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Show Save Money On Meat Cheaper cuts of meat make nourishing nour-ishing and appetizing dishes. BAKED PIG'S HEAD. 1 pig's head. Biscuit dough. Salt and pepper. Choose a pig's head and clean very well. Parboil. Pat out biscuit dough and roll pig's head in the dough. Bake until brown. BRAISED BEEF. Cut the meat which may be from the' briskeL Into cubes; brown in frying pan with drf.ppings. Use strong heat stir meat so it will cook' quickly and not lose its juice. Tender cuts. can be cooked -whole. Remove the pieces to a closely covered kettle that can be used on top of range (unless oven is heated for other cobking.) Rinse the pan with a Vi cup of boiling water to save all browned bits, and pour over meat. Cover tightly and cook, slowly for two hours. Prepare the following sauce and pour over the meat and continue cooking cook-ing for another hour: ' . Sauce. Chopped. 1 onioiu 1 carroL " Few sprigs parsley. " ' 2 tablespoons butter or." butter substitute. sub-stitute. cup diced celery. 1 cup canned tomatoes. Salt and paprika. Melt fat. Brown onion, carrot in it. Add parsley, celery, and tomatoes. Heat thoroughly. Add seasonings. STEWED BEEF HEART WITH DUMPLINGS. - . 1 beef hearL 1 cup pitied pruncfl. : . " ;fj j . About cup flour. , . ' 1 teas,poon salt. Vi teaspoon pepper.' Pour boiling water over beef hearL Let stand for ten minutes. Trim off fat and arteries. Cut In pieces for stewing. Dredge with flour and brown in a little fat obtained by frying out fat which was cut off. Place in a stew kettle and pour over it enough water to cover, add the prunes soaked and pitted, season with salt and pepper. Stew slowly till tender. Take care that it does not burn. Will serve eight people generously. oo |