The Waterbury Democrat., 1933-01-13
Thrifty Recipes
 for Tasty Meats

for Tasty Meats
 Tasty meat dishes may be pre- pared in many ways. Here are the recipes for the meat dishes in this weeks low-cost menus suggested by Inez $. Wilson, homo econo- mist.
 Roast Pork Shoulder
 Have a fresh picnic shoulder trimmed and skinned at the mar ket. Wipe 1t with u damp cloth, sprinkle 1t with salt and pepper and dredge with flour. Place the roast fat side up on rack In an open roasting pan without adding t4S0 degrees F) and scar for Drowned. Then reduce the tenn. perature very quickly to n mod. crate heat t300 degrees to 325 de- grees F.) and continue cooking until the meat is done, allowing thirty minutes per pound. Do not cover the roaster nor add any wa ter during the cooking process.
 Beef Loaf
 f-2 pounds ground beef
 Z onions
 cup fine bread crumbs
 1 egg
 | cup tomato juice
 Salt and pepper
 Mix all tho ingredients together thoroughly. adding enough to- ninto Ju.cc to moisten well' Pack into u well-greased loaf pan una buke In moderate oven for all hour and Il half or two hours. Braised Stuffed Breast of Lamb
 lamb breast
 onion, minced
 { tablespoons fat
 cups bread crumbs
 2 tablespoons flour
 salt md pepper
 Have Il pocket made In the lamb breast. Wipe the meat with q damp cloth. Sprinkle with salt and pepper. Fry tho onion In tho fat until 1t is nicely Drowned; then add tho bread crumbs, and season with suit and pepper. Mix well 1'lll the pocket with the dressing. yrie to hold dressing in place. Melt fat fin roasting pan, and brown the meat in it. Add i cup oi boil ing water, cover closely. and cook in moderate oven until tender iBcef POt.lsOast with Vegetables ! pounds beef chuck
 small carrots
 small OniOns
 G potatoes
 ! tablespoons fat
 : tablespoons flour
 1 t.2 teaspoons salt
 i-S teaspoon pepper
 NNlnn hA Nyfh n lunln cloth. Drcdgo with flour and sea- son with salt and pepper. Brown the meat on all sides In hot fut Add 1 cup hot water. cover, and simmer slowly for about three and Il half houtr. During the last Lour of cooking, add vegetables Surround meat with vegetables when serving. Thlcken liquid in tho kettle.
 Southern Hash
 : cups chopped cooked meat
 1 Or J raw potatoes
 1: medium sized onions
 j.a cup tOnatOcs
 cup meat stock
 1 tablespoons lard
 Salt
 Pepper Put vegetables through food chopper, Melt the lat In u frying pan and add the vegetables with stock and cook until the potatoes aac done, keeping it covered and stirring occasionally to prevent sticking. Then add chopped meat and scason well with salt and pepper. Hont through and serve hot.
 Baked Stuffed Heart
 1 sn,Pk heart
 i cup bread crumbs
 t-2, onion, finely chopped
 ! tablespoons bacon drlpplhgs Stock OF water
 t.4 teaspoon celery salt
 | teaspoon salt
 1.4 teaspoon pepper
 Scngon tho bread crumbs with onion. salt. pepper, and celery salt. AIoisten with stock or water in which bacon drlppings have been melted. Cut out any hard parts of the heart and wash lt thorough k. Dry and stuff with dressing. Place it in a casserole with a little water. cover closely, and bako In d slow oven (35O degrees F) until 1t is tender. about three hours.
 Lamb Stew
 i. pounds lamb
 | tablespoons lard
 6 small carrots
 q potatoes
 c small onions
 1 teaspO0n salt 1.H teaspoon pepper.
 fIavo meut cut Into pieces suit able for slowing. Brown tho pieces on nli sides in a kettle containing hot lard. Add boiling water and simmer until tho meat K tender Cut the carrots into longthwise pieces and add them, together with the potatoes and onions, about forty.flve minutes before serving. Serve attractively arranged on q hot platter, with the meat in tho center and the vegetables In at- fractlve groups around it.
 Praised Liver
 [ pounds .becf liver . | oF s bacon slices
 Tablespoons flour
 1 teaspoon salt
 les teaspoon pepper
 Wipe tho liver with a damp cloth and remove any membrane. Place In baking dish. sprinkle with salt and pepper and flour Pour cup boiling water over tho fneat. cover. and bake in q fnoder. ate oven. (3b0 degrees F.) until it Is tender, about two hours. During tho last twenty minutes Of cooking, remove tho cover and lay several thin slices of bacon over the liver and continue cooking without cover until the bacon is crisp and the Ilvap in fhraWnad. ~ stHHH ti