Page:Meat for Thrifty Meals.djvu/24
Hom Cooked Under Steqm Pressure Scrub the ham thoroughly. Cover the bottom of alatge pressure cooker with water; usually I quart is enough. Put the ham, rind side up, on a rack that is high enough to hold the meat completely out of the water. Clamp the lid on the cooker securely, and heat with the pet cock open' r-rntil steam has escapecl for 7 minutes. Ciose the pet cock anci cook at 10 prounds pressure, allowing about 3 hours for a 12-pound ham. Let the pres- sure fall to zer(, hefore opening the pet cnck, then take off the lid. Remove rincl from ham, sprir.rkle rn'ith brovvu sugar, ancl browu in a hot overl- aborit 400o F. Pigs' Knuckles qnd Souerkrout Wash and scrape pigs' knuckles and simlner in rn'ater to cover for abottt 2 hours, or until tetrcler. Then acld sauerkraut to the broth and cook f ust long enough to make it tender. Season to taste rvith salt, pepper, and if available, celery or caraway seed. GROUND MEAT IN SAVORY WAYS GntXOtNC hell'rs ro rnake tough rneat rencler. Goocl ctits of beef f<,r grincling are loq'er rouncl, fore prart of the chuck, lean sections of brisket,
- urcl other small pieces of goocl flavor. There are also tnan1. srnall tidbits of
teucler lamb, pork, ancl veal th:rt are best usecl :rs grt>nncl 1neat. Have lneat grclr.rnd medium fine, not too firrc. A pound of ground lnear "as is" makes enough halnburg steak or rneat patties for 4 servings, when broilecl or friecl. llut ground lneat is a good tn.ixer and it goes further and the texture of the cookecl 1rr<.rcluct is often better when the tneat is combinccl with rnilk ancl breacl cruurlrs or with son.re other starchy food. The following rccipcs are typical cotnbiuafiot-ts atrtl lisrrallr- rrrakc J or 6 servings. Homburg Steqk With Creqm Grovy 1/ pounds ground raw beef 1 cup top milk, or uncliluted evap()rated 1 tablespr.ron flout milk, or medium white sauce I cup soft bread crumbs 1 feaspoon salt Add the flour, bread crutnbs, liquid, and seasoning to the groutrcl meat and mix thoroughly. To provide drippings, fry small pieces of good-flavored suet in a hot pan. Drop the soft meat mixture by spoonfuls into the {at and {latten out ilrt() fairly thin cakes. Fry slowly until the cakes are bro',r'n on both sides. Make cream gravy (p. 27) with the pan clrippings ancl little brorn'n bits in the frying pan. Serve hot over the meat. 22
