Foods and home making

A combination of bacon and liver is pleasing. Slices of liver may be rolled in flour and then browned in bacon fat. Hot water may be added to the browned liver and calf’s liver cooked at simmering temperature for 10 minutes, and beef liver, about 1 hour. The liver should be served hot. If the liquid in which it is cooked is not thick enough for gravy, it may be thickened (see page 369) and served with the liver. Chopped liver combined with chopped beef and tomato, and baked in the form of a loaf, is palatable. The recipe follows : LIVER LOAF $ teaspoon pepper 1| cups soft bread crumbs 1 pound chopped calf’s or beef liver \ pound chopped beef In a mixing bowl, beat the egg. Add the tomatoes, salt, and pepper, and mix well. Add the bread crumbs, liver, and beef, and mix. Shape into a loaf. Bake in a bread pan or dish in a hot oven — 400° F. — for 30 minutes. Serve at once. Yield : 6 large or 8 medium servings. SUMMARY Meat broth may be made from (i) meat or (2) bone. From the meat flavoring materials, some mineral matter and a very small amount of meat proteins are extracted. Meat left from soup making contains most of the proteins and should not be wasted. 1 egg | cup tomatoes 2 teaspoons salt 39° Dinner Front the bone, gelatin is obtained. There are materials in bone which when cooked are changed into gelatin. Meat is lacking in vitamin C and in calcium. Vegetables and milk should be used with meat because they supply materials lacking in meat. TIME TABLE FOR ROASTING LAMB Sear before or after baking in very hot oven — 500° F. — 20-30 minutes. Bake in uncovered pan at 300° F., 30-43 minutes for each pound. No water in pan. {Internal temperature, iy3°-i8o°.) TIME TABLE FOR “ROASTING” VEAL Sear in very hot oven — 300° F. — 20-30 minutes . Bake in covered pan, at 2750 F., 23-43 minutes a pound. No water in pan. {Internal temperature, i/o° F.) TIME TABLE FOR ROASTING FRESH PORK Sear before or after baking in very hot oven — 300° F. — 20-30 minutes. Bake in uncovered pan at 330° F., 33-30 minutes a pouttd. No water in pan. {Internal temperature, 183° F.) Steaks or Chops CUTS OF VEAL Roasts Leg (cutlets) 1 Leg 1 Loin chops ? choice Rump 1 ^ Rib chops J Loins j Rib J Shoulder chops — less choice Breast Shoulder choice Stews Flank Fore shank CUTS OF LAMB Chops Loin chops 1 , . . , , > choice Rib chops J Shoulder chops — less choice Roasts Loin ] Leg f choice Rib J Breast 1 and flank / less choice Shoulder J Stews Breast and flank Fore shank Shoulder Neck Meat Soups and Left-Over Meat Dishes 391 CUTS or PORK Steaks, Chops, or Thin Slices Loin and rib chops Ham, fresh or cured (steak) Clear plate, salted Picnic shoulder, cured (steak) Boston butt Bacon Roasts Loin Ham, fresh or cured Spareribs Boston butt Picnic shoulder Stews Hock Spareribs REVIEW QUESTIONS AND EXERCISES Each of the following statements is completed in more than one way. Only one is correct. Read each statement carefully, and choose the correct word or phrase to complete it. Then copy the statement, including only the correct word or phrase. 1. Meat broth contains (a) a large amount of proteins ( b ) much nourishment (c) flavoring materials. 2. Pork should be cooked (a) well done ( b ) rare. 3. Meat left from soup making contains (a) most of the proteins (&) much flavoring material.