Vintage Meat Recipes

More from the composition book filled with recipe clippings. My husband claims he likes tongue. Although I now have the recipe, I will not brave it, nor the liver balls. The meat quickie sounds like it would be like creamed meat. Just put on toast.


Once again, I am participating with a group of other bloggers to share some vintage recipes.

LIVER BALLS

1 pound beef liver, ground

1 cup fine bread crumbs

2 tablespoons flour

2 tablespoons grated onion

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cinnamon

1/8 teaspoon cloves

1 egg

3 cups salted, boiling water

Mix all ingredients but water; shape into balls.

Drop in the boiling salted water, cover and cook 15 minutes.

Remove balls to a platter and serve with browned butter.

Grated onion or celery seed may be added to the browned butter, if desired.

Serves five.

GLORIFIED TONGUE

1 3-pound calf or beef tongue

4 tablespoons butter

1/2 teaspoon salt

1 bay leaf

1 tablespoon whole cloves

3/4 cup brown sugar

1-1/2 cups canned cherries

1 cup tongue broth

1/2 lemon, sliced



Wash tongue thoroly; simmer in enough water to cover until tender-about two and one-half hours.

Trim root end and remove all skin.

Place in pan; add remaining ingredients; cover; and simmer on top of stove 30 minutes, until sauce is slightly thickened.

Remove to platter, and serve with sauce.

Serves six to eight.

This would be a nice dish to serve at your club luncheon, with fried sweet potatoes, perhaps; a relish plate, rolls, and butter. Top it off with apple pie and cheese.

MEAT QUICKIE

1/2 cup chopped onion

3 tablespoons fat

6 cups cubed, cooked meat

2 cups cream

Salt and pepper



This is a tasty way to prepare leftover cooked meat.

Saute onion in fat until soft and yellow.

Add meat and fry until nicely browned, but not crisp.

Add cream, salt, and pepper; heat thoroly and serve.

Sour cream may replace the sweet cream with good results.

Serves six to eight. 


Joy of Desserts hosts this vintage recipe Thursday meme each week.