Let's Cook Meat

Recipes for VARIETY MEATS

Reading edition

Heart Andalouse

Illustration from Let's Cook Meat: Recipes You'll Like

Heart Andalouse

MENU IDEA Heart Andalouse Rice and Peas Tossed Green Salad Salt Sticks Butter or Margarine Lemon Chiffon Pie Beverage

1 pound beef or veal heart 1 cup water 1 teaspoon salt 1 No. 1 can condensed tomato soup ¼ pound cheddar cheese, grated 1 tablespoon Worcestershire sauce ¼ cup flour ½ cup milk 2 cups hot cooked rice 1 No. 303 can or 1 12-ounce package frozen peas, cooked

Wash heart and remove hard parts. Cut in ¾-inch cubes. Add water and salt. Cover closely, cook slowly 1½ hours. Add tomato soup, cheese and Worcestershire sauce. Continue cooking until cheese is melted. Make a paste of flour and milk and thicken heart mixture. Serve over rice and peas. 6 servings.

Liver Rolls

MENU IDEA Liver Rolls Fried Potatoes and Onions Stuffed Tomato Salad French Bread Butter or Margarine Pineapple-Mint Sundae Chocolate Brownies Beverage

6 slices beef or pork liver, cut ¼-inch thick 1 teaspoon salt ½ teaspoon pepper ⅛ teaspoon thyme 6 pork sausage links 1 tablespoon lard 1 cup tomato sauce

Trim membrane from liver, sprinkle with seasonings. Roll each slice with a sausage link in center; fasten with a wooden pick. Brown slowly in lard, pour off drippings. Add tomato sauce. Cover, simmer 30 to 45 minutes or until tender. 6 servings.

Smoked Tongue Rarebit

MENU IDEA Smoked Tongue Rarebit Boiled Rice Buttered Peas Cucumber-Onion Salad Hard Rolls Butter or Margarine Southern Marble Cake Beverage

10 to 12 slices cooked smoked tongue or 1 9-ounce can smoked tongue 2 tablespoons butter or margarine 2 tablespoons flour ¼ teaspoon paprika ¼ teaspoon dry mustard 1 cup milk 1 cup grated cheddar cheese ½ teaspoon Worcestershire sauce

Cut tongue into thin strips, about 3 inches long. Melt butter or margarine. Stir in flour, paprika and mustard. Add milk, cook, stirring constantly until thickened. Add cheese and cook very slowly until melted. Add Worcestershire sauce and fold in tongue pieces. Serve over rice, if desired. 4 to 6 servings.

Sweetbreads—Canadian-Style Bacon—Pineapple Grill

Sweetbread Grill

MENU IDEA Sweetbread Grill Mashed Potatoes Green Beans Tomato-Cucumber Salad Cloverleaf Rolls Butter or Margarine Chocolate Fudge Cake Beverage

1 pound sweetbreads 1 quart water 1 teaspoon salt 1 tablespoon vinegar or lemon juice 6 slices Canadian-style bacon cut ¼-inch thick 6 pineapple slices 2 tablespoons butter or margarine, melted

Wash sweetbreads. Add water, salt and vinegar or lemon juice. Simmer 20 minutes. Drain. Remove membrane and divide sweetbreads into 6 servings. Place Canadian-style bacon slices and pineapple on broiler rack. Insert broiler pan and rack so the surface of the meat and pineapple is about 3 inches from the heat. Broil 4 minutes, turn meat and pineapple. Arrange a slice of Canadian-style bacon on each pineapple slice and top with sweetbreads. Brush sweetbreads with butter or margarine. Continue broiling 3 to 4 minutes or until lightly browned. 6 servings.