Vintage Recipes - Main Dishes

 

 

 

Stuffed Flank Steak

Ragout of Beef

Panned Corned Beef and Cabbage

Meat Loaf

Irish Stew

Curried Meat

Meat and Vegetable Pie

Ham with Noodles

Ham with Sweetpotatoes

Ham Timbale

Ham Croquettes

Beef Tongue

Fried Liver and Bacon

Braised Stuffed Calf's Heart

Stuffing

Creamed Chicken

Casserole of Chicken with Vegetables

Pan-Fried Fish

Oven-Fried Fish

Baked Stuffed Fish

Fish Steaks Baked in Mustard Sauce

Savory Fish Loaf

Fish Shortcake

Fish and Egg Croquettes

 

Egg and Potato Scallop

Poached Egg Surprise

Eggs Creole

Scrambled Eggs with Cottage Cheese

Baked Eggs in Pepper Rings

Tomato Rabbit

Cheese-Rice Timbales

Peanut-Cheese Loaf

Corn and Cheese Fondue

Spaghetti and Cabbage with Cheese Sauce

Boston Baked Beans

Bean Sausages

Lima Beans in Tomato Sauce

 

 

 

 

 

 

Lima Beans in Tomato Sauce

 

1 cup dry lima beans

3 cups water

3/4 teaspoon salt

1 cup cooked or canned tomatoes

1/2 cup chopped onion

4 slices bacon

 

Wash beans.  Add water, boil 2 minutes, then remove from heat and let soak 1 hour.  Or, add water and let soak overnight in a cool place.

 

Add 1/2 teaspoon salt to beans and boil gently in the same water 45 minutes.  Drain.

 

To bake: Put onion and beans in a greased baking dish.  Add tomatoes and rest of salt.  Arrange bacon strips on top.

 

Bake at 350f (moderate oven) until beans are tender and most of the liquid has been absorbed - 45 minutes to 1 hour.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Bean Sausages

 

2 cups cooked dry beans

2/3 cup bread cubes

1 egg, beaten

1/2 teaspoon sage or savory seasoning

Salt and pepper to taste

Milk

Fine dry crumbs

 

Mash the beans.  Mix them well with the bread cubes and egg.  Add the seasonings and moisten with milk.

 

Shape the mixture in the form of sausages and roll in crumbs.

 

Brown in a little hot fat, turning to form a good crust all over.  Cook slowly about 20 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Boston Baked Beans

 

2 cups navy beans

1 1/2 quarts cold water

1/4 pound salt pork

4 tablespoons molasses

1 to 2 teaspoons salt

1/2 teaspoon mustard

Hot water

 

Wash beans.  Add water, boil 2 minutes, then remove from heat, and let soak 1 hour.  Or, add water and let soak overnight in cool place.

 

Boil soaked beans gently in the same water for 45 minutes or until they begin to soften.

 

Make cuts through rind of the pork about 1/2 inch apart.  Put half the pork in a bean pot or deep baking dish.  Add beans and bury rest of the prok in them, exposing only the scored rind.

 

Mix molasses, salt, and mustard with a little hot water.  Pour over the beans, and add enough hot water to cover beans.  Cover bean pot.

 

Bake at 250F (very slow oven) 6 or 7 hours; add a little hot water from time to time.

 

During the last hour of baking remove the lid to let the beans brown on top.

 

6 to 8 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Spaghetti and Cabbage with Cheese Sauce

 

3/4 cup spaghetti broken in inch pieces

1 1/2 tablespoons table fat

1 1/2 tablespoons flour

1/2 teaspoon salt

1 cup milk

1/4 pound cheese, grated (about 1 cup)

2 cups shredded cabbage

Crumbs mixed with melted fat

 

Cook the spaghetti in lightly salted boiling water until tender.  Drain.

 

Make a sauce of the fat, flour, salt, and milk.  Remove sauce from the heat and add the cheese, stirring until cheese is melted.

 

Place alternate layers of spaghetti and cabbage in a greased baking dish or pan.  Pour sauce over the top and sprinkle with the crumbs.  Cover.

 

Bake about 40 minutes at 350F (moderate oven), removing cover for last 15 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Corn and Cheese Fondue

 

1/3 cup bread cubes

1 1/2 cups cream-style corn

2 teaspoons minced onion

2 teaspoons chopped green pepper

3/4 cup finely grated cheese

1/2 teaspoon salt

2 eggs, well beaten

1/2 cup hot milk

 

Blend all ingredients.

 

Pour the mixture into a greased loaf pan and set in a pan of hot water

 

Bake at 350F (moderate oven) until set - about 1 hour.

 

4 servings

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Peanut-Cheese Loaf

 

2/3 cup cooked oatmeal, wheat cereal, or rice

1/4 cup chopped green pepper

3 tablespoons minced onion

1 teaspoon salt

2 teaspoons lemon juice

1 cup chopped salted peanuts

2/3 cup fine crumbs

1/4 pound cheese, grated (abut 1 cup)

1 egg

1/3 cup milk

 

Combine all ingredients.

 

Put mixture into a greased loaf pan and bake at 350F (moderate oven) about 1 hour.  Serve hot with mushroom or tomato sauce.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Cheese-Rice Timbales

 

1/4 cup finely chopped green pepper

1 tablespoon finely chopped onion

2 tablespoons melted fat

1 tablespoon flour

3/4 cup milk

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 pound cheese, grated (about 1 cup)

2 eggs, beaten

1 cup cooked rice

 

Cook green pepper and onion in fat until tender.

 

Blend in flour; add milk and cook, stirring constantly, until thickened.

 

Add the salt and mustard.

 

Remove from heat.  Add cheese and stir until it is melted.  If necessary, place pan over very low heat to melt cheese.

 

Stir sauce into eggs; add rice.  Turn into greased custard cups.

 

Bake at 350F (moderate oven) 35 minutes or until firm.

 

Unmold and serve plain or with tomato sauce.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Tomato Rabbit

 

2 tablespoons fat

1/2 small onion, chopped

1/3 cup finely cut celery

1/2 small green pepper, chopped

1 1/2 tablespoons flour

1 1/2 cups cooked or canned tomatoes

1/2 teaspoon salt

1 1/4 cups grated cheese

2 eggs, well beaten

Toast or crackers

 

Melt fat in heavy fry pan.  Cook onion, celery, and green pepper in it a few minutes.  Blend in flour.  Add tomatoes and salt.  Cook until thickened, stirring often.

 

Remove from heat; add cheese.  Stir until cheese is melted.

 

Stir some of the mixture into eggs.  Pour back into fry pan and cook until thickened.

 

Serve on toast or crackers.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Baked Eggs in Pepper Rings

 

4 large green pepper rings about 1/2 inch thick

4 eggs

Salt and pepper

4 tablespoons milk

Crumbs mixed with fat

 

Cook green pepper rings in lightly salted water for 5 minutes.  Drain.

 

Place rings in hot greased shallow baking dish. Break an egg into each ring.

 

Sprinkle with salt and pepper.  Pour a tablespoon of milk over each egg.  Cover with crumbs.

 

Bake at 350F (moderate oven) until the eggs are set - 20-25 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Scrambled Eggs with Cottage Cheese

 

1 tablespoon fat

1/2 teaspoon salt

Pepper

1/4 cup milk

6 eggs, slightly beaten

3/4 cup cottage cheese

4 slices toast

 

Heat fat in fry pan.

 

Stir seasonings and milk into eggs.  Pour into fry pan and cook slowly, stirring occastionally.

 

When eggs are thickened, mix in the cottage cheese.

 

Serve at once on toast.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Eggs Creole

 

3 tablespoons chopped onion

3 tablespoons chopped green pepper

2 tablespoons melted fat

1 1/2 cups cooked or canned tomatoes

2/3 cup water

1/3 cup uncooked rice

1/2 teaspoon salt

Pepper

4 eggs

 

Cook the onion and green pepper in fat in a large fry pan until the onion is lightly browned.  Add the tomatoes and water and heat to boiling.

 

Add the uncooked rice, salt, and pepper.  Cover and cook over low heat until rice is tender - 25 to 30 minutes.  Stir occasionally with a fork to keep from sticking.  If the rice becomes dry, add a little more water.

 

Drop eggs on rice, cover; simmer 5 to 10 minutes, or until eggs are as firm as desired.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Poached Egg Surprise

 

1 cup milk

2 tablespoons table fat

2 tablespoons flour

1/4 teaspoon salt

2 tablespoons chopped green pepper

4 slices toast

Soft sharp cheese

4 eggs

 

Make white sauce of milk, fat, flour, and salt by method given on page 70.  Add green pepper.

 

Spread the toast thickly with cheese.

 

Poach eggs until firm.  Place on the toast and pour hot sauce over all.  Serve at once.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Egg and Potato Scallop

 

1 cup thin white sauce

1 tablespoon minced parsley

2 or 4 medium-sized cooked potatoes, sliced

4 to 6 hard-cooked eggs, sliced

Salt and pepper to taste

Soft bread crumbs

 

Make white sauce.  Add parsley.

 

Place alternate layers of potatoes and eggs in a greased baking dish, sprinkle with salt and pepper, and pour the white sauce over.  Sprinkle with bread crumbs.

 

Bake at 375F (moderate oven) 15 to 20 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Fish and Egg Croquettes

 

1 1/2 cups flaked cooked or canned fish

2 hard-boiled eggs, chopped

1 cup thick white sauce

Salt, pepper, lemon juice

Fine dry crumbs

 

Ad fish and eggs to sauce, season to taste with salt, pepper, and lemon juice.  Chill.

 

Shape mixture into eight croquettes.  Roll in crumbs.

 

Heat fat in a deep pan to 390F. (a 1-inch cube of bread browns in 20 seconds).  Fry the croquettes about 2 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Fish Shortcake

 

2 to 3 tablespoons chopped onion

4 tablespoons fat

4 tablespoons flour

2 cups milk

1/3 cup grated cheese

1 1/2 cups flaked cooked fish

Salt and pepper to taste

Hot biscuits or corn bread

 

Cook onion slowly in the fat until tender.  Blend in the flour.  Add milk slowly, stirring constantly, and cook until the sauce is thickened.

 

Add cheese and fish.  Season with salt and pepper.

 

Heat the mixture through, stirring occasionally.  Serve on hot biscuits or corn bread.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Savory Fish Loaf

 

2 cups flaked cooked fish or 14 ounce can

1 1/2 cups soft bread crumbs

3/4 cup cooked or canned tomatoes

1 egg, beaten

2 tablespoons melted fat

1 tablespoon minced onion

1/4 teaspoon savory seasoning

Salt and pepper to taste

 

Combine all ingredients, pack into greased loaf pan.

 

Bake at 350F (moderate oven) until firm - about 45 minutes.

 

6 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Fish Steaks Baked in Mustard Sauce

 

4 individual fish steaks

1 tablespoon melted fat

1 tablespoon flour

Salt and pepper to taste

1/2 teaspoon dry mustard

3/4 cup milk

1/4 cup crumbs mixed with fat

 

Place steaks in a greased shallow pan.

 

In a saucepan, blend fat and flour, add seasonings and milk.  Cook, stirring, until thickened.

 

Pour this sauce over fish and sprinkle with crumbs.

 

Bake at 350F (moderate oven) 30-35 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Baked Stuffed Fish

 

3 or 4 pound dressed fish

1 1/2 teaspoons salt

Bread stuffing made with 1 quart crumbs

4 tablespoons melted fat

3 slices bacon, if desired

 

Wash and dry the fish.  Sprinkle inside and out with salt.

 

Fill body cavity of fish loosely with stuffing.  Sew the opening with needle and cord or close with skewers.

 

Place fish in greased pan; brush with fat.  Lay bacon over top.

 

Bake at 350F (moderate oven) 40-60 minutes.

 

6-8 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Oven-Fried Fish

 

1 pound fish fillets or steaks

1/2 cup milk

1/2 tablespoon salt

1/2 cup fine bread crumbs

2 tablespoons melted fat

 

Cut fish in serving pieces.  Dip it in milk, with salt added, and roll in crumbs.

 

Place fish in a greased baking pan and pour the fat over it.

 

Bake at 500F (extremely hot oven) until fish is tender and brown - about 10 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Pan-Fried Fish

 

1 pound fish fillets or steaks or small dressed fish

Salt and pepper

1 tablespoon water

1 egg, beaten

Fine crumbs or corn meal

Fat

 

Cut fillets or steaks in serving pieces; leave small fish whole.  Season on both sides with salt and pepper.

 

Add water to beaten egg.  Dip fish in egg mixture, then in crumbs or corn meal.  (The egg helps make a crisp crust, but may be omitted.)

 

Heat fat - about 1/8 inch deep - in a heavy pan.

 

Fry the fish slowly until brown on one side; turn and fry on the other side.

 

Cooking time will be 10 minutes or more, depending on the thickness of the fish.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Casserole of Chicken with Vegetables

 

Stewing chicken, 3 to 4 pounds ready-to-cook (4 to 5 1/2 pounds dressed weight)

Salt and pepper

Flour

2 tablespoons fat

2 cups hot water

2 medium-sized carrots, sliced

1 1/2 cups chopped celery

1 small onion, chopped

1 small green pepper, chopped

 

Cut chicken in serving pieces.  Season with salt and pepper, sprinkle with flour.

 

Heat fat in a heavy pan and brown the chicken in it.  Remove chicken to a casserole -- or leave the pan if it is suitable for oven use.  Add hot water and 1/2 teaspoon salt.  Cover closely.

 

Cook in the oven at 325F (slow) until almost tender -- about 2 1/2 hours.  Add water as needed during cooking to keep liquid at original level.

 

Add vegetables and cook 30 minutes longer.

 

Mix 2 tablespoons flour with a little cold water.  Add several spoonfuls of hot liquid from the casserole.  Stir mixture into liquid in casserole.  Cook 10 to 15 minutes longer.

 

6 to 8 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Creamed Chicken

 

2 tablespoons table fat

1/2 cup chopped celery

1 1/2 teaspoons chopped onion

1 tablespoon chopped green pepper

1/4 cup flour

1 1/2 cups chicken broth

1/2 cup milk or cream

1 1/2 cups diced cooked chicken

Salt to taste

 

Heat the fat and cook the celery, onion, and green pepper in it until tender.

 

Blend the flour into the fat and vegetable mixture.  Stir in the chicken broth and milk or cream and cook to a smooth sauce, stirring constantly.

 

Add chicken to sauce and season with salt.

 

Heat the mixture thoroughly and serve on rice, toast, or biscuits.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Stuffing

 

Bread stuffing is popular for roast poultry.  For making it, bread that is at least a day old is better than fresh.

 

The recipe for bread stuffing given below is based on 1 quart of 1/2-inch crumbs cut or torn from the loaf or from sliced bread. 

 

1 quart bread crumbs

1/3 cup fat

3/4 cup chopped celery

3 tablespoons chopped parsley

3 tablespoons chopped onion

1/2 teaspoon savory seasoning

1/2 to 3/4 teaspoon salt

Pepper to taste

 

Melt fat in fry pan, add celery, parsley, and onion, and cook a few minutes.

 

Add crumbs with the seasonings.  Mix lightly but well.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Braised Stuffed Calf's Heart

 

2 calves' hearts (1/2-pound each)

Stuffing made wit 2 or 3 cubs crumbs

Fat

1/2 cup water

 

Wash the hearts and make a slit to the center cavities.  Remove gristle and blood vessels.

 

Fill hearts with stuffing and sew up slit.

 

Brown hearts on all sides in a little fat.  Place in a baking dish or pan, add water, and cover closely.

 

Cook in over at 300F (slow) until tender - about 1 1/2 hours.

 

Make gravy with the liquid.

 

4 servings

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Fried Liver and Bacon

 

1/2 pound liver, sliced (beef, calf, lamb, or pork)

Salt, pepper, flour

8 slices bacon

 

Remove heavy blood vessels from liver.  To make the flavor of lamb or pork liver more mild, you may want to scald it - that is, pour boiling water over it and drain.

 

Cook bacon over low heat, turning often, until brown and crisp.  Drain on paper; keep hot.

 

Sprinkle liver with salt, pepper, and flour.

 

Cook n the bacon fat at moderate heat until lightly browned on one side.  Turn and brown on the other side.  Do not add water and do not cover.  Slices 1/2 in thick take about 5 minutes.  Take care not to overcook.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Beef Tongue

 

Wash a fresh beef tongue and place in hot water to cover.  Add an onion, a sprig of parsley, a bay leaf, several peppercorns or cloves, and salt.

 

Cook slowly until tongue is tender - 2 1/2 to 3 hours.

 

Skin tongue, slice, serve hot; or, cool skinned tongue in the liquid and serve cold.

 

Smoked: Soak tongue overnight in cold water.  Drain; cover with fresh cold water.  Bring to boiling point and discard water.  Cover with hot water, cook slowly 2 1/2 to 3 hours.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Ham Croquettes

 

2 cups ground cooked ham

1 cup mashed potatoes

1 tablespoon chopped onion

1 tablespoon chopped parsley

Salt and pepper

1 tablespoon water

1 egg, beaten

Fine dry crumbs

Fat for frying

 

Combine Ham, potatoes, onion, and parsley.  Add salt and pepper.  Shape into eight croquettes.

 

Add water to egg.  Dip croquettes into egg and roll in crumbs

 

Brown the croquettes in a fry pan, or french-fry or bake them.

 

Pan-fried:  Brown croquettes in a little hot fat, turning to form a good crust all over.

French-fried: Half fill a deep kettle with oil or melted fat.  Heat to 375F (hot enough to brown a 1-inch cube of bread in 40 seconds).  Place croquetts in a wire frying basket and cook in the hot fat until browned, 3 to 5 minutes.

Baked: Shape mixture into flat cakes and dip in egg and roll in crumbs as above  Place in greased pan and bake at 400F (hot oven) until browned on the bottom.  Turn and brown other side.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Ham Timbale

 

2 cups ground cooked ham

1 cup medium white sauce

2 eggs, beaten

 

Mix all ingredients and pour into shallow greased baking dish.  Place dish in pan of hot water.

 

Bake at 350F (moderate oven) about 50 minutes, or until mixture is firm in center.

 

4 servings.

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Ham with Sweetpotatoes

 

3/4 to 1 pound slice of ham

2 medium sweetpotatoes, pared

2 tablespoons brown sugar

1 cup hot water

 

Cut ham in serving pieces and brown lightly in a fry pan.

 

Place the ham in a baking dish.  Slice the sweetpotatoes over it, and sprinkle with sugar.

 

Add water to drippings, pour over sweetpotatoes.  Cover

 

Bake at 350F (moderate oven) about 45 minutes, basting occasionally with the liquid.  Remove cover for the last 15 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Ham with Noodles

 

1 1/2 cups cooked noodles

2 cups ground cooked ham

2 cups thin white sauce

Crumbs mixed with melted fat

 

Place half the noodles in a greased baking dish or pan and top with half the ham.  Add another layer of noodles and ham.

 

Pour white sauce over mixture.  Top with crumbs.

 

Bake at 350F (moderate oven) 20 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Meat and Vegetable Pie

 

2/3 cup cubed carrots

3/4 cub cubed potatoes

1 small onion, sliced

Meat gravy

1 cub cubed cooked meat

1/2 recipe rich biscuit dough

 

Cook the vegetables in boiling salted water until almost tender.  Drain.

 

Add some of the cooking liquid to the gravy if needed to make about 1 1/2 cups.

 

Mix vegetables, meat, and gravy together.  Heat thoroughly and pour into a baking pan.

 

Cut biscuits and arrange on top of meat mixture.

 

Bake at 425F (hot oven) until biscuits are done and pie is hot -- about 15 minutes.

 

4 servings.

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Curried Meat

 

1 cup shopped celery and tops

1 small onion, chopped

3 tablespoons fat

2 cups chopped cooked lamb, pork, or veal

3/4 cup brown gravy or broth

1/8 to 1/2 teaspoon curry powder

Salt to taste

 

Brown celery and onion in fat.

 

Add meat, gravy or broth, and seasonings.  Heat, stirring to keep from sticking.  If dry, add a little boiling water.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Irish Stew

 

3/4 to 1 pound lean lamb, cut in cubes

Salt, pepper, flour

1 onion, sliced

2 to 4 tablespoons fat

2 potatoes, diced

2 small carrots, diced

1 turnip, diced

1 tablespoon chopped parsley

 

Sprinkle the meat with salt, pepper, and flour; brown it with the onion in the fat.

 

Add water to cover.  Cover pan and cook slowly until meat is almost done - about 1 1/2 hours.

 

Add potatoes, carrots, and turnip and cook until tender -- 20 to 30 minutes.  Add parsley.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Meat Loaf

 

2 pounds ground beef or veal
1/2 pound sausage or salt pork

1/2 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped parsley

1 cup soft bread crumbs

1 cup milk or canned or cooked tomatoes

1 egg, beaten

1 teaspoon salt

Pepper

 

Mix all ingredients together thoroughly.  If salt pork is used, cut it in small pieces and fry until lightly browned before adding to the other ingredients.

 

Pack mixture into a loaf pan.  Bake at 350F (moderate oven) 1 1/2 to 2 hours.  Serve hot or cold.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Panned Corned Beef and Cabbage

4 tablespoons fat
1quart shredded cabbage
2 cups chopped cooked corned beef
Salt, pepper, vinegar

Melt fat in a fry pan.  Add the cabbage and corned beef.  Cover tightly.

Cook until cabbage is tender - 5 to 10 minutes - stirring occasionally to prevent sticking.

Season to taste with salt, pepper, and vinegar.

4 servings.

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Stuffed Flank Steak

 

Stuffing made with 2 C. crumbs

1 flank steak (about 1 1/2 pounds)

2 tablespoons fat

 

Spread stuffing over steak.

 

Beginning at one side, roll the meat like a jelly roll.  Tie securely in several places with clean string.

 

Brown the meat on all sides in the fat in a heavy pan on top of the stove.

 

Slip a rack under the meat.  Cover the pan closely.

 

Cook in oven at 350F (moderate) about 1 1/2 hours.

 

Start carving at the end of the roll and cut across the grain, so that each serving is a round slice with stuffing in the center.

 

Make gravy with the drippings.

 

6 to 8 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Ragout of Beef

1 pounds stewing beef, cut in cubes
Salt, pepper, flour
2 to 3 tablespoons fat
1 small onion, chopped
1/4 cup chopped green pepper
3/4 cup chopped celery
2 tablespoons chopped parsley
Paprika
Hot water

Sprinkle beef with salt, pepper and flour.  Brown well in the fat in a heavy pan.  While meat is browning, add the chopped vegetables.

Sprinkle with paprika, add hot water to cover.  Cover pan.

Cook slowly 2 1/2 to 3 hours.

If gravy is not thick enough, blend 1 to 2 tablespoons flour with a little cold water and stir into the stew.  Cook 3 to 5 minutes.

Season to taste with salt and pepper.  If additional seasoning is desired, add catsup, chili sauce, or grated horseradish.

4 servings.

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955