Greenbelt cooperator., 1942-01-30
Balancing the Budget
By BERTHA MARYN
Low Cost Cuts

Low Cost Cuts
"How do you fix lamb and veal
breast?" "And what in the world
do you do with lungs and hearth"
several readers asked.
Lamb or veal breast will make
good, nourishing tasty stew. The
secret of good stew is not the
number of vegetables used but
rather the kind and the method
used in cooking. Stew should
simmer, not boil. The MUSTS for
good stew are onions, carrots po-
tatoes and tomato for flavoring
(tomato sauce, tomato juice,
fresh or canned tomatoes, left
over tomato soup). Green pepper
and celery will also add much to
the stew, but for best flavoring
add them about 80 minutes before
serving.
An oriental version of lamb
stew makes good use of lamb
neck, shank or breast in the fol-
lowing manner: Have butcher
crack all bone so that you will
be able to cut up meat into small
pieces Zone inch squares). Scar
the meat in pre-heated frying
pan, or skillet; cut up a large
onion, add to lamb and fry until
onion browns; (add fat if meat is
lean) add one cup of water,
season with salt, pepper and or
paprika, cover pan and allow to
simmer for one hour; wash and
cut into one inch pieces about two
cups of celery, add to meat and
cook another half hour; wash and
cook one cup of rice till grains
are tender but not mushy; pour
cold water through rice and drain
thoroughly; add to lamb just be-
fore serving. Be sure rice is thor
oughly heated.
Veal and lamb breast can be
stuffed (have butcher cut pocket
for stuffing) and pot or oven
roasted.
Heart and kidneys are good in
stew. Heart may be stuffed and
baked. All three, either combined
or used separately can be used
for pie. And here is an English
version of meat pie, one dish
meal. Chuck, boneless rump, or
heel of the round or shank may
be used. Buy approximately 1 "
lbs. of meat; remove all bone
(save for soup) and cut meat into
small pieces-less than l inch;
place in dish and cover with cold
water; cut up one medium-siZed
onion, two or three carrots
(cubes), one cup of celery, and
two or three potatoes; line Il
baking dish, approximately 8x1O
x2 with plain pastry, pour in meat
and the liquid it has been soaking
in, add vegetables, season, cover
with pastry and bake in fairly hot
oven for first As minutes then
reduce heat and bake 30-40 min
ues longer.
Unnecessary Waste
If an average European house
wife would peek into the garbage
can of the average American con-
sumner on a Saturday night and
behold the amount of edible and
nourishing poultry parts that had
been thrown out, she would be
very angry and she would have
every reason to be so. 1t is Grim
inal at any time to throw out or
waste edible producets and par
ticularly so today. Poultry liver,
gizzard, heart or giblets: feet and
fat can all be used. Giblets can
be stewed either by themselves or
with meat. Half a pound of
ground beef, made into balls,
giblets from the Sunday chicken,
with some cooked rice and there
is dinner for Monday! The feet
of chicken, turkey, goose or duck
can be used with giblets or they
may be used in soups. To prepare
poultry feet for cooking; wash
thoroughly, then pour on boiling
water to cover, drain and pull off
skin and nails.
This column welcomes ques-
tions. Send in your meat problems.