More Cost-Saving Meat Recipes, 1920

In 1920, the government created and distributed a set of about 30 recipes designed to help thrifty housewives save money on meat. Here are two more recipes, as printed in the Skidmore News (Skidmore, Missouri), April 15, 1920, page 1:

Stewed Beef Heart with Prunes
1 beef heart
1 cup pitted prunes
About 1/2 cup of flour
1 teaspoon salt
1/4 teaspoon pepper

Pour boiling water over beef heart. Let stand for ten minutes. Trim off fat and arteries. Cut in pieces for stewing. Dredge with flour and brown in a little fat obtained by trying out fat which was cut off. Place in stew kettle and pour over it enough hot water to cover, add the prunes soaked and pitted, season with salt and pepper. Stew slowly till tender. Take care that it does not burn. Will serve eight people generously.

New England Boiled Dinner.
2 pounds corned beef
1 small head cabbage
6 small turnips
6 small carrots
6 small beets
Potatoes

Wipe the meat and tie securely in shape. Put in a kettle and cover with cold water, bring slowly to the boiling point, boil for a few minutes, remove scum and reduce heat. Finish cooking at a lower temperature. Remove to hot platter and cook the vegetables in the liquid from which the meat has been removed. If too salty add hot water. Too much salt will wilt the vegetables and spoil the flavor. The beets should be cooked separately or canned beets may be used.

To serve: Place the meat in the center of the platter and arrange around it border of the various vegetables. Sprinkle with chopped parsley or garnish with sprigs of parsley. The head of cabbage should be cut in eighths after cooking.

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