There are two varieties of meat that are first made tender by long slow cooking and then broiled. These are tripe and sweetbreads. Tripe is usually inexpensive while sweetbreads are considered a delicacy and bring a high price in most localities. Tripe may be purchased fresh or pickled. It should be covered with boiling water and slowly simmered until tender; then it is ready for the various methods of preparation.

Sweetbreads spoil very quickly and should be cooked the day they are purchased. Soak in cold water at least an hour, changing the water several times; remove skin, veins, etc., cover with boiling salted water, add 1 teaspoon-ful of lemon juice or vinegar and let simmer until tender, about 30 minutes. Drain, cover with cold water for 10 minutes, then wipe dry and they are ready to use for the various dishes.

Broiled Sweetbreads

Cut the cooked sweetbreads in halves lengthwise and brush over with melted butter and broil, having a moderate heat, about 5 minutes. Turn several times and baste with melted butter at least once. Place on a hot platter spread with creamed butter to which 1 tea-spoonful of lemon juice has been added.

Broiled Tripe

Cut cooked tripe in pieces for serving. Brush over with melted butter, dip in fine bread crumbs and set on a well-greased broiler. Cook about 6 minutes, turning twice. Spread with creamed butter seasoned with a little lemon juice.

Braised Beef Tongue

Use a fresh tongue. Place in a deep kettle, cover with boiling water and simmer for about 2 hours. Take from kettle and remove skin, roots, etc. Place in a deep baking pan and surround with 1/4 cupful each of diced carrots, onion and celery.

Melt 3 tablespoons of drippings or butter; add 3 tablespoons of flour and cook together until well browned. Add 3 cupfuls of the water in which tongue was cooked. Stir until thick, then season with salt, pepper, a teaspoonful of Worcestershire sauce and 3 tablespoons of finely chopped sour pickles. Pour sauce over the tongue, cover closely and bake in a moderate oven about 2 hours. Serve on a hot platter and strain the sauce into a bowl. The vegetables are added for flavor only.

Kidney Saute

Split kidneys in halves and remove all fat and tissue. Cover with cold water and heat over a moderate fire to the scalding point. Do not boil. Drain and cut into small pieces. Again cover with cold water and scald. Drain. Melt 2 tablespoons of butter or substitute, add 2 tablespoons of flour and cook until brown. Add 1 cup of water in which the kidneys were scalded or 1 cup of stock. Cook until somewhat thickened, then season with pepper and salt, 1 teaspoonful of Worcestershire sauce and the kidneys. Stir until heated and pour over slices of toast cut in triangles.

If kidneys are cooked rapidly, they become very tough. Cooked a very short time they will be tender, or they may be cooked a very long time and then will be satisfactory. They first become tough, but the long slow cooking makes then tender again.

Bacon

Have bacon cut in very thin slices and lay on the wires of a toaster or double broiler. This will keep each piece flat. Set over a pan in a moderate oven and cook until browned and crisp. Serve at once. The bacon may be fried in a frying pan. Turn often and have only a moderate heat.

Liver And Bacon

Pour boiling water over slices of calves liver and let stand about 5 minutes. Drain and dry each slice and dip in flour. Heat 4 tablespoons of bacon fat and fry the liver until brown on each side. Have only a moderate heat. If cooked too fast or too long, liver will be tough and tasteless.

Broiled Or Fried Ham

Cover ham slices with boiling water and simmer 10 minutes. Drain, dry and pan broil or cook in the broiler until a delicate brown. Have only a moderate heat. Cooked too fast and too long ham is hard and tough.