3.  Fricasseeing—­Cooking in a sauce until tender, meat which has been previously browned but not cooked throughout.

Brown meat in small amount of fat.  Place in boiling water to cover.  Cook slowly until tender.  To 1 pint of water in which meat is cooked, add 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 cup milk, thoroughly blended.  When at boiling point, add one beaten egg, 1 tablespoon chopped parsley and 1 tablespoon cold water well mixed, Add cooked meat and serve.

[Illustration:  VEAL]

Neck for stews.

Shoulder for inexpensive chops.

Sweetbread—­broiled or creamed.

Breast for roast or pot roast.

Loin for roast.

Rump for stews.

Cutlet for broiling.

[Illustration:  BEEF]

[Illustration:  LAMB AND MUTTON]

Neck—­use for stews.

Shoulder for cheaper chops.

Breast for roast

Ribs for chops or crown roast.

Loin for roast.

Flank for stews.

Leg for cutlet and roast.

[Illustration:  PORK]

Head for cheese.

Shoulder same as ham but have it boned.  Has same flavor and is much cheaper.

Loin used for chops or roast.

Ham for boiling, roasting or pan broiling.

LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE

|    ANIMAL  |
ORGAN        |    SOURCE  |   METHODS OF COOKING
-------------+------------+--------------------------
Brains       |    Sheep   | Broiled or scrambled
|    Pork    |      with egg
-------------+------------+--------------------------
|    Veal    |
Heart        |    Pork    | Stuffed, baked or broiled
|    Beef    |
-------------+------------+--------------------------
|    Beef    |
Kidney       |    Lamb    | Stewed or sauted
|    Veal    |
-------------+------------+-------------------------
|    Beef    | Fried, boiled, sauted or
Liver        |    Veal    |   broiled
|    Lamb    |
-------------+------------+-------------------------
Sweetbreads  | Young Veal | Creamed, broiled
| Young Beef |
-------------+------------+-------------------------
Tail         |    Beef    | Soup or boiled
|    Pork    |
-------------+------------+-------------------------
Tongue       |    Beef    | Boiled, pickled, corned
|    Pork    |
-------------+------------+-------------------------
Tripe        |    Veal    | Broiled or boiled
-------------+------------+-------------------------
Fat          | All Animals| Fried out for cooking or
|            |   soap making
-------------+------------+-------------------------
|            | Pickled or boiled or used
Pigs Feet    |     Pork   | with meat from head
|            | for head cheese
-------------+------------+--------------------------

COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES