Chapter 5 - Meats And Fish

Meats and fish are high in proteins, so they are active in building healthy body tissues. This is especially true when they are prepared with a minimum of heat and most certainly when they are eaten raw. E.g. "Steak Tartar."

Beef Steak
 
Beef steak (rib, porterhouse, sirloin, club, etc.)
Coarse salt and pepper
Garlic
 
Animal proteins are good as quick boosters to prevent anemia. They are fast energy sources. The body can manufacture its fats and carbohydrates out of proterns. With Us akiino-acids, meat is a complete protein. Since every part of the body requires protein in some quantity, it is important to add protein as a tissue builder and repairer.

Broil or pan sear, rare. (1 or 2 minutes on each side.)

Ground Beef Patties {Hamburgers)

1 lb. ground beef, chuck, or shin meat
½ teaspoon coarse salt
¼ teaspoon red crushed pepper
1 raw egg
 1 small onion, chopped

The meat should be ground only one time, in order to retain as much blood as possible. Season and add egg, and broil or pan sear for a minute on each side on very hot skillet. Serve raw as "Steak Tartar."

Chicken Broilers

Cut the chicken at each joint, season with salt, pepper, garlic, oregano and sear rapidly on hot pan or broil on high. Use Soya sauce as seasoning if desired.

Chicken may be used with vegetables or rice or noodles.

Meats And Fish Corned Beef Or Prosc/Utto

These types of beef can be used as bought without further preparation unless one wishes to have them warm. When warming, cut into slices and Sauté in pan very quickly over high heat.

Smoked Beef Tongue

This can be used as bought without further preparation unless one wishes it warm. Slice and warm quickly over low heat.

Dried Beef

Shred beef and soak in warm water and drain. Add seasonings as desired and heat slightly with oil, or butter. If creamed use certified raw milk, but heat only very slightly. (2 minutes)

Smoked Ham

Prepare the ham with or without the pineapple, honey and cloves. Use hot oven to begin with, turn to 200° and let stay in for five minutes, then without heat for 15 minutes. Before serving broil for two minutes.

Liver

Calf, beef, pork, lamb or chicken livers may be used. The most valuable of these is pork. Then in value are: chicken, beef, lamb and last of all calf. Sauté or broil very quickly in a small amount of oil over a very hot heat. (About 1 to 2 minutes.)

Kidneys, Heart Or Sweetbreads

A rich source of vitamins and minerals. Quick blood builder. Sauté in oil over high heat for about 2 minutes.

Barbecued Spare Ribs

Cut meat into individual ribs. Season and broil or barbecue over open coals close to flame for 1 to 3 minutes. Serve immediately with hot mustard.

Veal {Shoulder, Leg, Rump, Etc.)

Cut into l½ inch slices and either broil or pan sear as indicated for beef.

Lamb

Same as for veal. May also be ground as Hamburg.

Pepperoni

Italian type red pepperoni, dried sausage or sweet dried sausage. Slice thin and serve raw since it is smoked or air-dried. Warm if you wish, very quickly on pan on high heat. (Less than a minute.)

4 fillets, or steaks (1" thick)
Crawfish
Lobster
Shrimp
Oysters
Clams etc.
2 tablespoons peanut oil or butter
2 tablespoons chopped parsley
Coarse salt and pepper, as desired
 
Broil or pan sear in oil (no longer than 1 minute on each side). Season and cover. Melt the butter, combine with parsley or chives and pour over the fish with some lemon wedges or juice of lemon or lime.

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