Allow me to take you back to 1950s when we cooked in a specific way. At a time when we still did not rely on canned goods and most items came fresh from the garden. The following is an example of such.
1950 Meat Pie with Cheese Pastry Top
Brown a ½ pound of cubed veal shoulder and a ½ pound of cubed pork shoulder in 2 tablespoons of shortening.
Now add in the following and simmer for about 30 minutes.
3 cups water,
1 bay leaf,
2 tablespoons of salt,
¼ teaspoon each of pepper, garlic, salt and thyme,
4 small onions, chopped
Add 1 cup of coarsely diced carrots, 1 cup of chopped celery and 1 ½ cups cubed potatoes. Cook until vegetables are tender.
Blend together ¼ cup enriched flour and ¼ cup of water to form a smooth paste. Add to hot stew and stir constantly until thickened.
Spoon the stew into a 1½ quart casserole dish or a 12x8x2 baking dish. Top with pastry.
To make the cheese pastry topping:
Sift together 1½ cup enriched flour, ¾ teaspoon salt, ½ cup shortening and ½ cup grated cheese until particles are the size of small peas.
Sprinkle 5 tablespoons of cold water over mixture, tossing lightly until dough is moist enough to hold together. Form into a ball.
Roll out the dough to fit the top of the baking dish. Cut slits to allow steam to escape. Place on hot stew and seal by moistening the edge of casserole and pinching the crust against it.
Bake at 450ºF for 20 to 25 minutes.
1 pound of sausage 1 cup flour
1 beaten egg
1 cup milk
1 tsp. baking powder
a pinch of salt
Cook the sausage in a frying pan and drain off some fat if there is too much.
Make batter by mixing together the rest of the ingredients. Pour the batter over the sausage and bake in an oven pre-heated to 470ºF for about 10 minutes.
Pork Chops with Spiced Orange
If you like oranges as well as pork chops, you will enjoy this recipe from the ‘50s.
4 pork shoulder chops
salt, pepper and paprika
¼ cup water
3 Tbsp sugar
1 tsp cornstarch
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
6 whole cloves
½ cup orange juice
4 thick slices of orange
Brown chops thoroughly over medium heat. Sprinkle with salt, pepper and paprika. Add water. Cover and simmer until tender – about 50 minutes. Turn several times during cooking and add water if necessary. When chops are tender remove from pan and spoon off fat left in the pan.
Mix sugar, cornstarch, salt and spices. Blend in orange juice into skillet and stir over low heat until sauce is slightly thickened. Add chops to sauce. Place an orange slice on each chop. Cover and simmer 5 minutes. This will serve four people.