"Six Hundred Tested Recipes"--1920's Cookbook--Marlinton Presbyterian Cookbook

 

 

The "Six Hundred Tested Recipes" cookbook contains a variety of recipes for preparing meats, many of which are centered around beef, pork, and chicken.

Beef

• Beef Loaf: Ground beef, sometimes mixed with pork, is combined with eggs, bread crumbs, and seasonings, then shaped into a loaf and baked. Variations include adding Heintz catsup, onions, and bacon.
• Beef Croquettes: Leftover beef is chopped, mixed with eggs, milk, butter, salt, and pepper, then formed into rolls and fried in cottolene (a type of shortening).
• Beefsteak with Mushrooms: A beefsteak is broiled rare, then topped with a sauce made from canned mushrooms, brown flour, and Worcestershire sauce or tomato catsup.
• Mexican Steak: A round steak is floured and browned, then cooked with lard, tomatoes, peppers, and onions, and roasted in the oven.
• Beef Stew: Pieces of round steak are browned in butter, then simmered with onions, salt, and pepper, and thickened with browned flour.
• Baked Steak with Onions: A thick steak is seasoned and baked in a roasting pan with onions, water, and potatoes.
• Pot Roast of Beef: A round steak is browned in butter with onions, then simmered with tomato juice, bay leaf, and paprika until tender.
• Pan Broiled Beefsteak: A beefsteak is seared and cooked in a hot frying pan, then seasoned with salt and pepper, and served with a sauce made from lemon, butter, and cream.

Pork

• Sausage: Ground pork is mixed with salt, pepper, saltpeter, sugar, cloves, nutmeg, and thyme, then ground again.
• Pickled Pork: Pork is cured in a brine made from salt, sugar, soda, saltpeter, and water, then smoked.

Chicken

• Chicken Croquettes: Boiled chicken is ground and mixed with salt, pepper, parsley, flour, butter, milk or cream. Once cooled, the mixture is formed into croquettes, coated in cracker crumbs, and fried.
• Panned Chicken: Chicken pieces are coated in flour, then cooked in a pan with melted butter and water for an hour.
• Creamed Chicken: Diced chicken is combined with a white sauce made from butter, flour, milk, salt, and pepper.
• Pressed Chicken for Tea: Boiled chicken is ground, then mixed with olive oil or melted butter, vinegar, celery, salt, pepper, and chopped hard-boiled eggs, using the chicken broth to moisten the mixture. The mixture is then pressed into a mold and chilled.
• Chicken Hash: Boiled chicken is ground, then cooked in water until dry. Butter, flour, and chicken broth are added to create a gravy, and the hash is served on toast.

Other Meats

• Mock Duck: A round steak is spread with a chicken dressing, rolled, tied, dredged with flour, and cooked in a pan with water and bacon.
• Mock Birds: Slices of round steak are topped with seasoned bread crumbs, folded, fastened with toothpicks, and simmered in gravy, then browned in the oven.
• Veal Loaf: Finely chopped veal is mixed with salt, pepper, eggs, and soaked soda crackers, then pressed into a baking dish and baked. The recipe suggests adding pork for flavor.
• Veal Birds: Thin slices of veal are filled with a stuffing made from bread crumbs, butter, and eggs, then pinned together and baked in a pan with water and butter.
• Hickorynut Croquettes: Ground hickorynut meat is combined with mashed potatoes, eggs, seasonings, and parsley. The mixture is then shaped, dipped in egg whites and bread crumbs, and fried in cottolene.
• Meat Balls: Ground or chopped beef is combined with onion, egg, soaked bread or crackers, salt, and pepper, formed into balls, and fried.
• Hamburg Steak with Tomato Sauce: Ground beef is combined with crumbled crackers, salt, and pepper, shaped into balls, and cooked. This is served with a separate tomato sauce.

General Cooking Tips

• The cookbook mentions that adding a bit of pork can enhance the flavor of veal.
• For corning 1,000 pounds of meat, a mixture of salt, brown sugar, black pepper, and saltpeter is recommended. The meat is rubbed with this mixture, hung to smoke, and then rubbed again with the mixture before storing.
• The cookbook also includes recipes for sausage meat and instructions for pickling beef.

In addition to meat recipes, the "Six Hundred Tested Recipes" cookbook provides instructions for making various dishes including soups, salads, breads, desserts, and preserves, suggesting this cookbook was a comprehensive resource for home cooks in 1920.