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Caption: War Publications - WWI Compilation 1923 - Article 10
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Beef Heart reniov t veins ana arteries, oiuu wun circling ana few or tie. Roll iii flour, sprinkle with salt, and brown in hot fat. Place in casserole, add water to half cover, and cook slowly two hours. Turn once or twice during cooking. When done, thicken liquid and season for gravy. The heart may be cut in small pieces and cooked with rice or potatoes as a casserole dish. Other vegetables, such as onion, carrot, green pepper, celery, §p may be added. Dressing 1 cup stale Victory bread crumbs 2 tablespoons fat *i teaspoon salt % teaspoon pepper Few drops onion juice % - # cup hot water Calves* Brains Soak one hour in cold water. Remove membrane and parboil twenty minutes in salted water to which a little vinegar or lemon juice has been added. Drain and put in cold water. When cold, separate in small pieces.Use as sweetbreads in various ways as follows: i. Add chopped celery, green pepper, pimiento, and mix with mayonnaise. Serve on lettuce. 2. Reheat in medium thick white sauce and serve in timbale cases or with mashed potato rosettes. Mushrooms may be added. 3. Mix in a fritter batter. Fry by dropping by spoonfuls in deep fat or saute in greased muffin rings arranged in a frying pan. Fritter Batter % cup flour 14-1.3 cup milk 1 teaspoon baking powder 1 % teaspoon salt Minced Kidney on Toast Trim kidneys, removing white fat from center, cut in thin slices, dredge with flour, and saute with a thinly sliced onion. Other seasonings, such as green pepper and celery salt, may be added to the gravy. When brown, add one pint water or stock. Simmer gently for five minutes. More flour may be needed to thicken the gravy. Serve on Victory bread toast or with mashed potatoes. Kidneys should be cooked only a short time, or they become toughened. Jellied Veal Have a knuckle of veal divided into small pieces (bone should be sawed). Put in kettle and cover with boiling water. For seasonings, add onion, a bit of bay leaf, summer savory, thyme, and marjoram. Cook slowly until tender. Strain off liquid and concentrate to about one to one and one-half cups, depending upon the amount of meat. Separate meat from any gristle and cut into small pieces. Put slices of hard cooke' mold, them 6
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