Friday, September 12, 2008

Meat to Fruit Combinations... and then a recipe

This is out of the 1936 University of Oklahoma Home Ec Notebook as well...

Appropriate Combinations follow:
Chicken -- Cranberry Sauce
Jellied Gooseberries
Pickled Peaches or Pears
Cold Meat -- Lemon
Duck -- Orange Slices
Current Jelly
Fish -- Gooseberry Sauce
Pickled Pears
Pickled Peaches
Apple sauce
Ham -- Fried Pineapple
Fried Apples
Lamb -- Baked Bananas
Current Jelly
Mint Jelly
Mutton -- Current Jelly
Mint Jelly or Sauce
Pork -- Apricots, glazed
Apples, sauce or fried
Roast Beef -- Raisins in stuffing or as a sauce
Bananas, sauted
Peaches, roll in cream and brown with meat
Squab -- Current Jelly
Turkey -- Cranberries, sauce, jelly or ice
Veal -- Apples, glazed, tart
Venison -- Current Jelly
Gooseberry sauce
Plum sauce or jelly
Spiced Tea
(Prepare 1/4)
1 quart tea beverage (Orange Pekoe and Oolong are good types to use)
2 lemons, juice
2 cups sugar syrup
1 Tablespoon whole cinnamon, cloves, ginger
1/4 teaspoon mint extract or mint leaves
Make a syrup of sugar and water using about 1 cup sugar to 2 cups water. Add the spices and boil for 5 to 10 minutes. Add the lemon juice, extract and tea. Serve hot.
I thought with the weather turning cooler in some places (it's getting warmer again here) this might be a nice warm drink to cuddle up with a good book with.

1 comment:

Pauline said...

The meat to fruit combinations are a great idea, and the tea sounds dee-lish! Will have to give it a try!