CHEAPER CUTS OF MEAT

Wairarapa Times-Age, 21 August 1940, Page 8

CHEAPER CUTS OF MEAT

VARY THE MENU. SOME ECONOMICAL RECIPES. Good cooks realise that there is just as much tastiness and just as much nourishment in the cheaper cuts of meat, properly prepared and csoked, as there is in more expensive steaks and chops. These recipes will show you how to vary the menu, and at the same time economise on the butcher’s bill. CORNMEAL PIE.

Place 1 cup yellow cornmeal in a saucepan, add 3 cups water, A teaspoon salt, and stir over the gas until thick. Now place in a double saucepan and cook until a mush. It will take about 45 minutes. Allow to cool, then press two-thirds of it into a greased mould or fireproof dish. Place 2 tablespoons olive oil in a saucepan, add 2 finelychopped onions and 1 clove of very finely-chopped garlic. Fry until brown, then add 11b round steak, cut into small dice, and fry until brown. Add 1 cup tomato puree, 1 level dessertspoon chilli powder, 1 teaspoon chopped parsley, G chopped black olives, about 1 dozen seeded raisins, salt to taste. Simmer until meat is tender, then add enough boiling water to make a good gravy. Brush over the cornmeal paste with butter, add the prepared meat, and cover with remaining paste. Brush over with butter and bake in a moderate oven for 45 minutes. This dish can be turned out or served in the dish in which it was baked. VEAL LOAF. Procure some veal-bones remove the meat and put about 2 cups through the mincer with 3 rashers of bacon. Mix it with 1 cup fine white breadcrumbs, salt and pepper, 1 teaspoon chopped parsley, a little mixed herbs and grated nutmeg, and a little grated lemon' rind. Bind together with 1 beaten egg and form into a large cake. Melt a little dripping in a pan and fry loaf on both sides until brown, then place in a casserole dish, add 2 carrots and 2 onions, cut into slices, add enough peeled .and sliced potato to fill the dish. Add 1 dessertspoon flour to dripping in which the loaf was cooked. Stir until brown, then add 1A- cups stock and stir until it thickens, then pour over contents of dish. Cover with lid and bake in a moderate oven for 1 hour. When ready to serve, sprinkle with very finely-chopped parsley.

STUFFED CALF’S HEART. Wash a calf's heart and remove any pipes, etc. Soak in warm salted water. Mix together 2 cups white breadcrumbs 2 teaspoons chopped parsley, grated rind of J lemon, 2 tablespoons shredded bacon, a small grated onion, 1 tablespoon chopped green or red capsicum, and 1 dessertspoon dripping. Fill prepared heart, roll in seasoned flour, now fry in a little dripping until well browned. Place in a fireproof dish, add a few small peeled onions and a few small new potatoes and enough stock or water to cover. Add a little more salt if necessary, also pepper. Cover and bake in a moderate oven for 2 hours. Thicken the sauce if necessary with a little plain flour. Sprinkle with finely-chopped parsley and serve. STUFFED VEGETABLE MARROW SLICES. Cut a vegetable marrow into 1-inch slices. Sprinkle with salt and pepper. Add 1 cup breadcrumbs (soaked) to 11b minced steak (not sausage meat), 1 teaspoon chopped parsley, a little grated lemon rind, 3 or 4 grated mushrooms (optional), 1 tablespoon tomato sauce, a little grated onion. 1 egg, salt, pepper to taste. Place a slice of marrow on a piece of caul fat, fill the cavity with prepared meat, pressing it well over the marrow. Fold the caul fat well round. When all the slices are thus prepared, place them on a tin and then under a medium griller and cook slowly until almost cooked, then turn carefully and cook the other side. Dish up overlapping each other, and serve with a well-flavoured tomato sauce.

BAKED CALF’S LIVER WITH RICE. Cook 1 cup rice in 2 cups well-sea-soned stock (boiling) and cook for 20 minutes. Drain well and place in a well-greased casserole dish. Cover with thick slices of tomatoes, sprinkle with salt, pepper, and a little chopped parsley. Cut. calf’s liver into slices, roll in seasoned flour, and then roll in bacon rashers. Place them neatly on top of the tomatoes. Cover with lid and bake in a moderate oven until bacon is crisp. It will take about 30 minutes in a moderate oven. DEVILLED MUTTON SHANKS. Boil the shanks in the usual way until tender (the stock will make mutton or barley broth), place them in a baking dish and pour over the following sauce: Melt 2 tablespoons margarine in a saucepan, add 1 tablespoon chilli 1 sauce, 1 dessertspoon each Worcestershire sauce and mushroom ketchup or soya bean sauce. 1 teaspoon made mustard. pepper salt, cayenne to taste. Sprinkle lightly with flour and grill slowly. Serve with mashed potato and glazed carrots.