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Recipes in Government Documents: Main Dish

See some recipes from current and past decades that were featured in government documents

Thoughts on these recipes

I have kept the original spelling and verbiage that were in the document when retyping the recipes.  The date of the document is presented directly under the recipe title.  When available, links to the full documents (which often contain more recipes) are provided at the bottom of each recipe.  Enjoy!

Recipes on this page (and year):

Green Beans with Pork (French Method) (1915)
Hassenpfeffer (1953)
Roast Turkey (1974)

1900s

Green Beans with Pork (French Method)
1915
 

1 quart boiled beans
2 ounces pork
1 pint hot water
1 teaspoonful flour

Cut the pork into small dice and put in the stewpan.  Cook slowly for twenty minutes, then add the water.  Mix the flour with a few spoonfuls of cold water; stir into the pork and water.  Place the stewpan where the contents will cook slowly for an hour.  At the end of this time add the beans and cook half an hour.  Taste to see if more salt is required.  A tablespoonful of butter added just before serving is a great acquisition to this dish.

Butter beans, the varieties of string beans which are pale yellow in color, may be cooked like the green string beans.

 

To see the entire publication (and more recipes), use this link:  Preparation of Vegetables for the Table

                                              

1950s

Hassenpfeffer
1953
(four servings)

1/2 cup vinegar
2 cups water
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon whole cloves
4 bay leaves
1 medium onion, sliced
Small rabbit (about 2 1/2 pounds ready-to-cook, cut in serving pieces)
Flour
3 tablespoons fat
2 teaspoons Worcestershire sauce
3 tablespoons flour

Make pickling mixture by combining the vinegar, water, salt, pepper, cloves, sugar, bay leaves, and onion in a glass or enameled-ware bowl.

Add pieces of rabbit and sliced giblets and cover the bowl.  Let stand in refrigerator 8 to 12 hours, turning the pieces occasionally so that they will absorb the flavor evenly.

Remove the rabbit pieces.  Save liquid and onions but discard bay leaves and cloves.

Roll the rabbit in flour.  Heat fat or oil in a heavy pan and brown the rabbit in it, turning to brown all sides.

Pour the pickling mixture over the rabbit.  Cover pan and cook over low heat about 1 hour, or until rabbit is tender.

Take rabbit from pan and keep it hot.  Add Worcestershire sauce to thr liquid.  Mix the 3 tablespoons flour with a little cold water, add a few tablespoons of hot liquid to it, and pour the mixture back into the pan.  Stir and cook until the sauce is thick and smooth, then cook a little longer.

Pour sauce over rabbit.

To see the entire publication (and more recipes), use this link:  Ways to Cook Rabbit

 

                                              

1970s

Roast Turkey
1974

(25 servings, about 3 ounces each)

Whole turkey, with giblets....10 3/4 pounds  OR
Turkey breast.....9 1/2 pounds    OR
Turkey les (drumsticks and thighs).... 10 1/2 pounds  OR
Boneless turkey roast ... 7 3/4 pounds

Preheat oven to 325° F. (slow)

Wash the fresh or thawed turkey; remove any pinfeathers.  Drain.

Rub inside of turkey with salt and other seasonings, as desired.

To roast a whole turkey, fold the neck skin back and fasten with a skewer.  Tie the legs together over the  body opening, or if there is a band of skin above the tail, tuck legs into it.  Place breast side up in an open shallow roasting pan.  If desired, insert a meat thermometer into the center of the inner thigh muscle of the whole turkey.  The thermometer should not touch the bone.  Place turkey in oven; roast until done.

To test for doneness, press the fleshy part of the thigh with protected fingers.  If the meat is soft, turkey is done.  Or if the leg moves easily and the hip joint gives readily or breaks, the turkey is done.  If a meat thermometer is used, the temperature in the inner thigh will be 180° to 185° F. when the turkey is done.  3 1/2 to 4 1/2 hours roasting time.

To roast turkey breast or legs, place pieces on a rack in an open pan.  Place in oven.  Roast until done.  3 to 4 hours.

To roast boneless turkey roast, place roast on rack in an open pan.  Insert meat thermometer into center of roast.  Place in oven.  Roast until meat thermometer registers 170° to 175° F. Or follow cooking instructions printed on package.  3 to 4 hours.

Note: If turkey is frozen, thaw turkey in the refrigerator or in a watertight bag in cold water.  Allow 1 to 2 days in the refrigerator for thawing the whole turkey or the turkey breast, 3 to 9 hours for the turkey leg, or 12 to 18 hours for the boneless roast.  Turkey thawed in cold water will take up to 6 hours.  Change the water frequently during thawing.

To see the entire publication (and more recipes), use this link:  Cooking for Small Groups

  For readability purposes, parts of this recipe were edited.