- 30 EDITH ADAMS’ COOKING UNDER PRESSURE

ORGANIC MEATS AND MISCELLANEOUS

TIME TABLE FOR ORGANIC MEATS AND MISCELLANEOUS

Cut oF MEAT TIME AMOUNT oF LIQuID
Heart, Beef 60 mins. 'Y cup
Lamb 40 mins. 'Y cup
Pork 50 mins. % cup
Veal 45 mins. Y% cup
Kidney, Beef 15 mins. 4 cup
Lamb 15 mins. 4 cup
Veal 15 mins. 4 cup
Liver, Beef 5 mins. 4 cup
Calves 5 mins. Y%4 cup
Pork 5 mins. 4 cup
Lamb 5 mins. Y%4 cup
Oxtails 45 mins. 1 cup
Sweetbreads 5 mins. 4 cup
Tongue, fresh 15 mins. per Ib. 1 cup
smoked 20 mins. per Ib. 2 cups
Tripe 45 mins. YZ cup
Wieners 5 mins. 1 cup
Meat for Jellied Loaf 30 mins. per lb. 2 cups |

STUFFED BEEF HEART

Beef heart

2 tablespoons fat

2 tablespoons flour

Salt and pepper

1 medium onion, left whole
Sausage stuffing

4 cup water

Remove skin from heart and soak in cold,
salt water for 15 minutes. Wipe dry. Stuff
heart with stuffing. Tie or use skewers to
fasten. Dredge with seasoned flour. Heat
fat in cooker. Add all ingredients and cook
at 15 pounds pressure for 60 minutes. Allow
pressure to drop gradually. Slice and serve
hot.

BEEF AND KIDNEY STEW

2 tablespoons butter

3 veal kidneys

1 pound beef, cut in strips

1 cup sliced onions
34 cup sliced mushrooms

1 tablespoon Worcestershire sauce
1 tablespoon salt

Cover kidneys with cold salted water for
10 minutes. Repeat. Drain and remove skin
and fat. Cut kidneys into small pieces. Heat
fat in bottom of pan and brown meat (cut
in strips) and brown the kidneys. Add salt,
pepper, onions, mushrooms and Worcester-
shire sauce. Cook at 15 pounds pressure for
15 minutes. Thicken gravy.