Let’s Cook Meat: Recipes You’ll Like, by National Live Stock and Meat Board

Published by
National Live Stock and Meat Board
Home Economics Department
407 S. Dearborn St., Chicago 5, Ill.
1953-54 Printed In U.S.A.

Meat Cookery Pointers

Roasts may be seasoned before, during or after cooking, since salt penetrates only to about ½ inch.

Boned and rolled roasts require approximately 10 minutes per pound more cooking time than roasts with the bone left in.

Pot-roasts, Swiss steaks, “birds,” chops and other cuts cooked by braising should be browned slowly in order to retain the attractive brown color during cooking.

Steaks, chops and patties broiled at moderate temperatures require only one turning during cooking.

Meat cuts cooked in liquid increase in weight and are juicier if they are allowed to cool in the cooking liquid and under refrigeration.

Meat that is overcooked shrinks more, is less palatable, less attractive and more difficult to carve.

Turning meat occasionally during panbroiling insures even cooking throughout the cut.

TO ROAST

1. Season with salt and pepper.

2. Place meat fat side up on rack in open roasting pan.

3. Insert meat thermometer.

4. Do not add water. Do not cover. Do not baste.

5. Roast in a slow oven (300° F. for beef, veal, lamb, and smoked pork; 350° F. for fresh pork).

6. Roast to desired degree of doneness.

TO BROIL

1. Set oven regulator for broiling.

2. Place meat 2 to 3 inches from heat.

3. Broil until top of meat is brown.

4. Season with salt and pepper.

5. Turn meat and cook until done.

6. Season and serve at once.

TO PANBROIL

1. Place meat in heavy frying-pan.

2. Do not add fat. Do not add water. Do not cover.

3. Cook slowly, turning occasionally.

4. Pour fat from pan as it accumulates.

5. Brown meat on both sides.

6. Season. Serve at once.

TO BRAISE

1. Brown meat on all sides in fat in heavy utensil.

2. Season with salt and pepper.

3. Add small amount of liquid, if necessary.

4. Cover tightly.

5. Cook at low temperature until tender.

TO COOK IN LIQUID
Stews—Large Cuts

1. Brown meat on all sides in own fat or lard, when desirable.

2. Season with salt and pepper.

3. Cover with liquid, cover kettle, cook below boiling point until tender.

4. Add vegetables just long enough before serving to be cooked.

TO PANFRY

1. Brown meat on both sides in small amount of fat.

2. Season with salt and pepper.

3. Do not cover.

4. Cook at moderate temperature until done, turning occasionally.

5. Remove from pan and serve at once.

Meat Cookery Pointers

Pot-roasts, other braised dishes and stews may be conveniently cooked in a moderate oven (300° F. to 350° F.)

Meat cubes are browned for a brown stew; browning is omitted if a light stew is preferred.

A roast meat thermometer is inserted so the bulb reaches the center of the largest muscle but does not rest in fat or on bone.

Cooked meat should be stored closely covered in the coldest part of the refrigerator.

Panbroiling is a convenient method for cooking thin beef or lamb steaks, chops or patties and smoked ham slices, bacon and Canadian-style bacon.

Roasts are more easily carved if the meat is allowed to “set” 20 to 30 minutes before carving.

For ease in carving, have the back bone loosened on beef rib and pork loin roasts before cooking.

A roast meat thermometer registers the internal temperature or degree of doneness of a roast.

Beef Cuts and Cooking Methods

BROIL: Rib, club, tenderloin (filet mignon), T-bone, porterhouse, sirloin and top round steaks and patties.

PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this method are cut thinner than those cooked by broiling.

PANFRY: Thin rib, club, tenderloin (filet mignon), T-bone, porterhouse and sirloin steaks; patties and brains.

BRAISE: Pot-roasts—arm, blade, rump (bone in and boneless); arm, blade, round and flank steaks; short ribs; plate; brisket; cross cut shanks; heart; kidney; brains and liver.

COOK IN LIQUID (Large cuts and stews): neck; shank; heel of round; plate; brisket; short ribs; corned beef; stew meat; heart; kidney; tongue; brains and sweetbreads.

Other Facts About Beef

The quality and tenderness of beef cuts are the two factors which determine the cooking method used in their preparation. Tender cuts cooked by roasting, broiling and panbroiling may be served rare, medium or well done. Less tender cuts cooked by braising, panfrying or in liquid should be cooked well done. Some beef is marketed as corned beef and some as dried beef to provide flavor variety. Frozen beef cuts may be stored at 0° F. or lower, 6 to 12 months.

Recipes for BEEF

Standing Ribs of Beef

2 to 3-rib beef standing rib roast

Salt

Pepper

Have the market man remove the chine bone to make carving easier. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part, being sure that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in slow oven (300° F.) to the desired degree of doneness. Allow 18 to 20 minutes per pound for cooking a rare roast; 22 to 25 minutes for medium; and 27 to 30 minutes for well-done.

Corned Beef and Cabbage

3 to 4 pounds corned beef

Water to cover

1 large head cabbage, cut in wedges

Cover corned beef with water. Cover closely and bring to a boil. Reduce heat to simmer and cook slowly until tender, allowing about 1 hour per pound. Fifteen minutes before meat is done add cabbage wedges and continue cooking until meat and cabbage are done. 6 to 8 servings.

Broiled Porterhouse or Sirloin Steak

Beef porterhouse or sirloin steak, cut 1 to 2 inches thick

Salt

Pepper

Set regulator to broil. Place steak on broiler rack. Insert broiler pan and rack so the top of 1-inch steak is 2 inches from the heat and 2-inch steak is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season.

Steaks cut 1 inch thick require 18 to 20 minutes for rare steak and 20 to 25 minutes for medium-done steak. Steaks cut 2 inches thick require 30 to 35 minutes for rare steak and 35 to 45 minutes for medium-done steak. 1 to 2 servings may be obtained from a 1-inch porterhouse steak; 2 to 4 servings from a 2-inch porterhouse steak; 3 to 6 servings from a 1-inch sirloin steak; 6 to 12 servings from a 2-inch sirloin steak.

Baked Beef and Rice

1 pound ground beef

1 cup rice

1 small onion, chopped

2 tablespoons lard or drippings

1 teaspoon salt

½ teaspoon pepper

1 teaspoon paprika

1 small bottle olives, sliced

2 cups tomato juice

1½ cups boiling water

½ cup grated cheese

Cook ground beef, rice and chopped onion in drippings until lightly browned. Season. Add sliced olives, tomato juice and boiling water. Place in 1½-quart casserole, cover and bake in a slow oven (300° F.) 1 hour. Uncover, sprinkle with cheese and continue baking about 10 minutes or until cheese is melted. 6 servings.

Chinese Pepper Steak with Rice

Beef arm steak, cut 1 inch thick

2 tablespoons lard or drippings

2 tablespoons minced onion

1 clove garlic, minced

2 large green peppers, cut into strips

½ cup celery, sliced crosswise

2 tablespoons chopped pimiento, if desired

½ cup consomme or stock

Salt

Pepper

2 teaspoons cornstarch

2 tablespoons water

1 teaspoon soy sauce

3 cups boiled rice

Cut steak into thin strips. Brown meat in lard or drippings. Add the onion, garlic, green peppers, celery and pimiento. Add consomme or stock. Season with salt and pepper. Cover and simmer 20 minutes. Thicken with cornstarch blended with water and soy sauce. Simmer 5 minutes. Serve hot with freshly boiled rice. 4 servings.

Deviled Steak

Beef Arm steak, cut 1 inch thick

¼ cup flour

2 tablespoons lard or drippings

1 large onion, sliced

1 teaspoon dry mustard

⅛ teaspoon paprika

1 teaspoon salt

⅛ teaspoon pepper

3 tablespoons vinegar

1 cup hot water

Cut steak into individual servings. Dredge steak with flour and brown both sides in lard or drippings. Place sliced onion over meat. Add seasonings, vinegar and water. Cover closely and cook in a slow oven (300° F.) for about 1 hour or until tender. Thicken the remaining liquid for gravy. 6 servings.

Onion ’Burgers

1½ pounds ground beef

1 teaspoon salt

¼ teaspoon pepper

1½ cups chopped onion

2 tablespoons butter or margarine

2 teaspoons prepared horseradish

2 teaspoons prepared mustard

½ teaspoon salt

6 split buns

Combine ground beef, salt and pepper. Shape into 12 thin patties. Brown chopped onion lightly in butter or margarine, add horseradish, mustard and salt. Spread onion mixture over 6 patties, top each with a patty and press together. Chill. Place patties on broiler rack. Insert broiler pan allowing 2 inches between heat and surface of meat. Broil patties on one side until brown, 8 to 10 minutes. Turn and brown on second side. Serve on buns, if desired. 6 servings.

Beef Short Ribs—Raisin Sauce

3 pounds beef short ribs

3 tablespoons lard or drippings

Salt

Pepper

1 onion, quartered

½ cup brown sugar

1 teaspoon dry mustard

1 tablespoon flour

2 tablespoons vinegar

2 tablespoons lemon juice

¼ teaspoon grated lemon rind

1 bay leaf

1½ cups water

½ cup raisins

Cut ribs into serving pieces and brown in own fat or a small amount of lard or drippings. Pour off drippings, season ribs with salt and pepper. Add quartered onion. Combine remaining ingredients and bring to a boil. Pour over short ribs. Cover closely and cook slowly about 2 hours or until meat is tender. Thicken sauce if desired. 6 to 8 servings.

Beef Put-Together

1 pound boneless beef for stew, cut in 1-inch cubes

3 tablespoons lard or drippings

1 medium onion, sliced

1 green pepper, sliced

1 cup diced celery

1 cup diced carrots

1 can condensed tomato soup

1½ teaspoons salt

⅛ teaspoon pepper

½ cup cooked peas

2 cups hot, cooked rice

Brown meat in lard or drippings. Add onion and green pepper and cook 5 minutes. Add celery, carrots, tomato soup and seasonings. Cover and cook slowly about 1 hour or until meat and vegetables are done. Add cooked peas and serve over hot, cooked rice. 4 servings.

Beef Chili Patties

1 pound ground beef

1 teaspoon salt

⅛ teaspoon pepper

1 egg, beaten

2 tablespoons lard or drippings

2 tablespoons chopped onion

2 tablespoons chopped green pepper

1 No. 303 can tomatoes, drained

1 cup cooked corn

1 teaspoon chili powder

2 teaspoons salt

Combine ground beef, salt, pepper and egg. Shape into 8 small patties and place in a baking dish. Cook onion and green pepper in lard or drippings for 2 minutes. Add tomatoes, corn, chili powder and salt and pour over meat patties. Bake in a slow oven (300° F.) for 30 minutes. 4 servings.

Beef Pot-Roast

3 to 4-pound beef arm or blade pot-roast

2 tablespoons flour

2 teaspoons salt

¼ teaspoon pepper

3 tablespoons lard or drippings

¼ cup water

3 cups seasoned cooked noodles

1 12-ounce package frozen peas, cooked or 1 No. 303 can peas

2 tablespoons butter or margarine

Dredge pot-roast with seasoned flour and brown in lard or drippings. Add water, cover and simmer in a slow oven (300° F.) or on top of range 3 hours or until tender. Thicken cooking liquid for gravy, if desired. Combine noodles, peas and butter or margarine. Cook until heated through. Serve pot-roast on noodles and peas. 6 to 8 servings.

Family Meat Loaf

2 pounds ground beef

1 pound ground pork

1 cup fine dry bread crumbs

1 cup milk

1½ tablespoons chopped onion

1 tablespoon minced parsley

1 egg, slightly beaten

1 teaspoon salt

½ teaspoon celery salt

¼ teaspoon pepper

¼ teaspoon ground cloves

¼ teaspoon nutmeg

1 tablespoon lemon juice

1 teaspoon grated lemon rind

Soak bread crumbs in milk. Combine ground beef and pork, bread crumbs, onion, parsley, beaten egg, seasonings, lemon juice and lemon rind. Mix thoroughly. Pack in a 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) for 1½ hours. 10 to 12 servings.

RECIPES FOR BEEF LEFTOVERS

Beef Puff

2 cups ground cooked beef

1 teaspoon salt

⅛ teaspoon pepper

2 tablespoons chopped parsley

½ cup mayonnaise

8 slices bread

Butter or margarine, softened

3 eggs, slightly beaten

2 cups milk

¼ teaspoon salt

¼ teaspoon sage

Combine meat, salt, pepper, parsley and mayonnaise. Spread 4 slices bread with butter or margarine, cover with meat mixture and top with slice of bread. Place sandwiches in greased shallow casserole dish. Combine eggs, milk, salt and sage and mix well. Pour over sandwiches and let stand in refrigerator at least an hour before baking. Bake in a moderate oven (350° F.) about 45 minutes or until brown and puffed. 4 servings.

Leftover Treat

2½ cups diced cooked beef

1 tablespoon minced onion

1 tablespoon minced green pepper

I tablespoon lard or drippings

1 cup gravy or medium white sauce

1 teaspoon salt

⅛ teaspoon pepper

¼ teaspoon chili powder

1 tablespoon chili sauce

1½ cups cooked rice

3 tablespoons grated sharp cheddar cheese

1 egg, slightly beaten

½ cup crushed corn flakes

Cook meat, onion and green pepper in lard or drippings until lightly browned. Add gravy or white sauce, salt, pepper, chili powder and chili sauce. Combine rice, grated cheese and egg, mixing thoroughly. Alternate layers of rice and meat in a 1-quart greased baking dish. Sprinkle with corn flakes. Bake in a moderate oven (350° F.) for 30 minutes. 6 servings.

Veal Cuts and Cooking Methods

ROAST: Ribs; arm and blade roasts; rolled and cushion-style shoulder; crown roast; loin; rump; leg; breast and loaf.

BROIL: Liver; kidneys; sweetbreads and brains. Veal steaks, chops and patties are best cooked by braising or panfrying since these two methods supply fat which is lacking in veal because it comes from a young animal.

PANBROIL: Veal steaks, chops and patties are not panbroiled for the same reason that they are not broiled.

PANFRY: Arm and blade steaks; rib and loin chops; kidney chops; sirloin steak; round steak (cutlets); city chicken; mock chicken legs; patties; liver; kidney; sweetbreads and brains.

BRAISE: Arm and blade steaks; rib and loin chops; kidney chops; breast; riblets; sirloin steak; round steak (cutlets); heel of round pot-roast; hind shank; city chicken; mock chicken legs; cubes; patties; heart; kidneys; brains and sweetbreads.

COOK IN LIQUID: Riblets; shank; heel of round; stew meat; heart; kidneys; tongue; brains and sweetbreads.

Other Facts About Veal

The mild appealing flavor of veal is brought out by proper cookery. Since veal comes from a young animal and, consequently, lacks fat, it is often desirable to place bacon or salt pork slices over veal roasts before cooking. All veal is cooked well done. Frozen veal cuts may be stored at 0° F. or lower, 6 to 9 months.

Recipes for VEAL

Veal Shoulder Roll

3 to 4-pound veal shoulder roll

Salt

Pepper

4 to 6 slices bacon, if desired

Season the roast with salt and pepper. Place on rack in open roasting pan. Insert a meat thermometer so the bulb reaches the center of the roast. Place bacon slices on roast. Do not add water. Do not cover. Roast in slow oven (300° F.) until the meat thermometer registers 170° F. or about 2½ hours. Allow about 40 minutes per pound for roasting.

Sour Cream Veal Loaf

1½ pounds ground veal

½ pound ground pork

2 tablespoons minced onion

2 carrots, ground

1½ teaspoons salt

⅛ teaspoon pepper

½ cup sour cream

Flour

Combine all ingredients and mix thoroughly. Pack into a 5 × 9-inch loaf pan and bake in a moderate oven (350° F.) 1½ hours. Thicken drippings for gravy, allowing 2 tablespoons flour for each cup of drippings. 6 to 8 servings.

Pineapple Stuffed Veal Birds

2 veal round steaks, cut ½ inch thick

½ cup crushed pineapple

¼ cup melted butter or margarine

1 teaspoon salt

½ teaspoon sage

2 cups soft bread crumbs

3 tablespoons lard or drippings

Salt

Pepper

¼ cup water

Remove bone from steaks and cut as shown in illustration. Drain the crushed pineapple thoroughly. Add the pineapple, melted butter or margarine, salt and sage to the bread crumbs. Mix well. Place a spoonful of the pineapple stuffing on each piece of veal, roll and fasten with wooden picks. Brown the rolls slowly in lard or drippings. Season with salt and pepper. Add water, cover and simmer for 45 minutes or until tender. 6 servings.

Paprika Veal

1½ pounds veal shoulder, cut into 1½ inch cubes

3 tablespoons lard or bacon drippings

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon paprika

¼ cup water

Paprika Sauce

Brown veal cubes in lard or drippings. Season. Add water, cover closely and cook slowly 30 minutes. Cover with Paprika Sauce and continue cooking slowly 30 minutes more or until meat is tender. 4 to 6 servings.

Paprika Sauce

¼ cup butter or margarine

¼ cup flour

2 cups milk

Paprika

Salt

Pepper

Melt butter or margarine, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add paprika to color and salt and pepper to taste.

RECIPES FOR VEAL LEFTOVERS

Ladies’ Aid Salad

4 cups diced cooked veal

1 cup salted almonds

1 No. 303 can pineapple chunks

2 cups diced celery

2 hard-cooked eggs, diced

Mayonnaise

Lettuce Cups

Cut almonds lengthwise into quarters. Drain pineapple. Combine veal, pineapple, celery and eggs. Chill thoroughly. Just before serving add almonds and enough mayonnaise to moisten ingredients. Mix lightly and serve in lettuce cups. 8 servings.

Veal Croquettes

2 cups ground cooked veal

1 cup mashed cooked peas

½ teaspoon salt

⅛ teaspoon pepper

2 teaspoons grated onion

½ cup fine dry bread crumbs

1 egg, slightly beaten

Lard for deep fat frying

Combine ground veal, peas, salt, pepper and onion. Shape into croquettes. Roll in bread crumbs, dip in egg and again in bread crumbs. Fry in deep hot lard (360° F.) 1½ to 2 minutes or until brown. Drain. 6 servings.

Meat-Potato-Tomato Cakes

2 cups ground, cooked beef, veal, pork or lamb

2 cups mashed potatoes

2 eggs

2 tablespoons minced onion

2 tablespoons finely chopped celery

½ cup tomato juice

1 teaspoon salt

¼ teaspoon pepper

8 slices tomato, cut ½ inch thick

2 tablespoons melted butter or margarine

Combine ground meat, mashed potatoes, eggs, onion, celery, tomato juice and seasonings. Mix well and shape into 8 patties. Place patties in greased baking pan. Top each pattie with a tomato slice. Brush tomato slices with melted butter or margarine. Bake in a moderate oven (350° F.) for 30 minutes. 6 to 8 servings.

Pork Cuts and Cooking Methods

ROAST: Rolled and cushion-style shoulder; crown roast; blade loin; loin (center cut); sirloin (bone in); boneless sirloin; Boston butt; fresh or smoked picnic; fresh or smoked ham; smoked shoulder butt; tenderloin; spareribs; pork loaf and ham loaf.

BROIL: Smoked ham slices; bacon and Canadian-style bacon. Chops, steaks, patties and Frenched tenderloin are best cooked by braising or panfrying, since these methods assure meat that is well done, tender and juicy throughout by the time it is browned on the outside.

PANBROIL: Smoked ham slices; bacon and Canadian style bacon. Chops, steaks, patties and Frenched tenderloin are not panbroiled for the same reason that they are not broiled.

PANFRY: Shoulder steaks; rib and loin chops; patties; Frenched tenderloin; smoked ham slices; bacon; Canadian-style bacon and liver.

BRAISE: Shoulder steaks; rib and loin chops; tenderloin; spareribs; hocks; patties; cubes; liver; hearts and kidneys.

COOK IN LIQUID: Spareribs; hocks; smoked ham; picnic; shoulder butt and shank; heart and kidneys.

Other Facts About Pork

For tenderness and appetite appeal, all pork should be cooked well done. Cuts marketed as cured meats are hams, bacon, Canadian-style bacon, shoulder butts and hocks. Frozen fresh pork may be stored at 0° F. or lower, 3 to 6 months; freezing is not recommended for smoked pork.

Recipes for PORK

Pork Loin Roast

3 to 5-pound pork loin roast

Salt and pepper

Have backbone removed from loin. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so bulb reaches center of thickest part. Be careful that thermometer does not rest in fat or on bone. Do not add water. Do not cover. Roast in moderate oven (350° F.) until meat thermometer registers 185° F. Allow about 35 to 40 minutes per pound for roasting.

Golden Filled Pork Rolls

8 pork arm steaks, cut ½ inch thick

Salt

Pepper

1 No. 303 can cream-style corn

1½ teaspoons salt

2 eggs, beaten

3 tablespoons melted butter or margarine

¼ cup chopped green pepper

2 tablespoons chopped onion

4 cups soft bread crumbs

½ teaspoon dry basil

½ teaspoon sage

Remove bones from pork steaks. Season with salt and pepper. Combine remaining ingredients, mix lightly and spread on steaks. Roll each steak like a jelly roll and tie or fasten with a skewer. Place rolls in a baking dish and bake in a moderate oven (350° F.) for 1 hour. 8 servings.

Pork Chop-Potato Scallop

6 pork rib, loin or shoulder chops, cut ¾ to 1 inch thick

Salt and pepper

2 cups coarsely grated peeled potatoes

2 tablespoons grated onion

2 tablespoons flour

1½ teaspoons salt

¼ teaspoon pepper

1½ cups milk

Brown chops in frying-pan. Season with salt and pepper. Combine remaining ingredients in order given and arrange in a shallow baking dish. Place chops on potato mixture. Bake in a moderate oven (350° F.) for 1 hour or until done. 6 servings.

Baked Smoked Ham—Buffet Glaze

12-14 pound smoked ham

Buffet Glaze

Place ham, fat side up, on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part. Be careful that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) until the meat thermometer registers 160° F. Allow 18 to 20 minutes per pound for roasting. Remove rind, chill and glaze.

Buffet Glaze

1½ tablespoons gelatine

1¾ cups water

2 bouillon cubes, if desired

¼ teaspoon salt

1 teaspoon sugar

½ cup cream

Green pepper strips

1 small bottle stuffed olives

Have ham chilled. Place fat side up for glazing. Soak gelatine in ¼ cup cold water. Heat remaining water and dissolve bouillon cubes in it. Strain. Add gelatine and stir until dissolved. Add salt and sugar. Cool. Reserve ¾ of mixture and add cream to remaining mixture. Just before cream mixture begins to congeal pour 19 thin layer over surface of ham. Chill until firm. Continue this process keeping cream glaze at cold pouring consistency until it is all used. Keep a pan of hot water and one of ice water convenient in order to control the consistency of the gelatine mixtures. Arrange design of sliced olives and pepper strips on glazed surface and cover with reserved transparent glaze in the same fashion as the white glaze was applied. Chill. Serve as a cold meat.

Pork Tenderloin Supreme

12 slices bacon

6 pork tenderloin patties

Salt

Pepper

6 slices tomato, cut ½ inch thick

6 slices onion, cut ¼ inch thick

Prepare each serving as follows: Cross 2 slices bacon, place tenderloin pattie on the center, sprinkle with salt and pepper. Place a slice of tomato on the pattie, season, and top with a slice of onion. Season. Bring bacon ends up over onion slice and fasten with a wooden pick. Place in a baking pan, cover and bake 30 minutes in a moderate oven (350° F.) Remove cover and continue baking 30 minutes longer. 6 servings.

Candied Ham Loaf

2 pounds ground ham

1 pound ground beef

2 cups whole wheat bread crumbs

1 cup milk

2 eggs, slightly beaten

1 teaspoon dry mustard

½ teaspoon salt

½ cup brown sugar

½ teaspoon ground cloves

Soak bread crumbs in milk. Add eggs. Combine ground ham, ground beef, mustard, salt and bread mixture. Mix well. Mix together brown sugar and cloves and spread in bottom of 5 × 9-inch loaf pan. Pack mixture in pan, bake in moderate oven (350° F.) for 1½ hours. Turn upside down to serve. 10 to 12 servings.

Versatile Ground Meat Works Menu Magic

Ground meat is the basis for a great variety of popular dishes. It’s a top favorite, from savory sausage patties for a hearty breakfast to a glamorous meat loaf for a festive dinner party. Whatever the menu, the economy, simplicity of preparation and versatility in serving explain the universal appeal of ground meat to homemakers.

Ground beef, veal, pork or lamb, or a combination of these, provides a meat dish for every taste. With the meat as the foundation of the recipe, other ingredients are often added to introduce flavor variety.

SEASONINGS TO CHOOSE. Basic proportions for the more common seasonings are 1 teaspoon salt, ¼ teaspoon pepper and 2 to 4 tablespoons chopped onion for each pound of meat. Sage, thyme, marjoram, cayenne pepper, celery salt, Chili powder, curry powder, paprika, mustard, cloves and nutmeg are some of the commonly used herbs and spices. When experimenting with new combinations, it is advisable to use these seasonings cautiously until the proportions which have the greatest flavor appeal are discovered. A good rule to follow is ⅛ teaspoon per pound of ground meat for the stronger seasonings, ¼ teaspoon per pound of ground meat for the more mild seasonings.

OTHER INGREDIENTS TO ADD. Toasted or plain 21 enriched white, whole wheat or rye bread; cracker crumbs; and rolled oats, rice or other cereals may be combined with the ground meat. Grated or mashed potatoes or carrots, peas, and grated apple are also occasional ingredients. The proportion of these foods added to the ground meat may vary but should be kept relatively small for the best meat flavor. Enough liquid—milk, water, vegetable juices, soup stock, canned or cooked tomatoes, tomato catchup—will be needed to moisten the mixture, and egg is necessary to hold the ingredients together.

WAYS TO SERVE. Meat loaves and meat balls are perhaps the most usual ways in which ground meat mixtures are served. To add variety, the meat mixture may be baked in large or individual ring molds, muffin pans, or in various shapes for individual loaves. Potatoes, green peppers, onions, egg plant and squash are a few of the vegetables that lend themselves to a meat stuffing. Ground meat and vegetable combinations are often prepared as fritters. Ground meat mixtures (principally meat with herbs or spices for seasoning) appear on the menu as meat patties; meat sauces for macaroni, spaghetti, noodles and rice; meat drumsticks; fillings for meat pies or tarts; toppings for meat shortcakes, and as favorite casserole dishes.

Barbecued Pork Chops

6 pork rib or loin chops, cut 1 inch thick

1 teaspoon salt

½ teaspoon pepper

2 tablespoons flour

2 tablespoons prepared mustard

¼ cup chopped onion

½ teaspoon ground cloves

2 tablespoons Worcestershire sauce

1 cup juice from apple, peach, bread and butter or sweet pickles

1 cup catchup

Brown chops in frying-pan. Season with salt and pepper. Mix flour and mustard to make a smooth paste. Add remaining ingredients and blend well. Pour mixture over chops, cover closely and cook slowly for 1 hour. 6 servings.

Smoked Ham Slice—Apricot Glaze

Smoked ham slice, cut 1 inch thick

1 No. 303 can apricot halves

½ teaspoon ground cloves

¼ teaspoon allspice

½ teaspoon cinnamon

Drain apricots and save juice. Set regulator to broil. Place ham slice on broiler rack and insert broiler rack and pan so the top surface of the meat is 2 to 3 inches from the heat. Sprinkle with spices and broil until nicely browned, about 10 minutes, basting occasionally with apricot juice. Turn, sprinkle ham with remaining spices, continue broiling, basting with apricot juice until done, about 10 minutes. Five minutes before ham slice is done, arrange apricot halves, cut surface down, on ham and continue broiling until ham is done and apricots are lightly browned. Spoon basting liquid over ham and apricots before serving. 4 to 6 servings.

RECIPES FOR PORK LEFTOVERS

Ham-Noodle-Mushroom Casserole

2 cups cubed cooked ham

1 8-ounce package broad noodles

Water

1 3-ounce can mushrooms

3 tablespoons butter or margarine

¼ cup enriched flour

2 cups milk (or milk and mushroom liquid)

½ teaspoon salt

½ teaspoon pepper

1 tablespoon chopped pimiento

1 tablespoon chopped parsley, if desired

Cook noodles in boiling salted water until tender. Drain. Cook mushrooms in butter or margarine until lightly browned. Remove mushrooms, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add salt, pepper, pimiento, parsley and ham. Arrange the cooked noodles in a greased 1½-quart casserole. Add ham mixture, arrange mushrooms on top. Bake in a moderate oven (350° F.) for 45 minutes. 6 to 8 servings.

Swiss Salad

2 cups cubed cooked pork

1 cup cooked peas

½ cup French dressing

½ cup diced celery

½ cup walnut meats, broken

6 lettuce leaves

Paprika

Mayonnaise

2 hard-cooked eggs

6 stuffed olives

Marinate meat and peas in French dressing and chill. Add celery and nuts and arrange on lettuce leaves. Sprinkle with paprika and dot with mayonnaise. Cut each egg into 6 slices. Remove egg yolk from egg slices. Arrange the white rings around the salad. Cut each olive into 4 slices. Overlap 2 olive slices inside each ring of egg white. Press the egg yolks through a sieve and sprinkle over the salad. 4 to 6 servings.

Lamb Cuts and Cooking Methods

ROAST: Rolled and cushion-style shoulder; crown roast; loin roast; boneless sirloin; leg; breast and loaf.

BROIL: Shoulder, rib, loin and English chops; steaks; patties; liver and kidneys.

PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this method are cut thinner than those cooked by broiling.

Other Facts About Lamb

Lamb comes from a young animal and practically all cuts may be cooked by roasting, broiling or panbroiling. These cuts may be served medium or well done. Lamb neck, shanks and breasts should be braised or cooked in liquid until well done. The “fell” or paper-like covering, should not be removed from the leg of lamb because the leg, with “fell” on, will roast in less time, hold its shape better and be juicier; the “fell” is removed from chops and steaks. Lamb, at its best, should be served hot or cold ... never lukewarm. Frozen lamb cuts may be stored at 0° F. or lower, 6 to 9 months.

Recipes for LAMB

Broiled Lamb Chops

6 lamb rib, loin or shoulder chops, cut 1 to 2 inches thick

Salt

Pepper

Set regulator to broil. Place chops on broiler rack. Insert broiler pan and rack so the top of 1-inch chops is 2 inches from the heat and 2-inch chops is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season. Chops cut 1 inch thick require 10 to 12 minutes. Chops cut 2 inches require 20 to 22 minutes. 6 servings.

Braised Boiled Lamb Shoulder

3 to 4-pound rolled lamb shoulder

1 teaspoon ground ginger

1 teaspoon dry mustard

½ teaspoon ground cloves

1½ teaspoons salt

3 tablespoons flour

2 tablespoons melted lard or drippings

¼ cup water

Combine ginger, dry mustard, cloves, salt and flour. Dredge lamb shoulder with seasoned flour, saving remaining mixture. Brown slowly on all sides in lard or drippings. Add water. Cover closely and cook slowly until meat is done, allowing 40 to 45 minutes per pound, or about 3 hours. Thicken drippings with remaining flour mixture for gravy.

Lamb Kabobs

2 pounds boneless lamb shoulder, cut in 1½ inch cubes

½ cup salad oil

2 tablespoons vinegar

2 tablespoons lemon juice

1 teaspoon dry mustard

⅛ teaspoon thyme

½ teaspoon salt

⅛ teaspoon pepper

½ cup chopped onion

4 tomatoes

2 medium green peppers

1 can small whole onions

Blend salad oil, vinegar, lemon juice, seasonings and chopped onion in bowl. Add lamb cubes, let stand several hours, or over night, in the refrigerator. Drain. Thread cubes of lamb on 8 skewers. Quarter tomatoes, cut green peppers in 1-inch squares. Thread tomato wedges, green pepper squares and whole onions on 8 remaining skewers. Brush with marinating mixture. Place lamb kabobs on rack in broiler pan. Broil 3 inches from heat for 12 minutes. Turn. Place vegetable kabobs on broiler rack. Broil additional 10 to 12 minutes or until meat and vegetables are done. 6 servings.

Leg of Lamb—Puffy Mint Pears

5 to 6-pound leg of lamb

Salt and pepper

Puffy Mint Pears

Do not have the fell removed from the leg of lamb. Season. Place skin side down on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part of the leg, being sure the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) about 2½ to 3½ hours or until done. The meat thermometer will register 175° F. for medium done; 180° F. for well-done lamb. Allow 30 to 35 minutes per pound for roasting. Serve with Puffy Mint Pears.

Puffy Mint Pears

1 No. 2½ can Bartlett pears

1 3-ounce pkg. cream cheese

¼ cup mint jelly

Drain pears and place in baking dish, cut side up. Place a spoonful of cream cheese in center of each pear half. Place in oven or under broiler long enough for cream cheese to be lightly browned. Spoon mint jelly around cheese on pears. Serve hot with lamb.

Fruited Lamb Chops

4 lamb arm or blade chops, cut ¾ to 1 inch thick

2 tablespoons flour

1 teaspoon salt

⅛ teaspoon pepper

2 tablespoons lard or drippings

1 cup dried apricots

1 cup pitted prunes

¼ cup water

Dredge lamb chops with seasoned flour and brown in lard or drippings. Add apricots, prunes and water. Cover closely and cook slowly 45 minutes to 1 hour or until chops are tender. 4 servings.

Oriental Lamb Stew

2 pounds boneless lamb for stew, cut in 1½-inch cubes

2 tablespoons lard or drippings

2 tablespoons chopped onion

1 No. 2½ can tomatoes

1 tablespoon curry or chili powder

3 tablespoons flour

½ cup water

8 ripe or green olives

⅛ teaspoon lemon juice

Salt

3 cups cooked rice

Brown lamb in lard or drippings. Pour off drippings. Add onion, tomatoes and curry or chili powder. Cover closely and cook slowly for 1½ hours or until meat is tender. Thicken stew with flour added to ½ cup water. Just before serving, add chopped olives, lemon juice and salt to taste. Serve on hot rice. 6 to 8 servings.

RECIPES FOR LAMB LEFTOVERS

Shepherd’s Pie

2 cups diced cooked lamb

1 cup chopped celery

1 No. 303 can kidney beans

1 cup diced cooked carrots

1 teaspoon Worcestershire sauce

½ teaspoon salt

1½ cups thin gravy, or

1½ cups water and 1 bouillon cube

3 cups well-seasoned mashed potatoes

Combine cooked lamb, celery, kidney beans, carrots, Worcestershire sauce, salt and gravy or water to which bouillon cube has been added. Pour into a l½-quart casserole. Spoon mashed potatoes to form a border on meat mixture. Bake in a moderate oven (350° F.) 25 to 30 minutes, or until mashed potatoes are lightly browned. 4 servings.

Lamb Pie with Catchup Biscuits

2 cups chopped cooked lamb

2 tablespoons lard or drippings

2 tablespoons grated onion

½ cup canned tomatoes

1 teaspoon salt

¼ teaspoon pepper

1 No. 303 can lima beans, drained

2 tablespoons butter or margarine, melted

1 Recipe Biscuits (see p. 40)

¼ cup catchup

Brown lamb lightly in lard or drippings. Add onion, tomatoes, seasonings, lima beans and butter or margarine. Pour into 1-quart casserole. Make biscuit dough. Roll dough ½-inch thick, spread with catchup and roll as jelly roll. Cut into 1-inch slices and place cut side down over hot meat mixture. Bake in a hot oven (425° F.) 25 to 30 minutes, or until biscuits are done. 6 servings.

Lamb Croquettes

2 cups ground cooked lamb

½ cup chopped walnuts

½ cup mashed cooked carrots

1 teaspoon onion juice

1 teaspoon lemon juice

⅛ teaspoon cayenne pepper

1½ teaspoons salt

1 cup thick white sauce

1 egg, slightly beaten

2 tablespoons milk

½ cup fine bread crumbs

Lard for deep-fat frying

Combine lamb, walnuts, carrots, onion and lemon juice, cayenne pepper, salt and white sauce. Shape into croquettes and chill. Combine beaten egg and milk. Roll croquettes in bread crumbs, dip in egg and milk and again in bread crumbs. Fry in deep hot lard (360° F.) 2 to 3 minutes, or until light brown. Drain. 4 to 6 servings.

Recipes for SAUSAGES, READY-TO-SERVE AND CANNED MEATS

Sausage Links In Batter Pudding

1 pound sausage links

2 cups milk

1 teaspoon salt

½ cup corn meal

4 eggs

Heat milk in double boiler. Add salt and corn meal. Stir constantly and cook 10 to 15 minutes, or until thickened. Cool slightly. Beat eggs and add to mixture. Pour mixture into a well-greased 2-quart baking dish, and place sausage links on top. Bake in a moderate oven (350° F.) for 40 to 45 minutes. 4 servings.

Frankfurter and Sauerkraut Pie

8 frankfurters, cut in half crosswise

3 cups seasoned mashed potatoes

2 teaspoons minced onion

1 No. 2 can sauerkraut

½ teaspoon dill seed

Combine seasoned mashed potatoes and onion and line bottom and sides of a greased baking dish with mixture. Fill center with sauerkraut and sprinkle with dill seed. Arrange frankfurters in pinwheel fashion on top of sauerkraut. Bake in a moderate oven (350° F.) for 20 minutes. 4 to 6 servings.

Chipped Beef Potato Dumplings

½ pound chipped beef

¼ cup lard or drippings

¼ cup flour

1 13-ounce can evaporated milk

1½ cups potato water

¼ teaspoon Worcestershire sauce

Pepper

Potato Dumplings

Brown chipped beef lightly in lard or drippings. Blend in flour and gradually stir in evaporated milk, potato water and Worcestershire sauce. Cook until thickened, stirring constantly. Season with pepper. Serve over potato dumplings. 6 to 8 servings.

Potato Dumplings

4 medium potatoes, boiled

½ cup sifted enriched flour

½ teaspoon baking powder

1 teaspoon salt

¼ teaspoon pepper

2 tablespoons grated onion

½ cup dry bread crumbs

1½ teaspoons melted butter or margarine

1 egg, slightly beaten

3 quarts boiling water

½ teaspoon salt

Rice potatoes. Sift together flour, baking powder, salt, and pepper. Combine riced potatoes, flour mixture, onion, bread crumbs, butter or margarine and egg. Mix well. Shape into 12 small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water. Cover and boil for 15 minutes.

Southern Sausage Breakfast

1 pound bulk pork sausage

½ cup currants

3 cups boiling water

¾ teaspoon salt

½ cup corn meal

Flour

Add currants to boiling water. Cook 5 minutes. Add salt and corn meal, stirring constantly. Cook until thickened. Pour mush into greased 5 × 9-inch loaf pan. Chill.

Shape sausage into 6 patties. Brown patties slowly. Pour off drippings. Cover, continue cooking slowly 20 minutes.

Slice mush ½ inch thick. Dredge slices in flour and brown in sausage drippings. 4 servings.

Summer Salad Bowl

¼ pound summer sausage, cut in strips

¼ pound bologna, cut in strips

1 medium-size head lettuce

1 tablespoon chopped onion

2 tablespoons crumbled blue cheese

5 slices bacon, chopped

½ cup bacon drippings

¼ cup vinegar

½ teaspoon Worcestershire sauce

Break lettuce into pieces. Add summer sausage, bologna, onion and blue cheese. Cook bacon until crisp, drain and save drippings. Mix bacon with other ingredients. Add vinegar and Worcestershire sauce to ½ cup drippings, heat and pour over salad just before serving. Toss lightly. 4 to 6 servings.

Fruited Ham Rolls

8 slices “boiled” ham, cut ⅛ inch thick

1 cup chopped, dried apricots

3 tablespoons butter or margarine

3 tablespoons flour

1 cup milk

1½ cups cooked rice

¼ teaspoon nutmeg

Soak apricots until soft. Make a cream sauce as follows: melt butter or margarine, add flour, stirring until blended. Add milk, cook, stirring constantly, until thickened. Add apricots, rice and nutmeg to cream sauce; mix well. Place about ¼ cup of rice mixture on each ham slice, roll like jelly roll. Fasten with wooden picks. Place rolls in baking dish, bake in moderate oven (350° F.) 20 minutes or until heated through. 8 servings.

Smoky Sausage Spaghetti Sauce

1 pound smoked sausage links

3 tablespoons lard or drippings

½ cup minced onion

1 green pepper, cut in thin strips

½ pound fresh mushrooms or

1 small can mushrooms

12 stuffed olives, sliced

¼ teaspoon garlic salt

1 8-ounce can tomato sauce

1 No. 2½ can tomatoes

1 8-ounce package spaghetti

Grated Parmesan cheese, if desired

Slice sausage links diagonally in ½-inch pieces. Cook sausage, onion, green pepper and mushrooms in lard or drippings until lightly browned. Add olives, garlic salt, tomato sauce and tomatoes. Simmer at least 2 hours. Cook spaghetti in boiling salted water until tender. Rinse and drain. Serve sauce over spaghetti and sprinkle with grated Parmesan cheese, if desired. 4 to 6 servings.

Cherry Meat Muffins

1 12-ounce can luncheon meat, ground

1 cup soft bread crumbs

1 egg, well beaten

2 tablespoons brown sugar

1 teaspoon prepared mustard

Combine ingredients in order given, mix thoroughly. Pack mixture into medium-size muffin pans, filling each ⅔ full. Bake in slow oven (300° F.) for 30 to 45 minutes. Serve with Cherry Sauce. 3 to 4 servings.

Cherry Sauce

1 tablespoon cornstarch

¼ cup sugar

1 cup cherry juice

1 cup pitted red cherries

Combine cornstarch, sugar and cherry juice. Cook over low heat, stirring constantly until thick and clear. Add cherries and serve hot over meat muffins.

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.

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.

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.

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.

Time-Table for Roasting

ROAST	Weight Pounds	Oven Temperature Constant Degrees F.	Interior Temperature When Removed From Oven Degrees F.	Approximate Time Per Pound Minutes
BEEF
	Standing ribs	6-8	300	140	18-20
				160	22-25
				170	27-30
	Standing rib (t rib)	2	300	140	33
				160	45
				170	50
	Rolled rib	5-7	300	140	32
				160	38
				170	48
	Standing rump (high quality)	5-7	300	150-170	25-30
	Rolled rump (high quality)	4-6	300	150-170	25-30
PORK—FRESH
	Loin—Center	3-5	350	185	35-40
	Half	5-7		185	40-45
	Ends	2-3		185	45-50
	Picnic shoulder	4-6	350	185	30-35
	Boned and rolled	3-5	350	185	40-45
	Cushion-style	3-5	350	185	35-40
	Boston butt	4-6	350	185	45-50
	Fresh ham, whole	10-12	350	185	30-35
PORK—SMOKED
	Ham[1]—Whole	10-14	300	160	18-20
	Half	5-7	300	160	22-25
	Butt	3-4	300	160	40-45
	Shoulder butt	2-4	300	170	35
	Picnic shoulder	5-7	300	170	35
LAMB
	Leg	5-8	300	175-180	30-35
	Shoulder (bone in)	4-6	300	175-180	30-35
	Rolled	3-5	300	175-180	40-45
	Cushion-style	3-5	300	175-180	30-35
VEAL
	Leg	5-8	300	170	25-35
	Loin	4-6	300	170	30-35
	Rib (rack)	3-5	300	170	30-35
	Shoulder (bone in)	5-8	300	170	25-35
	Rolled	4-6	300	170	40-45

Time-Table for Broiling[2]

				Approximate Total Cooking Time
CUT	Weight Pounds	Rare Minutes	Medium Minutes
BEEF
	Chuck steak—1 inch	2⅓	24	30
		1½ inches	4	40	45
	Rib steak—1 inch	1½	15	20
		1½ inches	2	25	30
		2 inches	2¼	35	45
	Club steak—1 inch	1	15	20
		1½ inches	1¼	25	30
		2 inches	1½	35	45
	Sirloin steak—1 inch	3	20	25
		1½ inches	4¼	30	35
		2 inches	5¾	40	45
	Porterhouse steak—1 inch	2	20	25
		1½ inches	2½	30	35
		2 inches	3	40	45
	Ground beef patties
		1 inch thick by 3 inches	4 ounces	15	25
LAMB
	Shoulder chops—1 inch	3 ounces	Lamb chops are not served rare	12
		1½ inches	6 ounces		18
		2 inches	10 ounces		22
	Rib Chops—1 inch	2 ounces		12
		1½ inches	4 ounces		18
		2 inches	5 ounces		22
	Loin chops—1 inch	3 ounces		12
		1½ inches	5 ounces		18
		2 inches	6 ounces		22
	Ground lamb patties
		1 inch by 3 inches	4 ounces		18
PORK
	Ham slice—tendered
		½ inch	¾-1	Ham always cooked well done	10-12
		1 inch	1½-2		16-20
	Canadian-style bacon
		¼ inch slices			6-8
		½ inch slices			8-10
		Bacon			4-5

[2]This time-table is based on broiling at a moderate temperature (350° F.). Rare steaks are broiled to an internal temperature of 140° F.; medium to 160° F. Lamb chops are broiled to 170° F. Ham is cooked well done. The time for broiling bacon is influenced by personal preference as to crispness.

Time-Table for Braising

CUT	Average Weight or Thickness	Approximate Total Cooking Time
BEEF
	Pot-Roast	3-5 pounds	3-4 hours
	Swiss steak	1½-2½ inches	2-3 hours
	Fricassee	2 inch cubes	1½-2½ hours
	Beef birds	½ inch (× 2 in. × 4 in.)	1½-2½ hours
	Short ribs	Pieces (2 in. × 2 in. × 4 in.)	1½-2½ hours
	Round steak	¾ inch	45-60 minutes
	Stuffed steak	½-¾ inch	1½ hours
PORK
	Chops	¾-1½ inches	45-60 minutes
	Spareribs	2-3 pounds	1½ hours
	Tenderloin
	Whole	¾-1 pound	45-60 minutes
	Fillets	½ inch	30 minutes
	Shoulder steak	¾ inch	45-60 minutes
LAMB
	Breast—stuffed	2-3 pounds	1½-2 hours
	Breast—rolled	1½-2 pounds	1½-2 hours
	Neck slices	¾ inch	1 hour
	Shanks	½ pound each	1-1½ hours
	Shoulder chops	1 inch	45-60 minutes
VEAL
	Breast—stuffed	3-4 pounds	1½-2½ hours
	Breast—rolled	2-3 pounds	1½-2½ hours
	Birds	½ inch (× 2 in. × 4 in.)	45-60 minutes
	Chops	½-¾ inch	45-60 minutes
	Steak or cutlets	½-¾ inch	45-60 minutes
	Shoulder chops	½-¾ inch	45-60 minutes
	Shoulder cubes	1-2 inches	45-60 minutes

Time-Table for Cooking in Liquid

CUT	Average Weight Pounds	Approximate Time Per Pound Minutes	Approximate Total Cooking Time Hours
Smoked ham (old style and country cured)
	Large	12-14	20
	Small	10-12	25
	Half	6-8	30
Smoked ham (tendered)
	Shank or butt half	5-8	20-25
Smoked picnic shoulder	4-8	45
Fresh or corned beef	4-6	40-50
Beef for stew			2½-3½
Veal for stew			2-3
Lamb for stew			1½-2

Recipes for BAKED GOODS

Pumpkin Pecan Pie

1 unbaked 9-inch pie crust (See recipe below.)

3 tablespoons sugar

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon nutmeg

1 No. 303 can or 2 cups canned pumpkin

⅔ cup brown sugar

2 eggs, beaten

1 cup evaporated milk

½ cup water

Mix sugar, salt and spices well. Combine pumpkin, brown sugar, eggs and spice mixture. Scald evaporated milk and water. Add scalded milk, stirring until evenly blended. Pour into unbaked pie crust and bake in a hot oven (425° F.) 40 minutes. Sprinkle with Pecan Topping. Return to oven and bake 10 minutes longer or until pie is glazed.

Pecan Topping

2 tablespoons butter or margarine

¼ cup brown sugar

1 tablespoon grated orange rind

¾ cup whole pecans

Single Pie Crust

(8 or 9-inch Single Pie Crust)

1 cup sifted enriched flour

¾ teaspoon salt

4 to 6 tablespoons lard

2 to 4 tablespoons cold water

Add salt to flour. Cut lard into flour until crumbs are about size of small peas. Add cold water, a little at a time, mixing quickly and evenly through flour with a fork until dough just holds in a ball. Use as little water as possible. Roll to about ⅛ inch in thickness. Line pie pan. Bake according to directions in recipe. For baked crust prick bottom of shell with a fork before baking. Bake in hot oven (450° F.) 8 to 10 minutes.

Orange-Nut Cake

1 cup raisins

1 large orange

1¾ cups sifted enriched flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup lard

1 cup sugar

2 eggs

¾ cup sour milk

½ cup chopped walnuts

Line two 8-inch cake pans with waxed paper. Grind raisins and seeded orange with fine blade of food grinder. Sift flour, baking soda and salt together. Cream lard with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour milk, mixing thoroughly after each addition. Add raisins, oranges and chopped nuts. Pour batter into pans and bake in a moderate oven (375° F.) for 30 minutes. Cool and frost with Uncooked Penuche Frosting.

Uncooked Penuche Frosting

¼ cup butter or margarine

6 tablespoons brown sugar

2 cups sifted confectioners’ sugar

3 tablespoons cream or top milk

1 teaspoon vanilla

Cream butter or margarine with brown sugar until light and fluffy. Add confectioners’ sugar and continue creaming. Add cream and vanilla and beat until frosting is light and fluffy.

Date-Nut Drops

1½ cups sifted enriched flour

½ teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground cloves

½ cup lard

1 cup brown sugar

¼ cup milk

1 egg

¼ pound pitted dates, chopped

½ cup chopped walnuts

Sift together 1¼ cups flour, baking soda, baking powder, salt, cinnamon and cloves. Mix remaining ¼ cup flour with chopped dates. Cream lard with brown sugar until light and fluffy. Add egg and mix well. Add sifted dry ingredients alternately with milk to creamed mixture. Stir in floured dates and nuts. Drop by teaspoonfuls on greased cooky sheets. Bake in a moderate oven (375° F.) for 10 to 15 minutes. Yield: 3 dozen.

Biscuits

2 cups sifted enriched flour

1 tablespoon baking powder

¾ teaspoon salt

4 to 6 tablespoons lard

⅓ to ½ cup milk

Sift together flour, baking powder and salt. Cut in lard until mixture has fine even crumb. Add enough milk to make a soft dough. Turn onto a lightly floured surface and knead gently for ½ minute. Pat or roll ½ inch thick and cut with a medium-sized biscuit cutter, dipped in flour. Place on baking sheet and bake in a hot oven (450° F.) for 12 to 15 minutes. Yield: 10 to 12 biscuits.

Homemade Pastry Mix

7 cups sifted enriched flour

4 teaspoons salt

1¾ cups lard for soft wheat flour or 2 cups for hard wheat flour

Add salt to flour. Cut lard into flour and salt with a fork or pastry blender until the crumbs are about the size of small peas. Cover, store in refrigerator until ready to use. Mixture will keep at least a month in refrigerator. Yield: 8 single pie crusts. For single pie crust, add 2 to 4 tablespoons cold water to 1½ cups Homemade Pastry Mix, and for double pie crust 4 to 6 tablespoons cold water to 2 cups Homemade Pastry Mix.

Southern Marble Cake

2 cups sifted enriched flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup lard

1 cup sugar

2 eggs, beaten

½ cup milk

1 teaspoon vanilla

1 teaspoon cinnamon

¼ teaspoon cloves

½ teaspoon nutmeg

2 tablespoons molasses

Sift flour, baking powder and salt together. Cream lard with sugar until light and fluffy. Add beaten eggs. Add sifted dry ingredients alternately with milk. Add vanilla. Divide batter into 2 parts, adding spices and molasses to 1 part. Spoon light and dark mixtures alternately into a greased 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) 50 to 60 minutes.

Let’s cook MEAT Recipes you’ll like

Meat Cookery Pointers

TO ROAST

TO BROIL

TO PANBROIL

TO BRAISE

TO COOK IN LIQUID Stews—Large Cuts

TO PANFRY

Meat Cookery Pointers

Beef Cuts and Cooking Methods

Other Facts About Beef

Recipes for BEEF

Standing Ribs of Beef

Corned Beef and Cabbage

Broiled Porterhouse or Sirloin Steak

Baked Beef and Rice

Chinese Pepper Steak with Rice

Deviled Steak

Onion ’Burgers

Beef Short Ribs—Raisin Sauce

Beef Put-Together

Beef Chili Patties

Beef Pot-Roast

Family Meat Loaf

RECIPES FOR BEEF LEFTOVERS

Beef Puff

Leftover Treat

Veal Cuts and Cooking Methods

Other Facts About Veal

Recipes for VEAL

Veal Shoulder Roll

Sour Cream Veal Loaf

Pineapple Stuffed Veal Birds

Paprika Veal

Paprika Sauce

RECIPES FOR VEAL LEFTOVERS

Ladies’ Aid Salad

Veal Croquettes

Meat-Potato-Tomato Cakes

Pork Cuts and Cooking Methods

Other Facts About Pork

Recipes for PORK

Pork Loin Roast

Golden Filled Pork Rolls

Pork Chop-Potato Scallop

Baked Smoked Ham—Buffet Glaze

Buffet Glaze

Pork Tenderloin Supreme

Candied Ham Loaf

Versatile Ground Meat Works Menu Magic

Barbecued Pork Chops

Smoked Ham Slice—Apricot Glaze

RECIPES FOR PORK LEFTOVERS

Ham-Noodle-Mushroom Casserole

Swiss Salad

Lamb Cuts and Cooking Methods

Other Facts About Lamb

Recipes for LAMB

Broiled Lamb Chops

Braised Boiled Lamb Shoulder

Lamb Kabobs

Leg of Lamb—Puffy Mint Pears

Puffy Mint Pears

Fruited Lamb Chops

Oriental Lamb Stew

RECIPES FOR LAMB LEFTOVERS

Shepherd’s Pie

Lamb Pie with Catchup Biscuits

Lamb Croquettes

Recipes for SAUSAGES, READY-TO-SERVE AND CANNED MEATS

Sausage Links In Batter Pudding

Frankfurter and Sauerkraut Pie

Chipped Beef Potato Dumplings

Potato Dumplings

Southern Sausage Breakfast

Summer Salad Bowl

Fruited Ham Rolls

Smoky Sausage Spaghetti Sauce

Cherry Meat Muffins

Cherry Sauce

Let’s cook
MEAT
Recipes you’ll like

TO COOK IN LIQUID
Stews—Large Cuts