-- - ·- · -··------ - .· --- -- - -- - .·· -------·- - --·· ... ----· -- ., _ _ _ __ _ - -- - ·- ---· · . ::..·: · ·:- .. - - - - - - . - · . ·.-:.:.-=---:-:. 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.