SAVE FOOD FOR BRITAIN

Chronicle (Levin), 24 April 1946, Page 3

SAVE FOOD FOR BRITAIN

' Tempt the family 's appetite with u new way of prcparing the butclier's small goods. Buy thesc whenever available, and consult your recipe book for new dishes. Itemember that all animaJ food, no matter what kindr: or from what cut, cheap or expensive, has approximatoly the same food value, and mauy oi the small goods are better than musele meat. i Sweetbreads. To prepare for cooking: Soak in lukcwarm water, with a little salt for lialf an hour. Plaee in boiling water and siminer for 10 minutes. Drain, and cover with cold water. . Wlien cold, reinove the membrane. To braise: Fry 2 slieed carrots and 2 slieed onions in 2 tablespoons fat till | tender. Add a little stock, lemon ring, a sprig of tliynie, and the sweetbreads. Oover and let simmer foT *4To $ hour. Strain off the gravy and thicken with flour. Add lemon juico, salt .and peppcr, and pour over the sweetbreads. Serve on a sliee of fried bread. ' One pound of sweetbreads will provide a substantial serving for four people. Tripe. Rememb'er that very ■ long, slow cooking is needed to malce tripe tender. Use ekopped parsley liberally in the sauce.. ^