Part 3

Chapter 32,844 wordsPublic domain

Chuck or shoulder Loin Leg Fresh and Rib Leg Loin cured ham Round Shoulder Rib Fresh and Rump Shoulder cured shoulder Sirloin Loin Sirloin tip Spareribs Tenderloin

BROILING

Patties (ground) Liver Chops Bacon Thick steaks: Liver Canadian bacon Chuck Patties (ground) Chops Club Cured ham Porterhouse slices Rib Top round Sirloin T-bone

PAN-BROILING, PAN-FRYING

Liver Cube steaks Chops Bacon Patties (ground) Liver Liver Canadian bacon Thin steaks: Patties (ground) Patties (ground) Cured ham slices Club Cutlets or round Liver Cube steaks steak Thin chops Porterhouse Loin and rib chops Thin steaks Rib Round Sirloin T-bone

BRAISING, POT-ROASTING

Chuck or shoulder Cutlets Breast Chops Flank Loin and rib chops Neck slices Ham slices Liver Roasts: Shanks Liver Round Round Shortribs Shanks Rump Rump Shoulder cuts Spareribs Shortribs Shoulder Steaks Sirloin tip Tenderloin

SIMMERING, STEWING

Brisket Breast Breast Cured ham Corned beef Riblets Neck slices Cured shoulder Heel of round Shanks Shanks Hocks Neck Shanks Shanks Spareribs Shortribs

TIMETABLE FOR ROASTING MEATS

————————————————————+—————————————+——————————————+——————————— | | Approximate | Internal |Ready-to-cook|roasting time |temperature Kind and cut of meat| weight | at 325°F. | of meat | | | when done ————————————————————+—————————————+——————————————+——————————— BEEF | | | Standing ribs: | _Pounds_ | _Hours_ | °_F._ Rare | 6 to 8 | 2½ to 3 | 140 Medium | 6 to 8 | 3 to 3½ | 160 Well done | 6 to 8 | 3⅔ to 5 | 170 Rolled rump: | | | Rare | 5 | 2¼ | 140 Medium | 5 | 3 | 160 Well done | 5 | 3¼ | 170 Sirloin tip: | | | Rare | 3 | 1½ | 140 Medium | 3 | 2 | 160 Well done | 3 | 2¼ | 170 VEAL | | | Leg | 5 to 8 | 2½ to 3½ | 170 Loin | 5 | 3 | 170 Shoulder | 6 | 3½ | 170 LAMB | | | Leg (whole) | 6 to 7 | 3¼ to 4 | 180 Shoulder | 3 to 6 | 2¼ to 3¼ | 180 Rolled shoulder | 3 to 5 | 2½ to 3 | 180 PORK, FRESH | | | Loin | 3 to 5 | 2 to 4 | 170 Shoulder | 5 to 8 | 3½ to 5 | 185 Ham, whole | 10 to 14 | 5½ to 6 | 185 Ham, half | 6 | 4 | 185 Spareribs | 3 | 2 | 185 PORK, CURED | | | Cook-before-eating: | | | Ham, whole | 12 to 16 | 3½ to 4¼ | 160 Ham, half | 6 | 2½ | 160 Picnic shoulder | 6 | 3⅓ | 170 Fully cooked:[8] | | | Ham, whole | 12 to 16 | 3 to 3¾ | 130 Ham, half | 6 | 1½ to 2 | 130

[8] Can also be served without heating, if desired.

Broil until top side of meat is browned, about half of total cooking time. Season, turn, and brown other side. Use timetable (next page) as a guide to total broiling time. To tell if meat is done, cut into it along bone and observe color.

Use a low temperature for broiling frozen meat, so the surface does not char before the interior thaws and cooks. Allow 1½ to 2 times as long as specified in the timetable on page 21.

_Pan broiling ... beef, lamb, pork_

Choose thin steaks, chops, or ham slices (1 inch thick or less). Or shape meat patties less than an inch thick.

Slash fat around edge of meat to prevent it from curling. Grease pan lightly with fat or rub pan with fat edge of meat.

Cook meat slowly over moderate heat, turning occasionally as necessary. Pour off excess fat as it accumulates. Total cooking time will be 10 to 20 minutes, depending on the degree of doneness desired. Pork chops may take a little longer.

Remove meat from pan, season, and serve.

_Braising ... beef, veal, lamb, pork_

Brown meat slowly on all sides in enough added fat to keep meat from sticking. Use a heavy pan. Meats may be floured or not, as desired, before browning. Floured meats brown better than unfloured meats. Meats that have a considerable amount of fat and that are not floured can be browned without added fat.

Season the meat. If necessary to prevent overbrowning, add a small amount of liquid (about ½ cup for a roast). Many cuts of meat can be braised without added liquid. Steam from meat juices trapped in a covered pan provides enough moisture. Cover pan tightly.

Cook slowly over low heat or in a 350° F. oven until tender, adding more liquid if needed. Use the timetable (p. 22) as a guide to braising time.

TIMETABLE FOR BROILING MEATS

————————————————————————————————+————————————+——————————+————————————— |Approximate |Degree of | Approximate Kind and cut of meat | thickness | doneness |total cooking | | | time[9] ————————————————————————————————+————————————+——————————+————————————— | _Inches_ | | _Minutes_ Beef steaks | 1 |Rare | 10 to 15 (Club, porterhouse, rib, | 1 |Medium | 15 to 20 sirloin, T-bone, tenderloin) | 1 |Well done | 20 to 30 | 1½ |Rare | 15 to 20 | 1½ |Medium | 20 to 25 | 1½ |Well done | 25 to 40 | 2 |Rare | 25 to 35 | 2 |Medium | 35 to 45 | 2 |Well done | 45 to 55 | | | Hamburgers | ¾ |Rare | 8 | ¾ |Medium | 12 | ¾ |Well done | 14 | | | Lamb chops | 1 |Medium | 12 (Loin, rib, shoulder) | 1 |Well done | 14 | 1½ |Medium | 18 | 1½ |Well done | 22 | | | Cured ham slices | ¾ |Well done | 13 to 14 (Cook-before-eating) | 1 |Well done | 18 to 20 ————————————————————————————————+————————————+——————————+—————————————

[9] Meat at refrigerator temperature at start of broiling.

TIMETABLE FOR BRAISING MEATS

Quick beef pie

_6 servings_

1½ pounds ground beef 1 medium-size onion, chopped ½ teaspoon salt 1 can (10½ ounces) condensed tomato soup 1 can (1 pound) cut green beans, drained ¼ teaspoon pepper 1½ cups seasoned mashed potatoes ½ cup shredded Cheddar cheese

Crumble beef into large frypan. Add onion and salt, and cook until browned. Drain off excess fat.

Add soup, green beans, and pepper; simmer 5 minutes. Pour into greased 2-quart casserole.

Drop potatoes in mounds onto hot meat mixture. Sprinkle with cheese. Bake at 350° F. (moderate oven) 20 minutes.

_Menu suggestion_

Serve with buttered carrots, stuffed prune salad, and brownies.

Beef stroganoff

_6 servings_

⅓ cup flour 1 teaspoon salt ¼ teaspoon pepper 1 pound sirloin tip steak, cut in very thin strips ½ cup finely chopped onion ¼ cup fat or oil 1 can (10½ ounces) condensed cream of mushroom soup 1 can (8 ounces) sliced mushrooms, drained 1 cup sour cream Cooked rice Paprika Parsley

Combine flour, salt, and pepper. Coat meat strips with flour mixture. Brown meat in hot fat in a large frypan. Add onion and cook until clear. Drain off excess fat.

Add soup and mushrooms. Simmer, covered, 10 to 15 minutes. Blend in sour cream and remove from heat. Serve over rice. Sprinkle with paprika and garnish with parsley.

_Menu suggestion_

Serve with green beans, cucumber and tomato salad, and have sliced peaches and poundcake for dessert.

Luncheon special

_6 servings_

2 cups medium white sauce (p. 57) 2 cups shredded Cheddar cheese 1 package (10 ounces) frozen cut green beans, cooked and drained 1 can (12 ounces) luncheon meat, cut in thin strips 1 tablespoon chopped pimiento White pepper, as desired Toast triangles

To hot white sauce, add remaining ingredients except toast. Cook over low heat 10 minutes, or just until cheese melts and mixture is hot. Serve on toast triangles.

_Menu suggestion_

Serve with glazed carrots, fruit salad, and chocolate pudding.

Curried meat

_6 servings_

2 beef bouillon cubes 1⅓ cups hot water 1½ cups sliced celery 2 tablespoons chopped onion 3 tablespoons fat or oil 1 tablespoon cornstarch 1 teaspoon curry powder ½ teaspoon salt 3 cups chopped, cooked lamb, pork, or veal

Dissolve bouillon cubes in hot water.

Lightly brown celery and onion in hot fat in a large frypan. Blend in cornstarch and seasonings. Slowly stir in bouillon. Add meat. Cook mixture over moderate heat 15 to 20 minutes, stirring as needed to prevent sticking. Serve on rice.

_Menu suggestion_

Serve with italian green beans, citrus fruit salad, and spiced prune cake.

Sausage and potatoes au gratin

_6 servings_

1 can (10½ ounces) condensed cream of mushroom soup ½ cup milk ½ cup finely chopped onion ¼ cup chopped green pepper 1 tablespoon chopped pimiento ½ teaspoon salt ¼ teaspoon pepper 4 cups thinly sliced potatoes 1 package (8 ounces) precooked small smoked sausages, cut in bite-size pieces 1 tablespoon butter or margarine ½ cup shredded Cheddar cheese

Combine soup, milk, onion, green pepper, pimiento, salt, and pepper; blend well.

Place half the potatoes in a greased 2-quart casserole. Add half the sausage. Cover with half the soup mixture. Repeat layers. Dot with fat. Cover and bake at 350° F. (moderate oven) about 1¼ hours.

Remove cover. Sprinkle with cheese and bake, uncovered, 15 minutes more, or until potatoes are tender.

_Menu suggestion_

Serve with brussels sprouts, fruit, and gingerbread.

Ham patties

_6 servings_

2 cups ground cooked ham 1 cup mashed potatoes 1 tablespoon chopped onion ¼ teaspoon dry mustard ¼ teaspoon salt 1 tablespoon milk 1 egg, beaten ½ cup fine dry breadcrumbs 3 tablespoons fat or oil

Combine ground ham, mashed potatoes, onion, mustard, and ¼ teaspoon salt. Chill about 1 hour. Shape into 12 patties.

Blend milk into beaten egg. Dip patties in egg mixture and then in crumbs.

Fry patties in hot fat until golden brown. Serve with egg sauce (p. 57).

_Menu suggestion_

Serve with asparagus, molded fruit salad, cheese biscuits, and peanut butter cookies.

Braised liver and onions

_6 servings_

1½ pounds sliced beef liver ½ cup flour 2 tablespoons fat or oil 1½ teaspoons salt ¼ teaspoon pepper 1 large onion, sliced ¼ cup water

Remove skin and large veins from liver. Coat meat with flour. Heat fat in large frypan over moderate heat and brown liver on one side.

Turn liver, sprinkle with seasonings and cover with onions. Add water and cover pan tightly. Cook over low heat 20 to 30 minutes, or until liver is tender.

_Menu suggestion_

Serve with stewed okra and tomatoes, spinach salad, and apple crisp.

Spaghetti with meat sauce

_6 servings_

1 pound ground beef 1 medium-size onion, finely chopped 1 clove garlic, peeled ½ teaspoon oregano 1 teaspoon salt ¼ teaspoon pepper 1 can (6 ounces) tomato paste ¾ cup water 1 can (15 ounces) spanish-style tomato sauce 1 bay leaf 1 tablespoon sugar 4 cups cooked spaghetti ½ cup grated Parmesan or Romano cheese

Crumble ground beef into 4-quart saucepan. Add onion, garlic, oregano, salt, and pepper. Heat to brown meat.

Add tomato paste, water, tomato sauce, and bay leaf. Bring to a boil. Then simmer, uncovered, over low heat 45 minutes. Remove garlic. Add sugar and simmer 15 minutes longer.

Place hot spaghetti on a platter. Cover with meat sauce. Sprinkle with cheese.

_Menu suggestion_

Serve with tossed green salad and upside-down cake.

Meat loaf

_6 servings_

1½ pounds ground beef 3 slices soft white bread, torn into very small pieces 1 cup tomato juice or milk ½ cup finely chopped onion 1 egg, beaten 1 teaspoon salt ¼ teaspoon pepper

Mix ingredients thoroughly. Press into a 9- by 5- by 3-inch loafpan or shape into loaf.

Bake uncovered at 350° F. (moderate oven) about 1½ hours. Remove from oven and drain off excess fat.

_Menu suggestion_

Serve with green bean-mushroom casserole, baked potatoes, celery sticks and olives, and orange sherbet.

Stuffed green peppers

_6 servings_

3 large green peppers 2 teaspoons salt Boiling water 1 pound ground beef 1½ cups cooked rice 2 tablespoons finely chopped celery 2 tablespoons finely chopped onion ¼ cup chili sauce 2 teaspoons salt ¼ teaspoon pepper 1 egg 2 tablespoons shredded Cheddar cheese

Halve peppers lengthwise; remove stems, seeds, and membranes. Add 2 teaspoons salt to enough boiling water to cover peppers; boil peppers 5 minutes. Drain.

Combine other ingredients except cheese; mix well. Fill pepper halves with this mixture and place in ½ inch of hot water in a baking pan.

Bake uncovered at 350° F. (moderate oven) 45 to 55 minutes. Sprinkle cheese over peppers and bake 5 minutes longer, or just until cheese melts.

_Menu suggestion_

Serve with corn pudding and coleslaw, and have your favorite ice cream for dessert.

Saucy luncheon meat

_6 servings_

2 packages (3 ounces each) cream cheese 2 tablespoons milk 1 pound bologna or other luncheon meat, finely diced ¼ cup finely chopped onion 2 tablespoons sliced ripe olives 2 teaspoons prepared mustard ¾ cup canned condensed cream of mushroom soup Biscuits, cooked rice, or noodles

Blend cream cheese with milk in top of double boiler. Add meat, onion, olives, mustard, and soup; mix thoroughly. Heat over simmering water 15 to 20 minutes, stirring occasionally. Serve over biscuits, rice, or noodles.

_Menu suggestion_

Serve with kale, carrot and pineapple salad, and chocolate chip cookies.

Beef stew

_6 servings_

⅓ cup flour 1½ teaspoons salt ⅛ teaspoon pepper 1½ pounds boneless stew beef, cut in 1-inch cubes 2 tablespoons fat or oil 3 cups water 3 medium-size onions, sliced 4 medium-size potatoes, cut in 1-inch cubes 5 medium-size carrots, quartered 1½ cups frozen peas ¼ cup water

Combine flour, salt, and pepper; coat meat with seasoned flour. Save remaining flour. Brown meat in hot fat in a 4-quart saucepan.

Add water and cover tightly. Simmer until meat is tender, about 1½ hours.

Add onions, potatoes, and carrots. Cover and simmer 15 minutes.

Add peas. Cover and simmer until all vegetables are tender.

Blend ¼ cup water with remaining flour. Add to stew, stirring gently; cook until thickened.

_Variation_

_Irish stew._—Use lean lamb instead of beef. Add 1 turnip, diced, with potatoes and carrots.

_Menu suggestion_

Serve with tossed green salad and hot biscuits. Have fruit sherbet and cookies for dessert.

Poultry

Serve poultry often—it’s versatile, flavorful, and economical. You can buy chicken and turkey in convenient sizes—chilled or frozen—any day of the year. And for variety, try duck and goose.

_Preparing poultry_

_Ready-to-cook poultry_ needs little preparation before cooking. Inspect for pinfeathers. Wash and drain poultry.

Keep _frozen poultry_ frozen until time to thaw or cook. Frozen poultry usually is thawed before cooking, but poultry parts or whole poultry frozen without giblets can be cooked without thawing. Cooking time will be longer than for unfrozen poultry. Do not thaw commercially frozen stuffed poultry before cooking.

To thaw poultry in the refrigerator, place frozen poultry on a tray or shallow pan to catch the thawing drip; if unwrapped, cover lightly. Remove giblets from cavity when bird is pliable.

If it is not practical to thaw poultry in the refrigerator, immerse poultry in a watertight wrapper in cold water. Change water often to hasten thawing. Or you can partially thaw poultry in the refrigerator and partially in cold water. It takes 1 to 8 hours to thaw poultry in cold water, or 1 to 3 days in a refrigerator.

Cook poultry promptly after thawing. Stuff poultry just before roasting.

_Cooking guides_

Most poultry sold whole can be roasted. Stewing chickens and mature turkeys, however, are more tender if braised or stewed. They are good for stews, or to provide cooked meat for casseroles, sandwiches, and salads.

Broiler or fryer chickens can be roasted, ovenbaked, barbecued, or cooked on a rotisserie as well as broiled or fried. Fryer-roaster turkeys weighing 4 or 5 pounds can be roasted whole, or can be cut into parts and fried or broiled.

Rock Cornish game hens can be cooked like broiler or fryer chickens. Small ducks are suitable for broiling or frying; larger ones, for roasting or rotisserie cooking. Geese roast very well.

Roast poultry uncovered for best color and to reduce splitting and shrinkage. Poultry can be roasted with or without stuffing; unstuffed birds take slightly less time to cook. Cook poultry until tender and juicy; do not overcook.

_Roasting_

Prepare the poultry as directed above. Stuff the body and neck cavities lightly; allow about ½ cup of stuffing per pound of ready-to-cook poultry. See stuffing recipe (p. 28). Or if desired, leave poultry unstuffed.

Fold loose neck skin toward back; fasten with a skewer. Turn wingtips back of heavy wingbone to rest against neck skin. Tuck ends of legs under band of skin at tail or fasten legs together close to body.

To roast poultry, place breast side up on a rack in a shallow pan. Do not cover pan and do not add water.

See roasting guide (p. 28) for approximate times for roasting poultry.

A meat thermometer is the best guide to doneness of turkeys. Insert the thermometer into the center of the inner thigh muscle. Make sure it does not touch the bone.

Salt the giblets and neck, seal them in aluminum foil, and roast along with the poultry. Or simmer them in salted water until tender.

You can baste poultry with pan drippings or a little fat if you like.

If poultry browns early in the roasting period, cover the breast and drumsticks lightly with aluminum foil or with a thin cloth moistened with fat. After poultry is partly roasted, cut band of skin that holds legs together.

Use any one or more of the following ways to tell if poultry is done:

• A meat thermometer inserted in the center of the inner thigh muscle of a turkey reaches 180° to 185° F. If turkey is stuffed, also check stuffing temperature by inserting a thermometer into the body cavity for 5 minutes. Temperature should reach 165° F.

• Drumstick feels soft when you press meaty part with protected fingers.

• Drumstick moves up and down easily and leg joint gives readily.

CAUTION: Do not partly roast poultry on one day and complete roasting the following day.

ROASTING GUIDE