Blue Ribbon and Pure Gold cook book

Liver—Calf’s liver is best. Soak in cold water 1 hour, or cut in 3 inch slices and let stand in boiling water for 5 minutes. Drain, wipe, remove membrane and any veins. To Broil—Sprinkle with salt and Pure Gold pepper. Place in a greased broiler and broil for 5 minutes, turning often. Serve very hot, seasoning well. Liver and Bacon—Pan broil bacon, use the fat for sautéing the liver. Roll liver in corn meal. Sauté in the fat. The liver is cooked sufficiently when it has a fawny brown appearance throughout. To the fat in the pan, add 1 tablespoon lemon juice and 2 tablespoons tomato catsup. Kidney—Lamb kidneys are the most tender. Kidneys spoil readily; if fresh they will have a smooth glossy appearance. Soak 1 hour, peel off membrane, split lengthwise, cut off any bluish portions. Kidneys require to be cooked either for a very few minutes, or for a long period. Stewed Kidneys (Lamb’s)—Prepare kidney, add seasonings, sauté in a little fat and remove to a hot dish. In the pan put 3 tablespoon finely chopped onion, sauté, add 3 tablespoons flour and 13 cups hot stock. Season, add kidneys, reheat and serve. Stewed Kidneys (Beef)—Stew in salted water until done, put on a hot platter, season, thicken and season stock, color with caramel and pour over kidneys. (Kidneys are often used with beefsteak to form a meat pie.) Sweetbreads—Soak in cold water for several hours. Parboil 10 minutes. Drain, remove fatty parts, etc. Cook in any desired way such as sautéd, broiled, creamed, fried, etc.—on toast is most common. Calf's Heart—Wash, remove veins, arteries, and clotted blood. Stuffandsew. Sprinkle with salt and Pure Gold pepper, roll in flour, and brown in hot fat. Place in small, deep baking pan, half cover it with boiling water, cover closely, and bake slowly 2 hours, basting every 15 minutes. Thicken the liquid, season with salt and pepper, and pour around the heart before serving. Stuffing for Heart—2 cups fine bread crumbs, 1 chopped onion, seasonings, 2 tablespoons butter, hot water to moisten. Buffalo—Buffalo meat is either baked, boiled, pan-fried or broiled, in the same way as beef. Venison—As the hairs often cling to the meat, it should be cleaned carefully before cooking. "The best cuts for steaks or roasting come from the loin or saddle. ‘The rules given for cooking beef or mutton apply equally to venison. Stew the tougher Meats 39 parts. Currant jelly is considered the best thing to serve with venison, or garnish with slices of lemon. Boiled Tongue—lIf the tongue is salted, soak over night in plenty of cold water; the next morning put over the fire with enough cold water to cover it, and boil slowly 3 or 4 hours, according to the size; skin the tongue while hot, and set away to cool. When cold, cut in very thin slices. If the tongue is fresh, then soak it over night in cold water, in which is a handful of salt. Ways of Warming Over Meat General Rules: . Remove skin, gristle and excess fat and hard parts. . Cut meat in cubes, or thin slices, or chop finely. . Use bones for soup stock. . Season suitably. . Reheat carefully, avoiding re-cooking. Make appearance as attractive as possible. Casserole of Rice and Meat—2 cups chopped, cooked meat, 1 teaspoon salt, } cup bread crumbs, Pure Gold pepper, parsley, l egg (may be omitted), 3 cups boiled rice, onion juice, stock or gravy. Season meat and mix with crumbs and beaten egg; add enough stock to make it pack easily. Line a mold with 3 cups rice, fill with the meat, cover with the remainder of rice, cover tightly and steam 45 minutes. Shepherd’s Pie—2 cups chopped roast beef, gravy, 2 cups mashed potatoes, seasoning. Combine ingredients, except potatoes. Place in a buttered baking dish, and cover with mashed potatoes. Brush with beaten egg. Bake until the potatoes are slightly browned.