by E Mooneyhan
Service – Serve two slices covered with mushroom sauce on a hot dinner plate. Garnish with a sprig of parsley.
POT ROAST OF BEEF, BUTTERED NOODLES – 24 servings
10 lbs beef round
1 cup carrots, diced
2 quarts boiling stock
1 teaspoon Worcestershire sauce
1 cup onions, diced
1 cup flour
1 pint tomatoes
1 tablespoon sherry wine
1 cup celery, diced
½ cup lard
Salt and white pepper, to taste
Use butt or round. Season with salt and white pepper and brown quickly on all sides in heavy pot with clear beef fat or lard. Add the onions, celery, and carrots, and braise until the vegetables are tender. Then add one cup of flour to absorb the grease in pot and simmer for 5 minutes. Stir in the stock and tomatoes, cover the pot, and allow to simmer until the meat is tender. When done, season with salt, pepper, Worcestershire sauce and a little sherry wine. Remove meat, skim off the surplus fat from the gravy, strain, and return meat to gravy, leaving it there until the time of service.
Cook noodles separately, in salted water, until done but not mushy, and remove to steam table crock. Add a little butter.
Service – Serve on hot service plate with a spoonful of gravy over the meat. Noodles on same plate. Sprig of parsley for garnish.
COAST LINE CHILI
4 pounds ground beef
1 gallon tomato sauce
1 quart diced tomatoes
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon minced garlic
1 cup okra, sliced thin
Salt and pepper to taste
Fry ground beef, season lightly with salt and pepper. When done, drain beef and set aside.
Mix the other ingredients together and bring to a slow boil. Lower heat and simmer for several hours, allowing the liquid to thicken and the mucilage from the okra to dissolve, reducing the “slime”. Add cooked ground beef and heat thoroughly, keeping hot for service.
Service – Serve a liberal portion in an oatmeal bowl, underlined with a tea plate. Saltine crackers on tea plate.
COLD ROAST PRIME RIB OF BEEF, TOMATO SLICES
On one end of cold platter, place one slice of cold roast beef, not too well done, cut pencil thickness. Place 4 slices of tomato, each slice overlapping the other, on crisp lettuce leaf on other end of platter. Garnish with a sprig of parsley and half a dill pickle, cut lengthwise.
COLD SLICED POT ROAST OF BEEF WITH TOMATO WEDGES
Line cold medium platter with lettuce leaves. Place a liberal portion of cold sliced pot roast in center of cold platter. On one end of platter, place three tomato wedges. Garnish the other end with one slice of pickle, two slices of hard boiled egg, and a sprig of parsley. Cold service plate for service. Hot vegetables, if desired, served in side dishes.
CREOLE CHILI
For preparation of Sauce Creole:
2 onions, chopped fine
4 blades celery, chopped
¼ cup melted butter
1 cup puree of tomatoes
¼ cup mushrooms
1 teaspoon chopped parsley
1 minced green pepper
1 clove garlic
¼ cup sifted flour
2 cups canned tomatoes
1 bay leaf
For preparation of beef:
3 pounds ground beef
2 teaspoons red pepper
2 teaspoons salt
¼ cup vinegar
3 blades celery, diced
Fry ground beef and associated ingredients in large skillet or sauté pan until done. Drain rendered fat and set aside.
Prepare Sauce Creole in a large sauce pan. When finished, add beef, and keep hot for service.
Service – Serve liberal portion in oatmeal bowl underlined with tea plate. Saltine crackers on tea plate.
RAGOUT OF BEEF WITH MUSHROOMS – 10 portions, use butt or round
5 pounds of meat, cut into 1½ inch pieces
½ cup fat
3 onions, sliced
3 carrots, sliced
3 outside stalks celery, sliced
1 cup flour
2 cups stewed tomatoes
1 bay leaf
4 allspice
2 quarts water
1½ pounds fresh mushrooms
Trim surplus fat off meat and season with salt and pepper. Heat the fat in sauté pan. Add the meat, sear and brown well. When properly browned, remove meat. Let meat juice which has cooked out of meat reduce, until fat is clear, then add onions, carrots, and outside stalks of celery. Braise vegetables until of good color, dust with flour, and add water. Let come to boil, stirring well, then place the meat back into the sauce, cover pan, and braise over a slow fire until meat is done. Remove meat only to a clean saucepan, sauté the mushrooms then add to the meat. Strain the gravy over, mix well, and bring once more to a boil.
Preparation of mushrooms and service:
Slice the stems and heads of the mushrooms. Melt 2 tablespoons of butter, add the mushrooms, and sauté for 10 minutes. Place four pieces of meat in casserole, add sufficient mushrooms and sauce. Sprinkle with chopped parsley just before serving. Serve piping hot.
ROAST PRIME RIBS OF BEEF
Cook medium rare, cut pencil thickness. If eye of beef is small, cut thicker. Serve on hot platter.
ATLANTIC COAST LINE STEAK PLATTER
The steak should be broiled and served medium rare, unless otherwise ordered. Do not overcook.
The French-fried potatoes are to be cut ½ inch square and the length of the potato, with the ends squared. On trains where only a few orders are anticipated, they should be cooked to order. For heavy service, it will be permissible to partially cook the potatoes at the beginning of the meal, but in such cases they should be finished off in the French Fryer as ordered, and must be hot, crisp, and thoroughly cooked. Serve a generous portion, about 14 pieces, with each order. See memo, page 41.
Serve steak on end of hot medium platter, French-fried potatoes on other end and garnish well with parsley. Hot breakfast plate for service.
Prepare the mixed green salad as follows:
One medium-large head of lettuce, shredded (not chopped), one medium-sized onion, finely shredded, four or five radishes, sliced thin, and a little chopped parsley. Mix all together and keep in ice box until needed. This makes six orders. Serve on cold tea plate and pour a little Hitching Post Dressing (about one ounce) over the salad just before serving. Do not prepare too much salad in advance. Be sure to SHAKE DRESSING THOROUGHLY before pouring over salad. If guest requests French Dressing instead of Hitching Post Dressing, it is to be served.
Serve assorted breads and muffins on separate tea plate.
CHOPPED SIRLOIN STEAK, FRIED ONIONS – 3 portions for each pound of ground beef.
To three pounds of ground beef add 1 cup bread crumbs, 2 raw whole eggs, salt and white pepper to taste. Mold into oval shape, ½ inch thick and score lightly with knife. Fry in shallow clear fat. Serve covered with fried onions.
SALISBURY STEAK WITH FRIED ONIONS – 3 portions for each pound of ground beef.
To three pounds of ground beef add 1 cup bread crumbs, 2 raw whole eggs, salt and white pepper to taste. Mold into oval shape, ½ inch thick and score lightly with knife. Fry in shallow clear fat. Serve with fried onions on side.
Service – on dinner plate, garnished with a sprig of parsley.
SALISBURY STEAK, TOMATO SAUCE – 9 portions
To three pounds of ground beef add 1 cup bread crumbs, 2 raw whole eggs, salt and white pepper to taste. Mold into oval shape, ½ inch thick and score lightly with knife. Fry in shallow clear fat.
Service – Place Salisbury Steak on hot service plate which has a bed of tomato sauce on it. Do not pour tomato sauce over Salisbury Steak. See recipe for tomato sauce.
SMOTHERED SWISS STEAK – approximately 46 steaks
1 round of beef,
about 28 pounds
3 cups onions, chopped fine
2 cups carrots, chopped fine
2 cups celery, chopped fine
3 quarts stock
2 cups fat
3 quarts tomato sauce
Salt, white pepper, to taste
Use round of beef. Carefully trim cut the different cell divisions and save the trimmings for use in other recipes. Cut the remaining lean portions of meat into slices weighing about 6 ounces each. Season each steak with salt and pepper, score meat with knife on both sides, roll in flour, brown quickly on both sides in a small amount of clear grease, and arrange the steaks after browning in a roasting pan. Sprinkle with finely chopped onions, carrots, and celery, and some of the grease in which they were browned. Allow to braise until vegetables are tender, then add stock and tomato sauce. Cook slowly until done. This will take considerable time or they will not be tender. Season to taste. Serve from the pan with the sauce in which the steaks were cooked.
Service – Serve on hot dinner plate sprinkles with chopped parsley and garnished with a sprig of parsley.
CALF’S LIVER SAUTE WITH BACON STRIPS
Cook to order only! Remove skin from liver and cut from thin end. Season with salt and white pepper, dredge lightly in flour and sauté slowly in clean grease. Liver must not be cooked too fast or over too hot a fire or it will become tough. Serve on piece of toast on hot service plate with two strips of bacon crossed on top of liver. Garnish with a sprig of parsley.
MEATS-LAMB
ROAST LEG OF SPRING LAMB, HITCHING POST MINT SYRUP – 24 to 26 portions
2 lamb legs, 6 to 8 lbs
2 cups vegetable bouquet
Pinch rosemary leaves
Salt and white pepper to taste
4 ounces fat
1 Tablespoon Worcestershire sauce
3 pints stock
Remove pink outside skin from legs. Remove hip bone, then bone the leg up to the hock. Leave hock bone in leg and tie securely. Season lamb legs with salt and pepper, and rub with lard before placing in roasting pan. Place in roasting pan with a bouquet of vegetables—onions, carrots, celery, and parsley stems. Sprinkle with a pinch of rosemary leaves before roasting. Roast in a slow oven. Do not overcook. Baste frequently during the roasting. Serve with a little gravy over the lamb.
When lamb is served to guest, place cruet of Hitching Post Mint Syrup on table so guest may use as desired. (Note: Hitching Post Mint Syrup comes in six ounce cruets. Do not stock over six to a car at any time. This is a very expensive item and is not to be used for crew meals.)
ROAST SHOULDER OF LAMB, HITCHING POST MINT SYRUP
1 lamb shoulder, 7 pounds
2 carrots, chopped
2 celery stalks, chopped
2 onions, sliced
2 quarts stock
2 ounces fat
Split under part of shoulder from blade bone to end of second joint, and remove the blade and second joint bones. Roll and tie together and season with salt and pepper. Rub with fat before placing in roasting pan. Place in a roasting pan with onions, carrots, celery, and stock, and roast to an even brown. Serve with a little gravy over lamb.
Service – Serve on a hot dinner plate and garnish with a sprig of parsley. Place a cruet of Hitching Post Mint Syrup on table to be used as desired by guest. (Note: Hitching Post Mint Syrup comes in six ounce cruets. Do not stock over six to a car at any time. This is a very expensive item and is not to be used for crew meals.)
EASTER ROAST LEG OF LAMB
2 lamb legs, 6 to 8 lbs
2 cups vegetable bouquet
8-10 cloves garlic
Pinch rosemary leaves
Salt and white pepper to taste
4 ounces fat
1 Tablespoon Worcestershire sauce
3 pints stock
Remove pink outside skin from legs. Remove hip bone, then bone the leg up to the hock. Leave hock bone in leg and tie securely. Make 8 to 10 cuts into leg, depending on size, and insert a whole garlic clove into each cut. Season lamb legs with salt and pepper, and rub with lard before placing in roasting pan. Place in roasting pan with a bouquet of vegetables—onions, carrots, celery, and parsley stems. Sprinkle with a pinch of rosemary leaves before roasting. Roast in a slow oven. Do not overcook. Baste frequently during the roasting. Serve with a little gravy over the lamb.
When lamb is served to guest, place cruet of Hitching Post Mint Syrup on table so guest may use as desired. (Note: Hitching Post Mint Syrup comes in six ounce cruets. Do not stock over six to a car at any time. This is a very expensive item and is not to be used for crew meals.)
CURRY OF LAMB WITH STEAMED RICE – 7 portions
1 lamb shoulder cut into 1½ inch cubes – use shoulder only
½ cup fat
Salt and pepper
1 Tablespoon curry powder
2 onions, sliced
3 outside stalks celery, sliced
1 cup of flour
2 quarts of water
Preparation – Season meat with salt, pepper, and curry powder. Heat fat in sauté pan. Sear and brown meat; remove meat and add onions and celery. Braise 10 minutes. Add flour to make roux. Cook for 10 minutes. Add water and bring to a boil. Add meat and cook slowly until tender. Remove meat to a clean jar and strain gravy over.
Service – Serve in casserole. Sprinkle with chopped parsley. Underline casserole with tea plate, hot service plate for service. Steamed rice in baker on side.
LAMB CHOP, MIXED GRILL COMBINATION
1 double rib lamb chop, broiled, chop frill attached to bone. Also, 1 baked tomato, 1 sausage patty, 2 strips bacon, 1 pineapple ring, sautéed.
GRILLED LAMB CHOPS
2 rib chops to order with chop frills attached, on platter. Garnish with sprig of parsley.
FRICASSEE OF LAMB WITH DUMPLING – USE SHOULDER, 24 portions
10 pounds lean trimmed lamb
2 cups diced celery
2 quarts lamb stock
2 bay leaves
2 cups diced carrots
1 cup fat
3 egg yolks
3 cups cooked peas
2 cups diced onions
1 cup flour
Celery salt, salt, white pepper to taste
Use trimmings of lamb leg or shoulder. Remove all bones and surplus fat. Cut in 1-inch pieces. Place in pot, cover with cold water, add bay leaves and bring to a boil. Remove from fire and wash off meat. Place lamb back in clean pot and cover with water. Add diced onions, carrots, and celery. When meat and vegetables are tender, but firm, strain off the broth and thicken with a roux made of 1 cup of clarified fat or butter and 1 cup of flour. Cook 5 to 6 minutes and add 3 beaten egg yolks. Stir in the egg yolks well. Do not allow the sauce to boil after the yolks are added. Sauce should be thick enough to adhere to the meat. Add meat and vegetables to the sauce and simmer for a few minutes.
See dumpling recipe under breads.
Service – Serve in casserole with dumpling on top. Pour some of the roux over dumpling and sprinkle with chopped parsley. Underline casserole with tea plate and use hot dinner plate for service
SLICED COLD LAMB, POTATO SALAD, TOMATO SLICES
Line cold medium platter with crisp lettuce leaves. Serve liberal portion of cold sliced lamb in center of cold platter. Mold potato salad in egg cup ½ filled, on one end of platter. 3 slices of tomato, each slice overlapping, on other end of platter. Garnish – 1 slice pickle, 1 slice hard cooked egg, sprig parsley. Cold service plate.
IRISH LAMB STEW, EN CASSEROLE – 7 portions
1 lamb shoulder cut in 1½ inch pieces
1 quart jar full of small onions, peeled
1½ cups carrots, peeled, and cut in ½ inch dice
1½ cups celery, scraped, and cut in ½ inch dice
2 cups raw, peeled, potatoes cut in ½ inch dice
½ cup finely chopped washed parsley
Salt and pepper to taste
1 cup flour mixed with cold water
Place meat into cold w
ater, let come to boil, remove from fire, drain in colander, and rinse. Place meat back into saucepan, cover with boiling water, season with salt and pepper. Add onions, carrots, and celery and cook over a slow fire until nearly done. Add raw potatoes and finish cooking. When meat and vegetables are well done, add strained mixture of flour and water, stirring, so sauce will not be lumpy. Allow to cook for about ten minutes. In the casserole, place 4 pieces of meat, 3 onions, and sufficient of the rest of the vegetables with plenty of sauce. Sprinkle with parsley. Serve boiling hot in covered casserole.
POTTED LAMB, EN CASSEROLE
2 shoulders lamb, each about 8 pounds
½ cup fat
1 cup chopped carrots
2 cups chopped onions
1 cup chopped celery
1½ cups flour
3 quarts stock
1 quart tomatoes
2 cloves garlic
2 bay leaves
4 allspice
½ cup chopped parsley
Salt and white pepper to taste
Cut shoulders into portion size, 8 portions to each shoulder (about 1 pound each). Tie each portion with twine. Rub with garlic, then discard garlic. Season with salt and white pepper, and brown well in heated fat. Remove lamb after browning. In same fat, sauté the vegetables and spices for about 10 minutes. Add the flour and brown lightly. Replace meat in pan, add stock and tomatoes. Stir well, season to taste, and cook until done. When done, remove meat to another pan and strain gravy over it.
