Detroit evening times. (Detroit, Mich) 1921-1958, 1943-01-24
Teammates for flavor.

all teammates for flavor.
And what is the tale Of the
tail now popularized in the
showcases Of the meat dealer?
1t is a meat not unfamiliar OK
tail and oX-tail soup were "old
stuff" TO housewives in grand
mothers day. and ancient cook
books are stuffed with recipes
for its preparation.
The tail Of the beef animal
looks like a whipstock as il faces
the shopper on the showcase
board. But ask the dealer TO
whack it into segments with his
clcaver, and you have small,
round vertebrae of bones and
cartilage and a choice, tasty beef
tidbit, rich in favor.
Braise il as a main dish with
plenty of onion and high spices
such as Glove, bayleaf and mace;
or stew it, or make it into the
famed oX-tail soup. To braisc,
scar the joints in fat until we'll
Drowned, then add from two to
three cups of water. with season.
ings. cover, and simmer tender;
for stew add more water, and
for soup, still more, say about
eight cups or two quarts TO a
tail. And, of course, don't for
get 10 scrub the tail most thor
oughly, and wash it, whether in
one piece or many.
Grand with all tail dishes are
hot mashed potatoes, or boiled
rice; or noodles, too, and pastry
and biscuit crust in any form.
Make the stew into a biscuit
topped pie, filled out with small
whole potatoes, carrots and white
turnips in the grand manner. Or
serve it piping hot ringed on a
platter with a center mound of
hot fluffy mashed potatoes-oh
boy, zone tail with trimmings,
by the way, should serve six
personsD
From tail to tongue brings us
to the head Of the animal, and
gives us either a large single
beef tongue or the small tongues
from the sheep or lamb or pig.
This available meat is too well
known to demand special instruc-
tons here: after boiling the
tongue may be served hot, with
such green vegetables as spinach
or cabbage, or broccoli; or sliced
cold, and enter into the many
familiar recipes of every cook
book. Tongue may be smoked
tongue" or a fresh tongue" but
in both cases it is a meat with
fine rich texture and unusual
proportion of fat.
NOW for the heart-the most
" muscular tissue in the en-
tire animal-an item of sheer
or lean meat-and quite
inexpensive. Beef heart is larger
and more muscular, naturally,
while veal and lamb hearts are
small and more delicate. But all
types must receive full tenderi-
cation with careful simmering.
The cooking method known to
all as braising is ideal for these |
meats. since it COM
bines heat with small amount
of water or steam TO break down |
the firm muscular fibres.
Take the directions for cook
ing a beef heart as typical: if |
frozen, allow the heart to thaw |
completely; wash in several |
remove all veins and |
outer fat; place in large sauce
pot, cover with lukewarm water,
and simmer about two hours, |
Swimming frequently.
Remove, cool, and then slice |
and serve as any beef meat; or |
place in a roasting pan, brush |
with fat and braise or roast in |
moist heat. Serve with noodles. |
or boiled spaghetti and a gravy |
made from the juices of the |
cooking water. The usual carrot, |
onion. celery make good season
ings for beef heart dishes.
Finally we come to feet. Yes.
feet, and why not, since various
kinds Of feet, notably pigs feet, |
have long been standard deli
cacies especially when picked |
with spices. In the old cook
books, especially those from Eng !
land, we find such recipes given