Differen,t Ways to Serve Lamb
Ca
Ogden Reid to Be Guest Speaker at Bar-Ilan Dinner Dec. 5
Announcement was made and many other institutions, like Detroit, Bar-Ilan will con-
By
is first roasted on a rack to cook this week by Judge John M. said: "I welcome the opportu- tinue its marvelous growth."
MILDRED GROSBERG BELLIN out the excess fat, then simmered M. Wise, chairman of the Bar- nity to speak to the Detroit
For reservations for the ban-
(Copyright, 1962,
Jewish Telegraphic Agency, Inc.)
Lamb shanks are the upper
forelegs and lie next to the
breast. Each shank weighs about
E co one pound, and forms a complete
0 miniature roast, just large enough
z for a single portion. This means
that while it is suited to families
c,s of any size it is a particularly
welcome addition to the list of
T.4 4 possibilities in cooking for two.
Braising, which is the term •used
tn when meat is first browned then
cooked slowly in a liquid, brings
out the fine flavor of shank meat,
z and makes it fork tender.
The cooking may be done on
a?
the stove or in the oven, and the
variations of seasoning which
blend with the meat are as great
)•3
as for any pot roast. When fruits
are included, they give the com-
O
pleted dish an air of elegance
which belies its low cost. For
our first recipe today we have
selected one of the most deli-
1:0 cious, a combination of canned
pears, delicate spices, and the
lamb.
The second recipe is still an-
other for the inexpensive breast.
This one is prepared in the same
manner as a barbecue. The meat
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LAMB SHANK WITH PEARS
5 lamb shanks
2 medium onions, quartered
1 tablespoon vegetable oil
5 canned pears, quartered
1 /4 cup dark brown sugar
1 teaspoon salt
1 /4 teaspoon freshly ground pepper
11/2 cups canned pear syrup
1/2 teaspoon ground ginger
2 pieces stick cinnamon
Juice of 1/2 lemon
Brown the shanks and onions in
the oil over medium heat, in a large
skillet. As they brown remove the
meat and onions to a deep roasting
pan. Pour off all but one teaspoon
of the oil in the skillet. Drain the
pears thoroughly, then place them
with the sugar in the skillet. Coat
each pear quarter with the sugar as
it melts, then place the pears in
the roaster. Add the remaining in-
gredients to the skillet, and bring
to a boil. Stir in any sugar which
remained in the pan. Pour into the
roaster, cover tightly, and bake at
350 degs. F. about 1 1/2 hours, until
the lamb is very tender. Skim off
all fat from the surface. This
amount serves five.
* * *
LAMB BREAST WITH
HONIED SAUCE
3 lbs. breast of lamb
1 8-oz. can tomato sauce
1 4-oz. can sliced mushrooms
1 /2 cup honey
1 small clove garlic, minced
2 tablespoons soy sauce
1 4 cup chicken soup
Remove as much fat as possible
from the meat. Place the lamb on a
rack in a large shallow pan and
bake uncovered at 350 degs. F. for
1 hour. Pour off all the fat which
accumulated in the pan. Cut the
lamb into pieces of convenient size
and set them in the bottom of the
pan. The rack is no longer needed.
Combine all the remaining ingredi-
ients and pour over the meat. Bake
uncovered for 30 minutes, then cov-
er loosely with foil, and continue
baking until the meat is very ten
der, about 30 minutes longer. Skim
off any surface fat. The flavor of
this dish is even better if it is
made in advance and reheated. A
cucumber salad is a pleasant con-
trast as an accompaniment. The
recipe serves five as a main dish.
President Kennedy
Hails Weizmann
Institute of Science
Orchestra &
Entertainment
1.)
in a richly flavored sauce. It Ilan Fellowship Committee,
could be considered a variation that Ogden Reid, newly-elected
of a barbecue, but the honey- congressman from New York
sauce is so much less spicy that
this is quite suitable as a main
dish.
Dividend
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REHOVOT, Israel (JTA) —
President John F. Kennedy hail-
ed the achievements of the
Weizmann Institute of Science,
which laid the cornerstone of
its new Feinberg Graduate
School of Satural Science and
dedicated the Levine Institute
of Applied Science.
In a message read at the
cornerstone-laying ceremonies
by Myer Feldman, U.S. White
House assistant, now visiting
Israel, the President of the
United States declared: "The
gre-atness of a school is meas-
ured neither by acres nor by
the number of students, but by
purpose and accomplishment.
The Weizmann Institute has al-
ready, in a few years, earned
its greatness. There are few in-
stitutions that have made such
extraordinarily enduring
achievement in as short a time.
I am confident that the Fein-
berg School for Graduate Stud-
ies will quickly make its own
substantial contributions to the
advancement of human know-
ledge."
The Feinberg Graduate
School is named for Abraham
Feinberg, prominent New York
City businesman and philan-
thropist and president of the
American Committee for the
Institute, who contributed
$1,000,000 for the building. The
Levine Institute was donated by
Harry Levin e, of Wellesley
Hills, Mass., treasurer of the
American Committee.
OGDEN REID
and former U.S. Ambassador
to Israel, will be the guest
speaker at the annual Bar Ilan
dinner on Dec. 5.
Congressman Reid, who holds
honorary degrees from Bar-
Ilan, Brandeis, Dropsie College
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cere desire to continue to help
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REMtNDER
Bar-Ilan."
BETH YEHUDAH SCHOOLS
He further added, "I have
Annual Dinner
watched with deep interest and
THIS SUNDAY — NOV. 11
pride this university grow by
Hors d'Oeuvres at 6 p.m.
Dinner at 7 p.m.
leaps and bounds each year
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