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Caption: War Publications - WWI Compilation 1923 - Article 10
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tefttooed veal, mixed with celery and chopped parsley, alternately with a layer of hard cooked eggs. Press meat, pour over liquid, and chill. If meat containing little bone and connective tissue is used, gelatin may be added to liquid to insure its forming a firm loaf when chilled. Mutton F a t for Cooking 2 2 parts mutton fat /6 pint whole milk to every l part lard 2 pounds mixed fat Heat mutton fat and leaf lard, which have been put thru a meat grinder, together in a double boiler with the milk. The fat is rendered and when allowed to cool, forms a cake which is removed from the surface of the liquid. When small amounts are rendered, the liquid may be lost thru evaporation. Savory Fat 1 pound mutton fat I teaspoon ground thyme or 1 onion mixed herbs tied in small cloth 1 sour apple Heat at low temperature until apple and onion are thoroly browned. Strain off fat. This may be used in place of butter or fat in frying or on vegetables. Use of Mutton F a t In making gravies, it is more satisfactory to combine flour and mutton fat and then add the liquid than to add flour to the liquid for thickening. Mutton fat is useful in white sauces for combining croquette ingredients or in tomato sauces. 1 1 INDIVIDUAL WEEKLY CONSUMPTION OF MEAT United States, 1915, average consumption, 3 ^ pounds England and the allies, 1918, compulsory ration, 1% pounds l Germany, 1918, compulsory ration, /2 pound Can we do as well as England and France ? Can we, on a voluntary ration, find one and one-fourth pounds of meat, not including fish and poultry, per person per week enough ? SUGGESTIONS FOR SAVING MEAT Buy smaller quantities Prepare smaller quantities Eat smaller quantities Use more milk and milk products Use more vegetables Use meat substitutes Use meat extenders _ •Bulletin 5*6, "Mutton and Its value In the diet," United Stttet Department of Agriculture. 7
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