UNIVERSITY OF MISSOURI COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION COLUMBIA, MISSOURI
CJRCULAR 162 AUGUST, 1927
Unusual Meats
fig. I.- Spanish K idn ey.
T he internal organs of the animal, su h as t he li ve r, heart, etc., are much ri cher in vitamins than the more used muscul ar ti s Li es. Bec ause of this high vitamin content these parts should be much more ge nerall y used for food.
GENERAL PREPARATION Brains.- Brains (rom the beef, calf, lamb, mutton r pig may be used. They are all very t ender. They will not keep any length of time unless parboil ed . Soak first to remove t he bl ood, and then parboil in salted, acidula ted wa ter to make more firm and less peri shable. AFter the parboiling, they should again be soaked in colel water. Sweetbreads.- The sweetbreads used For cooking in this country) are the thymus glands of calves and are know n as veal sweetbreads. They are in two parts and consequently are bought in pairs. The round part is the heart sweetbread, and the other the throat sweetbread. Sweet breads spoil quickl y, and so should be put in cold water as soon as they 2 l\l lss(wl{1 ; \CI{ I Cl' LTl 'IC\L 1 ~:\ r' ER I ~rEl\T :-;TATIIJl\ CrRcll LAR 162 are receiv ed, AFte r sta nding in water one hour, th e~' shoul d Ile cooked in saltell vinegar water, After cooking, they shoul d he plunged in cold
, . • ; , •• 1, "
rig. 2.- Bcd T ongue, B rail1 s nil" [.;,i(\l1 c),s. water to whiten a nd to keep firm, Sweetbreads are always parhoil ed in this manner beFore usi ng in a ny way,
Fig. 3.- H eart and Sweetbread o f Beef.
Liver.- Bee F, calF, lamb a nd pig li vers are used. CalF li ver is general ly considered superior to the others. If li ver is to be baked or otherwise used in a large piece, it should be soaked long enough to remove the clotted blood. T he heavy membrane covering it should also be removed. UNUSUAL MEATS 3
Heart.- Calf, lam !J and pig hearts are more tender than those from the beef and mu tton. Calf hear t is considered !Jest by most people. H eart needs washing in plenty o f water to remove the clotted blood.
F ig. 4.- Pork I-Jeart a nd K id neys (sma ll ), TI ed I lca rt an d I ( i d n ey~ ( la rge) .
Some of the vein s ancl arte ri es may also be ut out to make it less tough. Heart needs long slow cooking in moist heat in ord er to make it tender.
F ig. S.-Liver, K idn eys, Heart and Brain of M utton.
Tongue.- Calf or bee f tongues are mos t desirable because of size Lamb and pig tongues are good, bu t small. Cal f tongu e will cook in less time than beef. T he tongues should be well scmbbed before cooking; the heavy skin and roots s h o~ l d be removed after cooking. 4 '\ll ~~ ()U l n AGRrCULTlIH.\I , I ~x 1' ''R I i\[ ''N T S T ATlON C I RCULAR 162
Kidneys.- Lam b, pig, or calf kidneys are good . The kidneys sho ul d he cu t to remo ve the white tubes :lnd fat, ane! then soakecl in cold water fo r one-half hour before cooking. P igs' Feet, Backbone and Spareribs.- In :lddition to th e in ternal organs, this list of unusual meats ha s heen made to in clu de pi gs' tee r, hack hone, and spareribs.
SOME TESTED RECIPES Brains and Scrambled Eggs I hrain Pe ppe r -I eggs Onion -l t: lhkspoon flii s milk I tablespoon hlltter or " IcC) Sail Parsley Soak rhe brains one hour in cold water a nd parhoil twenty minu tes in a quart o( water, to whi ch one teaspoonful of salt a nd one tablespoon ful of vin egar hav been added. oak agai n in cold water. This process whitens them and makes them firm er. It also prevents their spoiling_
Fig . 6.- Brain O yste rs.
Drain and separate in small pieces. To the slightl y- beaten eggs, add four tables poonfuls of milk, salt, pepper, a little grated onion a nd the brains. Cook slowly in a small amount of butter. Serve with finely chopped parsle~ ' . Brains a la King
l brain l green peppcl' I CLIp milk Pimie nto 2 tablespoonfuls fl oUl' Onio n 2 tablespoonfuls burrel' Salt J1 cup d iced cele ry Pe pper' UNU~l ' i\ L ~1" .\ T ~ 5
After parboilin g th e brains, as in th e preceding rec ipe, se parate into small pieces. Make a white sauce by melti ng the hu tter, sti rring in the fl ou r, addi ng th e Jiquid and hringin g to th e boiling poi nt. Seasoll with chopped green pepper, chopped pimiento, di ced celery and gra ted onio n. Stir in the brains and heM. Brain Oysters 1 hrain Sa lt 2 eggs Bread cr,""I>, I ra hl cspo() nf,d mi lk Parsley Aiter th e hrain hil S been parhoil ed, se parate into pi eces alH)lIr th e size () f Jarge oysters. Dip in sli g htly-heatcn cgg, to whi cll one ta hl e spoo nful of milk hil S bee n added, and th en ro ll in seaso ned crlllllhs, again in egg and again in th e crumbs. I' ry in deep fat at 175 degrees Ce nti grad e or 347 degrees Fahrenh eit ull ti l ;t gold en brow n. Serve hot, gar ni shed with sli ces of harel -cooked egg and parsley. Sweetbreads Newburg Sua k a pol i I' of SII eethreild s one hour ill cold wa tel' and pn rhoi I twe n t y minutes in snlted vin egar wa ter, using one teaspoonful snit, (J ne 1;1hlc spoo nful vi negar and one ha y leaf to a quart of water. Soak again in co ld
Fig. 7.-Swectbrea ds Newburg. wa ter. T h is process whi tens and makes them Ii rm er. Cookin g preven ts their spoil i ng, as un cooked sweetbreads wi ll not keep. Drain and separate inro the small sections, removin g any tough pi eces of membra ne.
SAUCE 3 tablespoonfuls Rour )IS teaspoonful pepper 2 tablespoo nfuls fat 2 eggs (beaten se para tely) 1 cup milk J CLIp double cream y,{ teaspoo nful salt. Make a white sauce by melting the fat, stirring in fl our and season in g, adding the liquid and bringing to the boiling point. Pour t hi s into 6 l\ IJ ::;SOURI ACfn CU LT U RAL EX I'El' I ~ I E N T STATT() N l J llCU L AR 1()::2
the bea ten egg yolks, add t he cream and reheat over hot water. Whip in the stiffl y-beaten egg whites, fold in t he cooked sweetbreads and s I"\ 'e a t once. Half of the sweetbreads may be suhstituted hy di ced hreast ot chi cken. Baked Liver :2 po und s li ver (in o nc pi ecc) I med iul11 o ni o n, sliced ;4 te'l spoonful salt + ~ tr i p s hacon Soak li" er in cold , salted water for thirty minutes, or un til t he bl ood is removed. Take off outsid e skin, or memhrane, if it is tough. P la ce
l7jg. S.- B a ked L ive r. li ver in a co vered roasting pan. Salt a nd cover with slices of oni on anci strips of hacon. Cover and bake in a moderate oven (:12 5 degrees to 375 degrees Fahrenheit) until the li ver is well done. All ow about thirt" minutes per pound for baking. Baked Liver with Gooseberries 2 pounds li ver (in o ne pi ece) Y4 te aspoonful salt I ta bl espoonful butte r I -y,' cupfuls can ned 2 hay leaves goose berries I) cl oves J sli ces le mo n Soak li ver in cold, salted water for thirty minutes, or until the blood is remo\'ed . Take off outsid e ski n, or membrane w hich covers t he liv er, if it is tough. Place liv er in a baking dish, orapan with a cover. Add salt, bay lea"es and cl oves and dot o ver wit h butter. P our over all t he goose berries and pl ace t he slices of lemon on top. Bnkc in a moderate over (325 degrees to 375 degrees Fahrenheit) until t he liver is well done. For t hi s amoun t, t he cooking time will be about one hour, or t hi rty minutes per pound. Liver a la Madam Begue R emove membrane from li ver, if necessary, and cut into one to one a nd one-half in ch cubes. Marin ate for thirty min utes or longer in a well - UNUSUAL MICATS 7 seasoned French dressin g, using twi e as mu ch oi l ns vin egar. Fry in dee p (at at 175 degrees Centigrade (o r 3-+7 degrees Fahrenh eit) until we ll hrowned. Sen 'e pil ed on a plate and garnish with parsley and le mon. Fried Liver R emo\'e mem brane from li ver, if necessnry, nnti cut in one in ch cubes. Salt, roll in egg and crumos and fr y in d ee p fat at 175 degrees Ccntigrnd e or 3 -1: 7 degrees Fahrenhcit. Serve with lemon. Oven Sauted Liver with Onions or Bacon RemOl'e memhrane from li ver, if ne e sary, nnd sli ce one-half to three-fourths in ch thick, Roll in seasoncd fl our and place in a pnn with a smflll amount of hot fat. Put in a hot oven to brown, turning nt le:lst
.Fi g, 9.-Liver it lit Madam Begue, once. When well seared, de rease the oven temperature and cook until well done. Serve with fri ed o ni o n ~ or strips of crisp bacon. Baked Stuffed Heart Creole Wash heart thoroughly an I remove clotted blood. Stuff with a well-seasoned bread dressing. Roll in sal ted flour, and sear in hot fat in the same pfln in which it is to oe baked. Surround with canned tomatoes, sliced onions and sli ced green peppers. Season we ll with salt and pepper, cover closely and braise slowly in an oven, a fireless cooker, or on top of stove for foUl' to six hoUl's. An iron "seal-top baster" is a n excell ent utensi l to use with this recipe. Serve on a platter with the sauce around it. arve in half-in ch slices. Baked Heart with Apricots 'Vash heart and remove clotted blo ~)d. Roll in seasoned fl our and sear in hot fat. Place in a covered baking dish, sprinkle with brown sug:lr ;-; l\ll~ ~ (ll ' HI ; \ C I a lld butter, surroullLl with dried apricots, a few sli ces of lemon, and hot water. Rake slowly, or let si mmer, (our to six h ours. Baked Heart with Apples \Vash heart and remove clotte,! blood. Rl1 11 in seasoned Hour and sear in hot (at. Place in a covered baking dish. Spn nkle wirh brow!1 sugar, hll Lter, cloves and salt. S u rrOL1I1d with q uartered apples, bay lea ves, a few slices o f stuffed oli ves, fou r slices o f lemon and hot \\ ;ner. Hake slowly, or let simnlcr, II ntil heart is tell,ler, ,1 1'()11 t {our to si, hours. Tongue /I In Maryland I c: t1f or hee f In ni! " C J{ cu p hrown su g:lr J: Clip h llt rcr I _'/, c lI p f" ls canned (II' y, tc;t'I'0unfll l s:dt conked c hCI"J'ies Hal' lea f I cu p liquor 1 ,ahlcspoonilll whole clov,'s y, Ic m on , I ; i ~. 10.- :'" ut Ion I lea rt Hr aiscd w ith A pricnls. Scrub tongue and let ~ i mtn e r in wnter u ntil tender. Trim th e root end ;llld remove a ll o f t he ski n. P lace in a covered pan and ack! salt. c: loves, butter, bay leaf, brow!l s ugar, chet ries, li q uor in which longue '.ns c,)oked and sli ced lemon. ] .e t simmer, covered, on top of the SUl\' t, Wh c!'"! tend er, r em ove the co v el' anc! cook until li quor tl~ i c ken s. J ellied Tongue bee f tongue 2 ba y lea ves large onio n 2 tables poon ful s ge!:ttin tablespoonfu l whole cl oves Scrub tongue a nd cover with water. Add sli ced o ni,)n, clo\'es, salt, pepper and bay leaves. Cook in a covered pan until v.er y tender, keeping ton gue well under water. R emove t he skin and t rim root end. P lace in UN l ISl/A I. I\fEATS 9 mold large enough to hold tongue. Strain liquor and di ssolve gelatin in it. Vinegar may be substituted for part of the liquor, if desired. PO Li r this in the llloid and serve cold. Spanish Kidney (, , Ii ces tomato I bed kidney or 3 pairs lam b o r pork kidneys Cut beef kidney in six pi eces (s plit open each lamb or pork kidne}') and remove the white tu hes and fat. Soak in cold water t hirty mi nutes. I;i,,: . 11.- l1ra isd ]'Vl ll lloll I learL w illi i\pp k s. \ Ielt fat in iron fr yi ng pan and add slices of tomato. Arrange kid nel's all top of ach slice. If lamb or mu tton kidneys are used, they F ig. 12. - B:d(c d Beef 1-[ ca rt. may be be held open wi th a skewer. Place a square p iece of bacon over each k idney and broil until tender. R emove from under fl ame, cover, and simmer over fi re fo r a few m inu tes. Arrange 0 11 a p lat ter. Pour ]0 MISSOURI AGR I CU LT U ll AJ. I ~:-; I ' I ' I < I ~ II ':N T ST,Wlfl:'\ l ' ll< TL,\R 162 melted butter, mixed with lemon juice and parsley, over e;1ch servi ng, a nd garnish with fri ed green peppers. Pickled Pigs' Feet of pi gs' feet, with uppers I s ti ck cinnamon 1 I: ig, 13,- :" I:tryla lld Bed Ton gue. one hour. Add to t hi s one pint to one quart of t he water in whi ch t he pigs' feet were cooked , Strain t remo ve the spi ces a nd pour over t he feet. Set away in a cold place for tw days or longer. Pigs' Feet with Sauerkraut 4 pigs' feet Brcad c rllm bs 1-11' tablcspooniuls sal t Fat fO l' f,'ying 1 egg 1 pint s auerkraut 1 tablespoonful m il k Scrape a nd wash the feet well. Cover with boiling water nnd ad I t he salt. Cover t he pan and let simmer until the meat is tend er. Cool in the water in which cooked. When cold, drain, dip the feet in slightly beaten egg to whi ch one tablespoonful of mi lk has been a Ided. Roll in UNUSUAL MEATS 11 seasoned crumbs and brown in deep fat. Arrange in a baking dish with sauerkraut on top. Bake slowly one hour or longer. . Backbone with Dumplings 1 backbone 1 tablespoonful fat 2 cups flour 1 teaspoonful salt 4 teaspoonfuls baking powder 1 cup milk Salt the backbone and pour boiling water over it. Let simmer until done. Make dumplings by sifting together the flour, baking powder and the salt, cutting in the fat and stirring in the milk. Drop by spoon fuls on top of the backbone, cover tightly and cook twelve to fifteen minutes. The dumplings must rest on the backbone and not settle mto the liquid. Potatoes could also be cooked with the backbone and the dumplings added at the last. Spareribs with Apples 1 side of pork ribs 6 apples Salt Split the ribs down through the center. Place one-half the side in a covered roaster, and salt. On top of this put a row of cored apples, placing the other half of the ribs, salted, on top of the apples. Cover the roaster and bake slowly for one and one-half to two hours.