Good Housekeeping’s Meat Cook Book, “to bring finer flavor to your table.” Published in 1958, by none other than Good Housekeeping Magazine. This cookbook was part of the series of 20 cookbooks that came in the big green binder.
I love the title of opening article in this cookbook… “Marvelous Meat.” This section gets you up to speed on things like: Grading Meat, Storing Meat, and Freezing Meat. All very important things to know if you eat meat.
The book covers: Beef, Pork, Ham, Lamb, Veal, Canned and Ready-to-Eat Meats, Leftover Meats, Sauces and Gravies, as well as tips for Cooking Meat Outdoors. At the beginning of each meat section, they discuss different cuts of meat, the amounts to buy, and other helpful tips.
As with all (or most) of the Good Housekeeping Cookbooks, the recipes actually seem pretty decent. You’ll find all the classics in the Meat Cook Book, as well as a range of ethnic dishes, and some other interesting ones. When I say “interesting” when referring to recipes in these old cookbooks, I usually mean something more like, “bizarre”, “nasty”, or “eewww!” You get the idea. Here are some of the recipes included:
- Mother’s Pot Roast with Vegetables
- Ellen’s Chinese-style Short Ribs
- Moravian Beef with Gravy
- Liver Pot Roast Imperial
- Stuffed Pork Chops Gourmet
- Ham a’la Stuffing
- Yorkshire Hot Pot
- Curried Lamb Chops
- Deviled veal Cutlet
- Tongue with Fruit Sauce
- Savory Ham in Toast Cups
- and so much more!