Meats 39

Internal Organs

Nearly all internal organs, as heart, liver, etc., should be soaked 1 hour
before cooking.

Liver—Calf’s liver is best. Soak in cold water 1 hour, or cut in 3 inch
slices and let stand in boiling water for 5 minutes. Drain, wipe, remove
membrane and any veins.

To Broil—Sprinkle with salt and Blue Ribbon pepper. Place in a
Smaps pause and broil 5 minutes, turning often. Serve very hot, season-
ing well.

Liver and Bacon—-Pan broil bacon, use the fat for sautéing the liver.
Roll liver in corn meal. Sauté in the fat. The liver is cooked sufficiently
when it has a fawny brown appearance throughout. To the fat in the pan,
add 1 tablespoon lemon juice and 2 tablespoons tomato catsup.

Kidney—Lamb kidneys are the most tender. Kidneys spoil readily; if
fresh they will have a smooth glossy appearance. Soak 1 hour, peel off
membrane, split lengthwise, cut off any bluish portions. Kidneys require
to be cooked either for a very few minutes, or for a long period.

Stewed Kidneys (Lamb’s)—Prepare kidney, add seasonings, sauté in a

little fat and remove toa hot dish. In the pan put } tablespoon finely chop-

d onion, sauté, add 3 tablespoons flour and 14 cups hot stock. Season, add
idneys, reheat and serve.

Stewed Kidneys (Beef)—Stew in salted water until done, put on a hot
mit season, thicken and season stock, color with caramel and pour over
eys.

(Kidneys are often used with beefsteak to form a meat pie.)

Sweetbreads—Soak in cold water for several hours. Parboil 10 minutes.
Drain, remove fatty parts, etc. Cook in any desired way such as sauted,
broiled, creamed, fried, ete. — on toast is most common.

Calf’s Heart—Wash, remove veins, arteries, and clotted blood Stuff
and sew. Sprinkle with salt and Blue Ribbon pepper, roll in flour, and
brown in hot fat. Place in small, deep baking pan, half cover it with boiling
water, cover closely, and bake slowly 2 hours, basting every 15 minutes.
Thicken the liquid, season with salt and pepper, and pour around the heart
before serving. ;

Stuffing for Heart—2 cups fine bread crumbs, 1 chopped onion,
seasonings, 2 tablespoons butter, hot water to moisten.

Buffalo—Buffalo meat is either baked, boiled, pan-fried or broiled, in
the same way as beef.