749 37 19 py 1 UNUSUAL MEATS Cllnusual oMeats Recipes prepared by Mrs. Harriet Ellsworth Coates. Swift & Company USA- Copyright f919 by Swift & Co any 11 arew 4 tola ^\ \^ ^ Unusual Meats SOME meat foods tKat have always been considered delicacies by the most discriminating, epicures of Europe, and that have been used in many delicious dishes by famous hotel chefs in the United States, have been ne^ected by the American housewife. Fancy Meats, as they are known to the trade, consisting principally of livers, hearts, brains, melts, and kidneys, have not been g,iven the place on the menus in this coun- try that they deserve. Because of their perishable nature, it was not until recent years possible at all times to deliver them in perfect condition. With the use of modem refrig,- eration in plant, car, and branch house, we are able to promise prompt delivery, at all seasons, of these meat products at the very height of their perfection. When your dealer opens a case of Swift & Company's Fancy Meats to fill your order, he, finds a product that was under the watchful eye of United States Government Inspectors during, its prog,ress through a plant equipped with every known device for insuring perfect cleanliness; a product that was packed in a new cloth and paper lined wood case, and promptly frozen; then shipped in a refrig- erator car as spotlessly clean as soap and hot water could make it; stored in a branch-house cooler maintained with g,reat care at a low temperature, and delivered in a condi- tion guaranteed to be perfect. This booklet contains a few new recipes by Mrs. Harriet Ellsworth Coates, the well-known authority on domestic science. These dishes have been given careful study and trial and will be found to be unusually palatable and very nutritious. Similar recipes can be found in most cook books, in many magazines, and in the daily newspapers. The use of Fancy Meats, in attractive ways, such as are herein described, will give a pleasing, variety to the home menu, will result in a very decided reduction in the cost of the meat item of the family budget, and will help the solution of the present world problem of food production. If your dealer does not have a full assortment of these products, he will be ^lad to ^et them promptly for you from, our conveniently located branch. Swift & Company U. S. A. fm—sy -vrf^i"^ Beef Melts - Salisbury WASH and dry tKe melts and remove the outside skin. Chop two ounces of suet; mix it with two cupfuls of bread crumbs in a bowl; add one tablespoonful of chopped parsley, half a teaspoonful of savory herbs, the thinly peeled rind of half a lemon, salt, and pepper; beat one e^^ and stir in. Spread the melts with this forcemeat; roll it up in a bolster-like shape ; tie round with string, and skewer it. Put it in a roasting pan; pour drippings over the top; put it in the oven, and cook for about two hours ; baste frequently while cooking,. Serve on hot dish; garnish with parsley. Make a brown ^ravy with the drippings in the pan; strain and serve in sauce tureen. Melts are considered a rare treat at "killing time " in every farm home. City housewives may now secure them the year round and will find beef, pork, or sheep melts both wholesome and deli- cious. Pa^e Four =m:t:'^ Porh Melts - Provencale WASH and dry melts and remove all thick out- side skin; cut into squares; put into a bowl, add a crushed clove of g,arlic, two cloves, six pepper- corns, one bay-leaf, sprig, of parsley, one sliced onion, salt, and one-half cup vinegar. Let melts remain in this for three hours, turning, occasionally. When ready to cook, drain meat, dry, and fry in butter; take up meat and fry one onion in the sauce butter; add a tablespoonful of flour, and brown; stir in the strained liquid that melts were soaked in and two cups of stock. Put melts into this and simmer slowly for about two hours. Remove them, strain sauce, put the meat into dish, pour sauce over, g,amish round with boiled string beans. All Swift & Company Fancy Meats are from Government inspected animals, freshly frozen, transported in refrigerator cars to our branches throughout the country and handled under refrigeration until they reach the retailer. Pa^e Five ^ Calf's Liver -Lon^ Beach SOAK liver in cold water, tKen wipe dry and cut into slices about one-fourtK of an inch tKick. Mix into two tablespoonfuls of flour a teaspoonful of salt and a little pepper; dip slices of liver into it; cutKalf pound of bacon into thin slices and fry in frying, pan. Have ready a hot dish, put bacon on it; fry slices of liver in bacon fat; when cooked, place in the center of hot platter with bacon arranged around. Put into pan a tablespoonful of flour, stir until brown, then add a cup of water, cook a few minutes and then pour it over the liver. Garnish the top of liver with an onion cut into wheels and sprig,s of g,reen parsley. Liver is a wholesome meat food that may be prepared in many appetizing ways. For variety, the thrifty housewife may choose from these kinds: calf, veal, beef, lamb, or pork liver. Pahe Six Pork Liver - Fermiere CUT tKe liver into slices and soak it in cold water for a few minutes; then drain it from tke water, dredge the slices with flour, and fry them in butter substitute; remove the liver and put a cupful of water in the pan with a lump of butter rolled in flour; add a spoonful of vinegar and a little cayenne pepper; boil till it thickens, stirring, all the while. Serve the liver on a bed of boiled spinach with thin slices of fried bacon. Garnish the dish with quarters of hard boiled eg,g,s. This recipe can be varied by the substitution of sheep liver, calf liver, veal liver, or lamb liver with the best of results. Many additional recipes for preparing these meats will be found in recent and current issues of many women's maga- zines. Serve them often and both save and please. Pap.e Seven ^^ Beef Heart - Clarid^e PUT Keart in cold water for Kal£ an Kour; remove pipes, wipe dry, stuff witK Kerb stuffing, tie securely, roast for about tKree Kours in moderate oven; remove string,s, serve hot w^itK ^ravy poured around. Stuffing — CKop one ounce of suet fine, add two cups bread crumbs, one chopped onion; season with pars- ley, a little thyme, pepper, salt, and g,rated nutmeg. Mix well and add one whole e^^ to bind it. Sauce — Mix three lar^e ripe tomatoes (or half a can of drained canned tomatoes), two sliced onions, two cupfuls stock, juice of one lemon, and teaspoonful prepared mustard; boil fifteen minutes, mix with teaspoonful of cornstarch dissolved in cold water; rub throu3,h fine sieve, reboil, and add a tablespoon- ful of finely chopped parsley. Hearts have been a staple article of diet in many homes and may be economically served in many attractive ways. Serve beef, pork, or sheep hearts. Pa^e Ei^ht 1^-, Porh Hearts - Wayside Inn TAKE two or tKree pork hearts, remove cores and clean inside of Kearts; season witK salt and pep- per, stuff with herb farce, fasten with needle and string; ruh hearts over with dripping,s, put in a bak- ing, tin, and roast for about one hour, basting them frequently. Serve on hot dish, famish with tomatoes or olive potatoes. Serve with mustard sauce in sauce-boat. Mustard Sauce— ¥ry two tablespoonfuls of oleo- margarine and same amount of barley flour till a lig,ht brown color, mix with a cup of brown stock, stir till it boils, and add a teaspoonful of vineg,ar, a tablespoonful of Worcestershire sauce (or tomato catsup) , half a teaspoonful of prepared mustard, and a dust of paprika. Swift & Company have devised improved sanitary methods for handling and pack- ing hearts. They reach the retailer in as perfect a state as when they leave our modern plants. Pa^e Nine '^^mm^mm^ Sheep's Brains - Mornin^side BOIL tKe sKeep's brains, cKop them, -and put into a saucepan witK some slices of Kam, a chopped onion, salt, and pepper; Keat in a cup of cream, and serve on fried bread with grated yolk of hard-boiled eg,^ on top. Omelette Belvidere — Dice half cupful of cooked brains; melt two tablespoonfuls of butter; put in brains; stir for a few minutes; add three tablespoon- fuls cream, season with salt and pepper; keep hot. Beat four eg,g,s, season to taste, melt one tablespoon- ful of butter; when hot, pour in e^^s; stir until it begins to set round ed^e; place brain stew in center, roll quickly into oval shape, turn onto hot dish, pour remainder of sauce round. Garnish with watercress. Brains are rapidly coming into favor throughout he United States as a tasty, savory meat food. You may secure calf, beef, pork, or sheep brains. They are freshly frozen and packed in sanitary tin pails. Pa^e Ten Porh Brains - Deviled CUT toasted and buttered slices of bread into cut- let-shapes, about a quarter inch in thickness; sprinkle with grated cheese, put pieces of blanched pork brains on each; cover slices with prepared mustard; season with paprika; sprinkle a little more grated cheese and browned bread crumbs on top; put into oven till cheese begins to melt. Serve with watercress salad. Claremont — Take off fibres and skin; soak in cold water for two hours; put into boiling water; add teaspoonful vinegar, salt, and pepper; let scald; take out, pass throug,h cold water. Fry two onions in but- ter substitute, pour in two cups stock, bunch sweet herbs, and mushrooms; stir. Cut brains into squares, mix with sauce, put into casserole and into slow oven for thirty minutes. Garnish. Brains are taken from freshly killed, Government inspected animals, carefully cleaned and packed in sanitary tin pails. They are frozen and travel under refrig- eration until they reach the retail dis- tributor. I Pa^e Eleven I i ■?5? / 1 lecied W LiveO li J Pork Kidneys - Friars TAKE some pork kidneys, remove tKe cores and skins and split tKem open; season tKe cut side witK a little salt, pepper, finely chopped onion, and parsley; place a thinly cut piece of raw bacon on each, over the seasoning; pass a small skewer throug,h the kidneys and attach the bacon to it. Then dip into some warm butter substitute and from that into some brow^ned bread crumbs, and broil for about ei^ht to ten minutes; then take up and arrang,e on slices of broiled tomatoes that have been dredg,ed with salt, pepper, and a little onion juice, dipped in melted butter, then in cracker crumbs. Arrange on slices of toast and serve. Kidneys are used and recognized as an essential meat food by the chefs of most hotels and clubs. They should be more generally used in the home. Pa^e Fourteen ^ Braised Sweetbreads SOAK sweetbreads in cold water for an Kour, put into saucepan with cold water to cover; brin^ to boil; take up, press till cold; trim, remove fat and gristle; make bed at bottom of saucepan with onion, carrots, and turnips diced, string beans cut into short lengths, ^reen peas, and a bouquet of herbs; add some ^ood stock, lay sweetbreads on this, put on lid of saucepan, braise slowly for thirty minutes. Cook mixed ve3,etables separately — string beans, g,reen peas, white turnips, and carrots; when cooked, mix together; keep hot. Put slice of fried bread on hot dish, dress sweetbreads on it; reduce liquor to ^laze, coat sweetbreads; g,arnish with watercress; put g,roups of vegetables round dish. Pour sauce round; serve hot. Sweetbreads are delicacies that enable the discriminating housewife to vary her menus with certain success. Either beef or calf sweetbreads will answer this need. Pa^e Fifteen Pork Lips - Favorite SCALD pork lips, scrape, wasK and put into stewpan o£ cold water and bring, to a boil; strain, cover a^ain with cold water, simmer till the lips are tender; take up, wash two quarts o£ spinach thoroughly and put into stewpan in the pork lips liquor. When cooked, drain thoroughly, add salt, pepper, a little grated onion, juice o£ half a lemon; turn out onto a hot dish in a mound shape, arrang,e pork lips in circles, sprinkle with grated cheese. Serve mustard sauce for the pork lips in separate dish. Mustard Sauce — Cream two tablespoonfuls butter; add the juice of one raw onion, saltspoonful cayenne pepper, one of salt, a tablespoonful of prepared mustard, mix with vinegar to soft paste. Pork lips offer a high food value at a very low cost. Serve them as directed above and surprise your family. They make an appetizing dish. I Pa^e Sixteen r 'S*? Pork Tails - Westchester WASH and trim two or three pork tails; divide tKem into two- or three-inch pieces at the joints; put them into a stewpan and cover with cold water; when it Loils, take off the scum and add a bunch of herbs, a small onion cut into slices, a blade o£ mace, and a little salt and pepper; let the tails simmer slowly until they are tender; when done, take them out, thicken the ^ravy w^ith a tablespoon- ful of flour, strain the ^ravy, and add two table- spoonfuls of catsup. Serve the pork tails on a bed of boiled samp and pour the ^ravy over them. When preferred, boiled rice may be used in place of samp. Pork tails are cheap and full of nutriment. They are widely used in the old countries and will be in American homes when more is known of the economy of their use. Pa^e Seventeen Oxtails - Londonderry WASH two oxtails; dry and cut into joints; melt two tablespoonfuls drippings, add pieces of oxtail and fry brown; put into casserole and add two cups brown g,ravy, four whole small onions, three quartered carrots, handful string beans, cup ^reen peas, two chopped g,reen peppers, and six allspice and peppercorns. Cover; put into oven and simmer slowly for one and one-half hours; remove spice; serve hot in casserole. Meurice — Cut oxtail into joints, put into cold water and boil; take up, dry, put. into saucepan, add quart of stock, two peeled onions, bay-leaf, spri^ of pars- ley, one-eighth teaspoon.ful thyme; simmer gently; drain on sieve, let cool. Beat an e^^, dip ox joints, brush with e^^, then in bread crumbs, and fry in hot fat. Drain, serve. Oxtail joints are fairly well known and should be more generally used. They are splendid for both soups and stews. Pahe Eighteen *' 5 Calf's Head lu SOAK Kalf a calf's Kead in cold water for an Kour and tKen for ten minutes in hot water before it is tKoroug,hly dressed; remove brains and bone, clean, and tie in a clean cloth; put into saucepan, cover with water, add a bunch of parsley, peppercorns, lar^e onion with five cloves stuck into it; cover and cook until tender; drain, place on hot dish and g,ar- nish with sliced tong,ue, hard boiled eg,^, and crisp celery. Francaise — Soak calf's head as above; bone, tie in cloth, cover with cold water, season; brin^ to boil; strain, rinse in cold water, replace cloth, put into stew- pan with bunch of herbs, peppercorns, two onions, three carrots, celery, juice of two lemons; cover with water, bring, to boil; simmer gently for three hours; take up, remove cloth and tongue; place on hot dish. Garnish. Calves heads are considered a rare deli- cacy and' many attractive, delicious dishes may be concocted from them by a thrifty housewife. Pa^e Nineteen Povh Feet in Batter - Epicurienne CLEAN pork feet, put into saucepan of cold water, brin^ to a Loil; strain, cover a^ain witK water, let simmer until tender; cool. Sift Kalf cup of flour into bowl, beat in one e^g, yolk, one tablespoonful salad oil, and one of milk; stir in whipped wKite of e^^. Have ready a pan of hot fat; dip in batter, then drop into fat, fry a golden brown; take up, drain, serve hot on fried cornmeal mush cakes; g,arnish with lemon slices, pour sauce around. Sauce — Put into saucepan three sliced onions fried in bacon fat without browning, teaspoonful of salt, quarter teaspoonful pepper, two cupfuls strained tomato puree, juice of two lemons; stir till it boils, add tablespoonful of dissolved cornstarch. Stir a^ain till it boils, add two tablespoonfuls of |,rated cheese and use. Pickled is one of the flavory ways of serving pig's feet. They may also be boiled, baked, or fried in several deli- cious ways. Pa^e Twenty fef ff) Pork Tongue with Italian Sauce BOIL pork tongue till tender, then place the tong,ue on fried slices of bread. Garnish the dish with watercress and pimento olives. Serve with Italian sauce in separate dish. Sauce — Fry one clove of g,arlic, two chopped onions, and one ^reen pepper in butter; add one cup of to- mato pulp; season with salt, pepper, and paprika, and teaspoonful of tarragon vineg,ar; strain and use. With Currant Sauce — Boil pork tongue and skin and trim it very carefully. Melt a glassful of currant jelly in a saucepan; when hot, add a tablespoonful of chopped citron, one-quarter cup of seeded raisins and same amount of blanched almonds. Put tongue on a hot platter and pour the sauce around. Pork tongue is very appetizing when served as above. Many housewives know and use beef tongue. These will be agreeably sur- prised at the zest with which their families will greet dishes prepared from pork and l^mb tongues. Pa^e Twenty-one Your Dealer Will Help You Vary Your Menu NO one is in a Letter position to recommend a cKan^e from tKe "eternal round of roasts, steaks, and chops," than the dealer. He has made it his business to learn all about meat foods and he is ready and willing, to tell you how best to add new items to your menus. There are seasons of plenty and shortag,e in all meats, so that if you include in your bill -of fare this item or that item when in season, you will benefit and you will aid in the conser- vation of food. Before placing your order, you will find it most satisfactory to ask for the dealer's advice. The value of variety in the menu is appreciated by every- one who buys meat products for the home table. The frequent substitution of toothsome dishes like those described in this booklet will add a variety to the meal hour that will be better than a tonic for jaded appetites. The use of these recipes will also prove to be an economy. With the people clamoring for steaks and roasts, the rest of the beef products must sell for what they will. The saving, throug,h the use of some of the less familiar item.s is, therefore, often fifty cents on the dollar. Fancy Meats are also more nourishing, than many of the cuts of meats frequently ordered. Laboratory tests show, for instance, that a pound of liver contains nearly twice as much protein as a pound of beef, which has an average percentag,e of bone and fat. Why not g,o to the market and let your dealer show you his stock of these Unusual Meats? He will be ^ad to do this and to tell you when and how to buy to your g,reatest advantag,e. Swift & Company U. S. A. Pa^e Twenty-two Fancy Meats Beef Brains Sheep Brains Pork Brains Lamb Fries Beef Fries Calf Feet Pork Feet Calf Heads Lamb Heads Pork Heads Calf Livers Veal Livers Beef Livers Pork Livers Lamb Livers Beef Melts Pork Melts Sheep Melts Beef Tripe Beef Sweetbreads Calf Sweetbreads Pork Tails Oxtails Pork Ears Beef Hang^in^ Tenders Beef Hearts Pork Hearts Sheep Hearts Pork Jowls Pork Kidneys Pork Snouts Pork Lips Pork Tong,ues Lamb Tong,ues Beef Tongues Calf Tong^ues Oxtail Joints Ask your dealer to show you the above in the original improved Swift & Company package, Just as they were delivered to him. Pa^e Twenty-three T^HE preparation of these meats hy our departments — for delivery to you through your dealer — has been a mat- ter of studied care. Pa^e Twenty-four LIBRARY OF CONGRESS 012 820 820 3 •