What the Housewife Can Do

1. Use available meats. Learn to prepare the cuts which are available from day to day, even though you have never served them before. All can be deliciously prepared.

2. Conserve in cooking . . . moderate, even temperatures mean less shrinkage–less loss of food values.

Roasting Timetable

Oven temperatures: 300°F. for smoked pork, lamb and veal; 350°F. for fresh pork.

*Internal food temperature when removed from oven.

**Hams which are specially processed for tenderness require shorter cooking time. These hams should be cooked to a lower internal temperature (150°-160°F.), allowing 20-22 minutes per pound.

3. Learn how to braise meat properly. Many of the available cuts will require braising rather than broiling or pan-broiling. Meat dishes most commonly prepared by braising are:

   Beef pot roasts

   Swiss steak

   Country Fried steak

   Flank steak

   Pork shoulder steaks and chops

   Lamb shanks, breast and neck slices

   Veal shoulder steaks or chops

   

   Braising is simply a method of browning meat quickly, adding very little water and cooking slowly in a tightly covered pan which keeps the moisture in.

   

   1. Season meat with salt and pepper.

   2. “Dredge” (or sprinkle) with flour, if desired.

   

   3. Brown meat on all sides in hot fat. (The fat may be that which melts out of the meat or may be added.)

   

   4. Add small amount of liquid, if necessary. If liquid cooks away, a little more may be added.

   

   5. Cover tightly.
   6. Cook at simmering temperature on top of range or in a slow oven, until tender.

4. Learn how to make a good stew.

   A stew is always popular and is practically a meal-in-one. Tasty stews can be made from beef, veal, or lamb. Here are the simple rules for making a stew:

   

   1. Have meat cut into small, uniform pieces. Season with salt and pepper.

   

   2. Brown on all sides if desired in own fat or hot lard.
   3. Cover meat with hot water.
   4. Cover kettle closely.
   5. Cook slowly until the meat is tender. Do not boil. Meat should be cooked at a simmering temperature.

   

   6. Add vegetables just long enough before meat is tender to be done, but not overcooked.
   7. Thicken liquid for gravy. Serve with meat or in separate dish.

5. Extend meat with other foods.

   

   Meat with cereals

   Meat loaf made with breadcrumbs or oatmeal.

   Braised meat with noodles

   Meat pie

   Stuffed meats

   Stew with dumplings

   Curry with rice

   Meat balls or sauce or cooked sausage meat with spaghetti or macaroni

   

   Meat with vegetables

   Stew or pot roast with vegetables

   Ground meat baked in vegetables

   Ham shanks with beans

   Tongue and spinach

   Braised oxtails or short ribs with vegetables

   Baked lima beans and bacon squares

   Shepherd’s pie (mashed potato topping)

   

   Meat with eggs

   Diced or ground meat in omelets or souffles

   Cooked sausage meat scrambled with eggs

   

   Meat with milk or cheese

   Creamed meat

   Salt pork or bacon squares with cream gravy

   Ham and cheese sandwich

   Bacon or ham with toasted cheese

   Meat in soup

   Beef barley soup made from soup bone

   Oxtail soup with vegetables and rice

   Split pea soup with ham bone

6. Store meat safely. Keep it in the coldest part of the refrigerator or your coldest storage space. A temperature of 45° Fahrenheit or lower is needed. Be doubly careful of ground raw meat. It spoils more quickly than meat in one piece. If you have no refrigerator, buy meat only shortly before you intend to use it.

7. Serve attractively. Don’t let food go to waste after it is served.

8. Vary the seasonings. This is important when meat choice is limited and you have to serve the same kind of meat over and over.

AMERICAN MEAT INSTITUTE

Principal Office, Chicago