Volume 6 Article 6 Number 9 The Iowa Homemaker vol.6 no.9

1926 Uses of the Organ Cuts of Meat Eva F. Montgomery Iowa State College

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Recommended Citation Montgomery, Eva F. (1926) "Uses of the Organ Cuts of Meat," The Iowa Homemaker: Vol. 6 : No. 9 , Article 6. Available at: http://lib.dr.iastate.edu/homemaker/vol6/iss9/6

This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. THE IOWA HOMEMAKER 5 Uses of the Organ Cuts of Meat

By EVA F. MONTGOMERY Instructor of Foods and Nutrition.

"SERVE internal organs at least Beef Brains, Fried in Batter toes, one-half cup of chopped onions, once a week," says the nutrition Prepare beef brains as above. Sprin­ two teaspoonsful of sa1t and one-half expert. "Eat internal organs kle with salt and pepper, dip in batter, teaspoonful of papper. Thicken with several times a week," orders the fam­ fry in deep fat until a golden brown. two tablespoonsful of cornstarch dis­ ily physician, after pronouncing the Serve hot. solved in one-half cupful of cold water. patient anemic. Both nutrition ex­ Bring to a boil and cook slowly ten pert and physician have foundation Beef Brains, Neapolitan minutes. Serve at once with plain for their remarks because these inter­ Prepare beef brains as above and cut boiled rice. nal organs are high in iron, vitamins in slices. Roll them in bread crumbs, Calves' Hearts, Smothered and protein. then into some well beaten egg and Prepare two calves' hearts as above. The organ meats (or extra carcass bread crumbs again. Place them in a sauce pan, with half a carrot, half an F'ill the heart with a bread and tomato parts) are all much richer in iron than dressing and ·sew or fasten it with carcass meat; indeed, their richness onion chopped fine, a bay leaf, salt to taste, and a cup of stock; let simmer skewers. Circle the hearts with two in this nutrient suggests that atten­ slices of bacon. Sprinkle wth salt, pep­ tion should be given the utilization of for half an hour, then strain and serve on toast. per, paprika and one tablespoonful these parts as human food. In speak­ drippings; put in a casserole or a cov­ ing of the value of these parts, E. B. The heart makes a very savory dish. It has high content of protein and con­ ered pan with a little water; place in l<'orbes and· Raymond Swift report, in a slow oven for three hours and cook a number of Biological Chemistry, tains vitamins A and B. There is little waste to the heart. Both English and until tender. Baste frequently during "Basing our comparisons with foods the baking and serve with a brown other than meats, the analyses com­ French chefs use this product fre­ quently. The American housewife gravy. piled by Sherman- beef spleen, liver, The kidney is high in protein content kidney and blood contain more iron could well do likewise. To prepare hearts, wash, clean and and contains vitamins A, B and C. than do any foods of vegetable origin. Kidney ranks second only to liver in Beef and veal contain two-thirds more remove valves and arteries; soak one hour in cold water. its protein content. Kidney stew is a iron than do pork and lamb and ten dish that has been famous throughout times as much iron as milk. Beef Baked Stuffed Heart history. heart and brains contain about twice Buy either beef, mutton or pork To prepare kidneys: Trim and cut in as much iron as do beef and veal.. heart to the amount of four pounds. half; soak in cold salted water three­ Beef liver contains twice as much iron Wash the heart and remove valves and fourths of an hour. as does beef heart. Beef spleen con­ arteries. Stuff with bread dressing sea­ Kidney Stew tains half as much again as does beef soned with sage and onion. Rub with liver. Beef contains twice as much 1 pork kidney or 4 small kidneys salt and pepper, roll in flour and brown 2 tbsp. drippings iron as do potatoes; two and one-half in hot drippings or vegetable fat. Place times as much as white flour and corn­ 2 tbsp. finely cut onion in a roasting pan and pour in boiling 2 tbsp. flour meal, and eight times as much iron as water to half cover. Cover tightly and do apples. Vegetable food which con­ 1 tsp. salt allow to bake slowly. If cooking a beef lh tsp. caramel tains more iron than does beef are heart, two hours of slow· cooking will peas, beans, lentils, graham flour, oat­ 1 tsp. parsley, minced be required. If baked in an uncovered Pepper and nutmeg to taste. meal, shredded wheat and spinach." pan, baste every fifteen minutes. When Most housewives are accustomed to heart is tender remove it from the Remove the white tubes and cut the thin king of meat in terms of chops, roasting pan and thicken the remain­ kidneys into small dice; cover with steaks or roasts and are not familiar ing liquid to serve as gravy, seasoning . cold water and to each quart of water with ways to prepare the edible por­ it well with salt and pepper. Bake pork add one teaspoonful of salt. Let stand tions of beef, veal, pork or mutton, hearts about 114 hours. for thirty minutes; drain, rinse in cold such as heart, liver, brains, kidney, water, put in saucepan, cover with boil­ tripe, tongue and sweetbreads. These Lamb Hearts, Braised, Creole ing water, and boil slowly for two organs are not only nutritious, but Prepare three hearts as directed. Roll hours; drain. Put the drippings and they are easily prepared in attractive in flour and brown quickly in hot fat. onion into a pan; add the kidney, salt ways. Place in deep saucepan and add faggot and pepper; cover, and cook or steam Brains are tender, delicate and rich of soup herbs and one cup of water. for twenty minutes, add one cupful of in protein and vitamins A and B. Well Cook gently until tender and then add water, and the flour mixed in cold wa- seasoned dishes where oysters are one and one-half cups of stewed toma- (Conti nued on page Hi aften used may be made with brains, with most satisfactory results. Method of preparing brains: Soak brains in salted water two hours. Plunge in boiling water, cook slowly fifteen to twenty minutes. Drain, chill quickly and remove fibers. Use one of the following recipes: Beef Brains, Omelette Belvidere Dice half a cupful of cooked brains; melt two tablespoonsful of butter, put in brains; stir for a few minutes; add three tablespoonsful cream, season with salt and pepper. Make an omelette with four eggs. Place brains in center, roll into oval shape and serve quickly. Beef Y ea I Pork Lamb 14 THE IOWA HOMEMAKER

, ...... ____ -----1 Cookery on the Farm favorably with those in using other types of fuel. I Smith Jewelry Co. (Continued from page 4) 1 If one has never used gas or elec­ For all that's good in jewelry, 1 pumped u pby hand or supplied by a tricity for cooking purposes, she doesn't I First Door East of 1 1;8 h. p. engine, which drives the air r.ealize what an advantage either of through the chambers of the carbu· these· fuels give, but after a country retor and vapor gas. is produced. bred girl spends a quarter or more in i------~~~~~::~------1 Several stoves with small side tanks a Home Economics cooking laboratory, or basement tank are on the market. then goes back to the farm, she begins Where used, these are giving excellent to wonder if it isn't time for a change . ...I ----·~------., service. They are made in two, three In the family contact at meal time, it I For That "Spread" and four burner sizes, with a fifth means so much if the homemaker, burner for the range. Most of them whose duty it is to prepare the meals, I The Cyclone Lunch have a master burner, which, when can take her place at the table with as I genrated, automatically generates the much eagerness and enthusiasm as the delivers burners on either side. For heat pro­ young son fresh from games and liter­ duction it compares with the large ally "starved to death." Contrast this I Coney Islands burner in the kerosene stove. picture with that of the woman who 1 Hamburgers For family cooking, the range with faces the family all tired out, her face l1 Candy Bars I the side oven is an excellent model. streaming with perspiration, an,d no and Ice Cream 1 Different makes vary slightly in size, appetite for the food she is serving to but the average is practically standard, her family. since so many are near that size. The To sum up the situation, an ideal burner surface is z~ 14 in. wide and cooking device is one in which fuel is t__ p~~~~?-~~~-J 23 in. deep, 12 in. high and 15% in. consumed only when actual cooking is wide, inside measurement. There are in progress, and can be cut off in­ usually two master burners, a good stantly. In addition, fuels may be com­ oven, and adjustment for height to suit pared on the basis of convenience, for the convenience of the user. instance, coal and electricity, cost, ef­ ficiency, ease and accuracy of regula­ r---R:ii~~~: H~~:---1 The material is steel and enamel, tion, care required, and comfort to th·e both easy to keep clean, sanitary and worker. With the foregoing possi­ I •• I durable. An enamel pan below the bilities, which meet these requirements I •• I burners catches grease, food or other so completely, the farm woman may I I waste. One model features a lower cabi­ I I practice her culinary art about a stove Miles of wear in every pair. I net for cooking utensils. The burners as attractive, safe and efficient as that I can be regulated to give varying of her city neighbor. She derives amounts of heat from the minimum re­ pleasure from using such a stove in I •• I quired for simmering to the blaze hot addition to being more physically fit enough to boil a kettle of water in a and having time for other activities. I HEDRICK'S CAMPUS I very few minutes. There are no sooty pans or flames that crawl up. Some manufacturers claim for their stove Uses of the Organ Cuts of Meat that it can be turned on end while (Continued from page 5) L-----~~:~E~:------~ burning without danger of explosion. ter. Boil for ten minutes; add the When disconnected for filling, the flame caramel, nutmeg and parsley. goes out, thus further insuring safety. Beef Kidney, Creole Style ~------~ 1 beef kidney I I Bottled Gas as a Fuel 1 thick slice bacon Another type of fuel, as yet not well 2 tbsp. chopped suet known, but worthy of consideration 4 tbsp. flour and investigation, is called Bottled 1 sweet pepper Gas. It is manufactured from gas, be­ 1 pint canned tomatoes itig liquefied, and is shipped in small 1 tsp. salt steel containers, gross weight about 80 1;8 tsp. cayenne pepper pounds, and easy to handle. The con­ ¥s tsp. curry powder sumer has • two tanks on hand and 4 onions when one is empty another is connected Trim the fat from a fresh kidney to the stove while the first is refilled, . and cut in three-quarter inch slices. this service of connection and refill­ Dredge with the flour. Fry the chopped ing being supplied by the local dealer. bacon and suet in a deep saucepan, add Pressure is necessary only when the the kidney, chopped onions and pepper I j supply tank is low. The stove used is and turn until the meat is thoroughly very similar to the gas ranges on the seared and coated with a rich brown f Students 1 market. Good results have been se­ gravy. Add the tomatoes and season­ should be equipped with cured from this clean fuel, free from ings, cover closely and simmer three­ NORMAL vision as well as soot or other by-products of combus­ quarters of an hour. Serve very hot on I tion. Experiments in its use have re­ narrow strips of buttered toast. with BOOKS when they en- sulted quite satisfactorily and compare Liver contains a higher percent of 1ter school. That is our busi- ness exactly: making the vi­ 1sion normal. ~------~------1 tSe=MA GeEAM I i ?x~·LCs~v~.o~~~~~!~s~ FOR THE. TOILET I Over the Gift Shop l Ames, Iowa l I CAGWIN DRUG SRORE ! L------4 ------·······------~ THE IOWA HOMEMAKER 15

protein than any other product and is Method of preparation: Let slices of Roll in crumbs, egg and again in also high in carbohydrates. Liver is melts stand in boiling water for ten crumbs. Fry. Serve with tartar sauce highly flavored and contains vitamins minutes. Then drain and wipe dry,. A, B and C. Calf's liver is considered Beef Melts, Milanaise a delicacy, but beef, lamb and pork livers, although much less expensive, Take one pound of beef melts as lo~~~:------~:::-1 are equally nutritions. Liver when above. Roll in bread crumbs, then fry prepared in an attractive manner, them in a frying pan with four table­ I Jewelry Pens spoons of butter on a· moderate fire; makes an appetizing dish. Candies Ice Cream Method of preparation: Pour boiling when tender, sprinkle with salt, pepper I I water over sliced liver and let stand and a teaspoonful of chopped parsley 1 Crosley Radios 1 for a few minutes. Drain and wipe and serve. dry. Remove the thin outer skin and Sauted Melts Watch Repairing I the veins. I Clean and skin the melts, dry well I Calf Liver, Bernaise and season with salt, pepper and lemon I Remove the skin and veins from one­ juice; roll in flour, dip in beaten egg, A L. Champlin and roll in fresh bread crumbs; fry I half pound of liver sliced thin and • Campustown j then roll in flour. Fry gently until slowly in hot fat; drain on a cloth l golden brown. Place in a casserole dish. and salt a little. Serve on a hot plat, Add to the pan in which the liver was ter with border of fried bacon, garnish ------···---~ cooked two tablespoons of cornstarch, with parsley and quartered lemon; two tablespoonsful of butter, three serve with tomato sauce. tablespoonsful of minced onion and The term, sweetbreads, includes the ·------, three tablespoonsful of minced green thyroid or throat gland (these disap­ ! Tallman pepper. Toss gently, allowing the mix­ pear as the animal grows older) and ture to cook without browning, then the pancreas or heart gland of the I Jewelry add one-half cupful of strained and meat animal. The sweetbreads are stewed tomatoes seasoned with salt, high in protein, are easily digested I Store pepper and lemon juice. Pour over and very delicate. The heart sweet­ liver and place in oven for ten minutes breads are considered superior to the to heat. Serve with slices of hard­ throat sweetbreads, but either kind may be used in the following recipes. I !~~t w~~~e fi:~ ~h:at ri;~~ I boiled egg on each portion. To prepare sweetbreads: Wash, 1 price. Beef Liver, Creole plunge into boiling water, add one Cut one-half pound of beef liver into tablespoonful vinegar, let simmer thin slices. Remove skin and veins, three-fourths of an hour. Drain, cool ! 236 Main St. j and wipe with a damp cloth. Roll in quickly in cold water, remove mem­ flour and fry in hot fat until golden brane. ~------~ brown. When liver is cooked add one Creamed Sweetbreads cupful of sliced onions, one cupful Place one tablespoonful butter and stewed tomatoes and two tablespoons­ seasoning of salt, paprika and grated ful of cornstarch, dissolve! in one-half onion in a saucepan to heat, after pre­ cupful of cold water. Cover and cook paring two sweetbreads as directed slowly for twenty minutes and then above. Split the two sweetbreads in season to taste. Now make a mold of half and then melt two tablespoonsful mashed potatoes in the center of a of butter. When hot, add sweetbreads large platter. Lay on top the slices of and brown gently. When ready, serve liver. Pour over the gravy. on triangles of toast, then pour over Melts or ·spleens of beef, pork or A STUDY IN sheep are wholesome and delicious. The a cream sauce. flavor and composition of melts is simi­ Cold Jellied Tongue lar to that of liver. Melts may be used 1 tongue as a substitute for liver. lh box of gelatine Cooperative ...------·------·-----·1 I I Coloring ... I THE This spring color seeks the happy companionship of I College Savings Bank other colors. Many of our loveliest shades both in I located south of campus, appreciates the accounts of ·stud- Silks and Wash Fabrics I ents, and they are assured the same courteous treatment in have their harmonizing I all departments of banking. companion. We cordially invite you to i--·------················---······--·····-1 see them. , ...... ·--··------·····-----···-----·········1 l Rexall Drug Stores Stephenson's L. ~~:~~~~~:_ __ --- .. ---.... -~~=·::·. ~::~~~ ..l Opposite Campus ------~ 16 THE IOWA HOMEMAKER

Boil a tongue until tender, and when and blanched tripe, cut it in about two­ cold press into a brick shaped mold. inch squares; put these in a saucepan Easter In a pint of seasoned tongue liquor or with a pint and a half of gravy, sea­ Greetings soup stock stir the gelatine, and when son with salt and pepper, add .a bay this is dissolved, pour around the leaf, and let simmer for three-quarters There is no more opportune tongue in the mold. ·when cool, set of an hour on a slow fire; stir occa- · time of the year than Easter to on the ice until the jelly is firm. sionally, and serve on a hot dish. send greeting cards to all your friends and relatives voicing Tongue Omelet Tripe a Ia Creole your thoughts for continued 5 eggs 1 lb. boiled tripe good wishes. 3 tbsp. chopped cooked tongue 2 c tomatoes 1 tbsp. milk Come and see our display of 3 tbsp. bacon drippings Easter cards and novelties. 1 tbsp. minced parsley 2 tbsp. chopped green pepper Salt and pepper 3 tbsp. chopped onion REYNOLDS & IVERSEN 2 tbsp. butter 1 ibsp. Worcestershire sauce Beat the eggs until frothy; add the 2 tbsp. flour tongue, milk, parsley and seasoning. 2 tsp. salt Melt butter in frying pan, and when lh tsp. paprika · quite hot pour in the mixture and stir slowly with fork over a quick fire. Method: Put drippings into iron When quite set, fold, allow it to brown frying pan; add onion and cook until r-::~~~-1r~ii~Frr-:~:~-1 in the oven and serve at once. brown, add tomatoes and cook ten min­ Tripe, while not an internal organ, utes. Mash through strainer and add I I is usually grouped with these organs. flour which has been mixed with cold : ~~ : Tripe is the stomach lining of the beef water; boil five minutes, season. Wash I I animal, has a high percentage of fat and dry tripe, cut into small pieces, 1 PHOTOS THAT PLEASE 1 and contains a large amount of gela­ sprinkle with flour, put into a hot pan ienous matter. It is easily digested. with drippings, brown on both sides, I FRAMES THAT SATISFY I add green pepper and then add to Tripe, Romaine sauce. Garnish with boiled rice and I ~~ Take one pound and a half of cleaned parsley. l Whert it's from Hart's r------1 ------~~-:::______4 I Trueblood's Shoe Store 1 ~------1 I I Watches Diamonds I C. W. Dudgeon I s;:r:colli~se Jeweler Carry an e:xtra one with you. I Either Allen A or Rollins, 3 hose full fashioned Ames, Leading Jeweler for Over 33 Years l 1 pair $1.85 - -- 3 hose $2.25 Fine Watch and Jewelry ------········------········-···············~ Repairing Ames Iowa ------······ r·----AN~ill-:se- o;Jers~-;--~ ~-~~·i:s~ri~our-~~ ~~Love /(not" l1 Stationery Dept I IN TWO PIECE FROCKS, THE JUMPER OF LOVE ll I NOT AND SKIRT OF PLAIN MATERIAL-MATCH- I After seeing our ne\\ ING DOT. -ROSE, GREEN, BEIGE, AND BLUE. I Spring colors and styles in I $18.75 Stationery you will want a I 1 1 box or two. 1 I I The Riekenberg Co. I We Will Gladly Show You. II Style Shop 2514-2516 Lincoln Way I Student Supply Store 1 CAMPUS TOWN AMES I Next to Theater 1 ~------~ ------~