UNRATIONED MEAT RECIPES

New Zealand Listener, Volume 17, Issue 424, 8 August 1947, Page 22

UNRATIONED MEAT RECIPES

VERY housewife is trying to Save as many meat-coupons as possible, and, at the same time, to provide tasty and nourishing hot dinners for her healthy j}and hungry family. Actually the family is probably better fed than ever through, this "Food for Britain" campaign; for instead of relying on the leg of mutton and the sirloin of beef, first hot, then cold, then minced: and recooked, the housewife now studies carefully the food-values of the unrationed meats-liver and kidney, tripe and brains-and serves them in lots of different ways. Sausages can be camouflaged almost indefinitely — especially when taken out of the skins. For stance:Lamb’s Kidney Turbigo You will need, say, 6 lambs’ kidneys, 3 sausages, and quite a few slices of streaky bacon; also some creamy mashed potatoes. Skin the kidneys, and cut them in half lengthways. Roll each half in a strip of bacon, Fix it with a toothpick, or press it down firmly with the fold of the bacon underneath. Skin the sausages and make the meat into little balls; cook these for a few minutes in a greased frying pan till coloured-not properly cooked, Then cook the wrapped kidneys in the pan for a few minutes. Remove the sausage balls and kidneys to a saucepan, Make gravy with the fat left in the ffying pan; and pour over the meat in the saucepan. Sprinkle with pepper, and a little salt, bring to the boil, and simmer for about ten minutes or till well cooked. Arrange the mashed potato round the edge of a hot dish, and pour the kidney and sausage mixture into the middle. Lay more strips of grilled or fried bacon on top, and sprinkle the potato with finely chopped parsley.

Toad-in-the-Hole : : Oné@ pound of beef or pork sausages; 4oz. flout; % teaspoon salt; % pint milk; 1 egg; % teaspoon sage and onion. Prick the sausages, and put them into a pan’ with cold water. Bring to the boil, simmer very gently for 5 minutes, then strain. Remove the skin, cut into half lengthwise, and then into half widthways. Sieve the flour and salt -into a basin, make a well in the centre; add the egg, and stir it in. Then add*the milk gradually, to form a smooth batter. Beat very hard. Put about loz. to 1'4%oz. of dripping into a meat tin, or a casserole, put it in the oven, and when the fat is smoking hot, pour in the batter, and distribute the pieces of sausage in’ it. Return and cook in a hot oven for about 40 to 45 minutes. Savoury Apples This makes a tasty "hot tea" dish. Wash and core (but not peel) a sufficient number of apples. Stuff into the large core-cavity as much pork sausage meat as possible (with wet hands squeeze the meat out of the skins) and pile some over the top. Place these prepared apples

in a greased oven-dish, pour in about a breakfast cup of water, cover with lid or greased paper, and bake in moderate oven for about half an hour. Then remove lid, and brown well. If desired, make a sauce or gravy with the water in the dish, after temoving the apples. Smothered Sausages Fry the required number of sausages in their own fat till brown. Put them into a casserole, and cover with finely chopped onions and sliced apples. Add a.small piece of butter or bacon fat, and a little water, salt and brown sugar. Sprinkle all with cinnamon or nutmeg, cook very slowly for 1 hour. Sausage Potatoes This is a similar dish to the savoury apples, but the sausage meat should first be fried a little, with a grating of onion, Bake the potatoes whole, in their skins. ° If you haven't much heat for the oven, the potatoes may be boiled instead. Then cut a slice off the potato, length-wise, scrape out about half the inside, and mix it with the sausage meat. Pile back inside the potato case, and bake till heated through, and browned. Serve with a green vegetable, and some of the tomato puree you preserved during the tomato season. A little fried bacon is nice, too. Surprise Potatoes : Have ready some small cooked potatoes whole; or half-potatoes rounded off a little into ball-shape. Also some pork (or beef) sausages. Squeeze the sausage meat from the skins. Flour the potatoes (Having seasoned the flour with pepper and salt). Brush over with a little beaten egg and coat each potato with sausage meat-about quarter of an inch thick, Flour your hands and press the sausage meat on to form a good shape. Then brush over again’ with egg and coat with breadcrumbs. Fry in deep, smoking hot fat (using a frying basket if you have one) for 8 to 10 minutes, fill the sausage meat is cooked and browned. Very tasty. Hard-boiled eggs can be covered and cooked in the same way (Scotch eggs).

Broiled Tripe (Boston) This recipe was sent to me last week from. my "opposite number" at Station WEEI, Boston, She had been asked to get the recipe from the old and famous Parker House Hotel, which’ is noted for this dish (as well as for "Parker House rolls.") Cut fresh honeycomb tripe into pieces about 4 by 5 inches. Season with salt and pepper. Sprinkle with flour, then dip in olive oil and sprinkle generously with sifted. breadcrumbs. Broil slowly 2 or 3 minutes on each side, or until the crumbs are brown and the tripe tender. Serve with mustard sauce: Saute 1 tablespoon of minced onion in 3 tablespoons of butter, Add 2 tablespoons of vinegar and simmer 5 minutes. Moisten 2 tablespoons of dry mustard with 1 tablespoon of water and blend; then add 1 cup of brown gravy. Let simmer a few minutes, and strain. Serve very hot. Makes about 1% cups of sauce.