Six pounds of shin of beef, or six pounds of knuckle of veal; any bones, trimmings of poultry, or fresh meat; one-quarter pound of lean bacon or ham, two ounces of butter, two large onions, each stuck with cloves; one turnip, three carrots, one head of celery, two ounces of salt, one-half teaspoonful of whole pepper, one large blade of mace, one bunch of savory herbs except sage, four quarts and one-half-pint of cold water. Cut up the meat and bacon, or ham, into pieces of about three inches square; break the bones into small pieces, rub the butter on the bottom of the stewpan; put in one-half a pint of water, the broken bones, then meat and all other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold water, and simmer very gently for five or six hours. As we have said before, do not let it boil quickly. When nearly cooked, throw in a tablespoonful of salt to assist the scum to rise. Remove every particle of scum whilst it is doing, and strain it through a fine hair sieve; when cool remove all grease. This stock will keep for many days in cold weather. Stock is the basis of many of the soups afterwards mentioned, and this will be found quite strong enough for ordinary purposes. Keep it in small jars, in a cool place. It makes a good gravy for hash meats; one tablespoonful of it is sufficient to impart a fine flavor to a dish of macaroni and various other dishes. Good soups of various kinds are made from it at short notice; slice off a portion of the jelly, add water, and whatever vegetables and thickening preferred. It is best to partly cook the vegetables before adding to the stock, as much boiling injures the flavoring of the soup. Season and boil a few moments and serve hot.

Tags: beef italian pork soup pasta vintage

(Sufficient to Serve Six)

1 c. macaroni
2 qt. boiling water
2 tsp. salt
2 c. canned tomatoes
8 thin slices bacon

Break the macaroni into inch lengths and cook it in the boiling salted
water until it is tender. Place a layer of the cooked macaroni on the
bottom of a baking dish; over this layer put 1 cupful of the tomatoes,
and on top of them spread four slices of bacon. Then add another layer
of the macaroni, the other cupful of tomatoes, and a third layer of
macaroni. On top of this layer, place the remaining four slices of
bacon, and then bake the food for one half hour in a slow oven.
Serve hot.

Tags: italian pork pasta vintage

Take a piece of ham fat, one finger high and four fingers wide, chop
up fine with a piece of onion, piece of celery, piece of carrot, and
put into a saucepan. Take three-quarters of a pound of meat, either
lamb, veal, beef, or fresh pork, cut it into several pieces, salt and
pepper it, and put a pinch of allspice, then put it into the saucepan;
cook it until it is well colored, then add two tablespoons of red or
white wine. When it is absorbed add one tablespoon of tomato paste,
dissolved in water, or tomato sauce of fresh tomatoes (receipt Tomato
Sauce No. 1). Cook over a moderate fire, one hour longer if the meat
is veal or lamb, and one and one-half hours to two hours for pork or
beef, adding water if necessary.

This meat can be served with Ribbon Macaroni. Put the meat in the
middle, the macaroni around it, and the sauce over all, adding two
tablespoons of grated Parmesan cheese to the macaroni after it is
boiled, and mixing well before putting it on the platter. Sprinkle on
a little more cheese before carrying to the table.

This dish can be made equally well with left-over meats of any kind,
turkey being especially good served this way.

Tags: beef italian pork drink pasta thanksgiving vintage holiday