The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1935-12-07
Meat
for Cheap,
Tasty Dish
Cleverly Handled, 1t Can
Be as Appetizing as
Expensive Cut.
BY MARY E. DAGUE

1t sometimes seems that the So
called cheap cuts of meat require
so much fuel to cook that they are
no real saving.
However, chopped meat cleverly
handled may be cooked quite as
quickly as the more expensive
steaks and chops. Beef, veal, lamb
and pork can be chopped and used
in many appetizing dishes.
For instance, put piece of the
shoulder or other Inexpensive cut of
veal through the food chopper twice,
season with salt and pepper and
make into fiat cakes. Bind with a
slice of bacon. These cakes can be
praised over the fire or baked in a
moderately hot oven. Either method
takes from 30 to Is minutes because
veal should be cooked quite slowly
and it must be well done.
Meat Loaves Always Good.
Then there are the meat loaves
Chopped meat can be combined
with cracker crumbs or bread
crumbs to make splendid meat
dishes. Careful seasoning makes
these loaves savory while the crumbs
act as meat eXtender. Forty-five
minutes to an hour will be needed
to bake loaf Of course, an extra
large loaf of several pounds will take
more time.
A cereal combined with chopped
meat makes nourishing dishes, too
Rice or macaroni or spaghetti are
used in number of ways with
chopped meat and Vegetables or with
chopped meat alone. Potatoes need
not be included in the menu when
combination of this sort is served
During a winter 1 spent in South
ern California years ago I had my
first chicken tamales. Since then ]
have tried a mixture of veal and
pork which is very satisfactory and
much less expensive. Also instead
of using layers of corn husks spread
with cornmeal, I have learned tc
use one large corn huSk for each
tamale and to spread the sauce over
the muSh.
Hot TamaIes
One cup cornmeal, | teaspoon salt
p teaspoon sugar, tablespoons
butter, 2 cups boiling water, cup
cold water. Mix corn meal, sugar ano
salt to a smooth paste with colo
water and add boiling water and
butter. Cook and stir for ten min
utes. Make a sauce as follows:
-Four tablespoons peanuts finely
ground, tablespoons melted butter
l red dry pepper, z teaspoon cara
way seeds, tablespoons raisins, 4
ripe olives, hard cooked egg, IL
cups diced pork and veal Cooked,
2 tablespoons flour, l cup meat
stock.
Puts nuts, pepper and raisins
through food chopper. Melt butter
stir in flour and slowly add meat
stock, stirring constantly. Add re-
manning ingredients, cutting egg in
slices.
Take four large corn husks and
wash clean. Wipe dry. Spread each
husk with paste and put 2 large
spoonfuls of meat sauce on each
husk. Fold and tie securely so that
the filling can't escape and steam
for one hour. Serve very hot.
Blanched almonds may be sub
stituted for peanuts If you prefer
The meat should be cut in small
pieces, thinner than if accurately
diced,
Lamb Meat Balls
One and one-half pounds stewing
lamb, tablespoons beef drippings,
IL cups tomato juice, l tablespoon
flour, chopped parsley, minced
onion, 2 whole cloves, l bay leaf, 2
teaspoons salt, 4 teaspoon pepper,
teaspoon sugar.
Put meat through food chopper,
season with teaspoon salt and =
teaspoon pepper and make into
small balls. Dust with flour. Heat
beef drippings in frying pan and
brown meat balls. Add tomato juice
and remaining salt and pepper,
sugar, onion, cloves and bay leaf.
Simmer forty minutes, closely COW
cred. Remove meat balls and thick
en- sauce with flour stirred to a
smooth paste with a little cold wa
ter. Bring sauce to the boiling
point and pour over meat balls.
Sprinkle with minced parsley and
serve.