Beef Bourguignonne (Fondue method) - 1960's (Marguerite Patten Recipe Card)

Beef Bourguignon is one of those classic 'childhood' recipes, a staple classic that your mum shows you how to make before you disappear to university and ultimately fending for yourself.

It can be slow cooked, or like this recipe, it can be used in a Fondue.

This is a party piece, a classic sixties non-cheese fondue.  There is quite a bit of prep, but it'd be perfect for that authentic sixties/seventies feel to any themed occasion.

Irish Stew - 1970s

This is most probably an older recipe, but I am taking it from the newest addition to my collection.  The first edition of the 1000 Recipe Cook Book, editied by Isabel Barrett and Jane Harrop ISBN 0706405315
As with these sorts of books, the recipe itself is most probably older than 1970s but it appeared in 1976, not possibly the first time it appeared.  It is very much one of those timeless classics that has evolved as you can read on about.com on their history of Irish Stew.  One thing that I love is that this recipe can be 'Boozy' if you want it to be.  Whack a bit of Guinness in why not?

You will need:

1kg/2lb of potatoes sliced
2 large onions sliced
salt and pepper
15ml/tablespoon dried thyme
1 kg/2 lb lamb chops


1. Put about half the potatoes on the bottom of a large casserole.  Cover with half the onions then sprinkle with salt and pepper and half the thyme.
2. Add the chops, then continue to make layers with the remaining Onions, salt and pepper, thyme and remaining potatoes.
3.  Add just enough water to cover.  Cover tightly and put into the oven pre-heated to warm (170 celsius/325 Farenheit/Gas Mark 3).
4. Cook for 2 to 2.5 hours or until the chops are cooked through.

Classic Barbecued Hamburgers - 1960's

Continuing the sixties theme, with this little summer number I thought I would try and lighten the mood a bit given the weather outside.  This is one of those two tier recipes with the beef and the sauce being made separately.  However, I reckon a BBQ shop-bought marinade would suffice if you're short of time.  This is a really basic burger recipe which can be added to or modified.

In The Good Housewives Encyclopedia there is a little post-amble for the nervous readers who might not have experienced Hamburgers before, which I have to include here.

"The Genuine American hamburger has at least two or three garnishes, so don't be afraid to experiment"

If you enjoy making burgers then take a look at this, prepare to drool! http://www.cheeseburgersociety.com/. You'll need Flash installed to take advantage of it.

The Burgers

1lb. ground beef
1 tablespoon Worcester Sauce
1 onion, finely chopped.
1 teaspoon salt.
Pepper
Barbecue Sauce or butter for basting.

1. Combine all of the ingredients and shape into ovals (this helps the patties cook evenly).  Remember to use lean beef if you want the healthy option.
2.To keep them tender, handle as little as possible.
3. Baste with the barbecue sauce while grilling, should take between 10 and 15 minutes under a moderately hot grill.

Barbecue Sauce

2 onions, chopped fine.
2 tablespoons of vinegar
1 tablespoon of Worcester Sauce
1 tablespoon of brown sugar
1 tablespoon of chilli powder
half a pint of tomato ketchup
2 tablespoons of water
4 tablespoons of oil

Cook onions in the oil until tender and golden.
Add all other ingredients, stir well and cook gently for 10 to 15 minutes.

Serve BBQ burgers with lots of garnishes as the book says, use soft white rolls.

Braised Beef With Prunes and Wine

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This will serve between two and four people.

2 lb, piece of lean beef (either a flank, rib or chunk)
1 large piece of bacon rind or lean scraps of bacon
1 oz. fat
8 oz. onions
8 oz. carrots
8 oz. prunes, cooked
half a level teaspoon of salt
quarter a level teaspoon of pepper
half a pint of red wine
8 oz. noodles
Grated parmesan cheese

1. Chop the onion and carrots.  Wash the bacon rind.

2. Melt the fat in a deep saucepan or enamelled cast iron casserole.  Fry the meat in it until golden brown all over.

3.  Remove the meat and put the bacon rind in the bottom covering it with the vegetables.

4.  Add the seasoning  and wine, returning the meat.

5. Cover and cook gently in a slow oven for 2.5 to 3 hours or until the meat is tender.

6. Just before dishing up time, boil the noodles in salted water; drain and arrange round the edge of the platter.

7. Carve the meat and arrange slices in the middles of the noodles and put the vegetables, prunes and sauce around it.  Sprinkle noodles with cheese and serve with peas, green beans or spinach.

Related articles

• Lamb With Rice (recipevintage.wordpress.com)

Lamb With Rice

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1 Breast of Lamb
2 oz. Butter
1 Onion
8 oz. Rice
1 oz. Raisins
2 Beef Extract Cubes (OXO or Knorr will do)
2 Pints of water
8 oz. Tomatoes
salt and pepper

1. Cut the lamb into pieces and trim off excess fat.

2. Melt 1 oz. butter in a saucepan.

3. Chop the onion and cook with the meat in the butter for a few minutes.

4. Cover with water, bring to the boil and crumble in the beef extract cubes.

5. Reduce the heat and allow the meat to cook until tender which should be for about 1 hour.

6. In another pan, melt 1 oz. of butter and cook the rice for a few minutes

7. Add raisins, chopped tomatoes, salt and pepper. Cook gently for 15 minutes.

8. Strain over the stock from the meat.

9. Strain off any liquid and serve.

This recipe is worded in the book quite confusingly and I have tried to re-word it accurately.  If you have any idea what they mean, or have any success with this dish please contact me and I will amend this recipe.

Related articles

• Habanero Lamb Mashed Potatoes (aminerecipes.com)


• Lamb Chop Stew (thepapercupkitchen.com)