32 EDITH ADAMS’ COOKING UNDER PRESSURE

SWEETBREADS

Soak sweetbreads in cold water for 20
minutes. Place sweetbreads in cooker with
1 cup water and 1 teaspoon salt and 2 table-
spoons lemon juice or vinegar. Cook at 15
pounds pressure for 5 minutes. Cool cooker
quickly and plunge sweetbreads immediately
into cold water to harden them.

To Braise:

Dice sweetbreads. Add 2 cups fresh mush-
rooms, 3 tablespoons butter, 1% teaspoon salt
and 1% teaspoon pepper. Brown and cook in
pressure cooker pot with lid off for 5 min-
utes. Serve on toast.

FRESH TONGUE

3-pound tongue

2 cups hot water

1 teaspoon salt

2 bay leaves

6 peppercorns or %4 teaspoon pepper
6 cloves

1 onion, quartered

Put all together in cooker and cook at
15 pounds pressure for 45 minutes. Allow
pressure to drop gradually and leave tongue
in liquid to cool. Skin and return to liquid
until ready to serve. Serve with raisin or
cucumber sauce.

SMOKED TONGUE

3-pound tongue
3 cups water

Soak smoked tongue at least 1 to 2 hours
in cold water. Drain. Place tongue on rack
with water. Cook at 15 pounds pressure for
60 minutes. Allow pressure to drop grad-
ually and leave tongue in liquid to cool.
Skin and return to liquid until ready to
serve. (This retains the moisture of the
tongue. )

TRIPE, CREOLE

2 pounds tripe
1 onion, sliced
2 cups cooked tomatoes
1 tablespoon butter or oil
2 tablespoons flour
Salt and pepper
1 clove garlic
3 bay leaves
1% teaspoon of thyme
1% teaspoon of cayenne

Choose honeycomb and thick section of
tripe. Cut in thin strips. Combine all in-
gredients and cook at 15 pounds pressure
for 20 minutes.

TRIPE STEWED WITH ONIONS

Tripe is usually sold already cleaned. If
not, wash well through several boiling
waters, then put in cold water and let it
soak overnight.

2 pounds tripe
2 onions, chopped
Salt and pepper
Y%4 cup water
Combine all ingredients and cook at 15
pounds pressure for 45 minutes.

AMERICAN CHOP SUEY

¥Y% pound thinly-sliced pork or veal

2 tablespoons fat or suet

2 tablespoons water

1 bouillon cube (optional)

cup green peppers, sliced, or green

beans

2 cups celery, sliced

1 cup onions, sliced (may mix Spanish

and green) )

cup mushrooms, sliced (optional)

tablespoon molasses

teaspoon sugar

Salt and pepper

1 tablespoon soy sauce or Worcester-
shire sauce

1 cup radishes, sliced (optional)

Cut meat into very thin strips. Cut all
vegetables into thin strips or slices. Melt
fat in cooker and brown meat in it. Season
with salt and pepper, sugar and onions, stir-
ring with a long fork. Add other ingredients,
except radishes. Mix well. Cook at 15
pounds pressure for 3 minutes. Reduce
pressure gradually. Add radishes just before
serving.

Note: Left-over meats may be used very
successfully in this dish.

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MOCK CHICKEN LEGS
l-pound pork steak
l-pound veal steak
1 egg
2 tablespoons milk
Cracker, bread crumbs or cornflakes
14 cup water
YZ teaspoon sage

Cheap cuts. of veal neck and the cheaper
cuts of pork may be used for this. Wipe
meat and cut in 1%-inch squares. Put alter-
nate squares of meat on skewers, using 4 to
6 pieces for each. Dip in mixture of egg
beaten with milk, then roll in crumbs. Brown
in hot fat in bottom of cooker. Season with
salt, pepper and sage. Add water. Cook at
15 pounds pressure for 15 to 20 minutes, de-
pending on the toughness of the meat. Slip
a French paper frill on end of skewer before
serving. Serves 6.