Lamb and mutton should be served very hot or thoroughly cold, but never luke¬ warm. The melting point of lamb and mutton fat is high and at lukewarm tem¬ perature it is of an unpalatable, pasty consistency. If eaten at this temperature, it clings to the roof of the mouth and leaves an undesirable flavor. It is very palatable, however, when served thoroughly cold, since then the fat is solidified. Table XL gives the approximate time required to cook lamb by roasting, broil¬ ing, braising, and stewing. For the same degrees of doneness, the time required to roast and broil mutton is approximately the same. The less tender mutton cuts cooked by braising and stewing will require somewhat longer time than lamb cooked by the same methods. *In cooking in pressure saucepan, follow timetable of manufacturer. [209] Table XLI • Timetable for Cooking Variety Meats1 BROILED BRAISED2 SIMMERED KIND Total Time Total Time Total Time Minutes Minutes Hours Hours Minutes Liver: beef 3- to 4-pound piece . Sliced . 20 to 25 2 to 2\ Veal {calf) — sliced . Pork 8 to 10 Whole {3 to 3% pounds) .... Sliced . 20 to 25 1^ to 2 Lamb — sliced . Kidney 8 to 10 Beef . 1 to l£ Veal {calf) . 10 to 12 ? to 1 . Pork . 10 to 12 f to 1 Lamb . 10 to 12 f to 1 Heart Beef . Whole . 3 to 4 3 to 4 Sliced . Veal {calf) 1^ to 2 Whole . 2\ to 3 2\ to 3 Pork . 2\ to 3 2\ to 3 Lamb . Tongue 2\ to 3 2\ to 3 Beef . 3 to 4 Veal {calf) . 2 to 3 |^0r^| usually sold ready-to-serve Tripe Beef . Sweetbreads 10 to 153 1 to 1^ Beef . 10 to 153 20 to 25 15 to 20 Veal {calf) . 10 to 153 20 to 25 15 to 20 Lamb . 10 to 153 20 to 25 15 to 20 Brains Beef . 10 to 153 20 to 25 15 to 20 Veal {calf) . 10 to 153 20 to 25 15 to 20 Pork . 10 to 153 20 to 25 15 to 20 Lamb . 10 to 153 20 to 25 15 to 20 VARIETY MEATS AND HOW TO COOK THEM Variety meats is the term used to designate the internal organs of meat animals which are used for food. They include liver, heart, kidney, tongue, tripe, sweetbreads, and brains. ^or frying see discussion on page 200. 2On top of range or in a 300° F. oven. 3Time required after precooking in water. Oxtails and pork feet are grouped occasion¬ ally with variety meats. Liver, heart, kidney, and tongue are both colorful and flavorful, while brains, sweetbreads, and tripe are lack¬ ing in color and very delicate in flavor. Sweetbreads are the thymus glands of young beef, veal, and lamb. They consist of two parts, and are referred to as a pair of sweetbreads. As the animal matures, the thymus glands disappear. Tongue may be purchased fresh, pickled, corned, or smoked. Tripe, the muscular lining of the stomach, may be purchased fresh, pickled, or canned. Fresh tripe is partly cooked before it is sold. There are two kinds of tripe: honey-comb, which is the lining of the second stomach of the beef, is considered more desirable than the plain or smooth tripe of the first stomach. Cooking Methods. Variety meats, like all meats, should be cooked according to their tenderness. Liver and kidney from young animals, and brains and sweetbreads, are tender and, therefore, may be broiled, pan- broiled, griddle-broiled, or fried. Frying in a small amount of fat or in deep fat is a particularly good method for cooking these meats, since they lack fat.

AI-modernized reading of the original text

Lamb and mutton should be served very hot or thoroughly cold, but never lukewarm. The melting point of lamb and mutton fat is high and at lukewarm tem¬ perature it is of an unpalatable, pasty consistency. If eaten at this temperature, it clings to the roof of the mouth and leaves an undesirable flavor. It is very palatable, however, when served thoroughly cold, since then the fat is solidified. Table XL gives the approximate time required to cook lamb by roasting, broiling, braising, and stewing. For the same degrees of doneness, the time required to roast and broil mutton is approximately the same. The less tender mutton cuts cooked by braising and stewing will require somewhat longer time than lamb cooked by the same methods. *In cooking in pressure saucepan, follow timetable of manufacturer. [209] [illustration: Table XLI • Timetable for Cooking Variety Meats1] KIND Total Time Total Time Total Time Minutes Minutes Hours Hours Minutes Liver: beef 3- to 4-pound piece . Sliced . 20 to 25 2 to 2\ Veal {calf) — sliced . Pork 8 to 10 Whole {3 to 3% pounds) .... Sliced . 20 to 25 1^ to 2 Lamb — sliced . Kidney 8 to 10 Beef . 1 to l£ Veal {calf) . 10 to 12 ? to 1 . Pork . 10 to 12 f to 1 Lamb . 10 to 12 f to 1 Heart Beef . Whole . 3 to 4 3 to 4 Sliced . Veal {calf) 1^ to 2 Whole . 2\ to 3 2\ to 3 Pork . 2\ to 3 2\ to 3 Lamb . Tongue 2\ to 3 2\ to 3 Beef . 3 to 4 Veal {calf) . 2 to 3 |^0r^| usually sold ready-to-serve Tripe Beef . Sweetbreads 10 to 153 1 to 1^ Beef . 10 to 153 20 to 25 15 to 20 Veal {calf) . 10 to 153 20 to 25 15 to 20 Lamb . 10 to 153 20 to 25 15 to 20 Brains Beef . 10 to 153 20 to 25 15 to 20 Veal {calf) . 10 to 153 20 to 25 15 to 20 Pork . 10 to 153 20 to 25 15 to 20 Lamb . 10 to 153 20 to 25 15 to 20 VARIETY MEATS AND HOW TO COOK THEM Variety meats is the term used to designate the internal organs of meat animals which are used for food. They include liver, heart, kidney, tongue, tripe, sweetbreads, and brains. ^or frying see discussion on page 200. 2On top of range or in a 300° F. oven. 3Time required after precooking in water. Oxtails and pork feet are grouped occasion¬ ally with variety meats. Liver, heart, kidney, and tongue are both colorful and flavorful, while brains, sweetbreads, and tripe are lack¬ ing in color and very delicate in flavor. Sweetbreads are the thymus glands of young beef, veal, and lamb. They consist of two parts, and are referred to as a pair of sweetbreads. As the animal matures, the thymus glands disappear. Tongue may be purchased fresh, pickled, corned, or smoked. Tripe, the muscular lining of the stomach, may be purchased fresh, pickled, or canned. Fresh tripe is partly cooked before it is sold. There are two kinds of tripe: honey-comb, which is the lining of the second stomach of the beef, is considered more desirable than the plain or smooth tripe of the first stomach. Cooking Methods. Variety meats, like all meats, should be cooked according to their tenderness. Liver and kidney from young animals, and brains and sweetbreads, are tender and, therefore, may be broiled, panbroiled, griddle-broiled, or fried. Frying in a small amount of fat or in deep fat is a particularly good method for cooking these meats, since they lack fat.

Foods, their selection and preparation