This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Ragout Of Beef

Three lbs. boneless chuck, cut into two-inch cubes
One cup sliced onions
Two cloves minced garlic
One cup stewed tomatoes
Two cups meat-broth or one can consomme
One tbsp. paprika
One-half tsp. crushed red pepper seeds
One-half cup finely sliced dill pickles

SALT AND pepper meat cubes and brown in one-half bacon fat and one-half oil. Add onions, garlic and the spices and smother a few minutes. Add tomatoes and liquids, simmer covered about 90 minutes until tender but still firm.

Remove meat and strain the sauce. Skim off fat, add one-quarter cup dry Sherry or Madeira. Bring to a boil and thicken with about one tbsp. cornstarch dissolved in one-quarter cup of water. Taste as to seasoning and add the meat. Before serving, mix in the dill pickles. Sprinkle with parsley.

–Yields six servings.

This vintage recipe was clipped from a newspaper then pasted onto an index card, it was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

RICH BROWN STEW WITH CROUTONS

2 lbs. beef chuck, cubed
2 tblsp. fat
4 cups boiling water
1 teasp. lemon juice
1 tblsp. Worcestershire sauce
1 clove garlic
1 medium-sized onion, sliced
2 bay leaves
1 tblsp. salt
1/2 teasp. pepper
1/2 teasp. paprika
1 teasp. sugar
6 carrots, quartered
1 lb. (18-24) small white onions
Buttered white bread triangles
Grated cheddar cheese

Brown meat in hot fat, add rest of ingredients except carrots and small onions. Simmer 2 hours, stirring occasionally to keep from sticking. Add carrots and small onions and continue cooking 20 to 30 minutes longer, or until vegetables are tender. Remove meat and vegetables, thicken liquid for gravy. (Use 4 tblsp. flour blended with 3 tblsp. fat and 1 teasp. Worcestershire sauce.) Place in shallow casserole, arrange bread triangles around edge and sprinkle top with cheese. Brown under broiler.

This recipe was clipped from a newspaper then pasted onto an index card, it was found in a large collection, date unknown. It’s pretty stained so it looks like it was a favorite. I’ve typed it below along with a scanned copy.

BARLEY BEEF STEW

2 lbs. boneless beef for stew, cut in 1 1/2-inch pieces
3 tblsp. lard or drippings
1 teasp. salt
1/8 teasp. pepper
1/8 teasp. rosemary
1/4 cup chopped onion
2 cups water
2 beef bouillon cubes
1/4 cup barley
1 can (4-oz.) mushroom stems and pieces
1 cup coarsely grated carrot
1/4 cup chopped pimiento

Brown meat in lard or drippings. Pour off drippings. Add salt, pepper, rosemary, onion, water, bouillon cubes and barley. Cover tightly and cook slowly 2 hours. Add mushrooms, carrot and pimiento. Cover tightly and cook slowly 30 minutes or until beef is tender. Makes 6 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Beef Burgundy

This is from the kitchen of Mrs. Robert E. Parrot.

1 1/2 lb. lean beef, cut in small cubes
1 can golden mushroom soup
3/4 cup Burgundy wine
1/4 cup water
1 tbsp. cornstarch
1 can mushrooms (optional)

Place meat in baking dish and pour mixture of soup, wine, water and cornstarch over it, adding more mushrooms if desired. Bake at 325 to 350 degrees for about 3 hours. Serve over rice or noodles.

This dish can be made ahead and is very good warmed over. It can be frozen.

This is a promo recipe card from Spartan Produce that was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

FRESH IDEAS

CORNED BEEF AND CABBAGE BOILED DINNER

4 lbs. corned beef
6 to 8 medium-sized fresh potatoes
6 to 8 medium-sized fresh carrots cut in half
6 to 8 medium-sized fresh onions
2 cups cubed fresh turnips
1 medium-sized head cabbage, cut into wedges

Cover corned beef with water in a kettle; simmer slowly until tender (about 4 hours). DO NOT BOIL. Remove meat from the broth onto a hot platter. Add potatoes, carrots, onions, and turnips; boil until tender, about 20 minutes. Add the cabbage during the last 10-15 minutes of cooking, depending on the age of the cabbage. Arrange vegetables on the hot platter around the corned beef. YIELD: 6 to 8 servings.

This vintage recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Beef Stuffed Cabbage Rolls
(Makes 6 servings)

Make cabbage the main course by filling the leaves with a savory stuffing.

6 large or 12 medium cabbage leaves
1 pound ground beef
1 slightly beaten egg
1/2 cup milk
3/4 cup (about 1/3 cup uncooked) cooked long-grain rice
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dillweed
10 1/2-ounce can mushroom gravy
1/4 cup catsup
1/3 cup water
1/3 cup minced onion

Immerse cabbage leaves in boiling salted water 3 to 4 minutes to soften. Combine beef, egg, milk, cooked rice, salt, pepper, and 1/4 teaspoon dillweed. Place about 1/2 cup meat mixture on each cabbage leaf; roll. In large skillet, combine gravy, catsup, water, onion, and remaining dillweed. Add cabbage rolls. Cover and cook over low heat 30 minutes, stirring occasionally. Uncover; cook 15 minutes longer, stirring occasionally.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

MRS. WRENCH LIKES to add partially cooked cubed potatoes and sliced carrots to this stew during last 60 minutes of cooking time.

Favorite Venison Stew

Melt four tablespoons shortening (half butter) in Dutch oven. Cut two pounds venison into small pieces. Dip into mixture of flour, seasoned with salt and pepper.

Brown meat in butter; add two chopped onions. Turn down heat. Stir in two teaspoons brown sugar and two teaspoons mustard. Add one can tomatoes and one cup mushrooms. Sprinkle with two teaspoons vinegar. Cover; simmer for at least three hours or until tender.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

SAUERKRAUT AND APPLES go in the stuffing for this version of Mrs. Wrench’s baked wild duck.

Stuffed Wild Duck

One dressed wild duck
Two tsps. salt
One-fourth cup butter
Three-fourths cup chopped onion
One qt. sauerkraut
Two apples, diced
One-half cup chopped celery
Three-fourths tsp. caraway seed

Rub one tablespoon baking soda into duck skin. Rinse inside and out with warm water; drain thoroughly. Sprinkle inside and out with salt.

In melted butter, saute onion until lightly browned. Drain sauerkraut; reserve liquid. Add sauerkraut and remaining ingredients to onions; mix well. Fill duck cavity with mixture; place in roasting pan. Put remaining dressing around duck and bury giblets in dressing.

Cover and bake in 350-degree oven about three hours. Uncover during last hour to brown duck. Use reserved sauerkraut liquid to baste duck during roasting time. If desired, make gravy from drippings by thickening with flour.

(This recipe is for three or four small ducks or one large.)