BROWN SUGAR AND MUSTARD GLAZE

Combine 1 cup brown sugar and 1 teaspoon mustard and enough vinegar to form a paste. Place whole cloves in scored fat and spread over ham.

ROAST VEAL WITH ONION STUFFING

Select breast or shoulder roast and have it boned to form a pocket and stuff with the following:

1 cup steamed onions, chopped. YY tsp. salt. 11% cups whole wheat bread crumbs, toasted. \% tsp. sweet paprika. 1 well beaten egg. l4 tsp. thyme.

Stuff pocket and skewer or tie together securely and cook as directed for Veal Roast.

TASTY SAUCE FOR ROAST LEG OF LAMB

About 4 hour before roast is done make the following sauce:

2 tbsp. melted butter. 1 onion, grated. Juice of 1 lemon. Pinch of salt. Y cup catsup. Small clove garlic grated—optional.

Make sauce by mixing together melted butter, lemon juice, catsup and grated onion. Season. Pour over Leg of Lamb and continue cooking as directed.

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Steaks aud Chops

STEAKS AND CHOPS are delicious when pan-broiled, that is, seared and cooked without the addition of fat. Broiled meats are not only more tender and tasty, but are more easily digested than meats fried in grease. Steaks and chops prepared in this manner will always be juicy and tender. For pan-broiling, pre-heat skillet as per General Meat Instructions 1 and 2. Be sure that the meat does not touch side of skillet when placing in pan or it will stick to the side. As soon as it has been seared on one side it will loosen, then turn to other side. After the meat is well seared on both sides you may reduce the heat to very low flame and cook until it is the way you like it, rare or well done. The length of time varies with the thickness of the steak and individual taste. Thin cuts as a rule are cooked by the time the meat is well seared. ‘Thick cuts will take a little longer to cook through.

CHOPS, especially veal and pork—follow General Meat Instructions 1, 2 and 3. Cover skillet and cook slowly for 30 minutes or until well done. Time depends upon tiick- ness of the chops. If you prefer lamb chops rare, do not use cover, but reduce the heat | and broil as you would a steak.

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