6—Lancaster Farming, .Saturday, January 13, 1962
For t
Farm Wife and Family
Variety Meats - Variety Meals
by Mrs. Richard C. Spence
If for some reason or other you have avoided using
some of the variety cuts of meat, why not change your
menus these winter days with some of the following recipes
These meats are rich in
food value as well as being U | es
economical to serve. Why
not try liver prepared as in
she following two recipes?
BEEF LIVER WITH
APPLES AND ONIONS
IVz pounds beef liver,
sliced V* inch thick
6 slices bacon, cut into
small pieces
*4 cup flour
2 teaspoons salt
1 teaspoon thyme
% teaspoon pepper
2 tablespoons lemon juice
2 medium red skinned ap
ples, diced
1 medium onion, sliced
2 tablespoons,chopped
parsley
Pan-fry bacon until partial
ly cooked Combine flour,
salt, thyme, and pepper. Dip
liver slices into the flour
mixture Brown liver on both
sides in the bacon drippings
Combine lemon juice with
apples. Add apples, onion,
and parsley to skillet. Cover
Cook over low heat 30 min-
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See us for modern automatic feeding equipment
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B.D. -1 Drumore Center KI 8-2116 QUARRYVILLE, PA.
*
83
♦ * *
LIVER WITH TOMATO
OLIVE SAUCE
1 pound sliced beef liver
Flour
3 tablespoons fat
1 tablespoon flour
1 pound can tomatoes
1 teaspoon salt
V 2 teaspoon sugar
Vs teaspoon black pepper
14 teaspoon basil
Small piece bay leaf
V* cup sliced stuffed olives
Dip liver into flour, then
brown in hot fat in a skillet.
Stir 1 tablespoon flour into
tomatoes Add tomatoes, salt,
sugar, pepper, basil; bay
leaf, and olives to browned
liver Stir to blend season
ings Cover and simmer slow
ly for 20 minutes Serve hot
FRESH TONQUE WITH
MUSTARD SAUCE
1 beef tongue, 2 to 5 lbs,
Cold water
1 small onion, sliced
" VcmDcile
SILO UNLOADERS
Double augers deliver more silage
per minute even when silage is
deeply frozen . . . and at a lower
operating cost. Patented V-paddle
impellers throve ... not blow ..,
silage down chute. Adjustable drive
hubs give positive traction in all
types of silage.
Three-point suspension keeps
unloader level at all times.
Straight-out Auger Feeder
With Van Dale units you can custom build
the bunk feeding set-up to fit your needs.
Drive section includes hopper, drive as
sembly and 10', high capacity 9' auger.
Additional auger sections are In 10' units
and are easily coupled.
Feed-R-Flo Bunk Feeder
The new, all metal complete feeder. High
capscty 9' auger rotates within tube. Gives
all-weather protection, even feed distribute
tion, and lower operating cost.
Conveyor Trough
An Important link In automatic feeding.
Positioned below silo chute, the VanDsla
conveyor trough carries the silaga to tha
bunk feeder Primary section includes hop
per, drve assembly, and .10', 9' auger.
Additional 10' auger sections may bf
added.
1 tablespoon salt
10 whole black peppers
1 bay 1 leaf ,
Mustard Sauce*
Place tongue in large
saucepan, and cover with cold
water. Add onion, salt", black
peppers, and bay leaf. Bring
to the boiling point, reduce
heat, cover, and simmer un
til fork-tender, about 1 to
IV 4 hours per pound.
Remove tongue from wa
ter. Cool slightly. Cut off
bones and gristle at the thick
end of tongue. Slit skin from
thick end to • tip on under
side. Use a paring knife to
loosen the skin at the thick
end. Pull and peel the skin
off from thick end to tip. For
hot service, slice tongue V*
inch thick. Cut cold tongue
thinner. Serve hot or cold
with Mustard Sauce.
‘MUSTARD SAUCE
2 tablespoons butter or
margarine
2 tablespoons flour
IVs cups milk
Vs cup prepared mustard
2 teaspoons sugar
Vz teaspoon salt
1 teaspoon Worcestershire
sauce.
Melt butter or margarine
in a saucepan Stir in flour
Add milk and stir constantly
until mixture thickens. Stir
in mustard, sugar, salt, and
Worcestershire sauce. Reduce
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heat and simmer very slow
ly 10 minutes. Serve warm.
Makes about Wz cups.
SCRAMBLED BRAINS
AND CHEESE
1 set calves "brains (about
1 pound) fresh or frozen
2 tablespoons butter or
margarine
8 eggs
14 cup milk
V 6 teaspoon salt
y» teaspoon pepper
Vz cup shredded American
' cheese
6 slices buttered toast
2 tablespoons chopped
parsley
.To cook Brains: Soak brains
in 1 quart water and 1 table
spoon salt for 15 minutes. (If
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Phone EX 7-2818 Lancaster
brains are irozen, let thaw
in water.) Drain brains and
place on paper towels. Using
tip of paring knife and fing
ers, lift and peel off thin
membrane covering. Cover
brains with cold water and
add 1 teaspoon salt. Bring to
the boiling point, reduce
heat, and simmer 15 mutes.
Drain and rinse wi * cold
water. Drain thoroughly.
To Prepare Scrambled
Brains and Cheese: Chop
cooked brains and brown in
butter in a skillet. Add eggs
beaten with milk, then salt,
pepper, and cheese. Cook,
stirring occasionally, until
set. Spoon onto toast and
sprinkle with chopped pars
ley. Serve hot.