Smothered Calves' Cheeks

Ingredients

• 3 calves' cheeks (about 1.5 POUNDS)
• SLICES BACON
• ONION, CHOPPED FINE
• % TEASPOON BLACK PEPPER
• TABLESPOONS COOKING FAT
• % TEASPOON RED PEPPER
• SCALLIONS, CHOPPED FINE
• GARLIC CLOVES, CUT FINE
• CUP TOMATO PULP
• TEASPOONS VINEGAR, OR LEMON JUICE
• CUPS BOILING WATER
• TEASPOON SALT

Method

1. 1

   Remove any rough skin from cheeks, cut the meat in pieces about 1 inch square and rub well with both kinds of pepper and the garlic.

2. 2

   Put bacon in frying pan and cook crisp, remove it and fry onion in the bacon fat; add cooking fat, the seasoned meat and scallions.

3. 3

   Return the fried bacon to the pan and cook everything together until meat is lightly browned.

4. 4

   Press tinned or cooked tomatoes through a sieve to make 1 cup of pulp.

5. 5

   Add this pulp and the boiling water.

6. 6

   Cover well and simmer 45 minutes, adding salt while cooking.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 35. The excerpt below is the record exactly as published.

SMOTHERED CALVES' CHEEKS 3 calves' cheeks (about lyi 1 SLICES BACON POUNDS I ONION, CHOPPED FINE % TEASPOON BLACK PEPPER 1 TABLESPOONS COOKING FAT }/i TEASPOON RED PEPPER 1 SCALLIONS, CHOPPED FINE 4 GARLIC CLOVES, CUT FINE I CUP TOMATO PULP 1 TEASPOONS VINEGAR, OR LEMON I TEASPOON SALT JUICE iy2 CUPS BOILING WATER

Cook this with the app: pantry check, scaling, and the assistant.