Main Dish Recipes from the 1920's

 

Main Dish Recipes from the 1920’s

                                                      By Collette

The following might have been served at Rylie’s table.

Stuffed Flank Steak

2 pounds flank steak                                  1 small onion, chopped

¼ teaspoon salt                                          1 garlic clove, chopped
¼ teaspoon pepper                                     1 bouillon cube
½ cup diced carrots                                    2 tablespoons catsup
1/3 cup small green peas                            2 tablespoons Worcestershire
½ cup chopped celery                                     sauce

Score steak in several places; season with salt and pepper. Place vegetables on top.
Roll steak; tie together in several places. Place in baking pan. Dissolve bouillon cube in ¾ cup of hot water; add catsup and Worcestershire sauce. Pour in baking pan. Bake in preheated 325 degree oven for about one hour or until tender.

Breaded Pork Chops

pork chops                                                 eggs, beaten

salt and pepper to taste                              cracker meal

Sprinkle both sides of pork chops with salt and pepper. Dip pork chops into eggs; roll in cracker meal. Place pork chops in skillet in small amount of fat; cook over medium heat, turning to brown both sides. Remove from skillet; place in roasting pan. Cover top with waxed paper; place lid over paper. Trim excess paper from around lid. Bake in preheated oven at 350 degrees for an hour.

Old Fashioned Meat Loaf

1 pound ground steak                                          1/3 cup milk
½ pound ground, fresh pork butt                         ½ cup water
1 cup cracker crumbs                                           salt & pepper to taste
2 eggs

Mix meats, eggs, crumbs and milk; shape into loaf. Place in baking pan; add water, salt and pepper. Bake in preheated 350 degree oven for one hour and thirty minutes to two hours, covering with foil the first half of baking time.