Show xI iiiI i I JI iri J jl M N J- J I lIr 1 y h 0 f ft t f 1 3 r 4 I 4 V VY a 3 A I P Y v- v c Ii- Ii J i iL L t L k y c tL h k v S 4 a 4 4 SS S Select Seasoning to Suit Meat lent See Re Recipes pel Below Meat Tricks T THE H E FIELD of seasonings 1 especially as as applied to meat cookery is a wide and interesting one I It IL you l want to have t. t fun with cooking cook cook- e. e x t ing and serve rl F the family foods with fine fla- fla flavor vor follow some som of the tips g given i iv v e en n he here her r e ethen then go further and do some experimenting experimenting experimenting ex ex- ex- ex on your own Certain seasonings are ideal for different cuts of meat For mild cuts of meat such as veal and lamb the seasoning may be a little sharper than those used for beef Spicy seasonings are favored for pork S S S SS oR CREAM has long been a S SOUR favorite with veal When combined com corn with a dill pickle relish and served with steaming hot egg noodles veal can indeed be a treat Veal In Dill Sour Cream Serves 4 1 tablespoon salt 3 5 quarts boiling water 6 ounces egg noodles 1 pound veal cut thin n from leg 4 tablespoons butter or sub sub- 1 tablespoon flour f 4 teaspoon salt 3 teaspoon pepper 4 tablespoons dill pickle relish relish rel rel- rel- rel ish 1 lf cups sour cream To cook egg noodles add salt to boiling water and gradually add egg noodles Do not let water stop boiling Stir occasionally with a pancake turner Boil rapidly about nine minutes until tender Drain thoroughly Have butcher cut veal J inch a-inch thick Dredge in flour and sprinkle with salt and pepper Melt butter in skillet add veal and saute until golden brown Cover and cook until until un un- un- un til ill tender Remove from pan keep warm in oven Add two teaspoons flour lour to the drippings blend well Gradually stir in sour cream pickle relish salt and pepper To serve arrange veal In center of platter and surround with buttered egg noodles S S S SL L LAMB BREAST Is I among themore the themore more economical cuts of meat but its it's a real favorite when prepared with barbecue sauce Barbecued Lamb Breast Serves 4 2 pounds lamb Iamb breast 1 medium onion sliced H 34 cup chill chili sauce 1 teaspoon salt Pepper teaspoon red pepper 1 tablespoon vinegar 2 tablespoons brown sugar SUgu 1 cup water Cut lamb larnI into five pieces Season Season Season Sea Sea- son with salt and pepper Place In hot skillet and 1 o I let fatty sides brown Mix remaining re re- re- re Ii Ingredients ingredients Ingred ingred- tents and pourover pour pourover over lamb Coyer Cover Coy Cov ov S er and simmer c for on one and one one- 1 half hail ho hours rs Remove Remove Re Re- I move cover and cook for tor 20 minutes longer until sauce is absorbed Vegetables cloves bay leaves leaves' I LYNN CHAMBERS' CHAMBERS MENU Stuffed Shoulder of Pork Buttered Asparagus Asparagus' Browned Potatoes Spiced Pear Salad Bread Butter Beverage Strawberry Pineapple-Strawberry Sundae Sugar Cookies Recipe Given and tomatoes add wonderful flavor flavor fla fla- fla vor to round steak A low temperature tempera tempera- ture Is used in baking so the meat will be properly tender Tomato Steak Serves 8 6 3 pounds round steak cut out 2 inches thick 3 tablespoons fat fai 1 pint tomatoes 2 carrots 1 large onion 1 turnip 2 cloves 3 bay leaves 2 teaspoons salt teaspoon pepper 2 tablespoons flour 2 tablespoons water Score the steak by slashing with witha a sharp knife Sear in ha heated fat fatin fatin fatin in skillet Prepare vegetable and put through coarse knife of the food chopper Add them as well as the theother theother theother other seasonings to the meat Cover Coyer Cov Coy er carefully and bake in a slow 2750 oven for three hours or until until un un- til tEl tender Remove meat from liquid Combine flour and water Add a little of the hot liquid to this then add to remaining liquid Boil together until thickened then pour over meat and serve Apples and raisins are tucked into into into in in- to a seasoned sage-seasoned dressing for roast pork Stuffed Shoulder of Pork 1 5 4 pound pork shoulder 1 cup bread crumbs Vi 34 cup raisins 1 egg beaten 2 tablespoons butter JS 34 teaspoon salt Dash of pepper 1 grated onion Have the butcher cut a pocket In a shoulder of pork from which the blade has been removed Maket Make t the h e dressing as follows Mix ingredients in hi order given and fill the pocket Skewer or tie with coarse Rub Ruh the tha rna n nan nr n lightly with a clove of garlic if il desired and dust the pork shoulder with salt and pepper and nd paprika Place in a oven and cook two and one halt to three hours S 5 5 LIVER T IVER VR HAS little fat tat of its iu own Li bacon so and pork are used with It to provide juices for cooking it Heres Here's an unusual way to prepare liver that's certain to be a favorite Liver Rolls Have desired number of slices of calves' calves or beef liver cut in one fourth inch slices Sprinkle with fine bread crumbs and spread with witha a mixture of sauteed onions celery and chopped parsley In the center of each slice place a finger finger- length piece of salt pork Roll w til each slice tightly tight tight- i ly b and tie or skewer together Dust Dust with salt salti and arid pepper and i roll in lour flour Ur Place in ta JS a bakIng bakIS to which Cha h Pan a small sma J a amount t of water mixed with bacon bacon drippings has beth beeh added |