Our Sunday bill of fare for 1927 includes Beefsteak Pie, Italian Spaghetti, Brussels Sprouts, Celery-Lettuce-Cheese Salad, Raisin Cake and Rice Pudding (two desserts are often on the menu for Sunday dinner in this book). The “Italian Spaghetti” is boiled for fifteen minutes and then baked for another forty, so let’s ignore that and take a look at Beefsteak Pie, a way to dress up the humble round steak.
Beefsteak Pie. “The following ingredients will make a pie sufficient to serve 6 or 7 persons. Have 3 pounds round steak cut in 2-inch lengths. Parboil for 30 minutes in water to cover. While the meat is cooking prepare a nice rich crust with 2 cups flour sifted twice with 1 teaspoon baking powder, ½ teaspoon salt; rub into this 1 cup lard or any preferred shortening. Some cooks think the crust of a beefsteak pie should always be made with clarified beef drippings. Line baking dish with this crust, rolled thin after being wet with a very little ice water or cold milk. Lay in some of the steak which has been allowed to cool, sprinkle with salt and pepper, repeat until all the meat is used. Slightly thicken the water in which the steak was boiled, with butter and flour and turn into dish. Cover with crust, bake 1 hour in moderate oven. This pie is even nicer for being reheated, so can be made on Saturday.”
In 1953 Mrs. Berolzheimer recommends a hearty meal, as well. On the 1953 menu are Vegetable Soup, Roast Tenderloin of Beef with Mushrooms, Stuffed Baked Potatoes, Baked Eggplant, Waldorf Salad and Pumpkin Chiffon Pie.
Waldorf Salad. ”6 tart red apples, 4 celery hearts, 2 ounces English walnut meats, Whipped Cream Dressing, lettuce. Pare apples, cut into long slender strips and dip into lemon water. Cut celery the same way. Shave walnuts into fine pieces. Combine walnuts, apples and celery with enough dressing to moisten. Heap on lettuce on salad plates. Serves 6.
Whipped Cream Dressing. 2/3 cup sugar, 2 tablespoons flour, 2 eggs, beaten, 2 tablespoons salad oil, 3 tablespoons lemon juice, 4 tablespoons orange juice, 1 cup pineapple juice, ½ cup heavy cream, whipped. Combine sugar and flour in top of double boiler; add remaining ingredients except cream and cook until thickened, stirring constantly. When cool fold in whipped cream. Makes 2 cups.
Eliminate the Italian Spaghetti and the Brussels Sprouts, and I would take the 1927 menu. If I indulged in the 1953 meal I think I’d be asleep all afternoon.
Wonder what the spaghetti recipe was. Modern day noodles would turn to mush.
ReplyDeleteI'd take both menus minus the eggplant.
I'd leave both menus alone, thank you. Brussel sprouts, over cooked meat and boiled/baked pasta sounds horrid. But the pumpkin dessert sounded interesting....
ReplyDeleteYeah, too bad the recipe wasn't in any of my Culinary Institute booklets!
ReplyDelete