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Home , Beef, Beef tongue, Chuck steak, Cube steak, Cut of beef, Ground beef

and in Family Meals

^^ HOME AND PREPARED BY DEPARTMENT OF CARDEN BULLETIN HUMAN NUTRITION NUMBER n 8 INFORMATION SERVICE CONTENTS

Page Page Buying beef and veal 1 General principles of cookery 10 Identification of cuts 2 Degree of 10 Ground and 2 time 11 Variety 3 Cooking frozen meat 12 Aged meat' 3 Basic cooking methods 12 Cured meat 3 13 Tenderized meat 4 Rôtisserie cooking 13 Signs of good quality 4 Broiling 15 Prices 6 Outdoor broiling 15 Amount to buy 6 Pan broiling 17 Storage 8 Pan 17 Fresh meat 8 17 Frozen meat 8 20 Processed meats and Cooking variety meats — 21 meat products 8 Making 23 Cooked meats and Recipes 24 meat products 9 Index 37

Acknowledgment is made to the National Live and Meat Board for supplying photographs of the retail meat cuts.

Revised June 1975 Slightly revised December 1982

For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 BEEF AND VEAL IN FAMILY MEALS: A Guide for Consumers

Meat is a mainstay of the The average family in this coun- American , and beef is the try spends more than one-third meat that Americans eat in great- of every dollar for meat, est quantity. , and fish, so it makes good Veal, though less popular than sense to be informed when you beef, is prized for its delicate fla- buy and cook it. vor and fine texture. // you are puzzled by retail beef Beef and veal abound in flavor and veal cuts and unsure about and nutritive value. Whether you how to prepare them, this publica- eat a hearty , a quick - tion can answer many of your burger, or a savory veal , questions. you get high-quality , B Illustrations help you identify , and . The variety the numerous beef and veal cuts meats (, , , and found in supermarkets. Next you other organs of beef and veal) will find information on how to are rich sources of these nutri- select and store these meats, and ents. In addition, beef and how to choose a cooking method liver are widely acclaimed for for each cut. If you are new at cooking, you A value. will particularly welcome the step- Lean, well-trimmed beef pro- by-step directions for basic beef vides only a moderate number of and veal cookery. calories. Calories per serving are Experienced homemakers can included here for some of the beef benefit from the up-to-date meth- and veal cuts cooked by various ods and timetables. Streamlined methods, and for all beef and veal recipes and quick variations fit recipes. today's tempo.

BUYING BEEF AND VEAL Beef and veal are both produced months old. Baby beef comes from from —^the age of the ani- only 7 to 10 months old. mal is the difference. Veal usually Veal is grayish , smooth textured, and has very little . comes from cattle less than 3 It has a delicate flavor when months old. Beef comes from more cooked. Beef is red in color and mature animals—usually 15 to 30 has a coarser .

1 Identification of Cuts • Boneless is a thin flat piece of meat that has been Learn to identify meat cuts by boned; it often is cured and sold their appearance. Names given to as . cuts of meat differ in various • A crown roast of veal has parts of the country and some- rib sections "frenched'' (meat re- times even from store to store in moved from the end of each rib the same town. Names often indi- bone). The are shaped and cate the section of the carcass fastened into a crown. Chops also from which the meat was cut. may be '*frenched." Study the illustrations (pages 18 • Kidney chops of veal are and 19) and table 1 below. With chops with a slice of kidney. a little practice you will learn to • Breast of veal may be boned recognize the different cuts. and rolled, or the breast bone may The part of the carcass from be removed to form a pocket be- which the meat was cut is a good tween the ribs and lean for stuff- guide to the best cooking meth- ing. ods. Meat from the upper middle • A cushion shoulder of veal is sections (rib and loin) is the most a square flat piece of meat made tender and can be cooked by dry by removing the bones from the heat methods. Meat from the blade roast. Taking out the bones shoulder (chuck), round (or forms a pocket that can be filled rump), shank, and plate is less with stuflîng. tender and is usually cooked by moist heat methods. Other beef and veal cuts (not Ground and Stew Meat illustrated) include: is sold in bulk, • is the tenderloin loaves, or . Ground round of beef. frequently is leaner than regular • is the rib or ground chuck and eye. commands a higher price.

TABLE 1.—Identification of retail cuts of meat.

- Retail cuts Section of carcass Beef Veal Shoulder Chuck roasts Shoulder roasts Rib Rib roasts and Rib roasts and chops Loin Club, T-bone, and porter- Loin roasts and chops house steaks Sirloin Sirloin steaks Sirloin roasts and steak Round Round and rump roasts, Round and rump roasts, round steaks , and Foreshank Shank crosscuts Shank and shank crosscuts Short plate Breast and riblets Flank None Ground veal is sold as loaves or mus gland disappears as the ani- patties. Mixtures of ground beef, mal matures, are veal, and are sometimes sold available only from veal and very for meat loaf. young beef. Stew meat—^beef or veal—con- consists of the plain or sists of cubes or small pieces of smooth lining from the first beef boneless meat. stomach, the honeycombed lining from the second stomach, and the Variety Meats pocket-shaped part from the end Beef variety meats include of the second stomach. The pocket- liver, heart, kidneys, , shaped section is smooth on the tongue, sweetbreads, and tripe. outside and honeycombed inside. Variety meats from veal usually Honeycombed tripe is considered are smaller, more tender, finer in a great delicacy. You can buy texture, milder in flavor, and tripe partially cooked, pickled, or lighter in color than those from canned. beef. Liver is a fine-textured variety Aged Meat meat with a distinctive flavor and Fresh meat usually reaches the high nutritive value. Whole liver consumer within 6 to 10 days after should have a moist, smooth sur- slaughter. Some high-quality beef, face when bought; sliced liver however, is ''aged" by holding it may appear slightly porous. at temperatures of 34** to 38** F. Heart is very firm and smooth for 3 to 6 weeks, or by holding it textured. Long, slow cooking in for 2 days at about 70**. Ultra- liquid is needed to make it tender. violet light is used to reduce bac- Kidneys from beef and veal con- terial growth in the second sist of irregular lobes and deep method. clefts. Veal kidneys are more ten- Aging develops additional ten- der and delicate than beef kidneys. derness and characteristic flavor. Brains are soft, very tender, Since proper aging of meat re- and delicate in flavor. Veal and quires controlled conditions, it is beef brains differ little in flavor, not practical to do it at home. texture, and tenderness. Tongue is one of the less tender variety meats and needs long, slow Cured Meat cooking in liquid. Tongue can be In curing, the meat is treated bought fresh, pickled, corned, or with curing ingredients—pri- smoked. marily and sugar. After cur- Sweetbreads, the ing, the meat may be smoked with glands, are made up of two parts a nonresinous wood for added —the heart and the flavor. Hickory is a popular wood throat, or neck, sweetbread. They for cured meats. are white and soft and have a Cuts of beef frequently cured very delicate taste. Since the thy- are the brisket (called corned beef when cured), the tongue, and some and luncheon meats that contain beef. Dried beef, another cured product, is usually made from the round. Veal tongue may be cured, but other veal cuts usual- ly are not.

Tenderized Meat Meat sometimes is treated be- it was processed under sanitary fore cooking to increase tender- conditions, and that it is honestly ness. Some tenderizing treatments labeled. It appears on each whole- are applied before the meat is sale cut of an inspected and ap- sold; others are applied in the proved carcass and may or may home. The two chief methods of not appear on the smaller retail tenderizing meat are— cuts. The colored stamping fluid is • Treatment with liquid or harmless and need not be trimmed powdered tenderizers. Meat some- from meat before cooking. times is treated with liquid ten- Processed meats—certain cured derizer before sale. The tenderizer products, such as corned beef or may be injected into the vascular dried beef, canned meats, and system of the before frozen meat products—have a slaughter; this meat usually is similar circle on the package, can, S0I4 under a trade name. Or, pow- or label. This stamp indicates that dered tenderizers can be bought the product carries the same as- for home use. surance of wholesomeness. • Mechanical treatment to cut A label for a or break connective tissues and product must be accurate and in- muscle fibers. Before sale, thin formative, and the product must steaks, such as sirloin tip or round meet established standards for steak, may be put through a ma- meat content. Labels may also in- chine that scores the surface. The clude information about the nutri- meat is then sold as , ent content of the product. "minute'' steak, or "" All fresh and processed meat steak. In the home, round steak products that are shipped from and flank steak can be made more one State to another must bear a tender by pounding them with a mark of Federal inspection. The mallet. Federal Meat Inspection Act of 1967 assures consumers that all Signs of Good Quality meat is inspected by either the Federal Government or an ade- Inspection mark and label quate State system. Previously, This Federal stamp on a meat Federal inspection was required cut tells consumers that the meat only in plants dealing in interstate came from a healthy animal, that or foreign commerce. Grade stamp or packer's brand Higher grades of beef generally The grade stamp is a colored are more tender and juicy than shield—in contrast to the circular lower grades of the same cut, but inspection stamp—enclosing the lower grades can be made more letters "USDA" and the grade des- tender by slow cooking in water or ignation. These stamps divide the steam as in pot roasting. wide range of meat quality into Veal and calf grades.—Veal and several groups. calf grades are USDA Prime, Grade stamps appear on most Choice, Good, Standard, Utility, retail beef and veal cuts. Govern- and Cull. The lean of USDA Prime ment grading is optional and is veal is light grayish-pink to light paid for by the meat packer. pink and is fairly firm and vel- Not all meat is federally graded. vety; the bones are small, soft, Some meat packers use brand and quite red. The carcass is given names instead of grades to repre- a lower grade as the lean becomes sent the quality levels of their less firm, more moist, coarser in products. Packers may sell prod- grain, and darker in color, and as ucts under several brand names, the size of bones increases. with each brand representing a different quality level. These may Appearance or may not match the standards of Federal grades. Quality-control Appearance of fresh meat is an programs by the packers keep important guide to quality, espe- their products within these stan- cially if the grade or packer's dards. brand does not appear on the Beef grades.—USDA Choice meat. Good-quality beef lean is a is the beef grade most commonly uniform, bright, light-to-deep red; found in retail markets. USDA veal is grayish pink. Fine-tex- Prime, the highest grade, may be tured firm lean is preferable to found in some retail markets, but coarse-textured soft lean. most of it goes to hotels and res- taurants. Relatively little USDA Color of fat varies with breed, Good, Standard, and Commercial age, and feed of the animal. It is beef is found in retail markets. not an indication of quality. Bones Beef of the lowest three grades, become less red and harder as the USDA Utility, Cutter, and Can- animal matures. Good-quality beef ner, is used mostly in processed has red, porous bones ; veal bones meat products. Samples of grade are soft and very red. stamps are shown below. Prices The of a USDA USDA or veal depends on the amount of cooked lean meat it provides as CHOICE GOOD well as its price per pound. For example, round steak and beef rib space is available. Unless freezer roast may cost the same per space is available, buy only the pound, but the round steak will amount of meat that can be used provide 2 to 3 ounces more cooked within the suggested refrigerator lean meat pej pound purchased. storage periods given on page 9. Equal-size servings of cooked For an estimate of the number lean from different cuts provide of 3-ounce servings of boneless similar food value. Generally, cooked meat to expect from a cooked lean from is as pound of each retail cut of beef nutritious as that from the most and veal, see table 2 (p. 7). expensive steak or chop. There- Remember that some family mem- fore, you can find good buys in bers eat large servings; others food value by comparing the cost take small servings. of purchased amounts that will When buying roasts, it's a good provide equal amounts of cooked idea to buy enough for two or lean. Or, compare the cost of more meals. Plan to use extra amounts needed for a family meal. cooked meat in , , Retail food stores often feature and . One pound of certain meat cuts as specials. To boneless cooked meat yields about take advantage of these specials, 3 cups of chopped or diced meat. read newspaper advertisements To estimate the yield of chopped before you make your shopping or diced cooked meat from a pound list. of raw meat, see table 2 (p. 7). Home freezer owners may save money by purchasing wholesale cuts of meat. The price per pound Amount To Buy for a side or quarter of beef is How much meat is enough ? Nec- likely to be less than the average essarily the amount you buy at one price per pound of the individual time depends on available storage retail cuts from a side or quarter. space and how you intend to use A wholesale cut, however, may the meat. Cost is always a factor. yield a higher proportion of ham- So are family size and family pref- burger and stew meat than you erences. want. Also, the costs of cutting, Some families like to buy wrapping, and storing tlie meat favorite cuts in quantity when (electricity for home freezer op- they are offered at special prices eration or freezer locker rental) and freeze them for future use. may offset the savings made by This works well if home freezer purchasing a wholesale cut. TABLE 2.—Yield of boneless cooked meat from retail cuts of beef and veal

Approximate yield of cooked lean and some Kind and cut of meat fat from one pound of raw meat as purchased 3-ounce servings Volume, chopped or diced Number Cups Beef Brisket Boneless, fresh or corned... 3... IV2 to 2 Chuck roast Bone-in.. 21/2 11/2 Boneless 3 to 31/2.. 2 Club or T-bone steak, bone-in. 2 Flank steak, boneless... 31/2 Ground beef.- 4 Porterhouse steak, bone-in 21^ Rib roast Bone-in 2^ IV2 Boneless 3 IV2 to 2 Round steak Bone-in 3%... Boneless 3% Rump roast Bone-in 2V2.-. 11/2 Boneless 31/2 2 Short ribs, bone-in IV2 1 Bone-in 2 to 21/2.. Boneless 21/2 to 3. Veal Breast Bone-in 2 1 to iVa Boneless 3 11/^ to 2 Cutlet Bone-in 31/2 Boneless 4 Leg roast Bone-in 21/2 11/2 Boneless..— 31/2 2 Loin chops, bone-in.. 2% Loin roast Bone-in 2% Boneless 31/2.-. 2 Rib chops, bone-in 214 Rib roast Bone-in 2% 1 to 11/2 Boneless 3y2 .- 2 Shoulder roast Bone-in 21/2 11/2 Boneless 31/2 2

389-798 0-82-2 STORAGE

Fresh Meat Meat should be frozen and stored at 0° F. or below. Spread Fresh meats can be stored at re- the packages of meat in the freez- frigerator temperatures between er so that the meat will freeze 35° and 40° F. or at lower tem- quickly. Allow a 1-inch space peratures in the special meat com- around packages for air circula- partment of some refrigerators. tion. You can freeze 2 to 3 pounds Fresh meat generally keeps best of meat for each cubic foot of if loosely wrapped. However, the freezer space at one time. transparent on prepackaged Meats (including cooked meat meat is designed for refrigerator dishes) purchased frozen should storage at home for a day or two. be kept frozen at 0° F. or below Variety meats, ground meat, until used. and stew meat are highly perish- Stored at 0° F., frozen beef and able and cannot be stored as long veal will retain high quality for as other cuts. Suggested home approximately the length of time storage times for fresh beef and specified in table 3 (p. 9). The fro- veal are given in table 3 (p. 9), zen food compartment of a home refrigerator is not designed to Frozen Meat maintain 0°. Meats held there us- ually will retain high quality only Fresh meats to be held more for about a week. than a few days should be frozen. In refrigerator-freezer combi- Before freezing the meat, trim off nations where 0*^ F. can be main- fat and remove bones to save tained in the freezer cabinet, freezer space, if desired. Divide meats may be kept for the same meat into meal-size or serving- storage periods as in a freezer. size portions. Wrap meat in moisture-vapor- proof wrappings, such as coated Processed Meats and or laminated freezer papers, poly- Meat Products ethylene films or bags, or heavy- Cured, smoked, ready-to-serve weight aluminum foil. For easy separation of pieces after freez- Store cured, smoked, and ready- ing, place two pieces of freezer to-serve meats in the refrigerator wrap between each steak or chop. in their original wrappings, or Wrap meat tightly, pressing loosely wrapped. Suggested home out as much air as possible. Seal refrigerator storage times are packages well with freezer tape. given in table 3 (p. 9). Label packages with the cut of Cured meats do not keep their meat, the date of freezing, and the high quality long in the freezer, date by which the meat should be because added in the used for best eating quality. curing process speed rancidity.

8 TABLE 3.—Suggested home storage periods to maintain high quality in beef and veal

Storage period Product Refrigerator Freezer (about 40" F.) (0° F. or below) Fresh meat Chops and cutlets... 3 to 5 days 6 to 9 months Ground beef or veal.. 1 to 2 days 3 to 4 months Roasts Beef 3 to 5 days 6 to 12 months Veal 3 to 5 days. 6 to 9 months Steaks.. . . 3 to 5 days 6 to 12 months Stew meat. 1 to 2 days 3 to 4 months Variety meats 1 to 2 days 3 to 4 months Curedy smoked^ and ready-to-serve meat Corned beef 7 days 2 weeks ^ Frankfurters and wieners.. 7 days.. 1 month i Luncheon meat 3 to 5 days Freezing not recommended Smoked 7 days Freezing not recommended Dry and semi-dry.... 2 to 3 weeks Freezing not recommended Cooked TYieat Cooked meat and meat dishes. 3 to 4 days 2 to 3 months Gravy and meat broth.... 1 to 2 days 2 to 3 months 1 Frozen cured meat loses quality rapidly and should be used as soon as possible.

Canned frigerator. Rapid cooling of meats Canned products containing and meat combination dishes beef and veal keep well in a cool helps prevent bacterial growth. dry place. Storage in a warm place Because bacterial growth is fa- may change color and flavor. Un- vored, at temperatures between der proper storage conditions, 40^ and 140° F., the food should canned beef and veal will retain be taken through this temperature their quality for as long as a year. range as quickly as possible. They will be safe to eat as long as If you prepare enough of a meat the cans are completely airtight. dish for more than one meal, After opening canned meats, re- quickly cool and refrigerate or frigerate and use within a few freeze the portion that you intend days. to serve later. Meat left on the serving platter (part of a roast, Cooked Meats and for example) should be refriger- ated or frozen as soon as the meal Meat Products is finished. Cooked meats should be covered Cooked meat keeps its quality or wrapped and stored in the re- best if left in large pieces until used. To prevent drying and save the freezer at 0° F. for 2 or 3 storage space, remove cooked meat months with little or no change in from the bone if only a small eating quality. Remove cooked amount of meat remains. meat from the bones, wrap tightly Gravy and meat broth are high- in moisture-vapor-resistant ma- ly perishable and should be cooled terial, and freeze quickly. Cool quickly, then refrigerated imme- combination dishes, gravy, or diately. Store only 1 or 2 days in refrigerator. broth quickly, package in meal- Cooked beef and veal, as well as size amounts, seal in moisture- many combination dishes contain- vapor-resistant containers, and ing beef or veal, can be stored in freeze quickly.

GENERAL PRINCIPLES OF COOKERY

For maximum tenderness and greatly in construction and heat- juiciness, cook beef and veal at low ing capacity. Because of this, it is to moderate temperatures. The best to follow the manufacturer's aroma from meat cooked at these suggestions for the distance to temperatures is more pleasant and place meat from the source of heat the color more even than that of and the position of the door during meat cooked at high temperatures. broiling. Usually the door is left Another advantage of low to mod- open when broiling in an electric erate cooking temperatures is that range and closed when broiling in there is more meat to serve be- a gas range. cause of smaller losses through For the same degree of done- evaporation, shrinkage, and drip- ness, place thick cuts farther from pings. the source of heat during broiling Poorly regulated are than thin cuts. This avoids burn- sometimes to blame for overcooked ing the outside of thick steaks meats. Check the tempera- before the center is done. If you ture with an accurate oven ther- prefer a steak well done, place it mometer if meat seems to brown farther from the heat than for a too quickly during roasting or if medium or rare steak. the roast is dry and crusty. For maximum tenderness in Broiling temperature can be braised and simmered meat, cook regulated either by changing the at temperatures that maintain the distance between the meat and the liquid just below the boiling point. source of heat or, in some gas ranges, by changing the thermo- stat setting. Whether the oven Degree of Doneness door is closed or left open also in- Cook beef as you like it—rare, fluences broiling temperature. medium, or well done. Rare beef Broiling equipment varies has a puffy, full appearance,

10 brown exterior, reddish-pink in- terior, and lots of clear red juice. Beef cooked to a medium degree of doneness has a light pink interior, less juice, and lighter colored juice than rare beef. Well-done beef is light brown throughout v/ith slightly yellow juice. Veal should be cooked well done to make it tender and palatable.

It needs longer cooking because it A is the best guide to the has more connective tissue than doneness of a beef or veal roast. Be sure to other meats. Veal roasted to the insert the thermometer correctly. Place it as near well-done stage has a red-brown the center of the roast as possible and in the exterior and a gray interior color. thickest part. The tip should not touch bone or fat. This picture shows the way to estimate how The best way to tell when a deep to insert the thermometer. roast is done is to use a meat ther- mometer. A meat thermometer is well worth the investment, espe- Cooking Time cially if you like beef on the rare side. Choose a thermometer Cooking time depends on tem- marked with degrees Fahrenheit, perature of meat at start of cook- not just stages of doneness for ing, cooking temperature, size and the various meats. shape of cut, composition (pro- Generally, beef is considered portion of lean, fat, and bone), rare when roasted to 140'' F., me- desired degree of doneness, and dium at 160°, and well done at whether or not the meat has been 170°. Veal is considered well done aged. at 170°, too. These are internal Timetables in this publication temperatures taken in the center are based on meat at refrigerator of the roast. Placement of the temperature. More time is needed meat thermometer is important if the meat is colder than refrig- (see photograph above). erator temperature—frozen or If you don't have a meat only partially thawed. thermometer, you can estimate Keep these facts in mind— cooking time by a roast-meat time- • A small roast requires more table. Your roast, however, may minutes per pound than a large not cook to just the stage of done- roast, but its total cooking time is ness you want because several fac- less than for the large roast. tors affect cooking time besides • A longer cooking time is the size of roast. needed for a thick cut than for a The easiest way to tell when a thin cut of the same weight. steak is done is to cut into it along • Meat with an outside layer the bone and check the interior of fat takes longer to cook than color. meat with little or no fat cover.

11 # Boned and rolled roasts re- least 4 inches from the source of quire more cooking time per heat to prevent overbrowning. pound than roasts with bone in. If you prefer, thaw frozen meat • Aged meat cooks slightly in the refrigerator, then cook it faster than unaged meat. as fresh meat. Large roasts take 4 to 7 hours per pound to thaw and Cooking Frozen Meat small roasts take 3 to 5 hours per pound. Cooking time for thawed If frozen meat is not thawed meat at refrigerator temperature before cooking, allow extra cook- is the same as for meat that has ing time. The extra cooking time not been frozen. needed depends on size, shape, Frozen meat combination dish- and thickness of meat. Large fro- es are best when reheated with- zen roasts may take up to one and out thawing first. If they are in a half times as long to cook as a watertight container they can unfrozen cuts of the same weight be partially thawed by immersing and shape. Generally, smaller the package in lukewarm water roasts require more extra time for a few minutes—^just long per pound than larger roasts. enough to make it easy to remove A meat thermometer may be in- the food from the container. serted when the meat has thawed. Complete thawing of meat This will be an aid in determining combination dishes at room tem- doneness. perature may permit growth of Frozen steaks and chops require dangerous , and is not up to one and a half times as long recommended for commercially or to broil. They should be placed at home-prepared food of this type.

BASIC COOKING METHODS

Cooking methods commonly it on a spit located near a heat used for beef and veal are roast- source. ing, rôtisserie cooking, broiling, Broiling is cooking by direct pan broiling, , braising, heat from a flame, electric unit, pot roasting, and simmering. or glowing coals. Meat is cooked Roasting is a method in which one side at a time. meat is surrounded and cooked Pan broiling is cooking in an by heated air, usually in an oven. uncovered pan over, direct heat. Meat is not covered and no water Fat that cooks out of the meat is is added. drained off as it accumulates. Rôtisserie cooking is a method Pan frying is similar to pan which exposes all sides of the meat broiling, except that meat is to direct and even heat by rotating cooked in a small amount of fat.

12 Braising is cooking in steam ter, insert it into roast so that tip trapped and held in a covered is in center but not touching bone container or foil wrap. The source or fat (see illustration, p. 11). of steam may be water or other Roast uncovered, without added liquid added to meat, or it may liquid, until meat thermometer be meat juices. registers appropriate tempera- Pot roasting is braising large ture. The timetable (p. 14) serves cuts of meat, either on top of as a guide to roasting time at range or in oven. 325" F. Simmering is cooking meat in Calories per 3-ounce serving: liquid just below boiling point. Beef rib roast—about 375 (lean Consider the tenderness, size, and fat) or 205 (lean only). and thickness of any meat cut be- Veal roast—about 230 (lean and fore you cook it. Beef cuts vary fat). greatly in tenderness. Thick, blocky cuts from the rib, loin, and Tips sirloin usually are roasted. Choice grade beef chuck, round, or rump • A shallow pan is better than can be oven-roasted. Lower grades a deep one for roasting because of these roasts make excellent pot it allows heat to circulate around the roast. roasts. Thin steaks usually are best pan broiled or pan fried; thick • A rack under the roast keeps steaks are best broiled. Braising the meat up from the and simmering are generally rec- and increases circulation of heat. ommended for less tender cuts. The rib bones in Always cook veal well done for can serve as a rack. full flavor. Long, slow cooking • Meat may be seasoned be- does the trick. Braising is good for fore or after roasting. Either way many veal cuts because the com- seasonings penetrate very little bination of browning and steam- below surface of the meat. ing tenderizes the meat and devel- • To increase the juiciness of ops its flavor. Large cuts of veal veal roasts that have little outside —from the leg and shoulder—can fat, lay strips of or salt be roasted satisfactorily. Broiling pork across top. is recommended only for veal pat- • For easier slicing, allow ties. roast to stand 15 to 20 minutes after removing from oven before carving. Roasting • Boned roasts can be filled Directions with a for variety. Preheat oven to 825'' F. (slow). Place roast with fat side up on a Rôtisserie Cooking rack in a shallow roasting pan. Large, compact roasts—^beef If you have a meat thermome- rolled rib, rolled rump, and sir-

13 Timetable for roasting beef and veal

Approximate Approximate Internal Cut of meat ready-to-cook roasting time temperature of weight at 325** F.^ meat when done Pounds Hours ° F, Beef Standing ribs 2 Rare 4 to 6 2Î4 to 2^^ 140 Medium - 4 to 6 2^/2 to Sl^ 160 Well done 4 to 6 2% to 4 170 Rare 6 to 8 2y2 to 3 140 Medium 6 to 8 3 to 3i/4 160 Well done 6 to 8 SV2 to 4^1 170 Rolled rib Rare 5 to 7 2% to 3% 140 Medium 5 to 7 3% to 41/2 160 Well done 5 to 7 4 to 5% 170 Rolled rump (choice grade) 4 to 6 2 to 2l^ 150 to 170 Sirloin tip (choice grade) 2V2 to 4 2Va 140 to 170 6 to 8 31/2 to 4 140 to 170 Veal Leg - 5 to 8 3 to SVs 170 Loin --- 4 to 6 21/3 to 3 170 Rib (rack) -. 3 to 5 2 to 3 170 Shoulder, rolled 3 to 5 2^/4 to 3% 170 1 Meat at refrigerator temperature at start of roasting. 2 Eight-inch cut. For 10-inch ribs allow about 30 minutes less time. loin tip roasts—can be cooked on cooking meat over coals, arrange a rôtisserie. The roast should be pan so that drippings do not fall as regular in shape as possible so on coals and cause smoke. For that the spit will rotate evenly. example, if the rôtisserie turns so that the meat surface rotates upward at the front the drip pan Directions should be under the front edge of the meat. See where droplets Mount roast securely on spit so fall and place the pan to catch that it does not slip as spit turns. them. If properly balanced, meat will Insert a meat thermometer at rotate evenly. an angle or through end of roast Place a drip pan under roast in such a way that tip is in to catch drippings. If you are center of roast, but not in fat or

14 touching the spit. Check to see Season, turn, and brown other that thermometer clears rôtis- side. Use timetable (p. 16) as a serie equipment and drip pan as guide for total broiling time. spit turns. Calories per 3-ounce serving: Follow the directions that Club steak—about 385 (lean came with your rôtisserie equip- and fat) or 205 (lean only). ment concerning operation of the Sirloin steak—about 330 (lean spit and regulation of tempera- and fat) or 205 (lean only). ture. Low to moderate tempera- T-bone or porterhouse steak— tures give best results. about 400 (lean and fat) or 190 Roast until meat reaches the (lean only). desired degree of doneness. Cook- Ground beef patties—about 245 ing time depends on size and if regular ground beef is used; shape of roast, cooking tempera- 185 if lean ground beef is used. ture, and the degree of doneness you like. Tips • Put aluminum foil in bottom Tips of broiler pan to simplify clean- ing. • Because cooking time varies • Grease broiler grid to help with intensity of heat produced, a prevent meat from sticking. roast cooked on an outdoor rô- • Turn meat by sticking fork tisserie may require a longer time into the fat, not the lean, or use to cook on a breezy day than on tongs. a calm day. • Check doneness by cutting a • To maintain an even heat slit in the meat near the bone and when cooking over charcoal, space noting interior color. Rare beef coals about an inch apart. Add is reddish pink, medium is light new charcoal around edges and pink, and well done is light wait until charcoal glows, then brown. push it toward the center. • Broil frozen meat at a low temperature to prevent surface from charring before interior Broiling thaws. Increase cooking time. Directions Adjust broiler rack. (See p. 10.) Outdoor Broiling Slash fat around edge of meat Broiled steaks and to prevent curling. taste even better when cooked Place meat on cold broiler grid. outdoors. Appetites are bigger, Broil until top side of meat is too, so be sure to allow for sec- browned, about half of total cook- onds. ing time. Choose thick steaks—at least

15

389-798 0-82 Timetable for broiling beef and veal

Approximate Cut of meat Approximate Degree of total cooking thickness doneness timei Inches Minutes Beef Steaks (club, porterhouse, 1 Rare 15 to 20 rib, sirloin, T-bone, 1 Medium 20 to 25 tenderloin) 1 Well done 25 to 30

Rare 25 to 30 Medium 30 to 35 11/2 Well done 35 to 40 2 Rare 35 to 40 2 Medium 40 to 45 2 Well done 45 to 55 Patties Medium 12 Well done 14

Veal Patties 2 % Well done 15 ^Meat is at refrigerator temperature at start of broiling. Regulate broiling temperature as directed on page 10, 2 Broiling is not recommended for other cuts of veal.

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16 or lemon juice, with your Directions favorite seasonings. Marinate Slash fat around the edge of meat for several hours in refrig- meat to prevent it from curling. erator. Drain well before broiling. Put a small amount of fat in • To check doneness, cut a slit frypan and preheat over moderate in meat near the bone or in center heat. and observe interior color. Cook meat slowly over moder- • Allow longer cooking time on ate heat, turning occasionally as a breezy day. necessary to brown both sides. Remove meat from pan; drain. Pan Broiling Season and serve. Thin beef steaks or patties, 1 Total cooking time will be inch thick or less, can be pan about 8 to 10 minutes for rare-to- broiled. medium beef steaks 1 inch thick, 25 to 30 minutes for well-done Directions veal cutlets or chops 1 inch thick, and about 15 minutes for well- Slash fat around edge of meat done veal patties % inch thick. to prevent it from curling. Thinner cuts take less time. Grease frypan lightly or rub hot frypan with fat edge of meat. Place meat in hot frypan and Tips cook slowly over moderate heat, • Flouring or breading meat turning occasionally as necessary. before frying gives it a crisp Pour off excess fat. Remove brown exterior. meat from pan ; drain. • Chilling breaded meats be- Season and serve. fore cooking helps coating stick. Total cooking time for patties • Frozen meats can be floured or 1-inch steaks will be 10 to 20 and browned without thawing. If minutes depending on degree of egg and crumbs are used, how- doneness wanted. ever, the coating will stick better if meat is thawed first. Tips • To test for doneness, cut meat close to bone near end of • If meat is well marbled, it cooking period and check interior is not necessary to grease pan. color of meat. • To test for doneness, cut meat close to the bone near end of cooking period and note inte- Braising rior color of meat. Directions Brown meat slowly on all sides Pan Frying in enough fat to keep the meat Pan frying is suitable for cuts from sticking. Use a heavy pan. of meat that are 1 inch thick or Season meat. less. Add a small amount of liquid

17 BGGI Outs / ivhat they are, where they come from

BIB SHORT laOIN SIBLOIN

CLUB STEAK STANDING / 'M RIB ROAST '■ T-BONE SIRLOIN STEAK SIRLOIN PORTERHOUSE STEAK ^ TIP ROAST STEAK

CHUCK BOUND

ARM HEEL OF POT ROAST ROUND -mSiJ/ % RUMP ROAST

BLADE INSIDE CHUCK ROUND POT ROAST POT ROAST STEAK

B'OKIil OHÂMK BKISKET PLATE FLANK

-.f.^ SHORT RIBS FLANK BEEF STEAK ■^ FOR STEW PLATE Timetable for braising beef and veal

Approximate Approximate Cut of meat ready-to-cook total weight or thickness cooking- time ^ Hours Beef Pot roast, such as chuck or round - -3 to 5 pounds 3 to 4 Steak, such as chuck or round % to 1 inch 1 to 1^/4 Flank steak -... V2 inch ll^ to 2 Short ribs 2 by 2 by 4 inches ll^ to 2^/2 Pieces for stew.. ll^-inch cubes l^^ to 2^/4 Veal Chops V2 to % inch % to 1 Pieces for stew (shoulder) 1-inch cubes 1% to 2 Shoulder, rolled ...3 to 5 pounds 2 to 2^/4 Steaks (cutlets) 1/2 to % inch % to 1 ^ Cooking time is for meat braised at simmering temperature. Time needed for braising in a pressure cooker is considerably shorter ; follow pressure cooker manu- facturer's directions.

(about 14 cup or less) if neces- • Chops and steaks can be sary to prevent overbrowning. breaded with fine, dry or Cover pan tightly. cracker crumbs. Cook slowly over low heat or in • Meats that have a consider- a 350° F. oven until tender, ad- able amount of fat and that are ding more liquid if needed. Use not breaded or floured can be timetable above as a guide to browned without added fat. braising time. • Many cuts of beef can be Calories per S-ounce serving: braised without added liquid. Beef pot roast—about 245 (lean Steam from their own juices pro- and fat) or 165 (lean only). vides moisture. Beef flank steak—about 160 (all lean). Veal shoulder—about 230 (lean Simmering and fat). Directions Brown meat on all sides, if de- Tips sired. (Do not brown corned • Scoring steaks by cutting beef.) slashes across surfaces or pound- Add water to cover meat. ing steaks with a mallet before Add desired . Cover. braising helps make them more Cook slowly over low heat until tender. meat is tender. Do not boil. Use • Floured cuts brown better the timetable (p. 21) as a guide than unfloured cuts. to cooking time.

20 Calories per 3-ounce serving: and can be pan fried or broiled. Beef shanks—^about 245 (lean For variety, they can be braised and fat) or 165 (lean only). or simmered. Less tender variety Corned beef—^about 315 (lean meats—^heart, tongue, tripe, beef and fat). liver and kidneys—require brais- ing or simmering. Tips • To enhance the flavor of beef Liver and veal choose from these sea- sonings—celery, , green pep- To prepare liver for cooking.— per, , basil, bay leaves, Remove heavy blood vessels and marjoram, peppercorns, and outside membrane if desired. thyme. To broil veal (calf) liver.—Ad- •, Simmered meat is more fla- just broiler rack so top of liver is vorful and juicy if it is chilled exposed to moderate heat. quickly in the stock in which it was Dip sliced liver in melted but- cooked than if stock is drained ter or , drippings, or from meat before chilling. French dressing. Place on cold broiler grid. Broil only long enough for liver Cooking Variety Meats to lose its red color, about 4 min- The choice of a cooking method utes on each side. for variety meats, as for other For variety, thread cubed liver meats, depends on how tender the on alternately with bacon particular meat is. Variety meats and cooked or canned small whole are usually cooked well done re- ; broil. gardless of the cooking method. To pan fry veal (calf) liver.— Brains, sweetbreads, and veal Heat a small amount of fat in a (calf) liver and kidneys are tender frypan over moderate heat.

Timetable for simmering beef and veal

Approximate Approximate Cut of meat ready-to-cook total ^ weight cooking time Pounds Hours Beef Fresh beef brisket or plate. 8 4 to 5 Corned beef brisket (whole) 8 4 to 5 Corned beef brisket (piece) 3 3 to 3% Beef shanks 4 3 to 4 Pieces for stew (1-inch to 2-inch pieces) 2^^ to 3 Veal Shanks % to 1 each 2 to 3 Pieces for stew (1-inch to 2-inch pieces) 2 to 3

21 Dip sliced liver in seasoned 3 to 4 hours for beef heart, 2^4 to with salt and pepper. Place in hot 3 hours for veal heart. fat. Cook over moderate heat, turn- Kidneys ing as necessary, until liver is brown and tender, about 5 min- To prepare kidneys for cooking. utes on each side. —^Wash kidneys in cold water. To braise liver.—Heat a small Remove the outer membrane. amount of fat in a frypan over Split kidneys through center, moderate heat. lengthwise; remove inner fat and Dip sliced beef or veal (calf) tubes. Cut up if desired. liver in flour seasoned with salt To simmer kidneys.—^Prepare and pepper. for cooking as directed. Brown liver in hot fat over Place kidneys in a deep pot and moderate heat. add water to cover. Cover tightly and reduce heat. Simmer, covered, until tender, Cook on top of range or in a 1 to 11/2 hours for beef kidneys, 350° F. (moderate) oven until liv- % to 1 hour for veal kidneys. er is tender, about 20 to 25 min- To eliminate strong odor while utes. cooking beef kidneys, change wa- ter once. For variety, heat cooked kid- Heart neys in a spicy , or roll them To prepare heart for cooking. in seasoned flour and pan fry. —^Wash heart in warm water. To broil veal kidneys.—Prepare Trim away gristle and larger for cooking as directed. blood vessels. Adjust broiler rack so the top To braise heart.—^Prepare for of kidneys is exposed to moderate cooking as directed. heat. Stuff with a bread stuffing if Dip kidneys in melted or desired. margarine, drippings, or French Brown on all sides in a small dressing. amount of fat. Season. Place on cold broiler grid. Add a small amount of water, Broil 5 to 10 minutes on each about 1/^ cup. Cover tightly. side, or until brown. Cook in a 300° F. (slow) oven For variety, wrap kidneys in or over low heat on top of the bacon slices before broiling. range until tender. Beef heart re- quires 3 to 4 hours; veal heart, 21/2 to 3 hours. Brains and Sweetbreads To simmer heart.—^Prepare for To prepare brains or sweet- cooking as directed. for cooking.—Wash in cold Place in a deep pot and add water; remove any blood clots. salted water to cover. Soak in cold water 30 minutes. Simmer, covered, until tender, To simmer brains or sweet-

22 breads.—Prepare for cooking as served cold, it will be juicier if it directed above. is cooled in the broth. Place in a deep pot and add For variety, use cooked tongue water to cover. in place of other cooked meats in Add 1 teaspoon salt and 1 table- combination dishes. spoon lemon juice or vinegar for each quart of water. Tripe Simmer, covered, 15 to 20 min- utes. To simmer tripe.—Place tripe Drain, rinse well in cold water, in a deep pot and add water to and remove membrane and blood cover. Add 1 teaspoon salt for vessels. each quart of water. For variety, heat cooked brains Simmer, covered, until tender, or sweetbreads in a cream or to- 1 to 114 hours. mato sauce. Or, break cooked For variety, heat cooked tripe brains into small pieces and add in a spicy sauce. to . To pan fry brains or sweet- Making Gravy breads.—Prepare for cooking as above ; remove membrane. The secret of making smooth Roll in flour or fine, dry bread- gravy is to blend the flour thor- crumbs. oughly with fat or with cold liq- Fry in a small amount of fat uid before combining it with hot in a frypan over moderate heat liquid. until tender and lightly browned, Meat drippings often contain about 20 minutes. both fat and meat juices. Drip- pings from pan broiled, pan fried, Tongue and well-done roasted or broiled meat may consist almost entirely To simmer tongue. — Wash of melted fat and browned crusty tongue. Soak corned, pickled, or bits because most of the meat smoked tongue in water several juices evaporate during cooking. hours before cooking to make fla- Drippings from braised meat and vor milder, if desired. rare roasted or broiled meat, how- Place tongue in a deep pot and ever, may contain considerable add water to cover. Add salt if meat juices or broth. needed. If drippings are scarce or meat Simmer, covered, until tender, broth is weakly flavored, add a 3 to 4 hours for , 2 to bouillon cube or a little meat ex- 3 hours for veal tongue. tract to each cup of liquid. Drain tongue; dip in cold water to loosen skin. Remove skin and cut away Method 1 bones and gristle at thick end. Use with drippings containing Serve tongue hot or cold. If only fat and browned crusty bits.

23 For a thin gravy, use 1 table- a considerable amount of meat spoon each of flour and fat to each juices or broth. cup of meat liquid and water ; for For a thin gravy, use 1 table- a medium gravy, use 2 tablespoons spoon of flour to each cup of liq- of flour and 1 or 2 tablespoons of uid; for a medium gravy, use 2 fat, as desired. tablespoons of flour per cup of Measure amount of fat needed liquid. and return to pan. Save the rest for other uses. Measure drippings or broth; Stir flour into fat; brown over if necessary add water to make low heat. desired amount of liquid. Heat. Add liquid slowly, stirring con- Mix flour with a small amount stantly. of cold water by stirring or shak- Cook until thickened, stirring ing until smooth. occasionally. Stir flour mixture slowly into Season to taste. hot liquid. Cook until thickened, stirring Method 2 occasionally. Use with drippings containing Season to taste.

RECIPES

Beef and veal cookery isn't all ingredients. Leftover roast veal broiling, braising, or roasting— can be transformed into fancy there's a realm of good eating in fare, like veal-fruit (p. 33). dishes that combine beef or veal In a number of recipes you can with other ingredients. cut calories by choosing lower- Some of the hearty combination calorie ingredients in place of dishes presented in this section are timesavers—one-dish meals in high-calorie ones where indicated. which meat and vegetables cook Trimming visible fat from any together. Others make the meat meat also helps cut calories. dollar go farther by converting less expensive cuts of beef— Corned beef ground beef, boneless beef cubes, 6 servings, about % cup each chuck, and round—into satisfying main dishes. Although some of Corned beef, cooked, the recipes need long, slow cook- very finely chopped 3 cups Potatoes, cooked, chopped .3 cups ing to tenderize the meat and Onion, chopped Vi cup blend the flavors, many of them Carrots, shredded Va cup can be prepared quickly. Salt V^ teaspoon Pepper VA teaspoon The less expensive cuts of veal Fat or oil 2 tablespoons also can be dressed up with other Half-and-half 1 cup

24 Toss beef lightly with vege- Brown meat in fat in large, tables, salt, and pepper. heavy saucepan. Heat fat in heavy frypan. Add 3 cups water and cover Add meat and vegetable mix- tightly. ture. Simmer 2 hours or until meat Pour half-and-half over mix- is almost tender. ture. Add onions, potatoes, and Cook hash until lightly browned carrots. Cover; simmer for 15 on one side. minutes. Turn ; cook until lightly browned Add . Cover and simmer on second side. until vegetables are tender. Mix remaining flour mixture Calories per serving: About 390. into 14 cup water. Stir gradually into stew mixture. VARIATION Cook, stirring constantly, until hash. — Use cooked thickened. roast beef in place of corned beef, and beef gravy in place of half- Calories per serving: About 460. and-half. Mix gravy with meat and vegetables before putting VARIATION them in frypan. About 355 calo- Veal stew.—Use ly^ pounds ries per serving. veal cubes in place of beef. Cook for IV2 hours. About 360 calories MENU SUGGESTION per serving. Serve with and tomato salad and have lemon meringue MENU SUGGESTION for dessert. Serve with jellied tomato salad and hot biscuits. Beef stew 6 servings, 1 Ys cups each Flour, unsifted Va cup Salt Vi teospoon 6 servings, about % cup each Pepper Vz teaspoon Boneless stew beef, Round steak/ boneless 1% pounds cut into 1-inch cubes 114 pounds Onion, sliced Vi cup Fat or oil 2 tablespoons pieces, drained 2 cans, Water 3 cups 4 ounces each Onions, sliced VA cups Butter or margarine 2 tablespoons

Potatoes, cut into Pepper VA teaspoon 1-inch cubes 2 cups Catsup 2 tablespoons Carrot chunks 2 cups Beef bouillon lOVi-ounce can Peos, frozen 10-ounce package Flour 3 tablespoons

Water... VA cup Cold water ?/A cup Sour cream 8-ounce Mix flour, salt, and pepper. container Coat meat with flour mixture. Noodles, cooked 3 cups (about 4Vi Save remaining flour mixture. cups uncooked)

25 Cut steak into strips about 3 meat falls from them, about 3 inches by V2 inch. hours. Cook steak strips, onion, and Remove bones from liquid. Cut in fat until meat is up meat. lightly browned. Add vegetables, salt, and pep- Add pepper, catsup, and bouillon. per. Simmer until meat is tender, Simmer until vegetables are about 1 hour and 10 minutes. tender, about 40 minutes. Mix flour and cold water thor- Calories per serving: About 175. oughly. Stir into meat mixture. Cook, MENU SUGGESTION stirring constantly, until thick- ened. Serve with egg salad sand- Stir in sour cream. Heat to wiches and have cookies for des- serving temperature. sert. Serve over noodles. Calories per serving, with Beef and vegetable noodles: About 525. 6 servings, 1 cup each

Lima , frozen 10-ounce package VARIATION Carrots, thinly sliced Wi cups stroganoff, — Omit Boiling water 1 cup butter or margarine. Use 11/2 Ground beef 1 Vi pounds Onion, chopped. 2 tablespoons pounds ground beef in place of Cream of mushroom round steak. About 535 calories , condensed lOVi-ounce per serving. can Vegetable cooking liquid Va cup MENU SUGGESTION Salt 1/2 teaspoon Thyme VA teaspoon Serve with braised peas and cel- Tomato slices, ery. Have fruit crisp for dessert. ^A inch thick 6 Parmesan , grated 2 tablespoons

Beef-vegetable soup Preheat oven to 350°F, (moder- 6 servings, 1 cup each ate) .

Meaty beef soup bones 3 pounds Add lima beans and carrots to Water VA quarts boiling water. Onion, chopped Vi cup Cover and cook until tender, Celery, chopped 1 cup Potatoes, diced 1 cup about 15 minutes. Carrots, sliced Vi cup Drain; save Va cup cooking Turnips, diced Vi cup liquid. Tomatoes 16*ounce can Cook ground beef and onion Salt \ teaspoon until beef is lightly browned. Pour Pepper Va teaspoon oif excess fat. Simmer bones in water until Add soup, vegetable liquid,

26 cooked vegetables, V^. teaspoon Add broth. Cook, stirring con- salt, and thyme. Mix well. stantly, until thickened. Pour into 2-quart casserole. Stir in gravy seasoning. Arrange tomato slices on top Add beef. of mixture. Pour into 2-quart casserole. Sprinkle with cheese. Mash potatoes. Mix in butter, Bake 30 to 35 minutes or until , and ^4 teaspoon salt. Beat mixture is bubbly. until fluffy. Calories per serving: About 370. Top beef mixture with mounds For fewer calories: Omit cheese. of mashed potatoes. Use ground beef round in place Sprinkle tops of potatoes with of regular ground beef, and cream paprika. of celery soup in place of cream Bake 20 minutes or until meat of mushroom soup. About 300 cal- mixture is bubbly. ories per serving. Calories per serving: About 305.

MENU SUGGESTION MENU SUGGESTION Serve with broccoli spears and Serve with lettuce wedge and fresh fruit salad. hot French bread. Have peach halves for dessert. Beef shish kebabs 6 servings Beef* pie Boneless sirloin steak 2 pounds 6 servings, ^2 <^^P meat and Y2 Oil VA, cup cup potatoes each Lemon juice 3 tablespoons Dry white wine 14 cup Celery, chopped Vi cup powder Vé teaspoon Onion, finely chopped 14 cup Thyme Vè teaspoon Beef fat, butter, Salt 1 teaspoon or margarine 2 tablespoons Green peppers, cut Flour, unsifted-— 14 cup in eighths .3 Salt Va teaspoon Boiling water 3 cups Pepper... Vé teaspoon Mushroom caps 24 Beef broth or bouillon 2 cups Pearl onions, whole, cooked 24 Gravy seasoning ] teaspoon 8-ounce can Beef, cooked, diced 3 cups Brown sugar 1 tablespoon Potatoes, pared, cooked 6 medium Hot pepper sauce Vè teaspoon Butter or margarine 1 tablespoon Hot milk V4 cup The day before: Salt Vi teaspoon Paprika As desired Cut meat into cubes. Place in Preheat oven to MO'^F, (hot). bowl. Mix oil, lemon juice, wine, gar- Cook celery and onion in fat lic powder, thyme, and salt. until tender. Pour oil mixture over meat. Stir in flour, Y¿ teaspoon salt, Let stand in refrigerator for and pepper. 24 hours.

27 The day of serving: salt and pepper. Shape into six patties about V2 inch thick. Drain meat; save liquid. Coat each with flour ; dip Cook green pepper pieces in 1 into eggs. Coat with breadcrumbs. cup boiling water for 5 minutes Brown patties in fat. or until almost tender. Drain. Arrange patties in single layer Pour 2 cups boiling water over in pan, about 13 by 9 by mushrooms. Cover. Let stand 5 2 inches. minutes. Drain. Top each patty with slice of Alternate meat cubes, onions, mozzarella cheese. mushrooms, and green pepper Place mushroom pieces on top pieces on skewers. of cheese-covered patties. Mix tomato sauce, brown sugar, Top with spaghetti sauce. and hot pepper sauce with re- Sprinkle with Parmesan cheese. maining liquid from meat. Bake 25 minutes or until sauce Brush meat and vegetables with is bubbly and cheese is melted. tomato sauce mixture. Broil, turning as needed, until Calories per serving: About 500. meat is of desired doneness. See directions for broiling on page 15. VARIATION Heat remaining tomato mix- Veal Parmesan,—In place of ture. Serve over meat and vege- ground beef round, use l^^ tables. pounds boneless veal cutlet cut Calories per serving: About 595. into six pieces. Mix salt and pep- per with flour. Bake 45 minutes or MENU SUGGESTION until meat is tender. About 465 calories per serving. Serve with tossed green salad. Have peach pie for dessert. MENU SUGGESTION Serve with buttered lima beans Hamburger Parmesan and hot garlic bread. 6 servings, 1 patty each

Ground beef round VAt pounds Creole liver Salt 1/2 teaspoon 6 servings, % cup each Pepper Vé teaspoon Flour, unsifted V4, cup Tomato sauce 8-ounce can Eggs, beaten , 2 Tomatoes 16-ounce can Breadcrumbs, fine dry 1 cup Green pepper, chopped Va cup Fat or oil.—- .3 tablespoons Celery, chopped Vi cup Mozzarella cheese 6 slices Onion, chopped V2 cup Mushroom pieces, drained .4-ounce can Salt Va teaspoon Spaghetti sauce. 15-ounce can Pepper VB teaspoon Parmesan cheese .3 tablespoons Beef liver, cut in strips 1% pounds Fat or oil 2 tablespoons Preheat oven to AOOT, (hot). Rice, cooked 3 cups (about 1 Gently mix ground beef with cup uncooked)

28 Mix tomato sauce and tomatoes Drain tomatoes ; save liquid. with green pepper, celery, onion, Add drained tomatoes, kidney salt, and pepper. beans, tomato sauce, chili powder, Simmer for 15 minutes. and 1 teaspoon salt to meat mix- Cook liver in fat until lightly ture. browned. Simmer for 10 minutes to blend Add liver to tomato mixture. flavors. Simmer 30 minutes or until Mix 2 tablespoons flour,with liver is tender. tomato liquid. Stir into meat mix- Serve over rice. ture. Cook, stirring constantly, until thickened. Calories per serving, with rice: Pour into casserole. About 340, For topping, mix i/^ cup flour, cornmeal, baking powder, sugar, MENU SUGGESTION and l^ teaspoon salt thoroughly. Serve with green beans and hot Mix egg and milk; add fat. corn muffins. Stir milk mixture into flour mixture until dry ingredients are Chili beef pie just moistened. Batter will be lumpy. 6 servings, about 1 cup filling each Spread topping mixture over Filling the filling. Ground beef 1V2 pounds Bake 25 minutes or until top- Onion, chopped Y2 cup ping is lightly browned. Green pepper, chopped % cup Garlic powder .% teaspoon Calories per serving: About 510. Tomotoes 1ó-ounce can Kidney beans 1ó-ounce can MENU SUGGESTION Tomato sauce S-ounce can Chili powder 1 tablespoon Serve with tossed salad. Have Salt 1 teaspoon fruit sherbet for dessert. Flour 2 tablespoons Topping Individual meat loaves Flour, unsifted V2 cup Yellow cornmeal V2 cup 6 servings, 1 loaf each Baking powder.., IVa teaspoons Round crackers, Sugor 1 tablespoon crushed 1 cup Salt 14 teaspoon Instant minced onion..^ 2 tablespoons Egg/ slightly beaten .1 Milk 1 cup Milk l^cup Egg, beaten 1 Fat, melted or oil...... 5 tablespoons Salt 1 teaspoon Preheat oven to 4-00''F, (hot). Pepper ..% teaspoon Ground beef IVz pounds Grease S-quart casserole. Catsup % cup Cook beef, onion, green pepper, Brown sugar, packed VA cup and garlic powder until meat is 1 teaspoon lightly browned. Drain off excess Preheat oven to 350°F. (moder- fat. ate).

29 Individual meal loaves—quick to cook and easy to serve.

Soak cracker crumbs and onion Calories per serving: About 390. in milk until soft. Stir in egg, salt, and pepper. VARIATION Gently mix ground beef with milk mixture. Lemon-flavored meat loaves. — Shape into six loaves. Place in Omit Worcestershire sauce. Use shallow baking pan. 14 cup lemon juice mixed with 14 Bake 30 minutes. cup water in place of milk. Add 1 Mix catsup, brown sugar, and teaspoon dry , i/4 tea- Worcestershire sauce. spoon ground allspice, and 14 tea- Remove meat loaves from oven. spoon ground cloves to catsup Drain off fat. mixture. Top each sauce-covered Spread catsup mixture over loaf with two lemon slices. Bake tops. 10 minutes after adding topping. Bake 10 minutes longer. About 370 calories per serving. NOTE: The meat mixture may be baked in a loaf pan. Bake 1 MENU SUGGESTION hour, spread catsup mixture over top, and bake 10 minutes more. Serve with parsley buttered - Slice to serve. tatoes and carrot-raisin salad.

30 Beef with Chinese-style The day before: vegetables Cut beef into strips, about 3 6 servings, % cup meat and V2 inches by i^ inch. cup vegetables each Mix cornstarch, garlic powder, , Worcestershire sauce, Beef , boneless I'/j pounds and water. Cornstarch 2 tablespoons Pour mixture over beef strips. Garlic powder H teaspoon Let stand in refrigerator over- Soy sauce VA cup Worcestershire sauce 3 tablespoons night. Water 1 cup Green beans, cut in strips 1 cup The day of serving : Carrots, thinly sliced 1 cup Turnips, thinly sliced 1 cup Simmer meat mixture for II/2 Cauliflower florets, hours or until meat is tender. thinly sliced 1 cup Add vegetables to boiling water. Chinese , Simmer for 5 minutes or until cut in strips 1 cup Boiling water 1 cup vegetables are tender but still Oil 3 tablespoons crisp. Drain.

PN-5869

B««f with Chinest^tyle vegetables—meat strips coolced in a tangy sauc* and Mrvad ovar crisp vegetables.

31 Pour oil over drained vege- Bake 5 minutes longer or until tables. cheese is melted and lightly Serve meat sauce over vege- browned. tables. Calories per serving: About 355. Calories per serving: About 385. For fewer calories: Omit cheese. Use ground beef round in place MENU SUGGESTION of regular ground beef, skim milk in place of whole milk, and cream Serve with jellied fruit salad of celery soup in place of cream and hard rolls. of mushroom soup. About 285 cal- ories per serving. and rice casserole MENU SUGGESTION 6 servings, VJí, cup each Serve with glazed carrots and Ground beef 1 pound have cobbler for dessert. Breadcrumbs, fine dry Vi cup Milk 14 cup Onion, chopped 2 tablespoons Salt 1 teaspoon Worcestershire sauce 1 teaspoon 12 servings, 3 ounces each Cream of mushroom Onion, sliced 2 cups soup, condensed lOVi-ounce can Lemon ¡uice VA cup Water Va cup Vinegar 1 V2 cups Rice, cooked 2 cups (about % Sugar 1 tablespoon cup uncooked) Cloves, whole 12 Celery, thinly sliced Vi cup Bay leaves 4 Green pepper, Pepper Va teaspoon finely chopped V2 cup Salt 1 teaspoon , shredded V2 cup Beef rump roast, boneless About 3""/^ Preheat oven to 350°F. (moder- pounds ate). Fat or oil 2 tablespoons Cooking liquid and water V/2 cups Gently mix ground beef, bread- Cold water V2 cup crumbs, milk, onion, salt, and Gingersnaps, crushed V2 cup Worcestershire sauce. Two days before serving: Shape into 18 about IV2 inches in diameter. Mix onion, lemon juice, vinegar, Brown meatballs in frypan. sugar, cloves, bay leaves, pepper, Drain off fat. and salt. Place in 2-quart casserole. Place roast in bowl. Mix soup and water. Heat until Pour onion mixture over roast. bubbly. Let stand in refrigerator for 48 Stir rice, celery, and green pep- hours. Turn roast over in bowl per into hot soup. halfway through standing period. Pour mixture over meatballs. The day of serving: Bake 40 minutes or until vege- tables are tender. Remove roast from onion mix- Sprinkle cheese over casserole. ture; drain.

32 Sauerbraten—baef marinated for flavor and tenderness.

Brown meat in fat in heavy MENU SUGGESTION pan. Serve with mashed potatoes, Add onion mixture. , and jellied Waldorf Simmer until tender, about 2V^ salad. hours. Remove meat; strain cooking Veal-fruit salad liquid. 6 servings, % cup each Heat cooking liquid and water to boiling. Veal, cooked, diced 2 cups Mix cold water and - Red grapes, halved, seeded 1 cup Celery, thinly sliced % cup snaps. Stir into boiling liquid. Mandarin oranges, drained 11-ounce can Cook, stirring constantly, until Salad dressing, thickened. -type V4 cup Slice roast into thin slices. Serve Salt V* teaspoon with gingersnap gravy. Lemon juice 1 tablespoon Lettuce leaves 6 Calories per serving: About 455. , slivered, toasted 2 tablespoons

33 about one tablespoon meat mix- Gently mix veal, grapes, celery, ture for each. and oranges. Brown meatballs in frypan. Chill thoroughly. Mix salad dressing, salt, and Place in IV^-quart casserole. For gravy, stir flour and pepper lemon juice until smooth. into meat drippings. Gently stir salad dressing into Dissolve bouillon cube in water. veal mixture. Stir into flour mixture. Serve on lettuce leaves. Add half-and-half. Cook, stir- Top with almonds, about 1 tea- ring constantly, until thickened. spoon for each serving. Pour over meatballs in casse- Calories per serving: About 220. role. Bake for 30 minutes. MENU SUGGESTION Calories per meatball: About Serve with hot muffins and tapi- 45. oca pudding. VARIATION Swedish appetizer meatballs Swedish -size meatballs. 50 meatballs — Shape meat mixture into 24 meatballs, using about 2 table- Meatballs spoons meat mixture for each. instant minced onion 2 tablespoons Bake 45 minutes or until meat- Egg, beaten 1 balls are done. About 375 calories Milk V4C0P per serving, four meatballs each. Breadcrumbs, fine dry VA cup Salt .Vi teaspoon Sugar 2 teaspoons MENU SUGGESTION Allspice, ground ...Vi teaspoon For dinner, serve with noodles Nutmeg, ground VA teaspoon Ground beef 1 pound garnished with poppy seeds, and Ground pork 14 pound mixed vegetable salad.

Gravy Flour. 3 tablespoons with cheese Pepper Va teaspoon Meat drippings 2 tablespoons 6 servings Beef bouillon cube 1 Water % cup Beef round steak, boneless, Half-and-half. ...1 cup % inch thick Wi pounds Flour, unsifted VA cup Preheat oven to S50^F. (moder- Salt 1 teaspoon ate). Fat or oil 2 tablespoons Water 1 cup Mix onion, egg, milk, and bread- Worcestershire sauce 1 teaspoon crumbs. Let stand 5 minutes. Onion, chopped 2 tablespoons Stir in salt, sugar, and . Tomatoes .16-ounce can Mix well. Celery, chopped V2 cup Carrots, shredded !4 cup Gently mix with ground meats. Sharp Cheddar Shape into meatballs, using cheese, shredded Va cup

34 Cut meat into six pieces. Mix flour and milk thoroughly. Mix flour and salt. Stir into soup. Mix until smooth. Pound flour mixture into meat ; Pour over chops and vegetables. save remaining flour mixture. Simmer about ll^ hours or Brown meat in fat. until chops and vegetables are Mix remaining flour with water tender. thoroughly. Stir in Worcestershire Calories per serving: About 400. sauce, onion, tomatoes, celery, and For fewer calories: Use cream carrots. of celery soup in place of cream Pour vegetable mixture over of mushroom soup. Use water in meat. place of milk. About 360 calories Cover and simmer 2 hours or per serving. until meat is tender and sauce is thickened. MENU SUGGESTION Sprinkle cheese over meat. Heat until cheese is melted. Serve with jellied lime-pear salad and hot rolls. Calories per serving: About 330.

MENU SUGGESTION Veal birds Serve with and 6 servings, 1 veal bird each cole slaw. Have hot apple pie for Bacon .3 slices dessert. Onion, chopped 14 cup Celery, chopped 1^ cup Veal chops with vegetables Bread stuffing mix, herb-seasoned ....1 '/4 cups 6 servings, 1 chop plus % cup Hot water Yz cup vegetables each Veal cutlets, thin, boneless .6 pieces (about Veal shoulder chops .6 (about 4 4 ounces each) ounces each) Flour 2 tablespoons Fat or oil 2 tablespoons Butter or margarine 2 tablespoons Salt 1 teaspoon Beef bouillon lOVi-ounce can Onion, thinly sliced % cup Cooking liquid and water 1V2 cups Potatoes, thinly sliced 3 cups Cold water .Vi cup Carrots, thinly sliced 2 cups Flour 14 cup Marjoram 1 teaspoon Flour 2 tablespoons Cook bacon until crisp ; remove Milk .%cup bacon from pan ; crumble. Cream of mushroom Cook onion and celery in bacon soup, condensed 101^-ounce can drippings until tender, but not Brown veal chops in fat in large brown. frypan. Toss stuffing mix, bacon, celery, Sprinkle half of salt over chops. onion, and bacon drippings to- Spread onion slices over chops ; gether lightly. then add potato slices and top Add hot water and mix gently. with carrot slices. Flatten veal cutlets with mallet. Sprinkle remaining salt and Place about i/^ cup of stuffing marjoram over vegetables. mixture on each piece of veal.

35 Veal birds—tasty breodstuffing rolled in veal cutlet.

Roll up veal and fasten with Serve over veal birds. toothpicks. Calories per serving : About 395. Coat veal rolls with 2 table- spoons flour. VARIATION Brown in fat. Beef birds. — Use cubed beef Add bouillon; cover. Simmer for 1 hour or until meat is tender. round steak in place of veal cut- Remove veal from pan. lets. About 430 calories per serv- Heat cooking liquid and water ing. to boiling. Mix cold water and 14 cup flour MENU SUGGESTION thoroughly. Stir into boiling liquid. Cook, Serve with spicy red cabbage stirring constantly, until thick- and have upside-down cake for ened. dessert.

36 INDEX

Page Page Basic beef and veal cookery : Lemon-flavored meat loaves 30 Braising 17 Meatball and rice casserole 32 Broiling 15 Roast beef hash 25 Outdoor broiling 15 Sauerbraten 32 Pan broiling 17 Swedish appetizer meatballs 34 Pan frying 17 Swedish dinner-size meatballs 34 Roasting 13 Swiss steak with cheese 34 Rôtisserie cooking 13 Gravy 23 Simmering 20 Variety meats: Beef combination dishes: Brains 22 Beef and vegetable casserole 26 Heart 22 Beef birds 36 Kidneys 22 Beef-potato pie 27 Liver 21 Beef shish kebabs 27 Creole liver 28 Beef stew 25 Sweetbreads 22 Beef stroganofF 25 Tongue 23 Beef-vegetable soup 26 Tripe 23 Beef with Chinese- style vegetables 31 Veal combination dishes: ChiU beef pie 29 Veal birds 35 Corned beef hash 24 Veal chops with vegetables 35 Hamburger Parmesan 28 Veal-fruit salad 33 Hamburger stroganoff 26 Veal Parmesan .— 28 Individual meat loaves 29 Veal stew 25

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U.S. GOVEFNMEWr PRINTING OFFICE : 1982 0 - 389-798