulder to leg, with evenly covered 33% of the whole carcass, and the loin and shoulders. The legs are full and thick and flank, which are about 17%. The fore plump well down on the shanks. saddle is divided into (1) what is com- Next we shall consider the "covering." monly known as the "hotel rack," which is On lambs the covering or fat layer should 12% of the carcass; (2) the chuck, in- be even and smooth over the entire car- cluding the neck, which counts about cass, with the covering and kidney fat be- 23.5%, and (3) finally the breast, includ- ing hard white and flaky. In selection of ing the shank, which is about 14.5% of lambs and mutton in the market, the the carcass. "quality" is also extremely important. The Some of the characteristics and uses of firm and fine grained flesh is a sign of the various lamb and mutton cuts are now good quality. Aged and inferior mutton in order. The leg is fine quality solid has coarse and stringy flesh. In young meat and furnishes roasts, steaks and boil- lambs the color is light pink, deepening in ing meat. The loin is also excellent qual- color as it ages. In mutton the color is ity for chops and roasts. The rack is good dull brick red. The brisket of lambs is red quality meat and may be used for roasts, and soft, and blood vessels color the shank chops and crown roasts. The shoulder or bones and ribs. The bones are white and chuck is well-flavored tender meat for hard in mature sheep. stews, roasts and chops. Lambs and yearlings are distinguished The breast, including the flank, gives from mature sheep by the break-joint. This meat not so fine grained as leg or loin break joint is a temporary cartilage at the and is used for stews and roasts—stuffed head of the shank just above the ankle. or boned. The extra edible cuts are: the In dressing lambs and some yearlings the heart, which may be baked, braised or foot can be broken off at this point, which stewed; the kidney, which may be stewed, gives the end of the shank a sawtooth ap- sauted or broiled; the brains, creamed, pearance. scrambled or braised; the tongue, which may be boiled or braised; and the liver, Lamb Percentage Yields which may be baked, sauted or braised. In lambs the broken surface is smooth, In regard to lamb chops there are three red in color, and moist. While in year- main types as follows: (1) The loin chop, lings it becomes more porous, dry, and which is taken from the hind-quarter (be- less red in color. The shank of mature tween the hind legs). This chop is also sheep will not break because the cartilage known as the "kidney" chop. It consists is knit and ossified, and the foot is taken mainly of a T-bone and a piece of tender- off at the ankle instead of making a "round loin. (2) The rib chop, which is secured joint." The weight is a most important from the hind quarter and is a very good factor in the purchase of lamb and mutton quality chop. (3) The popular "French" as it is a potent indication of age. Good chop, which is a rib chop which has the weight for baby lambs is from 30 to 35 bone cut short and scraped clean, nearly pounds. Spring lambs range from 35 to to the lean meat. This makes a rather 40 pounds, and yearlings weighing from appetizing cut but is very wasteful in that 35 to 45 pounds. The mutton is, of course, the meat cut away from the bone in "Frenching" can now only be used in stews young animal is nearly white, while an or soups, and so forth. animal a little older has meat with a rose Distinguishing the Chops color. The fat is white and not so firm as that of beef. Lamb chops may be easily distinguished from mutton chops by the red color of the In respect to pork chops, they are ob- bone. The mutton being older than the tained from between hind quarter and ribs lamb, the blood recedes from the bones, of the pig. They have a firm white flesh, making them white in color. In the "leg with a faint pinkish tinge, and the fat of lamb" the bone at the joint is serated, should be clear white. In their prepara- while in the leg of mutton the bone at the tion it is good practice to first sear the joint is smooth and rounded. Both should chop, then cover, cooking slowly until have deep pink flesh, with mutton color brown and tender on each side. Serve at being darker than the lamb, and the edge once on a hot plate with sweet potatoes fat should be thin. (adding sugar to the meat diet), and ap- ple sauce for the acid, making a well- In the cooking of chops some cooks wipe balanced plate. meat with a damp cloth; however, never wash the meat as it draws out the juices. Poultry Buying Demands Care Remove the fell (outer coating), excess In the selection of poultry, utmost care fat, and trim. Grind up the trimmings. must be taken to secure the best of quality Make a paper frill for the bone end of the because chicken is featured perhaps as chop. It is good practice to pan broil the much as any entree on the club menu, and meat in order to retain the juices. First great care must be exercised in the grade sear the surface on both sides in hissing bought and manner prepared, always bear- hot frying pan rubbed with a piece of fat ing in mind the fastidious and particular cut from the chop. Then turn the fire low class of patronage which the club restau- and cook well, turning often with meat rant serves. Dry picked poultry and not turner so as not to pierce the meat. scalded poultry should be purchased, as Pork Buying Pointers scalded poultry deteriorates much more In regard to pork, the same factors gov- rapidly and has the "swell" before cook- erning the pur- chase of lamb holds true to pork with the e x c e p tion of the weights. In buying pork it is common practice to buy it by cuts and not carcasses. The choicest pork loins are from eight to ten p o u n d 8. Best hams run from 12 to 14 pounds, T h e bacon strips average from six to eight TABLE OF LAMB AND MUTTON VALUES pounds, with CUTS HOW TO USE CHARACTERISTICS about an inch A U| 1105 and a half to B L-.(l to 11) C 1UA (1 to U) 1695 ' —— ~' two inches D v., „n. _ MM. a— «k_ thick. The Sk-U-O) 1130 . "—1 (1) pork should be E 1815 fine grained F u and firm. The This chart from Armour and Co. shows where lean from a your lamb and mutton values lie. ing, whereas dry picked poultry stands up Self-Feeding Tee Makes for a longer period of time and fills out in cooking with none of the noticeable shrink- Practice Easier age of the scalded. It is good practice to purchase milk- fatted broilers of top quality. These are known as young chickens that have been fed on a mixture of oatmeal, cornmeal and buttermilk for a period of ten days to two weeks. They are then given nothing but water 24 hours previous to killing, so as to reduce their crop. Then after killing and the dry picking process it is the usual custom to sort them into three grades, with the well meated perfectly dressed birds going into the top grade, and then follow in lower grades according to qual- ity, the poorer dressed, under fed, ill An automatic tee that is operated by shaped birds. poking trigger with clubhead is Chicago manufacturer's contribution to more con- In the purchase of turkeys the 12 to 14 venient practice at indoor and outdoor pound dry picked is generally conceded as courses. Device is simple and durable the most profitable. In regard to Old Tom for use on practice tees at private clubs turkeys, some restaurants use Old Toms as well as at fee driving ranges and nets. for the service of chicken a la king, salads and sandwiches. However, as has been stressed in all of these food articles, qual- The five to five and a half pound bird has ity is the determining factor in the pur- proven very profitable, especially so since chase and preparation of the most satis- you can secure four nice a la carte por- factory dishes, therefore it is best not to tions from this size duck.