Read Ebook: Let's Cook Meat: Recipes You'll Like by National Live Stock And Meat Board

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Ebook has 292 lines and 36838 words, and 6 pages

Beef Recipes and Menus Baked Beef and Rice 6 Beef Chili Patties 9 Beef Pot-Roast 10 Beef Put-Together 9 Beef Short Ribs-Raisin Sauce 8 Broiled Porterhouse or Sirloin Steak 6 Corned Beef and Cabbage 5 Chinese Pepper Steak with Rice 7 Deviled Steak 7 Family Meat Loaf 10 Leftovers Beef Puff 11 Leftover Treat 11 Onion 'Burgers 8 Standing Ribs of Beef 5 Veal Recipes and Menus Leftovers Ladies' Aid Salad 15 Meat-Potato-Tomato Cakes 15 Veal Croquettes 15 Paprika Veal 14 Pineapple Stuffed Veal Birds 14 Sour Cream Veal Loaf 13 Veal Shoulder Roll 13 Pork Recipes and Menus Baked Smoked Ham-Buffet Glaze 18 Barbecued Pork Chops 17 Candied Ham Loaf 19 Golden Filled Pork Rolls 22 Leftovers Ham-Noodle-Mushroom Casserole 23 Swiss Salad 23 Pork Chop-Potato Scallop 18 Pork Loin Roast 17 Pork Tenderloin Supreme 19 Smoked Ham Slice-Apricot Glaze 22 Lamb Recipes and Menus Braised Rolled Lamb Shoulder 25 Broiled Lamb Chops 25 Fruited Lamb Chops 27 Lamb Kabobs 26 Leftovers Lamb Croquettes 28 Lamb Pie with Catchup Biscuits 28 Shepherd's Pie 28 Leg of Lamb-Puffy Mint Pears 26 Oriental Lamb Stew 27 Sausages, Canned Meats, Etc. Chipped Beef-Potato Dumplings 30 Cherry Meat Muffins 32 Frankfurter and Sauerkraut Pie 29 Fruited Ham Rolls 31 Sausage Links in Batter Pudding 29 Smoky Sausage-Spaghetti Sauce 32 Southern Sausage Breakfast 30 Summer Salad Bowl 31 Variety Meats Recipes and Menus Heart Andalouse 33 Liver Rolls 33 Smoked Tongue Rarebit 34 Sweetbreads-Canadian-Style Bacon-Pineapple Grill 34 Baked Goods Recipes Biscuits 40 Date-Nut Drops 39 Homemade Pastry Mix 40 Orange-Nut Cake 39 Pumpkin Pecan Pie 38 Single Pie Crust 38 Southern Marble Cake 40 Meat Buying and Cooking Helps Cuts, Cooking Methods, Etc. 4, 12, 16, 24 Steps in Meat Cookery 2-3 Ground Meat--Its Many Possibilities 20-21 Time-tables--Meat Cookery 35-37

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 1/2 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.

Low temperature cookery yields 10 to 30 per cent more meat to serve.

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

Searing does not seal in meat juices but actually increases cooking losses.

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

Meat Cookery Pointers

Pot-roasts, other braised dishes and stews may be conveniently cooked in a moderate oven

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.

All meat is tender if cooked by the correct cookery method.

Steaks and chops for broiling should be cut at least an inch thick.

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

ROAST: Standing ribs; rolled ribs; rump and loaf.

BROIL: Rib, club, tenderloin , 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 , T-bone, porterhouse and sirloin steaks; patties and brains.

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

COOK IN LIQUID : 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.

Standing Ribs of Beef

MENU IDEA Fruit Cup Standing Ribs of Beef Baked Potatoes Asparagus Tossed Green Salad Hot Rolls Butter or Margarine Apple Pie Beverage

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