Happy Thanksgiving! Rather than talk about what I’m making for dinner this evening (later post, I swear). I’m still on What Shall I Serve by Letta W. Hesse from last week. And this menu did not disappoint with the partial disturbing and partially inedible.
Thursday Night Menu
Potato soup, veal loaf, escalloped turnips, baked lima beans, nut and peach salad, caramel ice cream, and coffee
- 2 lbs veal
- ½ lb ham
- Salt and pepper
- 1½ t celery salt (Another use for celery salt besides bloody Marys. Who knew?)
- 1 t minced parsley
- 1 C cracker or breadcrumbs
- 2 eggs, beaten
- 1 t grated lemon rind
- 1 T lemon juice
- ¾ C tomatoes
Force veal and ham through food chopper; add seasonings and other ingredients. (I just used the food processor.)
Tomatoes may be strained stewed tomatoes or tomato soup. (How about canned diced tomatoes? Because that’s what I had on hand.) Mix well together and shape into loaf. (Or, dump into a loaf pan.) place in shallow baking pan and add enough water to cover the bottom of the pan. Bake in hot oven (500°) for 10 minutes, reduce heat to 300° and continue baking for 2 hours. Serve with brown gravy or mushroom sauce.
Baked Lima Beans
- 2 C dried lima beans
- 1 small onion, diced
- 2 T brown sugar
- 2 T butter
- ½ t salt
- Strips of bacon
Soak the beans overnight. Drain, put in casserole, and sprinkle over with onion, brown sugar, and salt. Dot with butter. Lay strips of bacon over the top. (Because no one can have too much butter and bacon fat… ) Cover with boiling water and bake in slow oven (325°) for 2 hours, adding more water if necessary.
Take a close look….
One should not start recipes that call for two hours of baking time at 7:30 p.m. Because one’s husband will be half asleep eating said dishes at 10 p.m. On the plus side, unlike my previous ye olde meatloaf attempt, this one actually cooked all the way through in the specified time. And, it didn’t overflow the loaf pan. So, bonus.
How did the veal loaf taste? Salty. Probably due to the ham and celery salt. But it was edible. I ended up not making the gravy or sauce because well… it was 10 p.m.
As for the lima beans: If you did as you were told and took a close look, you will see that the top layer of lima beans kind of looks like cheese. That is not, in fact, cheese. It is cracked lima beans with a weird scum on them. They got like that from the fat that was rendered off of that bacon and the butter. It was pretty disgusting. As my sister said, “The 1940s must have smelled like a lot of boiled meat.” Yeah, bacon in water for 2 hours… yum? Not so much.
The really scary bit (as if scummy meat beans wasn’t scary enough) were the leftovers. After having sat in the fridge overnight, they had a nice congeal-y fatty ick thing going on. And, of course Mr. Moo ate them with a strange abandon, chortling the entire time, “Mmm, lima beans. Lima beans and meat bread.”