Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1935-07-11
ABOUT VARYING
MENU MONOTONY
Tongue, Tripe and Sweet
breads Real Delicacies.
By EDITH M. BARBER

are the only animals which in general
we use for food, but actually few Of
us take advantage of the many things
which they furnish.
For instance, there Is tongue which
most of us associate with beef, but
lamb, pork and calves tongues are
just as good and usually cheaper. Beef
tongue is good either fresh or smoked.
The same thing is true of kidneys.
Veal and lamb furnish the most deli
cate, but beef and pork kidneys are
good and at the same time inexpen-
sive.
Sweetbreads are perhaps the great
est delicacy Of any Of this type Of
food. Those from veal are the choic-
est Brains are little used in this
country, although those from the calf
taste very much like sweetbreads.
Tripe, which is the lining Of the beef
stomach, Is not used here as much as
1t Is abroad. If you have ever tasted
1t you will want to try it again. Per-
haps you have had it without know
ing 1t in Philadelphia pepperpot, that
very good chowder type of soup.
Hearts of beef, veal, lamb and pork
are used to some extent and are very
good stuffed. They demand a rather
long cooking.
The most popular of any of these
so-called Organs" is of course liver
which once upon a time was inexpen-
sive, but well liked on account Of its
flavor. Since it has been discovered
that liver has such a high nutritive
value, 1t has actually quadrupled In
price. The most delicate is calves
liver which is naturally the most ex-
pensive. A generation ago it would
have been quite shocking to allow
children to have liver. Today it is in
trOduced into their diet very early.
OF course, our liking for all of these
foods depends upon two things. If we
had them in our childhood, we devel-
Oped taste for them which carries
over to later life. have known per-
sons, however, who have become very
fond of them when they were intro
duced to them, perhaps while travel
ing in Europe, where they are used SO
often In the menus and always very
well prepared. In England we find
the steak and kidney pie and kidney
stew particularly well prepared. In
France tripe and brains are especially
delicious. In Germany and Austria we
find liver used In all sorts of interest
ing ways. I remember particularly
well the liver dumplings. -
In Vienna I had another food of
this type which have not mentioned.
My first night there, Viennese friend
ordered especially for us something we
thought he called lamb. It tasted very
much like chicken hash, but we even
tually discovered it was lungs.
Triple.
Cook in boiling sailed water to
which a tablespoon of vinegar has
been added and cook slowly about half
an hour until tender. The tripe is then
ready to be prepared for pepperpot,
broiling, frying, or to use In other
ways.
Beefsteak and Kidney Pic.
2 pounds beef from round
1 pound beef kidney
Salt, pepper
tablespoons -four
/ onion
1 teaspoon mince parsley
1 tablespoon Worcestershire sauce
| Guns ct0oly 0r Uator
Cut meat in cubes and dredge
with salt, pepper and flour. Brown
we'll with the chopped onion in suet.
Add the rest Of the seasonings with
the stock, cover, and simmer slowly
about one hour or until the meat is
tender. Pour the meat into a cas-
serole, cover top with a biscuit crust
and bake 20 minutes In hot oven,
$50 degrees Fahrenheit.
Heart.
Insert pieces of fat over the sur
face. Wash the heart thoroughly and
cut out large veins and arteries. 1t
is then ready to be used in any num-
Der of ways such as praised stuffed
heart, sliced heart In casserole and
heart chop suey. For chop suey cut the
meat in narrow strips and for pie cut
1t I'M b small cubes. Dredge with flour,
salt and pepper, scar 1t in beef drip
pings, add stock or other liquid, COW
cred and cook slowly until meat Is
tender.
Sweetbreads in Egg Sauce.
i pair sweetbreads
Salt and pepper
~ cups stock
Few drops onion juice
2 egg yolks
/ teaspoon lemon juice
1 tablespoon flour
/ teaspoon minced parsley
6 cream puff shells or patties
To cook sweetbreads, wash them IN
sold water, cover with water to which
one-half teaspoon salt and a table,
spoon Of lemon Juice or vinegar has
been added and cook them gently
for thirty minutes. When done rinse