Foods, their selection and preparation

Tongue, heart, tripe, oxtails (beef tails), pork feet, beef kidney, and beef liver are less tender and need long, slow cooking in mois¬ ture. Tongue is cooked in simmering water until it is tender and the skin can be removed. Heart is usually stuffed and braised, like a pot roast. Oxtails are braised or stewed. Pork feet are simmered in water, usually with spices and seasonings. Beef kidneys are most often stewed, and beef liver is usually sliced and braised. Pork liver, too, is at its best when braised, although it is tender. Variety meats are usually cooked well done, with the possible exception of veal [illustration: Variety Meats Are High in Nutritive Value • Pictured here are tripe (the stomach), hearts, brains, calves' sweetbreads (thymus), liver, and beef kidneys] SAUSAGES AND LUNCHEON MEATS Down through the ages, different coun¬ tries have made their contributions to the manufacture of various kinds of sausages. The great variety available today is due to the fact that each nation has made sausages to suit its particular taste, according to the limitations of meat, climate, and seasonings. As trade lanes were opened with the Orient, new and different spices were brought into Europe and were used in making sausages. Like cheese, the origin of many sausages is seen in their names: bologna, from the city in Italy by that name. Also, genoa, salami, milano, sorrento, berliner, frankfurter, and others have names associating them with European cities, especially of Italy and Ger¬ many, the great sausage countries. Like cheese, practically every kind of sausage is made now in the United States. Sausage manufacture is an important part of [illustration: Table XLII • Kinds of Sausages and Their Preparation1] Type Characteristics Examples Preparation I. Fresh pork sau- Made of selected fresh pork cuts chopped Links of different sizes; Must be thoroughly done. sages .... fine and seasoned with -salt and pepper and usually sage bulk pork sausage; patties Place in cold pan with a little water, cover, and cook slowly. Remove cover and brown II. Smoked sau- Made of selected cuts of beef or pork, or Frankfurters; bologna; Require reheating only. Ususages .... both, chopped fine and mixed with spices. Stuffed into casings. Cooked and then subjected to hardwood smoke cooked thuringer; mettwurst ally in water at a simmer¬ ing temperature. Frank¬ furters may be broiled. Bologna often eaten with¬ out heating III. Dry or sum- Made of pork and beef, chopped, sea- Genoa salami; Gothaer Are ready to serve; sliced for mer sausages soned, cured, stuffed into casings. cervelat; Goettinger sandwiches; added to omeavailable all Some are then smoked and dried ; other cervelat; pepperoni; lets; added to scrambled year .... varieties are dried without smoking. Two divisions of dry sausage: salamis and cervelats. There are both hard and soft cervelats and salamis. Will keep indefinitely in a cool place thuringer cervelat; mortedella; landgaeger eggs; garnish; appetizers IV. Cooked specialties . . . Prepared meat products. Cooked. Sea¬ soned in variety of ways. Made from beef, pork, veal, tongue, and liver Minced ham; deviled ham; veal loaf; liver loaf; braunschweiger; liver sausage; meat loaf Ready to serve lTen Lessons on Meat , National Live Stock and Meat Board. [212]