Making the Most of Meat

This ‘About the House’ column instructs home-keepers on how to make the most of meat. The recipes focus on utilizing inferior cuts wisely, providing detailed guidelines for making Hungarian Goulash, Baked Lamb, Ground Hamburg Steak Cakes, Fury Pie and Shepherd’s Pie. Recipes for ‘meatless’ days include Macaroni Salmon, Farina with Milk, Vegetable Sausages, Stewed Fish, Scalloped Macaroni, Salted Codfish (Epicurean Style), and Macaroni Favorite.

About the House, Making the Most of Meat - 17 Jan 1918
Streetsville Review, 17 January 1918

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