Since we were just looking at the Cooks' Round Table of Endorsed Recipes supplement about vegetables from February 1951, let's follow up with their page of "Meats" recipes from February 1952. The front of the page shows off this pile of slop.
But it's topped off with a couple of pepper rings to class it up a little. What might it be?
Goulash Supreme! "Supreme" is often code for "sour cream" in old recipes, so I hoped this would be enriched with a little dairy fat, but no such luck. I guess the "supreme" is for the "unusual blend of spices": caraway, crushed peppercorns, bay leaf, and paprika. I'm not sure I'd call any of that unusual, but I guess maybe it was for 1952 when most white families' spice cabinets had pre-ground pepper, salt, onion salt, cinnamon sugar, and maybe a little chili powder or oregano if the family felt particularly adventurous.
The picture for one of the recipes on the back drew my attention, too. Are... Are those cinnamon rolls on top of the Savory Stew?
I'm now just trying not to imagine eating a cinnamon roll soggy from being cooked in a stew of carrots, onions, and beef.
Luckily, though, the bready topping is parsley pin wheels! (I'm still convinced they would be much better if you just baked them on a baking sheet rather than letting their butts get water-logged, but again, at least they're not cinnamon rolls.)
I guess in February, you have to take whatever hot glopola you can get!
I was hoping for garlic pinwheels on that last one. You have to admit that cooking them on the roast saves a pan and frees up room in the oven if you want to put something else in there.
ReplyDeleteNow I'm wondering how many people cook roasts these days, especially given the price of the meat and time needed.
If you put foil on the baking pan, you don't have to wash it! So I'm sticking with the "just bake them" school, unless you really need the oven space.
DeleteIt does seem likely that roasts aren't much of a thing anymore (not that I'd know). The time and expense seem prohibitive, plus people expect food to taste like something now. (Although it's entirely possible that roasts can taste like something and I only assumed I was less impressed than the average person about being forced to eat leather because mom was not good at roasts.)