Recipes Galore

Miscellaneous Meat - # 03


Stew Pot


*   Braised Kidneys And Shortribs   *


Ingredients:
  • 1 Lb. Lamb Or Veal Kidneys
  • 1 Lb. Beef Shortribs
  • 1/2 Flour
  • 1 Teaspoon Salt
  • 3 Tablespoons Bacon Fat
  • 1 1/2 Cups Boiling Water


Method:
  • Remove Membranes, split each Kidney through center,
    and remove Fatty Cores and Tubes.

  • Soak Kidneys in Cold Water to cover with 1/2 Teaspoon Salt
    for 1 hour or more.

  • Cut Shortribs into serving portions and coat thoroughly
    in Flour which has been mixed with the Salt.

  • Melt Fat in heavy iron or aluminum skillet and brown
    Shortribs on all sides.

  • Now add the Water, cover and simmer about 2 hours or
    until tender.

  • Add Kidneys the last half hour of cooking.

  • Serve Juices remaining in skillet as Gravy.

  • Yield: 5 Servings.



*     Stewed Heart     *


Ingredients:
  • 3 Calf Or
        4 Lamb Or Pork Hearts
  • 2 Tablespoons Minced Onion
  • 1/4 Cup Finely Chopped Celery Or
           Carrot
  • 1 Teaspoon Salt
  • Pepper To Taste
  • 2 Tablespoons Flour
  • 1/4 Cup Cold Water
  • Gravy Coloring ( Kitchen Bouquet )
  • Boiled Rice Or Mashed Potatoes


Method:
  • Wash Hearts thoroughly in warm water, split and remove
    Veins and Arteries.

  • Cut in small dice and cover with Cold Water for 15 minutes.

  • Then drain and cover with Boiling Water.

  • Add Onion, Celery or Carrot and Salt,
    cover and simmer 2 1/2 hours; add Water as needed.

  • When Heart is tender, add Pepper and Flour, which has been
    blended to a Smooth Paste with the Cold Water.

  • Boil 5 minutes, stirring until thickened.

  • Add Gravy Coloring to give the desired Brown Color.

  • Turn out onto platter and arrange a border of hot boiled
    Rice or Mashed Potatoes around Meat.

  • Garnish with Parsley and Paprika.

  • Yield: 5 Servings.



*     Cold Jellied Tongue     *


Ingredients:
  • 1 Medium Size Tongue,
        About 3 Pounds
  • 2 Tablespoons Plain Gelatin
  • 1/4 Cup Cold Water
  • 2 Cups Broth From Boiling Tongue


Method:
  • Scrub Tongue, and rince well.

  • Then fit Tongue into a 3 or 4 quart kettle.

  • Add enough Water to cover, then simmer until tender,
    2 or 3 hours for a Beef Tongue.

  • Take from the kettle, place in Cold Water and as soon as
    it can be handled comfortably, Remove Skin and Roots;
    then return to the cooking water to cool.

  • Press cooled Tongue into mold, either round glass
    casserole or loaf shaped pan.

  • Soak Gelatin in the Cold Water for 5 minutes, then stir it
    into the Tongue Broth which has been Re-Heated to Boiling.

  • When dissolved, Season to taste with Salt and Pepper,
    and pour over the Tongue in the mold.

  • Chill until Firm.

  • Slice Tongue thin, leaving the Gelatin Adhering.

  • Garnish with Cress, Lettuce or Parsley and serve very cold.

  • Makes 8 to 10 Servings.

Hearts             Hearts             Hearts             Hearts


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