This recipe comes from the Creole Cook Book section of The United States Regional Cook Book, published in 1939. While the instructions are not very detailed, I’m sure anyone who is handy in the kitchen will figure it out. It looks pretty tasty, but I’d personally substitute the veal with another meat, perhaps chicken breast, or [...]

As I look through Cooking With A Foreign Accent, I just keep finding more great recipes. Their Indian Curry Dinner recipes have my mouth watering, and Dal is a nice comfort food for me. “Unlike our soups, the Indian’s Dal (a stiff, smooth split pea porridge) is more often used as a dip for bread. Cinnamon [...]

After some rather uncouth recipes here on Retro Cookbook, we’d like to offer something a little more high-brow from Vincent Price’s classic, A Treasury of Great Recipes. Gazpacho originated in Andalusia, the colorful southern section of Spain. There is a very hot, very poor, but very grey part of the country. Their soup, served icy [...]

Yes!  It is the long awaited recipe from Good Food, Sure to Please!  You’ve been on the edge if your seat, haven’t you?  Of course you have, no need to be shy about it!  Okay, and here it is… I know you can not wait any longer… the Quick Oyster Stew Recipe! Ingredients Drain and [...]

1- 1/2 pounds neck or breast of lamb 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons flour 3 tablespoons bacon drippings 2 onions, sliced Meat stock or water 1 turnip, diced 2 carrots, diced 1 stalk celery, diced Sprig of parsley 2 cups cubed potatoes 1 Irish stew dumplings Cut the meat into small pieces, [...]