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.

Keith Floyd's Sauce for Cold Meat - 1980's

So its going to be New Years Day, and for some of us there is going to be MORE cold meat and turkey after some more big meals.  Keith Floyd has this wonderful recipe from Floyd on Britain and Ireland.  This makes 2 pints (1 litre).

3 lemons
1.5 ounce (40g) salt
1 ounce (25g) allspice
1 ounce (25g) mustard seed
1 ounce (25g) of white pepper
1 ounce (25g) grated horseradish 
half on ounce (15g) each mace, cayenne pepper and cloves
2 pints (1 litre) vinegar

1. Slice lemons, remove the pips and rub salt into the slices.

2. Mix the allspice , mustard seed, pepper, horseradish, mace, cayenne and cloves.

3. Put the lemons slices in layers in a jar and sprinkle the mixed spices between each layers

4. Pour over the vinegar at boiling point.

5.  Set aside for 24 hours, squeeze, strain and bottle.
Visit Keith's website http://www.floydonline.co.uk/ for more recipes and buy some books.

Related articles

• Aberdeen Sausage (recipevintage.wordpress.com)


• Braised Beef With Prunes and Wine (recipevintage.wordpress.com)


• Cookbook Focus: Floyd on Britain & Ireland (1988) (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)