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.