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UNIVERSITY OF llAWAI I COOPERATIVI!: EXTENSION WORK AGRIC \UURAL EXTENSIO COLLEGE OF AGRICULTURAL . IN HONOLULU, IV\WA U.S .o .A, COO PERATl NG AGRICULTURE AND HOME ECONOYJCS TERRITORY OF HAWAII .. --- ·.:;.:.-...... -·:.. ------·. .• ·. ···· . .. ····-- .. ... ,- -- ·····.-. ~-.- .. -·- -. ___.,. - ~--- ... . ·- ···· ------·.· __ ... ·- ·-······· - - ··· ·· ~ - · ·:.-...... -.. ------.· ------· Febl'Ull_l"1 195h · *Home Economics Cireular #JOl ·-·--·-- ...... · .. ·:!... -...... -- ...... : ...... ·. .... - ...... ,... : ...... - ·= .. =.. ..- ;.· - ==-==-·c-.-..:~-;-..:-=.::- -:c ,:==:. ·:-= :..:·. ,- .-,:.=.; -= ~=-c ~ ~sr> KIONEYS LIVER ~-·~ ,,1:r~ ·~ 'i1 "'C::::Y.:_9 HEART · TONG UE S\~ EEJe REi, DS BRAINS By Kathryn J. Orr Specialist in Foods and Nutrition

"Good Eating" and "Good for You" -- are the Variety Meats which include liver, hearts, kidney, tongue, sweetbreads and others.

You 1 11 enjoy wonderful adventures in "Good Eatil";g 11 (!!!lll Good Nutri tirm) when you serve Variety Meats. And you'll have a welcome new variety of menus at your fingertips--delicious meat dishes, rich in health~giving vitamins and proteins, yet· often the most inexpensive meats you can serve!

Food Value of ._variety MeatE Meat is classed among the protectiVf3 ft'lods, ?-·Joat provides complete proteins.

It is a good source of various factors of the vitamin B Ct"mplex--thiamine, riboflavin and niacin. It provides a valuable supply ~f iron ar.d othGr minerals. Liv8r, kidney and other Variety Meats (sometimes called glandular meats) are especially rich in vitamin A. . . Liver of all meats is r.mei of the richest known snurces t:'f irt'ln,· C("pper and phosphorus.

P~rk liver contains three times as much irt'ln as beef liver, while calf and lamb liver co·ntain only three-fourths as much as the beef liver. Pork liver. is usually less expensive. The less expensive cuts of meat contair. as much food value as the expensive cuts. Homemakers could profitably l earn to r ecognize, select and prepare more often the l ess expensive cuts.

*Formerly University Extension Club Series, F-12, -2-

PERCElJ'rAGE OF TrlE DAILY RECOMMENDED DIET.ARY ALIDWANCFB STJPPLLlD BY A. ~OUNCE SERVWG OF VARIETY MEATS t (Court(·, sy: VARIETY NEP.. TS., lktional Livestock and Mout Boaro) ., ...... -...... ~ I ·---·- ---...-- I------·~---,-.--I -·-· - , I I . j Food Kid- ' Sweet- . i Liver Heart Brains i Tonguol ,Cons tituont ; noy broads l i I I t------~ !---·----, I I Protein ••• • ,,.,. o,,o o •••! 28% 24% 2.3% 15% 21% I 23% ! I i Calorics ...... j I I getl::J 5% 5% 5% I 5% 7% I I i Calcium ...... ! 1% 3% 1% 1% I 4% I I I I I I Phosphorus ...... J 35% 25% 22% 9% I 11% i l I I ! Iron ...... J 101%* 56% 6.2% 23% 69% I I Vitamin ~\,' ...... 475% 19% 1% 0 - I 0 . Thiruninc ...... 22% 19% 28% 16% 3% 4% Riboflavin ...... 163% 116% 55% 8% 13% i Niacin ...... ; 113% 57% 50% 27% I 24% 18% I Vitrunin C ! 24% 11% 2% JJ+i; 44% 0 I . ·········· ··1 L i Above pGrcontu.ge s arc basod on recommended allownncos for a mcxlerately ac­ tive mnn.

*This is th1e percontc.gc for bc,of liver; veal and lamb liver contain :.!bout hnlf c:nd pork liV<')r about twice ns much.

HEART RECIPES

Beef, pork, lamb and vue.l heart arc all excellent foods. The hearts of pork, lumb., and voul nro small0r tht:IIl the beef heart. One beef boo.rt is sufficient for 8 to 10 si)rvings. A lrunb heart will IDl.lke a good individual sorving. A pork heart will ~,}r•m ·one or two porsons; mid e. veal hoe.rt will servo two.

This Vo.ri0ty Mco.t should be washed and tho hnrd purts trimmed off. This is o. less-tender muut rmd will require long, slow cooking in moisture. Bed' heurt will tako lone-::: r to· cook than pork, V8ol or lrunb heart. -3- ' Braised heart with Apples (Use beef, pork, lamb or veal hoe.rt)

1 b0ef heart, 3 pork hearts, l/2·cup brown sugar 4 lrunb hearts or 2 venl hoorta 8 wholo cloves Salt und pepper 2 bo.y le aves Flour 1/2 sliced lemon 2 tablespoons fat or dripp~s 1/2 cup .water 4 apples · ·

Wash n.nd trim the heart~ · Season and roll in flour. Brown in fut or hot drip.. pings. Arrange unp0elod, quartered nppl3s around tho heart and sprinkle with brown sugar, cloves and crushed bay leaves. Place slices of lemon on top and add water. Cover tightly and braise in a slow ovon (300° F.) or let simmer until heortis tender. A beef heart of 3-3/4 pounds will requiro about 4 hours cooking. Pork, lomb and venl hearts will require 2 to 2-1/2 hours to cook. Serves .a to 10

Beef Heart with Roamnary Stuffing**

l beet hoart (4-5 pounds) 4 cups soft brond crumbs 2 green onions, chopi::od l/4 cup (4 tablespoons) r.dlk l small potato, chopped l egg, slightly beaten · 1/4 t easpoon ~ salt and sage -1 stalk celery, sliced Freshly ground pepper l teaspoon rosemary, crushed 2/3 cup hot water . l/3 cup~, honey and lemon juice

Wash heart; remove tubes and fnt; rub with so.lt and pepper, both outside nnd inside. Mix bread crumbs, onions, milk, egg, pate.to, celery, and seasoningo to taste. Fill heart cavity with stuffing; skewer together, then pla.oo in a. heavy kettle. · · . · ' .

Mix the honey, lemon juice ond wo.ter; pour over moat. Covor pun; bake in . moderate oven (3500F.) for 2-1/2 hours, or until meat is tender, basting occn4icnally, Serves 10..12.

Swaet-Sour Beof' Hon.rt with Noodles

l bel.31' heart Weter l 8-ounco package noodlos Salt 1/2 cup fnt .or drippings Popper

. Wo.sh and trim the hoart. If it has been cut, sow into original shape. Cook noodles- in boiling salted we.tor. Dro.in and combine with on~hnlf of molted _driP­ pings. Add o small amount of wntcr. Soasol) with snlt and popper~ ·cover closely and continue cooking until tender. Add morEJ wator when necessary. · The a.verc.gc size beef heart will require about 4 hours for cooking. Remove from liquid ond make : · Sweet-Sour Sauce. Hoo.t remaining noodles and servo with heart. A 3-3/4 pound heart oorves 8 to 10. -4- Sweet-Sour Sauce

2 tablespoons me.rgerine 2 tablespoons brown sugar 2 tablespoons flour 1 bay leaf 2 cups liqµid from:heurt cooking 1/8 teaspoon thyme 4 tablespoons vinegar 2 whole cloves Salt o.."'ld pepper

Melt mnrgarine, add flour and stir until smooth. Gradually add liquid, stirring constantly. Cook until thick. Add the vinegc.r, sugar and SEH:i.sonings and allow to simmer for 15 minutes. Remove the bay leaf' ond cloves and serve in a bowl to pour over noodle-stuffod henrt.

Heart Fricassee (Use beef, .pork, lamb or vaal heart) 1 small beef heart, 3 pork henrts, 1/4 teaspoon popper 4 lamb heorts, or 2 veal hearts 1/2 cup sliced onion Flour 1 cup diced currots 1/4 cup bacon drippings or fat 1 cup conned tomatoes 2 teaspoons salt

Wash heart and trim . off hard , parts. Slice e.cross grain. Dredge in flour .· and bro-wn in drippings. Season. Add onion and brown. Add carrots and tomatoes and cover -tightly. Simmer about 1-1/2 to 2-1/2 hours, or until tender. Serves 6 to 8.

LIVER RECIPES

Beef, pork, lcmb and veal liver are all exceptional sources of vitamins, minerals ond protein. Pork liver is especially high in food value and is the economy buy. Scalding is not necessary for any kind of liver. If liver is to be groun~, it should be dropped into hot·wo.tor and simmered for a few minutes to make the grinding , eaSiO:Pe A .

Beef and pork liver arc especinlly adapted to braising methods (brown first, then moist cooked). Pan-Fried Liver nnd Herb Sauce**

3 tablespoons flour 1 teaspoon snlt few grain pepp0r · 1 pound beef or pork liver, 3 tablespoons fat or bacon drippings sliced

Blend flour, . sal::t and pepper. ' Dredgo livor slicos 'in flour mixture. Melt fat or drippings in fry;ing pan. Place liver in frying pun and cook over low hont until done, browning both sides. Liver should be faintly pink inside. Serve hot with herb suuce. Serves 4. -5~

2 tablespoons margarine 1/4 teaspoon dried tarragon, 2 tablespoons finely chopped crumbled parsley 3 tablespoons finely chopped onion 1/8 teaspoon salt l tablespoon flour · 1 beef bouillon cube 1/2 cup boiling water 1 cup evaporated milk Melt margarine in smo.11 suucopuh. Add onion and cook gently until yellow nnd transparent. Remove from heat. Stir in parsley, salt o.nd flour. Dissolve bouillon cube in boiling wnter. Add gro.d.uo.lly to flour mixture. Cook gently over low heo.t until mixture is smooth and thickened. Gradually add milk and tarragon. Bring to simmer, stirring frequently. DO NOT boil. Sorve hot over pen-fried liver. Sauce sufficient for 4 servings. ~cious Liver Casserole l pound sliced liver (any type) 1/2 cup sliced olives Water 1 teaspoon sttlt 2 tablespoons margarine 1/4 teaspoon paprika 2 tablespoons flour 1 tablespoon Worcestershire sauce 1-1/2 cups liquid in which 2 hard-cooked eggs liver was cooked 1/2 cup bUttered crumbs ' . 2 tablespoons chopped celery· -Drop liver into water nnd simmer 5 minutes. Drain. Cut into 1/4-inch cubes. Melt margarine, add flour and gradually pour in liquid, stirring until thickened. Add liver, celery, ·olives, seasonings and mushed ho.rd-cooked egg yolks. Pour into casserole. Sprinkle first with broad crumbs, thon with chopped egg white. Bake uncovered in mod.era.to oven (35oor.) 20 minutes or until thoroughly heated. Servos 6. Vnriation: Try Creom of Mushroom or Croom of Celery Soup as sauce in place of tho traditional white so.uce. Chicken Livers with Rice 1/2 pound chicken livers (fresh or l con ( 10.} ounces ) condensed ·tomato frozen) soup 1 modilllll-sizod onion, cut in thin 1/3 cup wuter strips 1 t ea.spoon chili powder 1/4 cup ma.rgnrine 1/4 teaspoon l emon juice 2/3 cup rice Cook rice according to your favorite method. Meanwhile, cut livers into small pieces. Brown liver and onion lightly in 2 tablespoons margnrino. Stir in soup, water, chili powder and lemon juice ; simmer, uncovored, about 15 minutes; stir oc­ casionally. Stir remaining 2 tablespoons margarine into hot cooked rice; arrange in ring sho.pe on warm serving dish. Spoon chicken livers ond s uuce into center of rice ring. Makos 4 servings •

Variation: Boor or pork liver cut into 1/4-inch strips 1-inch long may bo substi­ tuted for tho more expensive chicken livers. -6-

TONGUE REC IPFS

'fonG'Ue mo.y be mad,3 the center of mnny delicious ancl hoo.rty men.ls. Beef :'.Ild v0ul t ongues ure desirable from the standpoint of size. Pork [:nd lamb tongues ore small and usually ure ·sold ready to servo. Tongue is sold frosh, pickled, corned or smoked.

Smoked or pickled tongue may bo sonk~d for severcl hours before cooking. Tongue ·should bo simmered in water until tend.or. Once cooked, it mEiy ~ r ehonted, whole or sliced, in u spicy sauce or served cold. Cold tongue ronkos delicious sandwiches.

Bnrbccucd Tongyc 1 fresh tongue Bnrbecue sa.uco Water (your f avorite) 2 t easpoons salt Dash Tn.bo.sco

Wash tongue and cover with WF.i.t cr. Add snlt. Cover nnd ~immor until tender, allowing one hour per pound. Or cook in pressure cooker by pressure cook book directions. When tongue is t ender to to.s,t with a. fork, pool .. off skin and trim. Slice crosswise into ·1/2-inch thick slices. Luy in casserole a.."l

Tongue with Rice ond SpinnQh

l fresh beef tongue or 3-1/2 cups cooked spinach, fresh . ? frosh voul tongues or frozen Water 2 cups cooked rice 2 teaspoons salt

Cover tonguo with water nnd odd salt. Cover to cook. Allow to simmer about one hour per pound, or until t ender. Drain and r omovo skin. Arrange on platter with spinach_and _rice . Four pound~ of tonguo will servo 8 to 10. ,.· -7-

KIDNEY RECIPE

Kidneys o..re prized highly by the epicure. Stew, steak pie, and mony other kidney dishes have become famous. Like all variety mea.ts, kidneys a.re highly nutritious. Beef, pork, lamb and veal kidneys cn.n oll be used to good ruivo.ntoge.

The kidney should bo we.shed and split through the center. The tubes should bo removod before cooking. Marinating kidneys in~ woll-sea.Gonod French dressing mo.y improve the flavor.

Beef and Kidney Pie (Uso beef, pork, lamb or veol kidney) l pound kidney Salt and popper 1-1/2 cups water 2 tablespoons flour 1 pound beef shoulder water 2 tablespoons fa.tor drippings Biscuit dough or rich pastry

Wash kidney, remove tubes ond cut into pieces. Plnce in saucepan und ndd 1 cup water. Cover end cook slowly about 45 minutes or until tender. Cut beef into strips and brown in fat. Add 1/2 cup water, cover and simmer JO minutes. Combine beef' and kidney. Season. Thicken gra.vy with flour mixed with wotor to form n. smooth paste. Pour into a. greased baking dish, cover with biscuit dough or pastry, pricking crust to cllow steam to esco.pe. Bake in hot oven (425°F.) about 30 minutes or until brown. Serves 8. Variation: Substitute tomato juice for water in thickening agent, or use condensed tomato, mushroom or celery soups.

**Recipes are courtesy of Mrs. Alice Gngner, Homo D0monstrution Agent on Ko.uai.

V .A)v-~\ ~ '~ iVV iu~ryn J. Oz1t ,1 Spocia.list in Foods ond Nutrition