UNITED STATES DEPARTMENT of AGRICULTURE HOME Ond GARDEN BULLETIN NO

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UNITED STATES DEPARTMENT OF AGRICULTURE HOME ond GARDEN BULLETIN NO. 118 CONTENTS Page Page Buying beef and veal 1 General principles of cookery _ 13 Identification of cuts 1 Degree of doneness 13 Variety meats 2 Cooking time 14 Ground and stew meat 2 Cooking frozen meat 14 Aged meat 7 Basic cooking methods 15 Cured meat 7 Roasting 16 Rôtisserie cooking 17 Tenderized meat 7 Broiling 17 Signs of good quality 8 Outdoor broiling 18 Prices 9 Pan broiling 19 Amount to buy 9 Pan frying 19 Storage 10 Braising 19 Fresh meat 10 Simmering 20 Processed meats and Cooking variety meats 21 meat products 10 Making gravy 23 Cooked meats and Recipes 23 meat products 12 Index to recipes 30

Prepared by

Human Nutrition Research Division Agricultural Research Service

Acknowledgment is made to the Consumer and Food Economics Research Division for calculating the calorie value of recipes in this bulletin and to the National Live Stock and Meat Board for supplying photographs of the retail meat cuts.

Issued January 1967 Washington, D.C. Slightly revised June 1968

For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 - Price 15 cents BEEF AND VEAL IN FAMILY MEALS:

A Guide for Consumers

Meat is the mainstay of the The average family in this coun- American diet, and beef is the try spends about a third of every meat that Americans eat in great- food dollar for meat, so it makes est quantity. good sense to be informed when Veal, though less popular than you buy and cook it. beef, is prized for its delicate fla- // you are puzzled by retail beef vor and fine texture. and veal cuts and unsure about Beef and veal abound in flavor how to prepare them, this publica- and nutritive value. Whether you tion can answer many of your eat a hearty steak, a quick ham- questions. burger, or a savory veal cutlet, Illustrations help you identify you get high-quality protein, B the numerous beef and veal cuts vitamins, and iron. The variety found in supermarkets. Next you meats (liver, heart, kidney, and will find information on how to other organs) of beef and veal select and store these meats, and are rich sources of these nutri- how to suit the cooking method to ents. In addition, beef and calves' the particular cut. liver are widely acclaimed for If you are new at cooking, you vitamin 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 to- recipes. day's tempo.

BUYING BEEF AND VEAL Identification of Cuts tice, you will learn to recognize the different bones even when the Learn to identify meat cuts by cuts have unfamiliar names. Bones their appearance. Names given to also help you choose a cooking cuts of meat differ in various method. For example, the T-bone, parts of the country and some- rib bone, pin bone, flat bone, and times even from store to store in wedge bone indicate relatively the same town. tender beef good for broiling or Bones, however, are an excel- roasting. The round bone, arm lent guide to cut identification. bone, and blade bone occur in less Study the illustrations (beginning tender beef cuts that usually need on p. 3) and, with a little prac- to be braised or pot roasted. 1 The arm bone resembles the Heart is very firm and smooth round bone in the leg. Most arm textured. Long, slow cooking in cuts have a small round muscle, liquid is needed to make it tender. surrounded by connective tissue, Kidneys from beef and veal con- near the arm bone. Many arm cuts sist of irregular lobes and deep also show cross sections of several clefts. Veal kidneys are more ten- rib bones. der and delicate than beef kidneys. Suggested cooking methods for Brains are soft, very tender, the various cuts of beef and veal and delicate in flavor. Veal and are listed on page 15. beef brains differ little in flavor, Other beef and veal cuts (not texture, and tenderness. illustrated) include: Tongue is one of the less tender • Filet mignon is the tenderloin variety meats and needs long, slow of beef. cooking in liquid. Tongue can be • Delmonico steak is the rib bought fresh, pickled, corned, or eye. smoked. • Boneless brisket is a thin Sweetbreads, the thymus flat piece of meat that has been glands, are made up of two parts boned; it often is cured and sold —the heart sweetbread and the as corned beef. throat, or neck, sweetbread. They • A crown roast of veal has are white and soft and have a very rib sections **frenched" (meat re- delicate taste. Since the thymus moved from the end of each rib gland disappears as the animal bone). The ribs are shaped and matures, sweetbreads are avail- fastened into a crown. Chops also able only from veal and very young may be "frenched." beef. • Kidney chops of veal are loin Tripe consists of the plain or chops with a slice of kidney. smooth lining from the first beef • Breast of veal may be boned stomach, the honeycombed lining and rolled, or the breast bone may from the second stomach, and the be removed to form a pocket be- pocket-shaped part from the end tween the ribs and lean for stuf- of the second stomach. The pocket- fing. shaped section is smooth on the • A cushion shoulder of veal is outside and honeycombed inside. a square flat piece of meat made Honeycombed tripe is considered by removing the bones from the a great delicacy. You can buy tripe blade roast. Taking out the bones partially cooked, pickled, or forms a pocket that can be filled canned. with stuflfing. Variety Meats Beef variety meats include liver, Ground and Stew Meat heart, kidneys, brains, tongue, Ground meat is sold in bulk, sweetbreads, and tripe. Variety loaves, or patties. Ground round meats from veal usually are frequently is leaner than regular smaller, more tender, finer in tex- ground beef or ground chuck and ture, milder in flavor, and lighter commands a higher price. in color than those from beef. Ground veal is sold as loaves or Liver is a fine-textured variety patties. Mixtures of ground beef, meat with a distinctive flavor and veal, and pork are sometimes sold high nutritive value. Whole liver for meat loaf. should have a moist, smooth sur- Stew meat—beef or veal—con- face when bought ; sliced liver may sists of cubes or small pieces of appear slightly porous. bone-in or boneless meat. A GUIDE FOR IDENTIFYING BEEF AND VEAL CUTS

BEEF CUTS— Usually most tender. BEEF CUTS - Usually Most Tender (Cont.)

CUT IDENTIFYING BONES

Rib and Standing Rib Roast Back Bone

BEEF CUTS-Less tender:

Top Round

Eye of Round

Bottom Round Round Bone

Round Steak

Rump Bone, Not Visible Rump Roast

Arm Chuck Roast or Arm Chuck Steak Arm Bone

(Near Neck)

(Center Cuts)

Blade Chuck Roast Blade Chuck Steak Blade Bor;« BEEF CUTS - Less Tender (Cont.) CUT IDENTIFYING BONES

Boneless

Shoulder Clod Roast Sirloin Tip Roost

BEEF CUTS - Least Tender:

Boneless

Heel of Round Flank Steak

Shank

Arm Bone

Sections of Rib Bones Plate Short Ribs

Usually Sold Boneless Brisket VEAL CUTS CUT IDENTIFYING BONES

Shank Half Round Bone

Center Leg Leg Roast

^ T-Bone Loin Chop Loin Roast

Rib Chop Rib and Back Bone

Arm Bone Arm Roast Arm Steak

(Neor Neck)

(Center Cuts)

(Neor Rib) Blade Blade Roast Steak Blade Bone VEAL CülS, (Cont.) CUT IDENTIFYING BONES

Shank

Arm Bone

Breastbone and Ends of Ribs

Riblets Sections of Breast Rib Bones

Aged Meat from the round. Veal tongue may be cured, but other veal cuts usual- Fresh meat usually reaches the ly are not. consumer within 6 to 10 days after After curing, the meat is heat slaughter. Some high-quality beef, processed. It may be smoked with however, is "aged" by holding it a nonresinous wood for added fla- at temperatures of 34° to 38° F. vor. Hickory is a popular wood for for 3 to 6 weeks, or by holding it smoking cured meats. for 2 days at about 70°. Ultraviolet light is used to reduce bacterial Tenderized Meat growth in the second method. Aging develops additional ten- Meat sometimes is treated be- derness and characteristic flavor. fore cooking to increase tender- Since proper aging of meat re- ness. Some tenderizing treatments quires controlled conditions, it is are applied before the meat is sold ; not practical to do it at home. others are applied in the home. The two chief methods of tenderizing meat are— Cured Meat • Treatment with liquid or Cuts of beef frequently cured powdered tenderizers. Meat some- are the brisket (called corned beef times is treated with liquid tender- when cured), the tongue, and some izer before sale. The tenderizer sausages and luncheon meats that may be injected into the vascular contain beef. Dried beef, another system of the animal before cured product, is usually made slaughter; this meat usually is sold under a trade name. Or, liquid All fresh and processed meat or powdered tenderizers can be products that are shipped from one bought for home use. State to another must bear a mark # Mechanical treatment to cut of Federal inspection. The Whole- or break connective tissues and some Meat Act of 1967 will ulti- muscle fibers. Before sale, thin mately assure consumers that all steaks, such as sirloin tip or round meat is inspected by either the steak, may be put through a ma- Federal Government or an ade- chine that scores the surface. The quate State system. Previously, meat is then sold as cube steak, Federal inspection was required **minute" steak, or "sandwich" only in plants dealing in interstate steak. In the home, round steak or foreign commerce. and flank steak can be made more tender by pounding them with a mallet. Grade stamp or packer's brand The grade stamp is a purple shield—in contrast to the circular Signs of Good Quality inspection stamp—enclosing the Inspection mark and label letters *'USDA" and the grade des- ignation. These stamps divide the This Federal stamp on a meat wide range of meat quality into cut tells consumers that the meat several groups. came from a healthy animal, that Grade stamps appear on most it was processed under sanitary retail beef and veal cuts. Govern- conditions, and that it is honestly ment grading is optional and is labeled. It appears on each whole- paid for by the meat packer. sale cut of an inspected and ap- Not all meat is federally graded. proved carcass and may or may Some meat packers use brands in- not appear on the smaller retail stead of grades to represent the cuts. The purple stamping fluid is quality levels of their products. harmless and need not be trimmed Packers may sell products under from meat before cooking. several brand names, with each Processed meats—certain cured brand representing a different products, such as corned beef or quality level. These may or may dried beef, canned meats, and not match the standards of Fed- frozen meat products—have a eral grades. Quality-control pro- similar circle on the package, can, grams by the packers keep their or label. This stamp indicates that products within these standards. the product carries the same as- Beef grades. — USDA Choice surance of wholesomeness. and Good are the beef grades most A label for a processed meat commonly found in retail markets. product must be accurate and in- USDA Prime, the highest grade, formative, and the product must may be found in some retail mar- meet established standards for kets, but most of it goes to hotels meat content. and restaurants. Relatively little USDA Standard and Commercial beef is found in retail markets. U.S. Beef of the lowest three grades, INSPECTED fAND PASSED BYl [DEPARTMENT OF] ÂGRICULTURE^ USDA JEST 38^ CHOICE USDA Utility, Cutter, and Can- Prices ner, is used mostly in processed meat products. Samples of grade The retail price of a meat cut is stamps are shown on page 8. not a good guide to quality, tender- Higher grades of beef generally ness, or nutritive value. are more tender and juicy than Price per pound cannot be ac- lower grades of the same cut, but cepted as a yardstick, because of lower grades can be made more the many factors influencing it. tender by slow cooking in water or These factors include popularity steam as in pot roasting. of the cut, brand or grade, season For more information, get of year, handling or processing, copies of Home and Garden Bulle- and the type of store in v^hich the tins 145, ''How To Buy Beef meat is bought. Steaks," and 146, "How To Buy Generally, beef prices are lovêst Beef Roasts." ^ in winter and highest in late sum- Veal and calf grades,—Veal and mer. Tender steaks tend to cost the calf grades are USDA Prime, most during summer months, Choice, Good, Standard, Utility, v^hen the cuts that can be cooked and Cull. The lean of USDA Prime quickly are in demand. Prices for veal is light grayish-pink to light roasts are generally highest in the pink and is fairly firm and velvety ; late fall and early vînter. Ham- the bones are small, soft, and quite burger prices, however, are influ- red. The carcass is given a lower enced more by beef supply than by grade as the lean becomes less seasonal demand. firm, more moist, coarser in grain, Veal prices do not vary as much and darker in color, and as the size as beef prices but are lowest in of bones increases. spring and summer and highest in winter. Retail food stores often feature Appearance certain meat cuts as specials. To take advantage of these specials, Appearance of fresh meat is an read newspaper advertisements important guide to quality, espe- before you make your grocery list. cially if the grade or packer's brand does not appear on the meat. Good-quality beef lean is a uni- form, bright, light-to-deep red; veal is grayish-pink. Fine-tex- Amount To Buy tured lean is preferable to coarse- textured lean, and firm, dry lean How much meat is enough ? Nec- is better than soft, moist lean. essarily the amount you buy at one Color of fat is not an indication time depends on available storage of quality because it varies with space and how you intend to use breed, age, and feed. Bones become the meat. Cost is always a factor. less red and harder as the animal So are family size and family pref- matures. Good-quality beef has erences. red, porous bones ; veal bones are Some families like to buy fa- soft and very red. vorite cuts in quantity when they are offered at special prices and freeze them for future use. This 1 Send your request on a post card to works well if home freezer space Office of Information, U.S. Department of Agriculture, Washington, D.C. 20250. is available. Unless freezer space Include zip code with your return ad- is available, buy only the amount dress. of meat that can be used within the 9 suggested refrigerator storage pe- cooked meat from a pound of raw riods given on page 12. meat, see table 1 (p. 11). For an estimate of the number Home freezer owners may save of 3-ounce servings of boneless money by purchasing wholesale cooked meat to expect from a cuts of meat. The price per pound pound of each retail cut of beef and for a side or quarter of beef is veal, see table 1 (p. 11). Remem- likely to be less than the average ber that some family members eat price per pound of the individual large servings; others take small retail cuts from a side or quarter. servings. A wholesale cut, however, may When buying roasts, it's a good yield a higher proportion of ham- idea to buy enough for two or more burger and stew meat than you meals. Plan to use extra cooked want. Also, the costs of cutting, meat in casseroles, salads, and wrapping, and storing the meat sandwiches. One pound of boneless (electricity for home freezer op- cooked meat yields about 3 cups of eration or freezer locker rental) chopped or diced meat. To estimate may offset the savings made by the yield of chopped or diced purchasing a wholesale cut.

STORAGE Fresh Meat Garden Bulletin 93, ^Treezing Meat and Fish in the Home" (to Refrigerator storage order, see footnote on p. 9). Fresh meats can be stored at re- Stored at 0° F., fresh beef and frigerator temperatures between veal will retain high quality for 35° and 40° F. or at lower tem- approximately the length of time peratures in the special meat com- specified on page 12. The frozen partment of some refrigerators. food compartment of a home re- Fresh meat generally keeps best frigerator is not designed to main- if loosely wrapped. However, the tain 0°. Meats held there usually transparent wrap on prepackaged will retain high quality only for meat is designed for refrigerator about a week. storage at home for a day or two. In refrigerator-freezer combi- Variety meats, ground meat, nations where 0° F. can be main- and stew meat are highly perish- tained in the freezer cabinet, able and cannot be stored as long meats may be kept for the same as other cuts. Suggested home storage periods as in a freezer. storage times for fresh beef and veal are given on page 12. Processed Meats and freezer storage Meat Products Fresh meats to be held more Cured, smoked, ready-to-serve than a few days should be frozen. Before freezing, trim fresh meat Store cured, smoked, and ready- cuts carefully to save freezer to-serve meats in the refrigerator space, divide into meal-size or in their original wrappings, or serving-size portions, and wrap loosely wrapped. Suggested home tightly in a moisture-vapor-resist- refrigerator storage times are ant packaging material. given on page 12. For additional help in freezing Cured meats do not keep their beef and veal, consult Home and high quality long in the freezer, 10 TABLE 1.—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 Bone-in 2 itoiy2 Boneless, fresh or corned 3 iy2 to2 Chuck roast Arm Bone-in 21/2 to 3 iy2 to 2 Boneless 31/2-— 2 Blade Bone-in 21/2 iy2 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__. 2 to 21/2 Rib roast Bone-in 21/2 iy2 Boneless ^— 3 iy2 to2 Round steak Bone-in 3 to 31/2 Boneless 31/2 to 4 Rump roast Bone-in 2y2__-_ iy2 Boneless 31/2 2 Short ribs, bone-in 1V2 1 Sirloin steak Bone-in 2 to 21/2 Boneless 21/2 to 3 Veal Breast Bone-in 2 itoiy2 Boneless ^_ 3 iy2 to2 Cutlet Bone-in 3y2—- Boneless 4 Leg roast Bone-in 21/2—- iy2 Boneless 31/2-— 2 Loin chops, bone-in 21/2 to 3 Loin roast Bone-in 21/2-— iy2 Boneless SV2 2 Rib chops, bone-in 2y2-__ Rib roast Bone-in 2to2y2 itoiy2 Boneless 3y2-— 2 Shoulder roast Bone-in 2^ iy2 Boneless 3y2 2

1 These figures allow no more than 10 percent fat on a cooked bone-in cut and no more than 15 percent fat on a cooked boneless cut. 11 TABLE 2.—Suggested home storage periods to maintain high quality in beef and veal

Storage period Product Refrigerator Freezer (35" to 40°F.) (O-^F,) Fresh meat Chops and cutlets 3 to 5 days 3 to 4 TTionthii Ground beef or veal ^ . 1 to 2 days 2 to 3 month«; Roasts Beef 3 to 5 days R in 19. TYinnfh« Veal- _ _ _- 3 to 5 days Steaks _ 3 to 5 days 8 to 12 mnnth« Stew meat 1 to 2 days 2 to 3 montb«? Variety meats _ _ 1 to 2 days 3 to 4 montliss Cured, smoked, and ready-to-serve meat Bologna 7 days Freezing not recommended Corned beef 7 days 2 "wppk«ii Frankfurters and weiners _ . 7 days Freezing not recommended Luncheon meat 3 to 5 days Freezing not recommended Sausage Smoked ^^ 7 days Freezing not recommended Dry and semi-dry 2 to 3 weeks Freezing not recommended Cooked meat Cooked meat and meat dishes 1 to 2 days 2 to 3 months Gravy and meat broth 1 to 2 days 2 to 3 month«;

^ Frozen cured meat loses quality rapidly and should be used as soon as possible.

because seasonings added in the After opening canned meats, re- curing process speed rancidity. frigerate and use within a few days. Frozen Meats (including cooked meat Cooked Meats and dishes) purchased frozen should Meat Products be kept frozen at 0*=* F. until used. For approximate lengths of time Cooked meats should be covered that meats purchased frozen can or wrapped and stored in the re- be stored, see Home and Garden frigerator. Rapid cooling of meats Bulletin 69, "Home Care of Pur- and meat combination dishes helps chased Frozen Foods" (to order, prevent bacterial growth. Because see footnote on p. 9). bacteria grow best between 45^ and 120° F., the food should be taken through this temperature Canned range as quickly as possible. Canned products containing If you prepare enough of a meat beef and veal keep well in a cool dish for more than one meal, dry place. Storage in a warm place quickly cool and refrigerate or may change color and flavor. Un- freeze the portion that you intend der proper storage conditions, to serve later. Meat left on the canned beef and veal will retain serving platter (part of a roast, their quality for as long as a year. for example) should be refriger- They will be safe to eat as long as ated or frozen as soon as the meal the cans are completely airtight. is finished. 12 Cooked meat keeps its quality Cooked beef and veal, as well as best if left in large pieces until many combination dishes contain- used. To prevent drying- and save ing beef or veal, can be stored in storage space, remove cooked meat the freezer at 0° F. for 2 or 3 from the bone if only a small months. Remove cooked meat from amount of meat remains. the bones, wrap tightly in moisture-vapor-resistant material, and Gravy and meat broth are freeze quickly. Cool combination highly perishable and should be dishes, gravy, or broth quickly, cooled quickly, then refrigerated package in meal-size amounts, seal immediately. Store only 1 or 2 days in moisture-vapor-resistant con- in refrigerator. tainers, and freeze quickly. GENERAL PRINCIPLES OF COOKERY For maximum tenderness and For the same degree of done- juiciness, cook beef and veal at low ness, place thick cuts farther from to moderate temperatures. The the source of heat during broiling aroma from meat cooked at these than thin cuts. This avoids burn- temperatures is more pleasant and ing the outside of thick steaks be- the color more even than that of fore the center is done. If you pre- meat cooked at high temperatures. fer a steak well done, place it far- Another advantage of low to mod- ther from the heat than for a me- erate cooking temperatures is that dium or rare steak. there is more meat to serve be- For maximum tenderness in cause of smaller losses through braised and simmered meat, cook evaporation, shrinkage, and drip- at temperatures that maintain the pings. liquid just below the boiling point. Poorly regulated ovens are sometimes to blame for overcooked Degree of Doneness meats. Check the oven tempera- Cook beef as you like it—rare, ture with an accurate oven ther- medium, or well done. Rare beef mometer if meat seems to brown has a puffy, full appearance, too quickly during roasting or if brown exterior, reddish-pink in- the roast is dry and crusty. terior, and lots of clear red juice. Broiling temperature can be Beef cooked to a medium degree of regulated either by changing the doneness has a light pink interior distance between the meat and the and less juice of a lighter color source of heat or, in some gas than rare beef. Well-done beef is ranges, by changing the thermo- light brown throughout with stat setting. Whether the oven slightly yellow juice. door is closed or left open also in- Veal should be cooked well done fluences broiling temperature. to make it tender and palatable. Broiling equipment varies It needs longer cooking because it greatly in construction and heat- has more connective tissue than ing capacity. Because of this, it is other meats. Veal roasted to the best to follow the manufacturer's well-done stage has a red-brown suggestions for the distance to exterior and a gray interior color. place meat from the source of heat The best way to tell when a and the position of the door during roast is done is to use a meat ther- broiling. Usually the door is left mometer. A meat thermometer is open when broiling in an electric well worth the investment, espe- range and closed when broiling in cially if you like beef on the rare a gas range. side. Choose a thermometer 13 Timetables in this publication are based on meat at refrigerator temperature. More time is needed if the meat is colder than refrigerator temperature—frozen or only partially thawed. Keep these facts in mind— • A small roast requires more minutes per pound than a large roast, but its total cooking time is less than for the large roast. • A longer cooking time is A meat thermometer is the best guide to the needed for a thick cut than for a doneness of a beef or veal roast. Be sure to thin cut of the same weight. insert the thermometer correctly. Place it as • Meat with an outside layer near the center of the roast as possible and in the thickest part. The tip should not touch of fat takes longer to cook than bone or fat. This picture shows the way to meat with little or no fat cover. estimate how deep to insert the thermometer. • Boned and rolled roasts require more cooking time per marked with degrees Fahrenheit, pound than roasts with bone in. not just stages of doneness for • Aged meat cooks slightly the various meats. faster than unaged meat. Generally, beef is considered rare when roasted to 140° F., medium at 160°, and well done at Cooking Frozen Meat 170°. Veal is considered well done If frozen meat is not thawed at 170°, too. These are internal before cooking, allow extra cook- temperatures taken in the center ing time. The extra cooking time of the roast. Placement of the meat needed depends on size, shape, thermometer is important (see and thickness of meat. Frozen photograph above). roasts may take one and a half If you don't have a meat ther- times as long to cook as unfrozen mometer, you can estimate cook- cuts of same weight and shape. ing time by a roast meat time- If you prefer, thaw frozen meat table. Your roast, however, may in the refrigerator, then cook it not cook to just the stage of done- as fresh meat. Cooking time for ness you want because several thawed meat at refrigerator tem- factors affect cooking time besides perature is the same as for meat the size of roast. that has not been frozen. The easiest way to tell when a Frozen meat combination dish- steak is done is to cut into it along es are best when reheated with- the bone and check the interior out thawing first. If they are in color. a watertight container they can be partially thawed by immersing the package in lukewarm water Cooking Time for a few minutes—just long Cooking time depends on tem- enough to make it easy to remove perature of meat at start of cook- the food from the container. ing, cooking temperature, size Complete thawing of meat and shape of cut, composition combination dishes at room tem- (proportion of lean, fat, and perature may permit growth of bone), desired degree of doneness, dangerous bacteria, and is not and whether or not the meat has recommended for commercially or been aged. home-prepared food of this type. 14 BASIC COOKING METHODS Cooking methods commonly Meat is not covered and no water used for beef and veal are roast- is added. ing, broiling, pan broiling, pan Broiling is cooking by direct frying, braising, pot roasting, and heat from a flame electric unit simmerine- ^^ glowing coals. Meat is cooked Tomil help you select1 4- XT.the right -1.4. one p^^ side ^^^.^¿ at a time. j^ ^^^j^j ^^ ^^ cooking method for the various uncovered pan over direct heat, beef and veal cuts, see chart psit that cooks out of the meat is below. drained off as it accumulates. Roasting is a method in which Pan frying is similar to pan meat is surrounded and cooked broiling, except that meat is by heated air, usually in an oven, cooked in a small amount of fat.

Suit the Cooking Method to the Meat Cut Consider the tenderness, size, and thickness of any meat cut before you cook it. Beef cuts vary greatly in tenderness. Thick, blocky cuts from the rib, loin, and sirloin usually are roasted. Choice grade beef chuck, round, or rump can be oven-roasted. Lower grades of these roasts make excellent pot roasts. Thin steaks usually are best pan broiled or pan fried ; thick steaks are best broiled. Braising and simmering are generally recommended for less tender cuts. Always cook veal well done for full flavor. Long, slow cooking does the trick. Braising is good for many veal cuts because the combination of browning and steaming tenderizes the meat and develops its flavor. Large cuts of veal—from the leg and shoulder—can be roasted satisfactorily. Broiling is recommended only for veal patties. Suggested methods for cooking various cuts of beef and veal are : Cut of meat Suggested cooking methods Beef Brisket Simmer Chuck roast Pot roast or roast Chuck steak Braise or broil Flank steak ^ Braise Heel of round Simmer Plate Simmer Porterhouse, T-bone, club, rib, or sirloin steak Broil, pan broil, or pan fry Rib roast Roast Round roast, rump roast Pot roast or roast Round steak Top Braise, broil, or pan fry Bottom, eye Braise or pan fry Shanks . Simmer or braise Shoulder roast Pot roast Short ribs Braise Sirloin tip roast Roast or pot roast Veal Arm or blade steak or chop Braise Arm, blade, leg, loin, rib, or shoulder roast Roast Breast Braise or simmer Cutlet or round steak Pan fry or braise Loin or rib chops ..Pan fry or braise Riblets Braise or simmer Shanks Simmer

15 Braising is cooking in steam Insert a meat thermometer into trapped and held in a covered roast so that tip is in center but container or foil wrap. The source not touching bone or fat. 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 (below) 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 S-ounce serving: liquid just below boiling point. Beef rib roast—about 375 (lean and fat) or 205 (lean only). Roasting Veal roast—about 230 (lean DiVecffons and fat). Preheat oven to 825'' F, (slow). Tips Place roast with fat side up on a m A shallow pan is better than rack in a shallow roasting pan. a deep one for roasting because

Timetable for roasting beef and veal

Approximate Approximate Internal Cut of meat temperature ready-to-cook roasting time of meat weight at325''F.i when done

Pounds Hours Beef Standing ribs^ Rare - 4 to 6 214 to 21/2 140 Medium „ . 4 to 6 2% to 3 160 Well done »_- 4 to 6 3 to 3% 170 Rare 6 to 8 21/2 to 3 140 Medium^ _ , ». ^-. 6 to 8 3 to 31/2 160 Well done 6 to 8 3% to 5 170 Rolled rib Rare 4 to 6 2to3 140 Medium. 4 to 6 21/2 to3% 160 Well done 4 to 6 3 to 4 170 Rolled rump Rare -^ _ 5 2 Vé. 140 Medium „ 5 3 160 Well done _. 5 BVé. 170 Sirloin tip Rare _„«___ 3 iy2 140 Medium _ _„ - 3 2 160 Well done _. _ . 3 21/4 170 Veal Les* _ -~ __ 5 to 8 21/2 to 31/2 170 Loin _ ^ . 3 170 Rib (rack) _ _ __ 3 to 5 2 to 3 170 Shoulder 6 31/2 170 Shoulder, rolled- _ 3 to 5 3 to 31/2 170

^ Meat at refrigerator temperature at start of roasting. 2 Eight-inch cut. For 10-inch ribs allow about 30 minutes less time. 16 it allows heat to circulate around touching the spit. Check to see roast. that thermometer clears rôtis- • A rack under the roast keeps serie equipment and drip pan as the meat up from the drippings spit turns. and increases circulation of heat. Follow the directions that The rib bones in standing rib came with your rôtisserie equip- roast can serve as a rack. ment concerning operation of the • Meat may be seasoned be- spit and regulation of tempera- fore or after roasting. Either way ture. Low-to-moderate tempera- seasonings penetrate very little tures give best results. below surface of the meat. Roast until meat reaches the • To increase the juiciness of desired degree of doneness. Cook- veal roasts that have little outside ing time depends on size and fat, lay strips of bacon or salt shape of roast, cooking tempera- pork across top. ture, and the degree of doneness • For easier slicing, allow you like. roast to stand 15 to 20 minutes after removing from oven before Tips carving. • Because cooking time varies • Boned roasts can be filled with intensity of heat produced, a with a stuffing for variety. roast cooked on an outdoor rô- tisserie may require a longer time Rôtisserie Cooking to cook on a breezy day than on a calm day. A rôtisserie cooks evenly be- • To maintain an even heat cause all sides of the meat are when cooking over charcoal, space exposed to heat as the spit turns. coals about an inch apart. Add Large, compact roasts—beef new charcoal around edges and rolled rib, rolled rump, and sir- wait until charcoal glows, then loin tip roasts—can be cooked on push it toward the center. a rôtisserie. The roast should be as regular in shape as possible so Broiling that the spit will rotate evenly. Direcffons Directions Adjust broiler rack. (Seep. 13.) Mount roast securely on spit so Slash fat around edge of meat that it does not slip as spit turns. to prevent curling. If properly balanced, meat will Place meat on cold broiler grid. rotate evenly. Broil until top side of meat is Place a drip pan under roast browned, about half of total cook- to catch drippings. If you are ing time. cooking meat over coals, arrange Season, turn, and brown other pan so that drippings do not fall side. Use timetable (p. 18) as a on coals and cause smoke. For guide for total broiling time. example, if the rôtisserie turns Calories per 3-ounce serving: so that the meat surface rotates Club steak—about 385 (lean upward at the front the drip pan and fat) or 205 (lean only). should be under the front edge Sirloin steak—about 330 (lean of the meat. See where droplets and fat) or 175 (lean only). fall and place the pan to catch T-bone or porterhouse steak— them. about 400 (lean and fat) or 190 Insert a meat thermometer at (lean only). an angle or through end of roast Ground beef patties—about 245 in such a way that tip is in if regular ground beef is used; center of roast, but not in fat or 185 if lean ground beef is used. 17 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 10 to 15 rib, sirloin, T-bone, 1 Medium 15 to 20 tenderloin) 1 Well done 20 to 30 IVa Rare 15 to 20 iy2 Medium 20 to 25 1V2 Well done 25 to 40 2 Rare 25 to 35 2 Medium 35 to 45 2 Well done 45 to 55 Patties Rare 8 Medium 12 Well done 14 Veal Patties^ % Well done 15

1 Meat is at refrigerator temperature at start of broiling, Kegulate broiling temperature directed on page 13. - Broiling is not recommended for other cuts of veal.

Tips burgers at least % inch thick— • Put aluminum foil in bottom for outdoor broiling. They will be of broiler pan to simplify clean- juicier than thinner ones. ing. Boneless beef cubes cut from • Grease broiler grid to help sirloin or top round make good prevent meat from sticking. shish kebabs. Alternate 1%-inch • Turn meat by sticking fork beef cubes with green pepper into the fat, not the lean, or use pieces, whole mushrooms, tiny tongs. onions, and cherry tomatoes on • Check doneness by cutting a skewers. slit in the meat near the bone and Dhections noting interior color. Rare beef Start fire 30 to 45 minutes is reddish pink, medium is light ahead of time so that coals will pink, and well done is light be at right temperature. When brown. coals become covered with fine • Broil frozen meat at a low gray ash, spread them about 1 temperature to prevent surface inch apart. No two coals should from charring before interior touch. thaws. Increase cooking time. Adjust grill so that meat surface is about 6 to 8 inches from Outdoor Broiling coals. This gives even heat with- Broiled steaks and hamburgers out too much intensity. If meat taste even better when cooked gets too hot, raise grill away from outdoors. Appetites are bigger, heat. too, so be sure to allow for sec- Tilt grill slightly to let fat run onds. down grids to one side. This Choose thick steaks—at least avoids dripping fat on the coals 11/2 inches thick—and plump ham- and causing smoke and ñame. 18 Broil meat until it reaches the less. Unlike pan broiling, a small desired doneness. Turn meat amount of fat is added at start of about halfway through the cook- cooking and excess fat is not ing period. The timetable on page drained off. 18 will help estimate cooking time, but cooking times vary. Directions Slash fat around the edge of Tips meat to prevent it from curling. m Meat may be marinated in Put a small amount of fat in fry a marinade of half oil and half pan and preheat over moderate vinegar or lemon juice, with your heat. favorite seasonings. Marinate Cook meat slowly over mod- meat for several hours in refrigerate heat, turning occasionally as erator before broiling. necessary to brown both sides. • To check doneness, cut a slit Remove meat from pan ; drain. in meat near the bone or in center Season and serve. and observe interior color. Total cooking time will be • Allow longer cooking time on about 8 to 10 minutes for rare- a breezy day. to-medium beef steaks 1 inch thick, 25 to 30 minutes for well- Pan Broiling done veal cutlets or chops 1 inch thick, and about 15 minutes for Thin beef steaks or patties, 1- well-done veal patties % inch inch thick or less, can be pan thick. Thinner cuts take less time. broiled. The meat is cooked in an uncovered fry pan. Excess fat is Tips removed during cooking. • Flouring or breading meat Directions before frying gives it a crisp brown exterior. Slash fat around edge of • Chilling breaded meats be- meat to prevent it from curling. fore cooking helps coating stick. Grease fry pan lightly or rub • Frozen meats can be floured hot fry pan with fat edge of meat. and browned without thawing. If Place meat in hot fry pan and egg and crumbs are used, how- cook slowly over moderate heat, ever, the coating will stick better turning occasionally as necessary. if meat is thawed first. Pour off excess fat. Remove • To test for doneness, cut meat from pan, drain. meat close to bone near end of Season and serve. cooking period and check interior Total cooking time for patties color of meat. or 1-inch steaks will be 10 to 20 minutes depending on degree of doneness wanted. Braising Tips Directions m If meat is well marbled, it Brown meat slowly on all sides is not necessary to grease pan. in enough fat to keep the meat • To test for doneness, cut from sticking. Use a heavy pan. meat close to the bone near end Season meat. of cooking period and note in- Add a small amount of liquid terior color of meat. (about 1^ cup or less) if necessary to prevent overbrowning. Pan Frying Cover pan tightly. Pan frying is suitable for cuts Cook slowly over low heat or of meat that are 1 inch thick or in a 350° F. oven until tender, 19 adding more liquid if needed. Use Simmering timetable below as a guide to braising time. Directions Calories per S-ounee serving: Beef pot roast (chuck)—about Brown meat on all sides, if 280 (lean and fat) or 180 (lean desired. (Do not brown corned only). beef.) Beef flank steak—about 165 Add water to cover meat. (all lean). Add desired seasoning. Cover. Simmer over low heat until Veal shoulder—about 230 (lean meat is tender. Do not boil. Use and fat). the timetable (p. 21) as a guide to Tips simmering time. m Scoring steaks by cutting Calories per S-ounce serving: slashes across surfaces or pound- Beef shanks—^about 245 (lean ing steaks with a mallet before and fat) or 165 (lean only). braising helps make them more Corned beef—about 315 (lean tender. and fat). • Floured cuts brown better than unfloured cuts. Tips • Chops and steaks can be m To enhance the flavor of beef breaded with fine, dry bread or and veal choose from these sea- cracker crumbs. sonings—celery, onion, green pep- • Meats that have a consider- per, parsley, basil, bay leaves, able amount of fat and that are marjoram, peppercorns, or thyme. not breaded or floured can be • Simmered meat is more browned without added fat. flavorful and juicy if it is • Many cuts of beef can be chilled quickly in the stock in braised without added liquid. which it was cooked than if stock Steam from their own juices pro- is drained from meat before vides moisture. chilling.

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 1 to 1 i^ inches 2 to 214 Flank steak 1 ^^ to 2 pounds liy^ to2 Short ribs __. 2 to 2% pounds 2 to 2% Pieces for stew 11/^-inch cubes 21/2 to 3 Oxtails 1 to 1 % pounds 3 to 4 Veal Chops V2 to % inch Pieces for stew 1-inch cubes iy2to2 Shoulder, rolled 3 to 5 pounds 2 to 21/2 Steaks (cutlets) V2 to % inch %tol

^ Cooking time is for meat braised at simmering temperature. Time needed for braising in pressure cooker is considerably shorter, follow pressure cooker manufacturer's directions. 20 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) "■ - - 2y¡¿ to 3 Veal Shanks % to 1 pound each 2 to 3 Pieces for stew (1-inch to 2-inch pieces) _ 2 to 3

Cooking Variety Meats Dip sliced veal (calf) liver in flour seasoned with salt and The choice of a cooking method pepper. Place in hot fat. for variety meats, as for other Cook over moderate heat, turn- meats, depends on how tender the ing as necessary, until liver is particular meat is. Variety meats brown and tender, about 5 min- are usually cooked well done re- utes on each side. gardless of the cooking method. To braise liver.—Heat a small Brains, sweetbreads, and veal amount of fat in a fry pan over (calf) liver and kidneys are ten- moderate heat. der and can be pan fried or Dip sliced beef or veal (calf) broiled. For variety, they can be liver in flour seasoned with salt braised or simmered. Less tender and pepper. variety meats—^heart, tongue, Brown liver in hot fat over tripe, beef liver and kidneys— moderate heat. require braising or simmering. Cover tightly and reduce heat. Cook on top of range or in a Liver 350° F. (moderate) oven until To prepare liver for cooking.— liver is tender, about 20 minutes. Remove heavy blood vessels and outside membrane if desired. Hearf To broil liver.—Adjust broiler To prepare heart for cooking. rack so top of liver is exposed to —Wash heart in warm water. moderate heat (see p. 13). Trim away gristle and larger Dip sliced veal (calf) liver in blood vessels. melted butter or margarine, drip- To braise heart.—Prepare for pings, or french dressing. cooking as directed above. Place on cold broiler grid. Stuff with a bread stuffing if Broil only long enough for liver desired. to lose its red color, about 3 min- Brown on all sides in a small utes on each side. amount of fat. Season. For variety, thread cubed liver Add a small amount of water, on skewers alternately with bacon about 14 cup. Cover tightly. and cooked or canned small whole Cook in a 300° F. (slow) oven onions; broil. or over low heat on top of the To pan fry liver.—Heat a small range until tender. Beef heart re- amount of fat in a fry pan over quires 3 to 4 hours; veal heart, moderate heat. 2l^ to 3 hours. 21 To simmer heart.—Prepare for Add 1 teaspoon salt and 1 table- cooking as directed above. spoon lemon juice or vinegar for Place in a deep pot and add each quart of water. salted water to cover. Simmer, covered, 20 minutes. Simmer, covered, until tender, Drain, rinse well in cold water, 3 to 4 hours for beef heart, 2^4 and remove membrane and blood to 3 hours for veal heart. vessels. For variety, heat cooked brains or sweetbreads in a cream or Kidneys tomato sauce. Or, break cooked To prepare kidneys for cooking. brains into small pieces and add —Wash kidneys in cold water. to scrambled eggs. Remove the outer membrane. To pan fry brains or sweet- Split kidneys through center, breads.—^Prepare for cooking as lengthwise ; remove inner fat and above ; remove membrane. tubes. Cut up if desired. Roll in flour or fine, dry bread- To simmer kidneys.—Prepare crumbs. for cooking as directed above. Fry in a small amount of fat Place kidneys in a deep pot and in a fry pan over moderate heat add water to cover. until tender and lightly browned, Simmer, covered, until tender, about 20 minutes. 1 to 1% hours for beef kidneys, % to 1 hour for veal kidneys. Tongue To eliminate strong odor while To simmer tongue. — Wash cooking beef kidneys, change tongue. Soak corned, pickled, or water once. smoked tongue in water several For variety, heat cooked kid- hours before cooking to make neys in a spicy sauce, or roll them flavor milder, if desired. in seasoned flour and pan fry. Place tongue in a deep pot and To broil kidneys.—Prepare veal add water to cover. Add salt if kidneys for cooking as above. needed. Adjust broiler rack so the top Simmer, covered, until tender, of kidneys is exposed to moderate 3 to 4 hours for beef tongue, 2 to heat (seep. 13). 3 hours for veal tongue. Dip kidneys in melted butter or Drain tongue ; dip in cold water margarine, drippings, or french to loosen skin. dressing. Remove skin and cut away Place on cold broiler grid. bones and gristle at thick end. Broil 5 to 10 minutes on each Serve tongue hot or cold. If side, or until brown. served cold, it will be juicier if For variety, wrap kidneys in it is cooled in the broth. bacon slices before broiling. For variety, use cooked tongue in place of other cooked meats in combination dishes. Brains and sweetbreads To prepare brains or sweet- Tripe breads for cooking.—^Wash in cold To simmer tripe.—Place tripe water; remove any blood clots. in a deep pot and add water to Soak in cold water 30 minutes. cover. Add 1 teaspon salt for each To simmer brains or sweet- quart of water. breads.—Prepare for cooking as Simmer, covered, until tender, directed above. 1 to 11/^ hours. Place in a deep pot and add For variety, heat cooked tripe water to cover. in a spicy tomato sauce. 22 Making Gravy gravy, use 2 tablespoons of flour and 1 to 2 tablespoons of fat to The secret of making smooth each cup of meat juices or other gravy is to blend the flour thor- liquid. For thin gravy, use only oughly with fat or with cold liq- 1 tablespoon each of flour and fat. uid before combining it toith hot liquid. Meat drippings often contain Method T both fat and meat juices. Drip- Measure amount of fat needed pings from pan broiled, pan fried, and return to pan. Save the rest and well-done roasted or broiled for other uses. meat may consist almost entirely Stir flour into fat; brown over of melted fat and browned crusty low heat. bits because most of the meat Add liquid slowly, stirring con- juices evaporate during cooking. stantly. Drippings from braised meat and Cook until thickened, stirring rare roasted or broiled meat, how- occasionally. ever, may contain considerable Season to taste. meat juice or broth. Gravy usually can be made from drippings containing only Method 2 fat and browned crusty bits by Measure drippings; if neces- stirring the flour directly into the sary add water to make desired drippings, as in Method 1. To amount of liquid. Heat. make smooth gravy from drip- Combine flour with a small pings that contain a considerable amount of cold water by stirring amount of hot meat juices, follow or shaking until smooth. Method 2. Stir flour mixture slowly into The proportions of flour, fat, hot liquid. and meat juices or other liquid Cook until thickened, stirring for gravy depend on how thick occasionally. you like it. For moderately thick Season to taste.

RECIPES Beef and veal cookery isn't all them can be prepared quickly. broiling, braising, or roasting— The less expensive cuts of veal there's a whole realm of good eat- also can be dressed up with other ing in dishes that combine beef or ingredients. Leftover roast veal veal with other ingredients. can be transformed into fancy Some of the hearty combination fare. For example, the fruited veal dishes presented in this section salad (p. 28). are timesavers—one-dish meals In a number of recipes you can in which meat and vegetables cut calories by omitting optional cook together. Others make the ingredients (other than season- meat dollar go farther by convert- ings), by using smaller amounts ing less expensive cuts of beef— of certain ingredients when a ground beef, boneless beef cubes, range in amount is given, and by chuck, and round—into satisfy- choosing lower-calorie ingredi- ing main dishes. Although some ents in place of high-calorie ones of the recipes need long, slow where indicated. Trimming vis- cooking to tenderize the meat ible fat from any meat also helps and blend the flavors, many of cut calories. 23 Meatball and rice casserole made with lean ground beef, skim milk, and celery soup, omitting 6 servings, 1 cup each fat and cheese. Ground beef, regular or lean 1 pound VARIATION Breadcrumbs, fine dry V2 cup Use cooked elbow macaroni or Milk, whole or skîm % cup noodles instead of rice. Onion, chopped 2 tablespoons Salt 1 teaspoon MENU SUGGESTION Worcestershire sauce 1 teaspoon Fat or oil, if desired 2 tablespoons Serve with asparagus, citrus Rice, cooked 2 cups fruit salad, and brownies. Celery, thinly sliced V2 cup Green pepper, finely chopped V2 cup Cream of mushroom or celery Beef and vegetable casserole soup, condensed, canned__.10V2-ounce can 6 servings, 1 cup each Water Va cup Cheddar cheese, shredded, Lima beans, frozen 10-ounce package if desired Vi cup Carrots, thinly sliced 1 V2 cups Paprika As desired Boiling water 1 cup Parsley, if desired Few sprigs Ground beef, regular or lean 1V2 pounds Combine ground beef, bread- Onion, chopped 2 tablespoons crumbs, milk, onion, salt, and Fat or oil, if desired 1 tablespoon Cream of celery or Worcestershire sauce. mushroom soup, Shape into 18 meatballs about condensed, canned lOVa-ounce can iy2 inches in diameter. Vegetable liquid Vs cup Brown meatballs in fat, if de- Salt 1 V2 teaspoons sired, or in an ungreased fry pan. Thyme V4 teaspoon Preheat oven to S50^ F. (mod- Tomato slices, erate). % inch thick 6 Place meatballs in a 2-quart Salt y2 teaspoon casserole. Parmesan cheese, grated, Mix rice, celery, green pepper, if desired 2 tablespoons soup, and water. Pour mixture over meatballs. Add lima beans and carrots to Bake 40 to 45 minutes. boiling water. Top with shredded cheese, if Cook, covered, until tender, desired- about 15 to 20 minutes. Bake 5 minutes longer, or until Drain, reserving i/à cup cook- cheese is melted and lightly ing liquid. browned. Preheat oven to SBO"" F. (mod- Sprinkle with paprika. erate). Garnish with parsley, if de- Cook ground beef and onion in sired. fat or in ungreased fry pan until NOTE : Meatball and rice casse- beef is lightly browned and onion role can be baked in an ovenproof is transparent. fry pan. Brown the meatballs, Pour off drippings. drain, add the rice mixture, and Add soup, vegetable liquid, bake. vegetables, salt, and thyme. Mix Calories per serving: About well. 430 if made with regular ground Pour into a 2-quart casserole. beef, whole milk, fat, mushroom Arrange tomato slices on top of soup, and cheese; about 270 if mixture. 24 Sprinkle with salt and cheese. Add Worcestershire sauce, on- Bake 35 to 40 minutes. ion, tomatoes, celery, and carrots. Calories per serving: About Pour mixture over meat. 460 if made with regular ground Bake, covered, about 2 hours. beef, fat, mushroom soup, and Uncover and bake 1 hour longer, cheese; about 310 if made with or until meat is tender. lean ground beef and celery soup, Sprinkle cheese over meat. with fat an-d cheese omitted. Return to oven for about 3 minutes, or just until cheese melts. VARIATION Calories per serving : About 220. Omit tomatoes and top with onion and green pepper rings. VARIATIONS Use six thin slices of Mozza- MENU SUGGESTION rella cheese on top of meat instead Serve with hot buttered french of shredded Cheddar cheese. bread and applesauce. Beef patties with cheese,—Use ly^ pounds ground beef instead of round steak. Add i/^ teaspoon salt to meat; shape into six pat- Swiss steak with cheese ties. Brown meat without flouring 6 servings in a fry pan over moderate heat. Blend all of the flour with the Beef round steak, boneless, % inch thick }V2 pounds drippings. Reduce water to % Flour, unsifted VA cup cup. Stir water into flour mixture Salt 1 teaspoon and continue as directed in recipe Water 1 cup above. Bake uncovered at 325° F. Worcestershire sauce % teaspoon (slow oven) about 1% hours. Onion, chopped 2 tablespoons About 370 calories per serving. Tomatoes, cooked or canned_-2 cups MENU SUGGESTION Celery, chopped Vi cup Carrots, shredded V2 cup Serve with brussels sprouts, Sharp Cheddar cheese, pineapple and banana salad, and a shredded Vs cup pudding dessert.

Trim excess fat from meat. Heat trimmings in a large fry Veal-vegetable salad pan to get enough drippings to just cover bottom of pan. Discard 6 servings, Vs cup each trimmings. Veal, cooked, diced 2 cups Cut meat into six equal serv- Peas, cooked or canned, ings. drained 1 cup Mix flour and salt. Celery, sliced V2 cup Pound flour into meat; set Eggs, hard-cooked 2 aside remaining flour. Chili sauce 3 tablespoons Brown meat in drippings. Salt 14 teaspoon Place meat in a 1 V2"Quart casse- Mayonnaise VA cup role. Lettuce leaves Several Preheat oven to SËo"" F, (slow). Paprika As desired Blend remaining flour with drippings in fry pan. Combine veal, peas, and celery. Add water slowly, stirring con- Chill. stantly. Cut each egg into five slices; Heat mixture, stirring con- save the three center slices from stantly, until slightly thickened. each egg for garnish. 25 Chop the remaining egg slices. Roll cutlets in flour. Mix with chili sauce, salt, and Brown well on all sides in melt- mayonnaise. ed butter or margarine. Pour over chilled ingredients; Add bouillon ; cover. toss lightly. Simmer 30 to 35 minutes, or Serve on lettuce leaves. until tender. If necessary, add a Garnish with egg slices. small amount of hot water during Sprinkle with paprika. cooking to keep veal birds from Calories per serving: About260. sticking. NOTE: One beef bouillon cube VARIATION dissolved in 1 cup hot water may Omit the eggs and use a mix- be used for beef bouillon. ture of 2 tablespoons mayonnaise, Calories per serving : About 395. 2 tablespoons instant nonfat dry milk and 1 tablespoon water in MENU SUGGESTION place of l^ cup mayonnaise. About Serve with buttered beets, 210 calories per serving. green bean salad, and peach cob- bler. MENU SUGGESTION Serve with buttered carrots, potato chips, and a fruit dessert. Beef stew 6 servings, IV2 cups each Veal birds Flour, unsifted— Va cup 6 servings, 1 veal bird each Salt 1 ^2 teaspoons Bacon 3 slices Pepper Vs teaspoon Boneless stew beef, cut into Onion, chopped V4 cup 1-inch cubes 1 Vi pounds Celery, chopped Va cup Fat or oil 2 tablespoons Packaged herb-seasoned Water 314 cups bread stuffing mix 1 Vi cups Onions, sliced 3 medium Hot water V2 cup Potatoes, cut into 1-inch Veal cutlets, thin, boneless, cubes -4 medium cut in six serving-size pieces 2 pounds Carrots, quartered 5 medium Flour 2 tablespoons Peas, frozen 1 V2 cups Butter or margarine 2 tablespoons Beef bouillon 1 cup Combine flour, salt, and pepper. Coat meat with seasoned flour. Fry bacon until crisp ; drain on Brown meat thoroughly in paper and crumble. moderately hot fat in a large fry Cook onion and celery in bacon pan or a deep pot. drippings until tender but not Sprinkle remaining seasoned brown. flour over the browned meat; stir. Combine bread stuiRng mix, Add water and cover tightly. bacon, celery, onion, and bacon Simmer 2 to 3 hours, or until drippings; mix well. meat is tender. Add hot water and toss with a Add onions, potatoes, and car- fork to mix. rots. Flatten veal cutlets slightly Simmer, covered, 15 minutes. with a mallet if necessary. Add peas. Place about 14 cup stuffing on Simmer, covered, until vege- each piece of veal. Roll up and se- tables are tender. Stir occasion- cure with wooden tooth picks. ally. 26 NOTE: When browning meat Stir in flour. cubes, do not crowd the pan. If Add water slowly, stirring con- the pan is small, brown part of stantly. the meat at a time. Stir in mustard, Worcestershire Omit browning meat if desired. sauce, sour cream, tomato puree, Thicken with a flour paste made salt, and pepper. with cold water after vegetables Cook until thickened, stirring are tender. constantly. Green beans, lima beans, celery, Pour over steak strips. Cover. and green pepper may also be Bake 214 hours or until meat is used as stew vegetables. tender. Calories per serving: About 330. Calories per serving: About240.

VARIATIONS MENU SUGGESTION Veal stew.—Use veal cubes in Serve with mashed potatoes, place of beef. About 315 calories baked acorn squash, lettuce per serving. wedges, and baked apples for For a different flavor in beef or dessert. veal stew, add two bay leaves and six cloves while cooking. Remove before serving. Meat and vegetable soup MENU SUGGESTION 6 servings, 1 cup each Serve with a salad of cottage Soup bones, beef or veal 3 pounds cheese in lime-flavored gelatin, Water ^1 Yü quarts and have cake for dessert. Onion, chopped V2 cup Celery and leaves, chopped 1 cup Tomatoes, cooked or canned-.l cup Steak strips in gravy Carrots, diced ¥2 cup Turnips, diced V2 cup 6 servings Potatoes, diced 1 cup Beef steak, chuck or round, Salt 1 teaspoon about V2 inch thick 1 Vi pounds Pepper As desired Onion, chopped Vs cup Fat or oil 2 tablespoons Simmer bones in water until Butter or margarine 1 tablespoon meat falls from them, about 3 Flour 3 tablespoons hours. Hot water 2V^ cups Remove bones. Mustard, prepared 1 teaspoon Add vegetables and salt. Worcestershire sauce Few drops Cook slowly until vegetables Sour cream 3 tablespoons are tender, about 40 minutes. Tomato puree 1 tablespoon Season with pepper and more Salt 1 teaspoon salt if needed. Pepper Vk teaspoon NOTE : Shank and neck are good cuts to use for soup. Cut steak into strips about 3 Calories per serving: About 330. inches long and 1 inch wide. Brown steak and onion in fat VARIATIONS in an ovenproof fry pan. One-fourth cup uncooked rice, Remove from heat. V4, cup uncooked barley, or i/^ cup Preheat oven to SSO"" F, (mod- uncooked macaroni can be substi- erate). tuted for potatoes. Melt butter or margarine in a Any of the following vegetables 1-quart saucepan. may be used in place of or in 27 addition to the vegetables listed Veal chops with vegetables in the recipe : Green pepper, lima beans, green beans, okra, corn, 6 servings and peas. Veal shoulder chops 6 Seasonings such as chives, mar- Fat or oil 2 tablespoons joram, savory, bay leaves, dried Salt 2 teaspoons parsley, thyme or sweet basil may Onions, thinly sliced % cup be added. Potatoes, thinly sliced 3 cups Carrots, thinly sliced 2 cups MENU SUGGESTION Marjoram 1 teaspoon Serve with crackers and pear Cream of mushroom soup, and shredded Cheddar cheese canned, condensed lOVi-ouncecan salad. Milk Vz cup Brown veal chops on both sides in hot fat in a large fry pan. Tomato cheeseburgers Sprinkle half of salt over 6 cheeseburgers chops. Ground beef, regular Spread onion slices over chops ; or lean 1 pound then add potato slices and top Tomatoes, cooked or with carrot slices. canned % cup Sprinkle remaining salt and Rolled oats, quick-cooking_14 cup marjoram over vegetables. Onion, chopped 3 tablespoons Blend cream of mushroom soup Salt 1 teaspoon and milk until smooth ; pour over Hamburger buns 6 chops and vegetables. Sharp Cheddar cheese, Simmer, tightly covered, about 1-ounce slices 3 or 6, as desired 1 hour, or until chops and vegetables are tender. Preheat oven to Jt-00'' F, (hot). Calories per serving : About 575. Mix ground beef, tomatoes, rolled oats, onion, and salt. MENU SUGGESTION Shape into six patties flattened Serve with tomato salad and to the size of the buns. cookies. Bake 10 minutes. Open hamburger buns ; arrange on a baking sheet. Fruited veal salad Place a meat patty on one half of each bun. Top with a whole or 6 servings, % cup each half slice of cheese, as desired. Veal, cooked, diced 2 cups Bake 5 minutes longer. Serve Seedless or Tokay grapes, immediately. halved 1 cup Calories per serving: About Celery, thinly sliced ¥2 cup 450 if regular ground beef and Salt V4 teaspoon six slices of cheese are used; Mayonnaise VA cup about 320 if lean ground beef and or three slices of cheese are used. A mixture of: Mayonnaise 2 tablespoons VARIATION Instant nonfat dry milk 2 tablespoons Substitute Mozzarella cheese Water 1 tablespoon for sharp Cheddar cheese. Banana, mashed V2 Bananas, sliced 1 Vi MENU SUGGESTION Lettuce leaves Several Serve with tossed vegetable Almonds, slivered, toasted, salad, and a fresh fruit dessert. if desired Va cup 28 Combine veal, grapes, and cel- EASY METHOD ery. Chill. Substitute dried onion, celery, Mix salt with mayonnaise or and parsley flakes for the chopped mixture of mayonnaise, nonfat onion, celery, and parsley, and i/^ dry milk, and water. cup uncooked rolled oats for the Blend mashed banana with breadcrumbs. mayonnaise mixture. Combine sliced bananas with VARIATIONS chilled ingredients. Top meat loaf with i/^ cup to- Add mayonnaise mixture: mix mato sauce and three bacon strips lightly. before baking. About 485 calories Serve on lettuce leaves. per serving. Top with almonds, if desired. For a meat loaf with browned Calories per serving: About sides, shape the mixture into a 320 if made with mayonnaise and loaf and bake in a shallow baking almonds ; about 250 if made with pan. mixture of mayonnaise, nonfat dry milk and water, no almonds. MENU SUGGESTION Serve with baked potatoes, broc- MENU SUGGESTION coli, carrot-raisin salad, and sher- Serve with asparagus and hot bet. biscuits. Have chocolate ice cream for dessert. Spicy pot roast Meat loaf 10 to 15 servings Vinegar V4 cup 6 servings, 2 slices each Water 1 cup Ground beef, regular Cloves, whole 3 or lean } 1/2 pounds Bay leaf 1 Fresh pork sausage, bulk VA pound Salt % teaspoon Onion, finely chopped V3 cup Sugar % teaspoon Celery, finely chopped 3 tablespoons Beef round roast 3 to 5 pounds Parsley, chopped 3 tablespoons Breadcrumbs, soft VA cup Milk, whole or skim % cup Combine first six ingredients. or Pour over beef. Tomatoes, cooked or canned-.% cup Let stand 24 hours in the re- Egg, beaten 1 frigerator. Salt % teaspoon Place the meat and liquid in a Pepper Vè teaspoon heavy pot or Dutch oven; cover. Simmer over low heat until tender, or bake at 350"^ F. (mod- Preheat oven to 350'' F. (moderate oven) for about 21/^ hours. erate). Serve the hot liquid with the Blend all ingredients thorough- roast. ly. NOTE : Arm chuck, blade chuck, Pack mixture into a 9- by 5- by rump, and sirloin tip are good cuts 3-inch loaf pan. for pot roast, too. Bake II/2 hours. Calories per 3-ounce serving: Calories per serving: About About 260. 450 if regular ground beef and whole milk are used; about 330 MENU SUGGESTION if lean ground beef and tomatoes Serve with rice, spinach, and are used. jellied fruit salad. 29 INDEX TO RECIPES Page Page Basic beef and veal cookery: / ■ Swiss steak with cheese 25 Braising .__ 19 Tomato cheeseburgers 28 Broiling _!.^^3:;-- 17 Gravy 23 Outdoor broiling 18 Variety meats: Pan broiling --^^ 19 Brains 22 Pan frying 19 Heart 21 Roasting. 16 Kidneys 22 Rôtisserie cooking 17 Liver 21 Simmering 20 Sweetbreads 22 Beef combination dishes: Tongue 22 Beef patties with cheese 25 Tripe 22 Beef stew 26 Veal combination dishes: Beef and vegetable casserole 24 Veal birds 26 Meat and vegetable soup _ — 27 Veal chops with vegetables 28 Meatball and rice casserole 24 Fruited veal salad 28 Meat loaf 29 Meat and vegetable soup 27 Spicy pot roast 29 Veal-vegetable salad 25 Steak strips in gravy 27 Veal stew 27

This bulletin supersedes Home and Garden Bulletin 27, "Meat for Thrifty Meals/'

This is a C^JWMJ^^ SeH/K^ of U SDA

30 ' U.S. GOVERNMENT PRINTING OFFICE : 1968 O—295-025