Meats
Reading edition
Both fish and meat are important sources of tissue building material. The following recipes illustrate a few of the interesting combinations possible in preparing meat.
CREAMED CHIPPED BEEF
¼ lb. chipped beef 2 tbsp. butter 2½ tbsp. flour Pepper ½ tsp. salt ¾ cup Carnation Milk ¾ cup water
Shred the dried beef, cover with hot water, let stand 10 minutes, then drain. Make a white sauce of the butter, flour, seasonings, and Carnation diluted with ¾ cup water. Add the chipped beef and serve on toast points or with mashed or baked potatoes. Serves 4.
CHICKEN A LA KING
2 tbsp. butter or chicken fat ¼ green pepper, shredded ¾ cup mushrooms, chopped 3 tbsp. flour ¼ pimiento, shredded 1 cup chicken broth 1 cup Carnation Milk Salt and pepper 1½ cups cold chicken
Sauté the green pepper and mushrooms in the butter until tender (about 10 minutes), keeping them covered while cooking. Remove the mushrooms and peppers and blend the flour and seasonings with the fat left in the pan; then add the broth and Carnation and cook until thickened, stirring constantly. Place the chicken, cut in ½ inch dice, pimiento, green pepper, and mushrooms in top part of double boiler. Pour over this the sauce and continue cooking over hot water for 10 minutes. Serve in patty shells or on toast points. Serves 6.
CARNATION BAKED HAM
1 slice ham about 2 inches thick 1 tbsp. flour 2 tbsp. brown sugar ¾ cup Carnation Milk ¾ cup water
Trim off fat, cut into small pieces, and mix with the sugar. Rub the flour into the ham, then put into a baking dish. Sprinkle fat-sugar mixture over the top and pour over it the Carnation diluted with water. Place in a hot (425°F) oven. After 15 minutes reduce the temperature to 275°F—a slow oven. Bake until tender, about 2½ hours. Garnish with hard boiled eggs and parsley. Enough milk should remain for gravy. Large slice of ham serves 8.
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CARNATION MILK IS CONVENIENT AND ECONOMICAL
BEEF LOAF
½ lb. pork ½ lb. veal 1 lb. beef ½ cup bread crumbs ½ onion, finely minced ⅓ cup Carnation Milk ⅓ cup water 1 egg, slightly beaten 1½ tsp. salt Few grains pepper 4 thin slices of fat salt pork or bacon
Put meat through a food chopper, mix, and add ingredients in order given. Shape in a loaf; put in a pan and lay across the top of the loaf the slices of salt pork or bacon. Place in a hot oven (425°F). After 15 minutes reduce the heat to 300°F—a slow oven. Bake 1½ hours, basting frequently. Garnish with parsley. Serves 6.
PORK CHOPS AND POTATOES A LA CARNATION
6 potatoes 1½ tsp. salt Few grains pepper 1 tbsp. butter ¾ cup Carnation Milk 1¼ cups water Bread crumbs 2 tbsp. flour 6 pork chops 1 egg
Scald Carnation and water in a double boiler. Pare and slice potatoes in ¼ inch slices. Place a layer in a buttered baking dish, sprinkle with salt and pepper, dredge with flour, and dot over with bits of butter. Repeat and add the scalded milk until it can be seen through the top layer. Dip pork chops in egg and roll in bread crumbs. Place on top of potatoes and bake in a moderate (350°F) oven until the potatoes are soft. Serves 6.
CREAMED SWEET BREADS
1 lb. sweetbreads 1 tbsp. vinegar or lemon juice ⅔ cup peas 2¼ tbsp. butter 2¼ tbsp. flour Pepper ½ tsp. salt ¾ cup Carnation ¾ cup water
Soak the sweet breads in cold water for an hour. Cook until tender (about 20 minutes) in boiling water to which ½ tsp. salt and 1 tbsp. vinegar or lemon juice have been added. When tender plunge into cold water to harden. Remove membranes and cut or break into small pieces. Add the peas. Make a white sauce of the butter, flour, seasonings, and Carnation diluted with ¾ cup water. Add sweet breads and peas, reheat and serve in patty cases or on toast points. Diced chicken or mushrooms may be added, if desired. Serves 6.
CARNATION VEAL BIRDS
1½ lbs. veal steak (¼ inch thick) 3 slices bacon ½ small onion 1 tbsp. butter ½ cup bread crumbs ½ tsp. salt ⅛ tsp. pepper 1 tsp. summer savory 3 tbsp. bacon drippings ½ cup Carnation Milk
Cut veal steak into strips 4×2½ inches, each strip making a bird. Chop trimmings of veal, bacon, and onion and brown in 1 tbsp. butter. Add bread crumbs, salt, pepper, and savory. Moisten with hot water. Spread each piece of veal with a thin layer of the mixture being careful not to put it too close to the edge. Roll and fasten with skewers or white cord. Sprinkle with salt and pepper, dredge with flour, and fry in bacon drippings until well browned. Add water to half cover the meat and cook slowly about 40 minutes or until tender. Take birds out of pan and remove skewers or cord. Add Carnation to the juice in the pan and heat. Pour this gravy over the birds and serve at once. Serves 5.
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CARNATION MILK FOR CREAMING VEGETABLES