"You know, there really isn't a lot of difference between a torture chamber and a kitchen because you've got knives, skewers, hammers, things to pound meat
, boiling oil.
NOTE: Substitute 1 pound meat
shoulder (1-inch cubes) and poach in 2 cups chicken stock about 10 minutes.
With a meat mallet or rolling pin, pound meat
to an even thickness of 1/4 in.
The steaks or cutlets are rather dry for the Bar-B-Que so here is my favorite steak recipe: Country Fried Steak 1 lb venison steak 1/4 cup flour or biscuit mix 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper 1 can beef broth Pound meat
with mallet to make it tender.
Serves about 10 2 cups dried peas soaked overnight and drained 1/2 pound meat
with some fat, cut into 1/2 inch cubes 2 medium onions, finely chopped 2 cups finely chopped celery 1 cup finely chopped carrots 4 cloves garlic, crushed 3 teaspoons salt 1 teaspoon pepper 1 teaspoon dried savory 8 cups water
Nutrition | Per serving (using 1 pound meat
): 320 calories, 36 g protein, 27 g carbohydrates, 8 g fat, 4 g saturated fat, 80 mg cholesterol, 630 mg sodium, 4 g dietary fiber, 3 g sugar
One adequate serving is 1/4 pound meat
, or, more generously, 1 or 2 sausages.
With a flat mallet, firmly but gently pound meat
until it is about 1/8 inch thick.
With a flat-surfaced mallet, firmly pound meat
until it is 1/4 to 1/8 inch thick.
Purchase meats cut for scaloppine, or cut and pound meat
to make the thin slices yourself.
With a flat mallet, firmly pound meat
to hold herb in place.
With a flat mallet, pound meat
until each piece is 1/4 inch thick; set aside.
With a flat-surfaced mallet, pound meat
evenly and firmly until it is about 1/4 inch thick.