Recipes for Variety Meats
Heart Andalouse
- 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.
Menu Idea
Heart Andalouse
Rice and Peas
Tossed Green Salad
Salt Sticks
Butter or Margarine
Lemon Chiffon Pie
Beverage
Liver Rolls
- 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.
Menu Idea
Liver Rolls
Fried Potatoes and Onions
Stuffed Tomato Salad
French Bread
Butter or Margarine
Pineapple-Mint Sundae
Chocolate Brownies
Beverage
Smoked Tongue Rarebit
Smoked Tongue Rarebit
- 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.
Menu Idea
Smoked Tongue Rarebit
Boiled Rice
Buttered Peas
Cucumber-Onion Salad
Hard Rolls
Butter or Margarine
Southern Marble Cake
Beverage
Sweetbreads—Canadian-Style Bacon—Pineapple Grill
- 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.
Menu Idea
Sweetbread Grill
Mashed Potatoes
Green Beans
Tomato-Cucumber Salad
Cloverleaf Rolls
Butter or Margarine
Chocolate Fudge Cake
Beverage
