Dishes Men Like
Dishes Men Like
Dishes Men Like
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NEW RECIPES AND OLD FAVORITES
EASY TO PREPARE SURE TO PLEASE
COPYRIGHT 1952
Lea & Perrins, Inc., 241 West St., New York 13, N. Y.
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IF
YOU HAVE
A HUSBAND
2
WHO
LIKES TO
COOK
PAMPER
\
HIM
Encourage him! You are lucky indeed, even though you
fnd yourself only a fetch-and-carry handmaiden while
his genius glows. But men are wise, not one in a thou
sand really wants to take over the job. They usually have
a few specialties to produce on occasion and leave the
rest of the cooking to us.
So, what do we do? It goes without saying that most
women choose dishes men like. And men have quite
defnite likes and dislikes about food.
For instance, they like Lea & Perrins, the Original Wor
cestershire Sauce. That's not just hearsay or one wom
an's opinion. Lea & Perrins is America's most popular
sauce, for generations the favorite of men in all parts of
the country. They've asked for Worcestershire Sauce
over and over again in restaurants, clubs and hotels and
have expected to see without fail the familiar bottle of Lea & Perrins
come their way.
So-to please a man-what easier way than to season his food at home
the way he likes it! In this collection of recipes, some of the dishes may
be new to you, some old. But all are seasoned with the zesty favor of
Lea & Perrins Sauce. As you fnd your own favorites along the pages of
this book, we hope you'll get into a habit the men in your life are sure to
like, that of keeping Lea & Perrins handy in the kitchen as well as in the
dining room.
If you're curious about the story of this zesty easy-to-use Lea & Perrins
Sauce men seem to prefer above all others-here's how it started ..
Over a hundred years ago an English
nobleman, who had been Governor of
the province of Bengal, returned from
the Orient with a treasure. Not gold,
but a recipe: the recipe for a rare
sauce, a secret blend of spices and sea
sonings that lend to food new savor
and delight. Well worth its weight in
gold for the thrilling favor it seemed
to release from almost every dish!
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EXTRACT Of W LETTEA FROM A DICAL GENTLEMAN AT
MADRAS, TO illS BROTHER AT WORCESTIR, M,U, 1851.
Yellowed with time this framed parchmellt expresses the sell
timellt that for more thall a celltury has made Lea & Perrills a
world favorite. It hallgs ill the compallY ofces a/ New York.
3
From this recipe, Lea & Perrins of Worcester, England, compounded a
sauce. The sauce became popular at once, frst locally, then from con
tinent to continent.
Today Lea & Perrins is an institution; a symbol for good dining and
good hospitality. You will fnd it in the world's most famous cafes and
hotels ... in London, Vienna, Paris, the Orient .. . wherever fne favor
in food is appreciated.
And the quality of Lea & Perrins Worcestershire sauce has remained
supreme for over a century
In the kitchen
. .. unmatched by any of its
-
At the table ,
many imitators. Be certain
you enjoy the genuine ... in
sist on the label identifying
the sale possession of the
original formula - Lea &
Perrins.
IN YOUR KITCHEN
Salt and pepper are not
enough. Keep a bottle of Lea
& Perrins Worcestershire
Sauce right alongside your
kitchen set of salt and pepper
shakers. Use Lea & Perrins
as freely and as often as you
do your salt and pepper to
favor steaks, chops, roasts,
and fsh. See what a diference a touch ofoWorcestershire makes in egg,
cheese and macaroni dishes-in salads and salad dressings. Here in one
handy bottle is a blend of rare seasonings and spices so versatile, so
captivating, you'll never want to be without it.
YOUR TABLE TRIO
Don't wait for your man to
ask for the Worcestershire.
Include it with the salt and
pepper shakers when you set
the table. You'll save extra
trips by keeping a bottle of
Lea & Perrins on the dinner
table as well as in the kitch
en. And make it easier for
each individual to season his
food just as he likes it best.
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TOMATO JUICE COCKTAIL
For every 8 ounce glass of plain tomato juice, add I teaspoon Lea & Perrins
Worcestershire Sauce. Stir well and chill. More Worcestershire Sauce may
be added if desired. Can also be heated and served as a soup.
TOMATO BISQUE COCKTAIL
Season equal parts of chilled tomato juice and buttermilk with salt, pepper
and Lea & Perrins Worcestershire Sauce. Shake and top with chopped up
onion tops or fresh dill.
CREAM CHEESE SPREAD
Pour liberal portion of Lea & Perrins Worcestershire Sauce over a package
of Cream Cheese. Mix and chill in refrigerator. Serve as spread on
Triscuits or crackers.
CLAM JUICE COCKTAIL
NkeS 4 SerVingS
12 clams with own juice OR
1 c. canned or bottled clam
iuice
1 V2 c. water
1 teasp. lemon iuice
2 tabsp. Lea B Perrins
Worcestershire Sauce
If fresh clams are used, pick over carefully to remove bits of shell, wash,
chop slightly, and simmer with juice and water for 5 minutes. Strain
through cheesecloth. If necessary, add water to make 2 cups. If canned
juice is used, add I cup cold water. Add rest of ingredients to clam juice;
mix well and chill before serving. For immediate use, mixture may be
shaken with cracked ice.
5
SARDINE AND CHEESE DIP
Makes about 2 Y4 tu$
2 3'1.-aunce cans sardines
2 3-ounce pkgs. cream cheese
1 clove garlic. finely minced
3 tabsp. minced onion
'I. teasp. salt
2 tabsp. Lea & Perrins
Woreestershire Sauce
1 tabsp. lemon juice
Strips of pimiento
Mash drained sardines with cheese, blend with other seasonings. Chill
several hours before serving to blend favors. Serve garnished with pimiento
strips. Use as a dip for crackers, potato or corn chips.
SARDINE STUFFED EGGS
6 hard-cooked e9gs, halved
1 3'14-ounce can sardines
1 teasp. salt
'/ c. mayonnaise
Makes 1 2
1 teasp. minced onion
1 teasp. Lea & Perrins
Worcestershire Sauce
1 tabsp. lemon juice
Remove yolks from eggs. Drain sardines. Mash yolks and sardines with rest
of ingredients; refll whites.
Sardine Slufed Eggs
CLAM APPETIZER DIP
Makes about 'Y cups
1 peeled clove garlic
1 a-ounce pkg. cream cheese
2 teasp. lemon juice
1'1 teasp. Lea & Perrins
Worcestershire Sauce
' teasp. salt
Dash pepper
'I c. drained canned minced
clams
'/4 c. clam broth
Rub small mixing bowl with garlic clove. Blend rest of ingredients in bowl.
Use as a dip for crackers, potato or corn chips. If thinner mixture is de
sired, use more clam broth.
MYSTERY CHEESE BALL SPREAD
Makes about 2 cups
3 5-ounce glasses blue cheese
spread
'. a-ounce pkg. spreading cheese
1 teasp. finely chopped onion
1 teasp. Lea & Perrins
Worcestershire Sauce
'I c. chopped walnuk
2 tabsp. chopped parsley
Blend frst four ingredients together well; chill overnight. Shape into a ball;
roll in walnuts and parsley. Serve as a spread for salted crackers or saltines.
CHEESE ANCHOVY SPREAD
Enough for J 2
2 3-ounce pkg. cream cheese
'I tube anchovy paste
1 tabsp. lemon juice
1 teasp. Lea & Perrlns
Worcestershire Sauce
1 teasp. minced onion
Mix all ingredients together; chill to blend favors. Use as a spread for
crackers, potato or corn chips or as a canape topping.
EGG AND CHEESE SPREAD
Makes about 2 cups
3 ]-ounce pkgs. cream cheese
'/4 section blue cheese (1 ounce)
2 hard-cooked eggs, chopped
1 teasp. onion iuice
1 tabsp. Lea & Perrins
Worcestershire Sauce
Cream to moisten
Salt and pepper to taste
Combine all ingredients, mash with fork,"dding enough cream to moisten.
Form into ball, chill until frm. Serve with cr
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"OYSTER BAR" OYSTER STEW
1 pt. stewing oysters
6 tabsp. butter
2 teasp. Lea & Perrins
Worcestershlre Sauce
Makes 4 servings
1 teasp. paprika
1 c. cream
1 c. milk
Salt to taste
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Pick over oysters, removing bits of shell. Melt butter in frying pan or large
saucepan, add Worcestershire, and paprika. Add oysters and cook gently
until edges curl. Add milk and cream, heat gently, salt to taste, and bring
almost to a boil before serving. Add dash of paprika to each serving.
BOSTON CLAM CHOWDER
Makes 4 servings
2 slices salt pork or bacon, diced
1 onion. diced
1 pt. shucked clams OR
1 '-ounce can minced or
whole clams
1 c. water
2 c. diced potatoes
1 teasp. salt
'4 teasp. pepper
2 teasp. Lea & Perrins
Worcestershlre Sauce
2 c. milk
2 tabsp. butter
2 tabsp. four
crackers
Saute pork or bacon until light brown, skim out pieces. Cook onion in fat
until golden, drain clams of their liquor and add liquor to fat with water
and potatoes. Cook until potatoes are tender, add seasonings, then add clams,
minced coarsely. Scald milk and add. Thicken with butter and four creamed
together, cook 10 minutes longer, being careful not to let mixture boil. Pour
chowder over crackers in serving dishes. Thickening may be omitted if
desired. If left out, add butter before serving.
MANHATTAN CLAM CHOWDER
Follow recipe for Boston Clam Chowder using bacon. Use cooked tomatoes
(#2 can or 2\2 cups ) instead of milk. Add 1/3 cup diced celery. 1 cup diced
carrots with clam liquor. Add 2 teaspoons minced parsley.
9
FISH CHOWDER
Makes 5 "6 medium servings
3 Ibs. haddock or cod
lin a solid piece)
2 c. boiling water
2 ounceS fat salt pork, diced
3 medium onions, sliced
4 medium potatoes,
peeled and sliced
2 c. boiling water
1 qt. milk, scalded
1 tabsp. salt
'/4 teasp. pepper
1 tabsp. Lea & Perrins
Worcestershlre Sauce
commor crackers or
pilat biscuit
Wash fsh, cover with 2 cups boiling water, boil gently until fsh falls away
from bones. Remove fsh, discard all bones, skin, etc., but stain of liquor
and reserve. Break fsh into good sized pieces, put fsh back into liquor. Saute
salt pork till light brown, add onions, potatoes, and second 2 cups of water
and boil, covered, until potatoes are tender (about 10 minutes). Combine
potato and fsh mixture. Scald milk, add to fsh mixture, add salt, pepper,
and Worcestershire. Taste and add more i f desired. Split common crackers
and add to chowder, heat thoroughly ( but do not boi l ) and serve. Store left
overs in covered containers in refrigerator after thorough cooling. May be
reheated.
CREAM OF OYSTER SOUP
Makes 4 servings
'/ pt. stewing oysters
1 can condensed cream of
celery or chicken soup
1 sou p can light cream
1 teasp. Lea & Perrin.
Worcester shire Sauce
Salt and pepper to taste
Pick over oysters, rem' oving any bits of shell, chop if desired. Combine with
soup, cream, and seasonings. Heat gently, but do not boil.
LOBSTER SUPREME
Makes 6 servings
To 1 can each of condensed cream of asparagus and cream of mushroom
soup add 1 soup can full of light cream. Then add I pound faked lobster
meat, fresh or canned, diced in fairly large pieces. Add 2 teaspoons Lea &
Perrins Worcestershire Sauce, salt and pepper to taste. Heat but do not boil.
Add sherry favoring i f desired. Serve hot.
QUICK CRAB BISQUE
Makes 4 5 servings
1 c. crabmeat
1 tabsp. butter
1 teasp. Lea & Perrlns
Worcestershlre Sauce
Salt and pepper to taste
1 can condensed pea soup
1 soup can water
Saute crabmeat in butter, add seasonings. Blend into soup mixed with water,
heat thoroughly, serve at once.
10
Quick French Onion Soup
QUICK FRENCH ONION SOUP
Makes 6 servings
large anions
tabsp. butter
6 beef bouillon cubes OR
6 c. beef or chicken stock
1 tabsp. Lea & Perrins
Worcestershire Sauce
2 teasp. salt
'/ teasp. paprika
'4 teasp. pepper
2 hard rolls
Grated Parmesan or Parmesan
style cheese
Slice onions thin, cook in a large frying pan in the butter until golden. Pour
dissolved bouillon cubes (or stock) over cooked onions. Add Worcester
shire, salt, paprika, and pepper. Bring to boiling point and simmer gently
about 5 minutes. Do not boil. Serve in deep bowls, each topped with sl iced
hard rolls sprinkled with cheese. If possible, place individual servings in
heat-proof soup bowls and slide under broiler to melt cheese just before
serving. This soup develops favor as it stands and is excellent when reheated.
TOMATO CELERY SOUP
Makes 5 6 servings
Heat together 1 can each of condensed tomato soup and celery soup. Blend
i n I soup can full of milk or a bouillon cube dissolved i n I soup can full
of water. Add 2 teaspoons Lea & Perrins Worcestershire Sauce, salt and
pepper to taste. Serve with a sprinkling of minced parsley or chives.
11
RUBY CONSOMME
Makes 4 servings
1 c. Lea & Perrlns Tomato
Juice Cocktail
1 Can condensed chicken
consomme
2 teasp. Lea & Perrins
Worcestershlre Sauce
Salt and pepper to taste
Lemon slices
Mix Lea & Perrins Tomato Juice Cocktail with consomme, add seasonings.
Let simmer gently about 10 minutes. Float a thin slice of lemon on each
serving.
PUREE MONGOLE
Makes 5 6 servings
1 can condensed tamata saup
1 can condensed pea soup
1 c. light cream
1 c. milk
1 teasp. Lea & Perrins
Worcestershire Sauce
Salt and pepper to taste
1 c. butered croutons
Combine soups, cream, milk, seasonings, and heat thoroughly. Serve gar
nished with buttered croutons.
BLACK BEAN SOUP DE LUXE
Makes 3 4 servings
Heat slowly 1 can condensed black bean soup combined with 1 can water
and 2 teaspoons Lea & Perrins Worcestershire Sauce. When heated and
almost ready to serve, add 1 or 2 tablespoons sherry. Continue to heat
almost to boiling, stirring gently. Top with fnely sieved hard-cooked egg
yolk or a slice of lemon on each serving. Note: If the uncondensed type of
canned bean soup is used, omit water.
MADRILENE
Heat together equal amounts of consomme or bouiIJon, chicken broth, and
Lea & Perrins Tomato Juice Cocktail. Garnish with lemon slice; serve.
JELLIED MADRILENE
Makes 6 servings
Soften 1 Y teaspoons plain gelatin in 1 tablespoon cold water. Add to contents
of 1 can consomme or bouillon and chicken broth, mixed as above with
Worcestershire Sauce and heated. Stir until gelatin is dissolved, add 1/
teaspoon salt, 1 tablespoon lemon juice; chill. Break up slightly with fork
and pile in bouillon cups. Top with lemon slices.
12
3 parts melted butter
BUTTER SAUCE
1 part Lea & Perrins
Worcestershire Sauce
Here is a universally useful sauce for meats, fsh, vegetables, seafood, etc.
Vary the sauce as you wish by adding onion juice, wine favoring, tomato
juice, minced parsley or chive, etc.
GOOD BROWN GRAVY
(for beef, lamb, veal or pork roasts)
1 quart
Remove cooked roast to serving platter and keep warm. Pour of fat and
juice from pan into a measuring cup. Return 4 tablespoons of these drip
pings to roasting pan, add 2 teaspoons Lea & Perrins Worcestershire Sauce
and blend well. Add 4 tablespoons flour and blend well. Add 4 cups of cold
water. Cook, stirring constantly until gravy is thick and smooth and brown.
Cook at least 5 minutes. Add salt and pepper as desired. Makes 1 quart.
Additional Lea & Perrins Worcestershire Sauce may be added if desired.
HOT STEAK SAUCE
Makes about 1 cup
l c. butter
2-4 tabsp. minced green onions
2 tabsp. Lea & Perrins
Worcestershire Sauce
3 tabsp. catsup
'/4 teasp. dry English mustard
Salt. pepper. paprika to taste
Melt butter, add rest of ingredients, heat through and serve hot with steak.
13
Steak with Savory Onion Gravy
SAVORY ONION GRAVY
4 c. sliced onions
2 tabsp. fat
2 tabsp. four
2 c. meat stock
Makes 6 8 servings
1 tabsp. Lea & Perrins
Worcester shire Sauce
Salt and pepper to taste
Cook onions in hot fat until golden, stir in four. Add meat stock, Worces
tershire, salt and pepper, and cook, stirring constantly, over low heat until
thick. Cover, simmer 10 minutes. (2 bouillon cubes dissolved i n 2 cups hot
water may be used instead of meat stock. )
STEAK STROGANOFF
Makes 3 4 servings
1 lb. round steak cut in '" cubes
,/, c. four
2 tabsp. fat
'1 c. chopped onion
1 clove garlic, minced
1 6'0'. can broiled mushrooms
and broth
1 c. sour cream
1 can condensed mushroom soup
1 tabsp. Lea & Perrins
Worcestershire Sauce
'1 teasp. salt
'/. teasp. pepper
2 c. cooked hot rice
Roll meat in four, brown in hot fat in a large frying pan. Remove meat,
add onion, garlic, and mushrooms, cook gently until onions are golden. Add
remaining ingredients, except rice, cook until thickened and bubbly. Return
meat and simmer, stirring occasionally, about 1 hour or until meat is tender
-stir occasionally. Serve over fufy cooked rice. Pass grated Parmesan cheese
if desired.
14
TENDER ROUND STEAK BROIL
Make. 3 4 .erving.
1 tabsp. Lea & Perrins
Worcester shire Sauce
'; c. lemon iuice or vinegar
2 teasp. onion iuice
1 lb. round steak, 1-inch thick
Mix frst three ingredients, pour over steak and allow to remain overnight.
When ready to cook, wipe steak dry and broil each side (about 10 minutes
overall for medium rare ) . Season to taste and serve with Butter Sauce
(page 1 3 ) .
SWISS STEAK DE LUXE
Makes 6 .erving.
1 '12 Ibs. round steak, 1'/2" thick
1 teasp. salt
'14 c. four
2 tabsp. fat
1 clove garlic, minced
'14 teasp. pepper
2 large onions, sliced
1 stalk celery, diced
1 tabsp. Lea & Perrlns
Worcestershlre Sauce
2 801. Cans tomato sauce
Trim excess fat from meat. Add salt and pepper to four. Divide four mix,
and pound half into each side of steak, using the side of a saucer. Brown
meat in hot fat quickly on both sides. Add remaining ingredients, cover,
reduce heat to simmer and cook 1 Y2 to 2 hours or until meat is tender.
Remove cover last 15 mi nutes to thicken sauce.
BROILED GROUND ROUND STEAK
Makes 4 servings
1 lb. round steak, ground
1/4 c. cream
'1 teasp. each, salt and pepper
'. c. chopped onion
2'12 tabsp. butter
1 c. tomato catsup
2 tabsp. Lea & Perrins
Worcestershlre Sauce
1 teasp. prepared mustard
Mix lightly the meat, cream, salt and pepper. Shape into 1 large or 2 smaller
oblongs I-inch thick. Brown onions i n butter, add rest of ingredients and
cook slowly about 5 minutes. Pour Y2 sauce over meat. Broil slowly about
5 minutes. Turn, cover with rest of sauce and broil until browned.
DRIED BEEF WITH ASPARAGUS
4 tabsp. butter
4 tabsp. four
2 c. milk
2 teasp. Lea & Perrlns
Worcestershlre Sauce
Makes 4 servings
'14 lb. dried beef, torn
Into bits
1 lb. asparagus, cooked
hot buttered toast
Melt butter, stir in four, add milk and seasonings. Cook, stirring constantly
until thickened and smooth. Gently fold i n dried beef and heat through.
Serve over asparagus on hot buttered toast.
15
RICH BROWN STEW
Makes 6 8 servings
2 lb beef chuck In 1'2" cubes
2 tabsp. fat
4 c. boiling water
1 teasp. lemon lulce
1 tabsp. Lea & Perrins
Worcestershlre Sauce
1 clove garlic
1 medium-sized onion, sliced
2 bay leaves
1 tabsp. salt
'1 teasp. pepper
'1 teasp. paprika
1 teasp. sugar
6 carrots, quartered
1 lb. 118-241 small white onions
Brown meat in hot fat, add rest of ingredients except carrots and small
onions. Simmer 2 hours, stirring constantly. Add carrots and small onions
and continue cooking 20 to 30 minutes longer or until vegetables are tender.
Remove meat and vegetables, thicken liquid for gravy. ( Use 4 tablespoons
four blended with 3 tablespoons fat and 1 teaspoon Lea & Perrins Worces
tershire Sauce. )
30-minute Brown Stew: ( Pressure Cooker)
Cook meat and seasonings as above at 10 pounds pressure in a pressure
cooker for 25 minutes. Reduce pressure quickly, following pressure cooker
manufacturer's directions. Add vegetables, cook 8 mi nutes at 1 0 pounds
pressure. Reduce pressure quickly. Thicken gravy as above.
BEEF AND KIDNEY STEW
Makes 6 servings
2 Ibs. beef, cut In 1" cubes
'. c. four
2 tabsp. fat
1 beef kidney, freed of membrane,
large veins and extra fat
4 c. water
2 teasp. salt
2 tabsp. Lea & Perrins
Worcestershire Sauce
2 c. sliced carrots
1 c. sllced onions
2 tabsp. chopped parsley
Roll beef in four, brown in fat. Cut beef kidney in small pieces, wash and
drain. Add to beef with other ingredients except vegetables. Cook, covered,
over low heat 1112 to 2 hours or until almost tender. Add vegetables except
parsley and simmer 20 to 30 minutes longer or until tender. Add parsley
just before serving.
BEEF AND MUSHROOM CASSEROLE with sour cream
Makes 6 servings
2 Ibs. round steak, cut In '1" cubes
2 tab.p. fat
1 large onion, chopped
1 clove garlic, chopped
2 tabsp. four
1 c. sour cream
1 3-01. can broiled mushrooms
'/2 c. chopped celery
1 8-oz. can tomato sauce
1 teasp. salt
1 tabsp. Lea & Perrins
Worcestershlre Sauce
Brown steak in hot fat. Remove meat, add onion and garlic, and cook until
onion is golden. Blend i n four, add cream, and cook, stirring constantly
until thickened. Return meat to pan, add remaining ingredients, mix well.
Turn into greased 3-quart casserole, bake uncovered in moderate oven
(350 F.) until meat is tender, about 1 Y2 hours. Serve over steaming noodles
or cooked rice, if desired.
16
SUCCULENT MEAT PIE
Makes 6 servings
2 c. cooked meat. in 1" cubes
2 tabsp. butter
1 onion. sliced
1'1> tabsp. four
1'/. c. milk
1 tabsp. Lea & Perrins
Worcestershire Sauce
1 c. each. cooked peas. carrots
and potatoes
Salt
1 c. pastry mix
Brown meat in butter, remove and add onion, cook until golden, return meat
to pan, blend in four, add milk, salt and Worcestershire. Cook, stirring con
stantly until thick and bubbly. Fill well-greased 8-inch casserole with l ayers
of meat, sauce, and vegetables. Top with pastry rolled thin. Turn edges under
dish rim and press with fork to fute edges. Gash center to permit steam to
escape. Bake in a hot oven (4000 F. ) for 30 minutes. Reduce heat to mod
erate ( 3500 F. ) during last 1 0 minutes if crust gets too brown. Left-over
gravy may be used in place of milk.
EASY BEEF PIE WITH CHEESE
16-01. can beef stew
1 teasp. Lea & Perrins
Worcestershlre Sauce
Makes 3 servings
Buttered white bread triangles
4 tabsp. grated Cheddar cheese
Add Worcestershire to beef stew and heat. Place in a shallow baking dish,
arrange bread triangles around edge and sprinkle top with cheese. Brown
under broiler.
Easy Beef Pie with Cheese
MEAT LOAF
N8Xe$ $elvngS
1 lb. ground beef
1
2 lb. ground lean pork
2 c. dry bread crumbs
1 egg, beaten
11 c. milk
tabsp. minced onion
2 teasp. salt
2 tabsp. Lea B Perrlns
Worcestershire Sauce
Mix thoroughly and pack into a greased loaf pan ( 8Y2 x 4Y2 x 2Y2"). Bake
in a moderate oven ( 350 F.) about 1 1; hours. Unmold and serve hot or
cold.
Hamburger Chops: Mix as above, mold in form of chops. Broil or pan-fry
10 to 15 minutes, turning to brown both sides. Dress with chop rufe
before serving.
MEAT BALLS IN TOMATO SAUCE
Makes 6 servings
Make A LA mixture as in preceding recipe. Shape into 30-35 small
balls, about 1 teaspoon each. Brown balls i n 1, cup hot fat i n l arge frying
pan, turning with a spatula to brown all sides. Add Y2 cup chopped onion,
1 clove garlic, minced, and cook until onions are golden. Add 3 8-ounce
cans tomato sauce, 1 teaspoon Lea & Perrins Worcestershire Sauce, 1 tea
spoon salt, 1 cup chopped parsley, and % cup diced celery. Cover and
simmer 20 minutes. Add salt and pepper to taste.
BAKED BEEF ROUNDS
Makes 6 servings
Combine WA LAt mixture as directed. Shape into 6 thick rounds (patties),
place in a shallow baking dish. Combine 1 8-ounce can tomato sauce with 1
small onion, sliced and separated into rings. Spoon around beef patties.
Bake, uncovered in moderately hot oven ( 350 F. ) 1 hour or until cooked
to desired doneness. Serve garnished with lemon slices.
LONDON LOAF
Makes 6 servings
1 lb. raw beef, ground
';' lb. pork, gro0nd
1 teasp. salt
1 onion, minced
1 teasp. chopped pOrsley
1 tab5p. Lea & Perrins
Worcestershire Sa0ce
2 eggs, slightly beaten
'; c. dry bread crumbs
' c. milk, scalded
Combine all ingredients, except bread crumbs and milk. Soak crumbs in
milk and add, mix well. Pack in a well-greased 8- or 9-inch ring mold, bake
in moderate oven ( 350 F.) about 1 hour. Turn out on hot serving platter,
fll center of mold with parsley potato balls and buttered green peas. Arrange
glazed carrots on outside. Make a gravy for the meat by heating a can
condensed mushroom soup and 1 teaspoon Lea & Perrins Worcestershire
Sauc! with pan drippings.
Left-over cooked meat may be used instead of raw meat. Use 4 cups and
increase bread crumbs and milk by 1, cup each. Bake cooked meat leaf
.
about 25 minutes.
18
Hotel Claridge Corned Beef Hash
HOTEL CLARIDGE CORNED BEEF HASH
Makes 0 servings
1 c. chopped onion
2 green peppers, chopped fne
2 celery stalks, chopped fne
1 clove garlic, minced
3 tabsp. butter
2 Ibs. cooked corned beef
coarsely ground
b medium potatoes, cooked
and diced
1 tabsp. minced parsley
1 tabsp. Lea & Perrins
Woreestershire Sauce
'1 c. beef stock
Saute onion, peppers, celery and garlic in butter until onions are golden.
Add beef, potatoes, and parsley, sprinkle with Worcestershire. Heat mixture
over medium heat, adding beef stock a little at a time. Stir constantly as
mixture cooks until well blended. Transfer hash to buttered skillet and
brown on both sides, turning once. May be served with poached eggs.
CRISP CORNED BEEF HASH CAKES
Makes 0 cakes
Add I teaspoon Lea & Perrins Worcestershire Sauce, 2 teaspoons chopped
onion, I teaspoon water to I l6-ounce can corned beef hash. Mix, form into
cakes, coat lightly with four, brown on both sides quickly in small amount
of hot fat.
19
lOAST BEEF HASH IN CUPS
Makes 10 cu$
'/ c. chopped onion
> c. diced celery
2 tabsp. fat
1'1 c. coarsely ground
left over roast beef
1 c. fnely diced cooked potatoes
3/4 c. dry bread crumbs
'/4 c. chopped parsley
1 teasp. salt
2 teasp. Lea & Perrins
Worcestershire Sauce
1 c. evaporated milk
Cook onion and celery in hot fat until golden. Add to remaining ingredients,
mix well. Pack in well-greased mufn pans. Bake in hot oven (400 F. )
25 to 30 mi nutes. Serve with
SAVORY TOMATO SAUCE
'1 c. catsup
I, c. chili sauce
tabsp. sweet pickle relish
2 teasp. Lea & Perrins
Worcestershire Sauce
Mix ingredients and heat to almost boiling.
POT ROAST MEAT PIE
Makes 0 servings
Brown 'h cup each diced celery, onion and chopped green pepper in 2 table
spoons hot fat, add 2 cups cubed leftover pot roast, 1 cup each leftover
potatoes, peas and carrots, I cup gravy and I teaspoon Lea & Perrins
Worcestershire Sauce. Bake in casserole topped with 4 slices of dried bread,
cubed and browned in butter. Bake in moderate oven ( 350F. ) 30 minutes.
OLD-STYLE POT ROAST
Makes 08 servings
R lb. piece of beef rump, about 3/4 to 1 c. water
2 diced carrofs
Ionian, sliced
round or chuck
2 tabsp. four
1 tabsp. salt
2 tabsp. fat
1 tabsp. Lea & Perrins
Worcestershire Sauce
Wipe meat, dredge with four mixed with salt. Heat fat in heavy deep kettle,
brown meat, turning frequently to brown all sides. Add carrots, onion, and
just enough water to cover the bottom of the kettle about '/2 inch. Add
Worcestershire. Cover lightly and simmer gently about 3 hours, or until
meat is very tender. Turn frequently during cooking and add more water
carefully to keep meat from sticking. Lift out meat, strain gravy in pan, and
let cool. Skim of al l fat from top of pan gravy. Return meat to gravy in
pan and let heat through before serving. Gravy may be thickened if desired
before reheating with meat by blending in four and fat in the proportions of
1 tablespoon melted butter or other fat blended with I tablespoon four to
each cup of gravy. ( Additional Worcestershire may be added to gravy if
desired. )
Serve with boiled potatoes and creamed carrots. This pot roast is equally
good hot or cold.
20
SAVORY CORNED BEEF
Makes 8 servings
Simmer a 5-pound brisket of corned beef covered with water until tender
( about 4 hours ) . Remove from water, place in open pan and cover with the
following sauce:
1'1 c. catsup
1'1 tabsp. brown sugar
1'12 tobsp. dry mustard
3 tabsp. Lea & Perrins
Worcestershlre Sauce
Bake in a moderate oven ( 350 F. ) about 45 minutes or until brown,
basting frequently.
HAM LOAF DE LUXE
Makes 6 8 servings
1 lb. lean ham, ground
1 lb. lean pork, ground
1 c. rice krispies, crushed
2 eggs, beaten
1 c. milk
1 teasp. each, salt and pepper
Mix all ingredients, pack into loaf pan ( 8112 x 4Y2 x 2 Y2 ") . Bake in moderate
oven ( 350 F.) 30 minutes, reduce heat to very slo\l (250 F. ) and bake 112
hours, basting frequently with sauce made as follows:
1/ c. warm water
11 c. brown sugar
1 teasp. dry mustard
14 c. vinegar
'/4 c. Lea & Perrins
Worcestershire Sauce
Stir ingredients, heat and use to baste loaf.
PORK CHOPS PIQUANT
Dip each pork chop in a mixture of slightly beaten egg and water ( use 3
tablespoons water to each egg) , then in fne dry bread crumbs. Brown chops
lightly in small amount of fat in a large frying pan. Top each chop with
1 tablespoon condensed mushroom soup to which ' h teaspoon Lea & Per
rins Worcestershire Sauce has been added and sprinkle with salt and pepper.
Top each chop with a slice of Bermuda onion. Cover and simmer slowly,
about 45 minutes or until chops are tender.
ONE DISH PORK CHOP DINNER
Makes 4 6 servings
6 pork chops
1 tabsp. shortening
2 teasp. salt
1 tab,p. Lea & Perrins
Worcestershlre Sauce
2 tabsp. grated onion
1 can condensed tomato soup
'1 c. water
4 c. cooked noodles
Brown chops in hot fat, season with half the salt. Combine rest of salt,
Worcestershire, onion, soup and water. Place noodles in a 3-quart casserole;
add soup mixture. Arrange chops overlapping around inner edge of casserole,
cover, and bake in moderate oven (350 F.) for 1 hour.
21
SAVORY SAUERKRAUT
10 slices bacon
1 medium onion. chopped
tabsp. four
1'/ c. tomato lulce
Makes 4 servings
1 teasp. Lea & Perrlns
Worcestershlre Sauce
1'/ Ibs. sauerkrut
Salt and pepper to taste
Cook 6 slices bacon until crisp, cut i n small pieces. Add onion to pan drip
pings and cook until golden. Blend in four, add tomato juice and cook, stir
ring constantly, until mixture thickens. Add Worcestershire, sauerkraut, cut
bacon and season with salt and pepper. Pour into a greased 2-quart cas
serole, top with remaining strips of bacon. Bake in a moderately hot oven
(375 F. ) for 30 minutes.
BRAISED LAMB SHANKS
Makes 4 servings
R lamb shanks (about Ibs.)
R tabsp. fat
tabsp. Lea & Perrlns
Worcestershlre Sauce
1 teasp. salt
'/ teasp. pepper
2 c. water
1 c. each cut-up carrots
and potatoes
'/ c. each cut-up celery
and onion
Brown lamb shanks in hot fat. Add Worcestershire, salt, pepper and water.
Cover and simmer 1/2 hours (or bake in a moderate oven [350 F.] 1 Y
hours ) . Add vegetables and cook until tender (30 minutes to 1 hour) .
Thicken juice for gravy, blending 1 Y tablespoons four, 1 tablespoon fat
and 1 teaspoon Worcestershire Sauce for every cup of juice. Serve hot.
JELLY GLAZED VEAL SAUTE
Makes 4 servings
1'/2 Ibs. veal steak. cut In
1" cubes
'/4 c. four
salt and pepper
1'/ teasp. dry mustard
3 tabsp. fat
'/4 c. currant ielly
1 tabsp. Lea & Perrins
Worcestershire Sauee
4 tabsp. lemon luice
Roll veal in four, seasoned with salt and pepper and mustard. Brown in hot
fat, cover and cook slowly for 20 minutes, turning frequently. Add rest of
ingredients and continue cooking, stirring constantly until veal is coated
with a glaze of jelly.
CALF'S LIVER SUPREME
Makes 3 4 servings
Cut V2 pound calf's liver in very thin slices and brown in 2 tablespoons bacon
fat in a frying pan rubbed with a cut clove of garlic. Cook 1 V2 minutes on
each side. Remove, add 1 teaspoon butter and 1 teaspoon Lea & Perrins
Worcestershire Sauce to pan. Stir and cook 1 minute. Pour over liver.
22
'\
)
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CHICKEN DIVAN
Makes 6 servings
2 Ibs. asparagus
1 can condensed cream of
chicken soup
'/4 teasp. nutmeg
1 teasp. Lea & Perrlns
Worcestershlre Sauce
1 c. grated Parmesan cheese
1 c. sliced cooked chicken or
1 7-01. can boned chicken
'1 c. heavy cream. whipped
' c. mayonnaise or hollandaise
sauce
Cook asparagus in boiling salted water until tender; drain. Place in oblong
shallow baking dish. Combine soup, nutmeg, Worcestershire, and pour 12
mixture over asparagus. Sprinkle with 1/3 cup cheese. Top with sliced chicken
and pour over remaining soup mixture and sprinkle with 1/3 cup cheese. Bake
in a hot oven ( 400 F.) 25 minutes. Fold whipped cream into mayonnaise
or hollandaise and spread over chicken; sprinkle with remaining 1/3 cup
cheese. Broil for 2 or 3 minutes or until golden brown.
CHICKEN MARENGO
Make' 6 -8 servings
1 3'12-4 lb. ready-to-cook chicken
'/ c. fat
1 teasp. salt
'14 teasp. pepper
2 teasp. Lea & Perrlns
Worcestershire Sauce
12 small white onions. peled
12 medium mushrooms
1 clove garlic. minced
4 medium tomatoes
2 c. chicken consomme (or 1
chicken bouillon cube and
hot water)
'12 c. white wine
Cut chicken i n 8 serving pieces, brown i n fat in large frying pan. Add rest
of ingredients except consomme and wine and bake i n a moderate oven
(350 F. ) about 1 hour or until chicken is tender. Baste while cooking at
least three times with consomme. Remove chicken to hot platter. Add Wor
cestershire and wine, cook sauce until thickened. Pour over chicken.
23
Deviled Chicke1l
DEVILED CHICKEN
Makes 4 servings
2 2'12-3 lb. ready-to-cook
broilers. split
6 tabsp. butter
1 teasp. salt
1 tabsp. vinegar
1 tabsp. Lea & Perrins
Worcestershire Sauce
1 c. dry bread crumbs
Place broiler halves skin side down in shallow pan and broil 6 inches from
heat about 5 minutes on each side. Turn broilers. Mix 4 tablespoons butter
with rest of ingredients, except crumbs, and spread over the chicken. Melt
rest of butter, stir i n crumbs, and spread over the chicken. Bake uncovered
in a moderate oven ( 350 F. ) until chicken is tender and crumbs are
browned ( about 50-60 minutes) . Potatoes may be pan-roasted with chicken
if desired.
CHICKEN LIVERS AND MUSHROOMS ON TOAST
Makes 08 servings
4-6 chicken livers
'1 lb. fresh mushrooms. sliced
'I. c. fat (part butter I
1 teasp. salt
'/4 teasp. pepper
1 teasp. Lea & Perrins
Worcestershire Sauce
'Toast
Pan-fry l ivers and mushrooms in hot fat 1 0 to 1 5 minutes, turning fre
quently. Just before serving, add saIt, pepper, and Worcestershire. Let blend
for 1 minute and serve over toast slices.
24
SOUTHERN FRIED CHICKEN
Makes 6 8 servings
2 1';2 lb. readytocook
chickens
1 c. four
2 tsp. salt
Vegetable. bacon or salt pork fat
Butter
1 tabsp. Lea & Perrins
Worcestershire Sauce
Cut chickens in quarters or halves. wash, dry well, and roll in flour to which
salt has been added. Place in a heavy deep skillet i n 1 /2 inch hot fat (part
butter; part other fat ) , skin side down. Add Worcestershire to fat i n pan.
Brown on both sides and cover tightly. Cook over low heat until tender
( 3540 minutes ) . To crisp crust, remove cover and cook 510 minutes longer.
Serve, if desired, with Cream Gravy.
Cream Gravy: Make as for Good Brown Gravy (p. 1 3 ) , using milk or light
cream or a combination of both i nstead of water.
JELLIED CHICKEN LOAF
Makes 8 0 servings
slices cooked white meat
of chicken
2 tabsp. (2 envelopes)
unfavored gelatin
'/1 c. cold water
4 c. chicken stock
2'; c. diced cooked chicken
'I. c. pimiento
2 c. diced celery
2 c. cooked peas
'/1 c. lemon juice
2 tabsp. Lea & Perrins
Worcestershire Sauce
Salt
Arrange white meat in well-oiled loaf pan (8 V X 4\2 7 2\2"). Soften gela
tin in cold water; dissolve in hot chicken stock. Cool; pour 1/2 cup over
white meat; chill until set. Add diced chicken and rest of ingredients to
remainder of gelatin mixture. Fill pa
r
. Chill until frm, invert to unmold.
Garnish as desired.
CHICKEN A LA KING
Makes 8 servings
6 tabsp. butter
6 tabsp. four
';' teasp. salt
2 c. milk
1
1
1 c. cooked chicken in 11
/ f
or larger pieces
'/l c. diced cooked celery
3 tabsp. diced cooked green
peppers
'
2 tabsp. chopped pimiento
2 egg yolks. beaten
1 tabsp. Lea & Perrins
Worcestershire Sauce
b slices toast
Melt butter, blend in four and salt, add milk and cook, stirr.
i
ng constantly
over low heat or in chafng dish until sauce is thick and bubbly. Add chicken,
celery, green peppers, and pimiento and heat through. Beat eggs with
Worcestershire, add a small amount of creamed mixture, stir well, and add
to rest of creamed mix. Stir i n well, away from 'heat, and serve at once over
slices of toast.
25
ROYAL CHICKEN SANDWICH
8 slices butered toast
slices cooked chicken
slices tomato
salt
Makes 8
1 c. grated Cheddar cheese
2 teasp. Lea & Perrin.
Worcestershire Sauce
Lay slices of buttered toast in a shallow baking pan. Place sliced chicken
on the toast, slices of tomato on the chicken, and sprinkle with salt. Spread
thickly with the grated cheese mixed with the Worcestershire. Broil quickly
until cheese i s melted and browned. Serve at once.
BREAD AND ONION STUFFING
Enough for one 4-lb. ready-fo-cook chicken
R c. 50ft bread crumbs
2 tea5p. salt
1 '; tabsp. sage or poultry
seasoning
'I c. melted butter
'/4 c. fnely minced onion
'/ c. chopped celery
(stalks and leaves)
1'; tabsp. Lea & Perrins
Worcestershire Sauce
1 egg
Hot water if desired
Mix frst three ingredients. Saute the onion and celery in butter until onion
is golden. Combine mixtures and add the Worcestershire. Beat in egg lightly.
If a moist stufng is desired, add just enough hot water to moisten crumbs.
Makes 1 quart; enough for 1 4-lb. ready-to-cook chicken. Triple recipe
(3 quarts. ) for 1 2-lb. ready-to-cook turkey.
BREAD AND SAUSAGE STUFFING: Make as for Bread and Onion
Stufng, add lh lb. sausage meat, crumbled and browned over low heat.
Use I -lb. sausage for 3 quarts.
CHESTNUT STUFFING: Make as for Bread and Onion Stufng. Add
chopped boiled chestnuts ( 1 cup for 1 quart stufng, 3 cups for 3 quarts ) .
OYSTER STUFFING: Make as for Bread and Onion Stufng, add oysters
chopped and drained ( 1 cup for 1 quart, 3 cups for 3 quarts ) .
APPLE STUFFING-for Roast Goose: Make three times the recipe for
Bread and Onion Stufng. Add 1 V cups chopped tart apple and omit sage
or poultry seasoning. Enough for 1 10- 1 2 lb. ready-to-cook goose.
POTATO STUFFING
Makes 3Y cups
2 c. hot mashed potatoes
2 teasp. salt
1 tabsp. minced onion
1 c. dry bread crumbs
V4 c. melted butter
1 tabsp. Lea & Perrins
Worcestershire Sauce
Mix all ingredients, use as stufng for 1 4-lb. ready-to-cook chicken or
duckling. Triple recipe for 1 0- 1 2 lb. ready-to-cook goose.
26
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1 c. mayonnaise
'4 c. French dressing
'/4 c. catsup
-".
LOUIS SAUCE
Makes about 1 1 cups
1 '/. teasp. Lea & Perrins
Worcestershire Sauce
/
Add 2 teaspoons Lea & Perrins Worcestershire Sauce to each 8-ounce can
of tomato sauce for pan-fried or broiled steaks or fllets .
After broiling or pan-frying fsh fllets, remove fsh to hot serving platter.
Add small amount of butter and I teaspoon Lea & Perrins Worcestershire
Sauce to pan-drippings, heat through, and pour over fsh.
FISH SAUCES
See LOUI S SAUCE ( page 27 ) , SEAFOOD COCKTAIL SAUCE,
CHARLIE'S SHRIMP SAUCE (page 8) .
32
F
WELSH RABBIT (RAREBIT) with Beer
1 t,absp. butter
l 'l Ibs. sharp Cheddar
cheese, diced
'1 bottle beer (4 oz. I
'I. teasp. salt
Makes 6 servings
1 egg, well beaten
1 tabsp. Lea & Perrins
Worcestershire Sauce
Toast
\
Melt butter in a double boiler, add cheese and beer and allow cheese to
melt. Stir in salt, egg, and Worcestershire. Serve at once over toast on
heated plates.
RINK TUM DI DDY RABBIT (RAREBIT)
Makes 4 servings
'I lb. grated cheese (2 c. 1
'I teasp. salt
1 can condensed tomato soup
3 tabsp. water
1 tabsp. Lea & Perrins
Worcestershlre Sauce
Toast or toasted crackers
Stir and melt cheese over hot water. Add salt, tomato soup, water and
Worcestershire, and heat, stirring constantly until thick and bubbly. Serve
over toast or toasted crackers.
SHARP CHEESE RABBIT (RAREBIT) with Milk
Makes 4 - 6 servings
Melt Y2 pound old sharp crumbly American cheese, broken in small pieces,
over hot water. Stir in 2 tablespoons four, 1 tablespoon Lea & Perrins
Worcestershire Sauce and Y2 teaspoon dry English mustard. Blend well,
add 2 cups milk slowly. Cook and stir until thick and bubbly, about 10
minutes. Serve over toast or toasted crackers.
KIDNEY BEAN RABBIT (RAREBIT)
Makes 4 -6 servings
Melt over hot water or in a chafng dish 2 cups diced Cheddar cheese ( Y2 lb. ). '
Stir in 2Y2 cups heated cooked kidney beans ( No. 2 can) , \ cup diced green
pepper, I tablespoon Lea & Perrins Worcestershire Sauce. Keep hot. Serve
on crisp toast or crackers.
33
Cheese Club Sandwich
CHEESE CLUB SANDWICH
Make. 4
Melt lh lb. (2 c. ) sharp Cheddar cheese in chafng dish or top of double
boiler. Add Y c. milk gradually, stirring until sauce i s smooth. Add 12 teasp.
salt and I teasp. pepper, 1 teasp. Lea & Perrins Worcestershire Sauce, and
V teasp. dry mustard.
Trim crusts from 12 slices white bread and toast slices on both sides. For
each sandwich, spread toast slice with mayonnaise, cover with peeled sliced
tomatoes, and second toast slice spread with mayonnaise on both sides, add
2 slices broiled bacon and a lettuce leaf. Cover with third toast slice spread
with mayonnaise. Cut diagonally and serve each sandwich with generous
amount of hot cheese sauce. Garnish with pickle fan.
2 -absp. butter
2 tabsp. four
'/. "asp. salt
'/. teasp. pepper
CHEESE SAUCE
Make. I V cup.
1 teasp. Lea & Perrins
Worcestershlre Sauce
1 c. milk
'i c. cut up sharp Cheddar cheese
Melt butter over low heat, blend in four and seasonings, add milk, and
cook, stirring constantly until smooth and bubbly ( about 10 minutes ) .
Add cheese and stir over low heat until cheese is. melted.
34
SOUR CREAM CHEESE SAUCE
Makes about 2 cups
1 egg
1 teasp. cornstarch
1 teasp . alt
1 teasp. Lea & Perrins
Worcestershire Sauce
'14 teasp. dry mustard
14 c. sour cream
1 c. diced Cheddar cheese
1 '12 c. milk, scalded
Beat egg, stir in cornstarch and seasonings. Add sour cream, cheese and
mix well. Gradually stir mixture into scalded milk and cook till thickened
over hot water.
SNAPPY CHEESE STRAWS
2 c. four
'/4 teasp. salt
'1 c. shortening
Makes 2 Y dozen
2 teasp. Lea & Perrins
Worcestershire Sauce
Water if needed
1 '1 c. grated Cheddar cheese
Sift together four and salt. Cut in shortening and grated cheese mixed with
Worcestershire until well blended. Add water if necessary to form mixture
into a ball as for pastry. Roll on foured board to 1, inch thickness. Cut
i n strips Y2 x 3 inches. Bake on a pie plate or cooky sheet i n hot oven
(4000 F. ) 8 to 10 minutes, or until golden.
BAKED OMELET WITH CHEESE
Makes 0 servings
4 egg.
'1 lb.
g
rated Cheddar chee.e
/2 c.
2 c. 50ft bread crumb.
3 c. milk
1 tea.p. salt
1 tabsp. minced parsley
1 tabsp. Lea & Perrins
Worcestershlre Sauce
Beat eggs with fork until light, add milk, then rest of ingredients. Pour
into a greased 1 Y2 -quart casserole, set dish in a pan containing an inch of
hot water. Bake in a moderate oven ( 3500 F. ) until frm. Sprinkle with
parsley over top just before serving.
SWISS PUfF
Makes 4 servings
6 sliee. buttered toast, cubed
2 c. grated Swiss cheese ( 11 lb. )
3 eggs, slightly beaten
2 c. milk
1 teasp. salt
'/4 teasp. pepper
'1 teasp. dry mustard
1 teasp. Lea & Perrins
Worce.ter.hire Sauce
Butter a 2-quart casserole, fl l with alternate layers of toast cubes and cheese.
Combine eggs, milk, and seasonings; pour over toast-cheese mixture. Bake
in a moderate oven ( 3500 F. ) 35 minutes, or until a knife inserted in center
comes out clean. Serve at once.
35
SCRAMBLED EGGS
4 eggs
4 tabsp. milk or cream
1 teasp. Lea & Perrlns
Makes 2 3 servings
'. teasp. salt
1 tabsp. butter. margarine.
or drippings
Worcestershlre Sauce
Mix eggs, milk, Worcestershire and salt with fork or spoon. Heat fat i n
skillet (approximately 8 inches) just hot enough t o sizzle drop of water.
Pour in egg mixture. Reduce heat promptly. Cook slowly, lifting from the
bottom and sides as the mixture thickens. As the cooked mixture is lifted,
the thin uncooked part should fow to the bottom. Avoid constant stirring.
Cook until eggs are thickened throughout but still moist, 5 to 8 minutes.
DEVILED EGGS
6 hard-cooked eggs
' teasp. salt
'. teasp. pepper
' teasp. dry mustard
1 tabsp. Lea & Perrins
Worcestershire Sauce
About 2 tabsp. salad dressing
or vinegar to moisten
Halve eggs, slip out yolks. Mash yolks with seasonings and moisten with
salad dressing or vinegar. Refll whites with yolk mixture, heaping lightly.
DEVILED EGGS WITH CHEESE SAUCE
Serve CHEESE SAUCE ( page 34) over toast, top each serving with two deviled
egg halves. Dust with paprika.
CREAMED EGGS
Makes 6 servings
Fold in to CHEESE SAUCE (page 34) 6 hardcooked eggs cut in quarters.
Serve hot over buttered toast or biscuits. Garnish with crisp bacon slices.
NEW ORLEANS STYLE EGGS
Makes 3 servings
Melt 4 tablespoons butter in large frying pan. Add 1 teaspoon Lea & Perrins
Worcestershire Sauce, 1 medium onion. diced, and cook until golden. Drop
in 6 eggs, as for fried eggs. Cover tightly; cook slowly until only whites
coagulate. Season to taste. Serve on toast; allowing 2 per serving.
36
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SPAGHETTI MEAT SAUCE
Makes 1 0- 12 servings
1 lb. ground beef or
beef and pork
2 tabsp. alive all
3'h c. cooked tomatoes
tNo. 2' can)
2 cloves garlic, minced
1 bay leaf, crumbled
1 tabsp. Lea & Perrlns
Worcestershlre Sauce
1 teasp. salt
/
Cook meat in hot oil until browned. Add rest of ingredients and simmer
slowly, 1 hour or longer. Use as a sauce over hot boiled spaghetti. Sprinkle
with grated Parmesan cheese.
ITALIAN SPAGHETTI WITH MEAT BALLS
Makes 0 servings
MI. and form Into l 1fllnch balls
3/4 lb. each ground beef and pork
1 c. fne dry bread crumbs
V2 c. grated Parmesan cheese
1 tabsp. minced parsley
2 small cloves garlic, minced
'; c. milk
2 eggs, beaten
1 V teasp. salt
Pan-fry until browned in 4 tablespoons hot fat with 1 cup minced onion.
Blend i n 2 tablespoons four, then add and simmer about 1 hour.
b c. cooked tomatoes
(2 No. 2 cans)
6 tabsp. minced parsley
6 tabsp. minced green pepper
2'; teasp. salt
3 teasp. suger
2 small bay leaves, crumbled
1 tabsp. Lea & Perrins
Worcestershire Sauce
Serve hot over hot drained boiled spaghetti (use 8 ounces uncooked spa
ghetti, boiled in 3 quarts water-l tablespoon salt. Cook until tender 9 to
1 2 minutes) . Sprinkle with grated Parmesan cheese.
37
Macaroni, Camp Style
MACARONI, CAMP STYLE
Makes 0 servings
1 8oz. pkg. macaroni
2 c. grated Cheddar cheese
1 /2 lb.)
'I. c. chili sauce
J tabsp. Lea & Perrins
Worcester shire Sauce
Salt and pepper to taste
'I. c. hot melted butter
Cook macaroni in boiling salted water (3 quarts water-l tablespoon salt)
until tender (9 to 1 2 minutes) . Drain and spread out on a hot large platter.
Sprinkle with cheese, chili sauce, Worcestershire. Add salt and pepper to
taste. Pour over the hot melted butter and toss with 2 forks until sauce i s
creamy. Serve at once.
NOODLES ROMANOFF
, c. cotage cheese
1 c. sour cream
2 c. hot boiled noodles
(6 oz. uncooked)
, teasp. minced onion
Makes 0 servings
, small clove garlic, minced
1 teasp. Lea & Perrins
Worcestershire Sauce
'1 teasp. salt
'/4 c. grated cheese
Mix together gently the cottage cheese, sour cream, and cooked noodles.
Add onion, garlic, and seasonings. Placed in greased 2-quart casserole.
Sprinkle with cheese. Bake in a moderate oven (3500 F. ) 40 minutes.
Serve hot.
Cook noodles i n 2 quarts boiling water, Y tablespoon salt until tender
00-12 minutes ) . Drain.
38
30-MINUTE NOODLE GOULASH
Makes 8 servings
' lb. ground pork, beef, and veal
1 tabsp. hot fat
2 small onions, minced
2 c. diced celery
1 tabsp. Lea & Perrins
Worcestershlre Sauce
Drained hot boiled noodles
(6 oz. uncooked)
2 c. cooked tomatoes
(No. 1 tall can )
'/4 c. shredded cheese
1 teasp. salt
'14 teasp. pepper
Cook meat in fat until browned, add onions, celery and Worcestershire.
Gently mix in noodles and rest of ingredients. Simmer 30 minutes or bake
in buttered 2-quart casserole in moderate oven ( 3500 F. ) 45 minutes.
Cook noodles in 2 quarts boiling water, 12 tablespoon salt tin tender ( 1 0
to 1 2 minutes) . Drain.
SPEEDY GREEN NOODLES DE LUXE
Makes 4 servings
'I lb. green noodles
1 2-01. jar spaghetti meat sauce
1 teasp. Lea & Perrins
Worcestershire Sauce
1 clove garlic
2 tabsp. red table wine
Grated Parmesan or
Romano cheese
Cook noodles in 2 quarts boiling salted water, 12 tablespoon salt until
tender ( 1 0- 1 2 minutes ) . Drain. Heat spaghetti sauce with Worcestershire,
garlic and red wine. Pile noodles on garlic-rubbed plates. Pour sauce i n
center. Sprinkle liberally with cheese.
SPAGHETTI AND, BEEF (with sour cream)
Makes 6 servings
1 lb. round steak, cut in '/4 " cubes
'14 c. four
1/ c. onion, minced
1 clove garlic, minced
1 can (6 01. ) mushrooms,
quartered
1 c. sour cream
1 condensed tomato soup
1 tabsp. Lea & Perrins
Worcestershire Sauce
'I teasp. salt
'/4 teasp. pepper
1 8-oz. pkg. spaghetti, cooked
Cut fat from meat, heat in frying pan. Roll meat in four, brown in meat fat.
Add onions, garlic and mushrooms, and cook until onions are golden. Stir
in rest of ingredients except spaghetti; cover and simmer until meat is tender
( about 1 hour) . Serve over hot cooked spaghetti.
Cook spaghetti in 3 quarts boiling water-l tablespoon salt until tender
( 1 0 to 1 2 minutes ) . Drain.
SAVORY SAUSAGE AND SPAGHETTI
Makes 6 servings
Substitute : to 1 pound bulk sausage' for round steak in SPAGHETTI AND
BEEF (with sour cream) . Omit four.
39
SPANISH RICE
Makes 45 servings
1 onion, minced
1 green pepper. minced
'14 c. diced celery
4 tab.p. butter
2 c. cooked tomatoes
(No. 1 tall conI
2 teasp. salt
1 tea.p. Lea & Perrins
W!rcestershire Sauce
'/4 teasp. pepper
Hot boiled rice (1 c. uncooked I
Grated cheese or crumbled
crisp bacon
Cook onions, pepper and celery in butter until onions are golden. Add rest
of ingredients except rice and cheese, and cook slowly 15 minutes. Stir i n
hot drained cooked rice and cook 5 minutes longer. Serve hot sprinkled
with cheese or bacon.
Cook washed rice in 2 quarts boiling water, 1 tablespoon salt until tender
(20 to 25 minutes) . Drain; rinse under boiling water.
TEXAS HASH
Makes 6 servings
3 large onions, sliced
1 large green pepper, minced
3 tabsp. fat
1 lb. ground beef
2 c. cooked tomatoes
( No. 1 tall conI
1 c. washed uncooked rice
2 teasp. Lea & Perrlns
Worcestershlre Sauce
2 tea.p. salt
Cook onions and pepper i n fat until onions are golden. Add beef and fry
until mixture falls apart. Stir in rest of ingredients and pour into greased
2-quart casserole, cover and bake about 1 hour in a moderate oven (3500 F. )
removing cover last 15 minutes.
ALL-BEAN BAKE
Makes 6 8 servings
3 c. dried beans D mixture of
pea, lima, kidney, yellow-eye I
'/. lb. salt park, sliced
1 tabsp. salt
R tab.p. molasses
1 teasp. dry mustard
1 teasp. Lea & Perrlns
Worcestershlre Sauce
Pick over the four kinds of beans, cover with cold water and soak for several
hours or over night. In morning add water to cover. Place a few slices of
salt pork in bottom of a bean pot, add beans, and rest of ingredients. Add
remainder of salt pork cut in strips to top of beans. Fill pot to cover beans
with cold water. Bake for 1 hour i n moderate oven ( 3500 F. ) . Reduce heat
to 2500 F. and bake 7 hours longer, adding water if necessary. Remove cover
to brown top 1 hour bef
o
re serving.
40
:
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J
\
I
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\
"-
"
'-'--'-- " *~ .....
FRENCH DRESSING
Make. I V cup.
1 c. salad 011 (preferably olive)
I/ c. vInegar or lemon juIce
(use wine or cider vinegar
or part vInegar and part
lemon lulce)
1 teasp. salt
' teasp. paprika
'. teasp. dry mustard
1 teasp. sugar
1 tabsp. Lea & Perrin.
Worcestersblre Sauce
1 clove garlic, If desired
\
f
f
/
Place all ingredients in a stoppered bottle, chill well. Remove garlic clove
after standing one night. Before serving, shake vigorously until ingredients
are well blended.
Use the French dressing as above for the following dressings :
CREOLE FRENCH DRESSING: Add 4 tablespoons tomato catsup. Shake
well.
CHlFFONADE DRESSING: Add 1 fnely chopped hard-cooked egg, 1 tea
spoon each chopped onion, chopped parsley, and chopped pimiento.
ROQUEFORT DRESSING: Mash or crumble 1 ounce Roquefort or blue
cheese and shake with the dressing.
.
CREAM CHEESE DRESSING: Mash 1 3-ounce package cream cheese, stir
in French dressing to form a smooth paste. Add to remainder of French
dressing and shake well.
COTTAGE CHEESE DRESSING: Add f to l cup cottage cheese and
shake.
RUSSIAN DRESSING
Makes 4 salad servings
'/ c. mayonnaise
2 tabsp. mixed green and
red peppers, chopped
1 tabsp. chili sauce
1 tabsp. Lea & Perrin.
Worcestershire Sauce
Mix all ingredients. Serve over hearts of lettuce or other greens. Vary favor
if desired by adding a little lemon juice, onion juice, chopped celery or
anchovy.
49
TOMATO FRENCH DRESSING
3 tabsp. su"ar
1 '. teasp. salt
1 teasp. paprika
2 tabsp. Lea & Perrlns
Worcester shire Sauce
Makes 3\ cups
1 can condensed tomato soup
1 e. cider vlnet;r
1 '1 c. salad all
1 cloe "arlie. "rated
Combine all ingredients. Beat thoroughly until well blended. Serve over
crisp greens, tomato wedges, sliced cucumber, shredded carrots or other
salad ingredients.
BLUE CHEESE TREAT: Add 1/2 cup crumbled Blue Cheese.
IMPERIAL SALAD
'4 e. su"ar
1 teasp. Lea & Perrins
Worcestershlre Sauce
1 teasp. salt
'4 teasp. pepper
'/4 teasp. "arlic salt
Make. 4 .erving.
'4 c. cider vlne"ar
Water
3 strips bacon. cooked In
4 tabsp. salad all
1 lar"e head lettuce
' lar"e mild onion. diced
1 teasp. prepared mustard
Combine first seven i ngredients in measuring cup; add water to fill cup.
Break lettuce into large bowl; add onion. Stir contents of cup; combine
with fried bacon and oil. Heat, but do not boil and pour over bowl of lettuce.
Serve immediately.
CHEESE AND PI NEAPPLE SALAD
Makes 6 servings
1 pk". lime favored "elatln
'1 c. bollln" water
1 3ounce pk". pimiento
cream cheese
1 3 . ounce pkgo cream cheese
1 c. pineapple iulee
'. teasp. salt
1 teasp. Lea & Perrlns
Woreester.hlre Sauee
'/. c. pineapple ehunks
'I c. eoar.ely ehopped walnut meats
'I e. thin "reen pepper strips
Dissolve gelatin in boiling water; set aside. Mix cheese and pineapple juice
until smooth; stir into dissolved gelatin with salt and Worcestershire. Mix
i n pineapple, nutmeats, and green pepper; pour into molds and chill until
frm. Serve on lettuce greens with plain French dressing.
50
Caesar Salad
CAESAR SALAD
Makes 4 6 servings
1 clove garlic
I. c. salad all
'I head lettuce
I. bunch curly endive
1 c. croutons
1 2oz. can anchovy fllets
3 or 4 tomatoes, diced
1 beaten egg
1 tabsp. Lea & Perrlns
Worcestershlre Sauce
'!. c. lemon lulce
'I teasp. pepper
I. teasp. salt
'/. c. grated Parmesan cheese
Mash garlic and add to salad oil. Break lettuce in large wooden salad bowl;
tear endive. Add croutons, anchovies and tomatoes. Strain oil to remove
garlic, pour over vegetables. Combine remaining ingredients; beat well.
Pour over salad and toss lightly.
CROUTONS
Work one teaspoon Lea & Perrins Sauce into one-half cup butter and spread
on slices of stale bread. Cut into cubes and brown in the oven or in a frying
pan. Sprinkle lightly with salt and use as a garnish for soups, stews and
Caesar Salad.
51
TOMATO ASPIC
Makes 6 8 servings
1 envelope (1 tabsp. )
unfavored gelatin
2 c. tomato iuice
'I. teosp. salt
1 slice onion
1 stalk celery
1 tabsp. Lea & Perrlns
. Worcestershlre Sauce
2 bouillon cubes
Soften gelatin in l cup tomato JUice. Simmer rest of tomato JUice with
remainder of i ngredients 1 0 minutes. Strain over gelatin; stir well. Pour
into oiled mold. Chil l .
Use the Tomato Aspic as a salad on lettuce or other crisp greens with
French dressing or other salad dressing. Or add I CUp cold cooked chicken,
veal, or canned or cooked fsh, or mold over hard-cooked eggs, or 1 cup
chopped or sliced stufed olives.
SALMON-CUCUMBER MOUSSE
1 envelope 11 tabsp.)
unfavored gelatin
'. c. cold water
1 bouillon cube
'1 c. boiling water
'1 c. mayonnaise
1 teasp. Lea & Perrlns
Worcester shire Sauce
Makes 4 servings
1 tabsp. onion, scraped
1 tabsp. vinegar
teasp. salt
'I. teasp. pepper
2 c. faked salmon, fresh,
cooked, or canned
V c. diced cucumber
'. c. heavy cream, whipped
Soften gelatin in cold water. Dissolve bouillon cube in boiling water; add
to gelatin; stir until gelatin dissolves and cool. Add mayonnaise, Worcester
shire, onion, vinegar, salt and pepper; blend well; chill until thick. Beat with
rotary egg beater until light and foamy; fold in salmon, cucumber, and
whipped cream. Turn into I -quart mold, chill until frm. Serve on greens
with slices of cucumber. Pass mayonnaise. This mousse looks handsome
molded i n a fsh-shaped mold.
'1 teasp. salt
1 tabsp. sugar
1 egg, beaten
2 tabsp. butter
'1 c. hat milk
HOT SLAW
Makes 4 salad servings
V4 c. hot vinegar
1 tabsp. Lea & Perrins
Worcestershire Sauce
2 c. shredded cabbage
2 mild onions, thinly sliced
Mix salt, sugar, and egg. Add butter, then hot milk, stirring constantly. Cook
over low heat for 2 minutes, stirring constantly. Remove from heat, and
add slowly the vinegar and Worcestershire. Mix cabbage and onion, pour
hot sauce over, cool, and . chill i n covered container. Serve as a salad or
as a relish.
52
Not menus, but a combination of god things you can build menus
around. Many are sure to be familiar to you but we include them here
because they will help remind you of family favorites. Lea & Perrins
acknowledges with thanks the suggestions which have been sent in
and hopes this "check list" will make it easier to answer the never
ending question, "what shall we have for dinner?"
When the main dish is MEAT
STEAK . . + . + + + . . . + . + . + + + + +
' {
e
:
d
P
;::,
S
t::
ch
Au Gratin Potatoes, Green Beans
ROAST BEEF . .
POT ROAST . .
HAMBURGER . .
Oven Browned Potatoes, Broccoli
) Baked Potatoes, Asparagus
Boiled Potatoes, Creamed Carrots
)Macaroni, Cole Slaw
. . . . . . Potato Salad, Carrot Sticks
CHEESE HAMBURGERS. . .. . . . On Toasted Buns with Sweet Onion Rings
MEAT PATTIES . . . . . . . . . . . . . . . . . . Hashed Brown Potatoes, Braised Carrots
CORNED BEEF HASH . .
SPARERIBS
(Barbecued)
BOILED TONGUE
MEAT LOAF . . . . . . . . . . . . . +
MEAT PATTIES
. . . .. Poached Eggs, Green Salad
{ Horsera
d
ish Sauce, Julienne Beets
. .
French Fried Potatoes, Pineapple Wedges,
Tossed Green Salad
. . . . . . . . . Buttered Noodles, Spinach
. . . . . . Mashed Potatoes, Baked Squash
.. . . . . Hashed Brown Potatoes, Braised Carrots
BEEF GOULASH . . . . . . . . . . . . . . . . . Buttered Noodles, Rhubarb Sauce
LIVER . . . . . . . . . . . . . . . . . . . . . . . . . . . Bacon, Cream-style Corn
FRANKFURTERS .. . . . . . Sauerkraut or Potato Salad, Pumpernickel
53
-GOOD "GO-TOGETHERS"
{ Sweet Potatoes, Spinach
BAKED HAM . . . . . . . . . . ". . . . . . .
Parsley Potatoes, Asparagus
HAM STEAK . .
COLD HAM
BACON . . . .
CANADIAN BACON
ROAST PORK .
Mashed Potatoes, Glazed Pineapple
Fried Eggs, Corn Mufns
Fried Eggs, Hashed Brown Potatoes
.
.
. .
. Hominy, Fried Bananas
Buttered Rice, Apple Sauce
Potato Salad, Dill Pickles
,Baked Beans, Picalilli, Hot Rolls
. . . . . . . . . . . Corn Fritters, Maple Syrup
. . . . . . Hot Biscuits, Pickled Peaches
. {HOrSeradish or Apple Sauce
.. . . . . .
Baked Potatoes, Cabbage Au Gratin
Mashed Potatoes, Sauerkraut
PORK CHOPS . . . . . . . . . . . . . Scalloped Potatoes, Apple Sauce
SAUSAGE
Mashed Potatoes, Corn Bread
Griddle Cakes, Maple Syrup
FRIED SALT PORK . .
_
. . . . . .
_
. . . Milk Gravy, Baked Potatoes, String Beans
BRAISED VEAL
CUTLETS . . . . . . . . . . . . . . . . . .
LAMB CHOPS
. . . . . . Milk Gravy, Baked Sweet Potatoes, String Beans
. .
.
. .
_
Browned Potatoes, Succotash or Spinach
Baked Potato, Peas
LAMB STEW. . . . . . . . . . Dumplings, Tossed Salad
ROAST LAMB . .
_
. . . . . . Brown Gravy, Mashed Potatoes, Currant Jelly
CR
E
.. .
RIE
. .
_
. . . . . . . . "-a'e
I
.
I
aw
When the main dish is CHICKEN
ROAST CHiCKEN . . . . . . . . . . . . . . . . . Candied Sweet Potatoes, Caulifower
FRIED CHICKEN. .
Mashed Potatoes, Lima Beans
,Corn on the Cob, Stewed Tomatoes
CHICKEN FRICASSEE .
_
. . . .
_
. . Dumplings, Corn on the Cob
CHICKEN PIE . .
CHICKEN SALAD.
DUCKLING . .
. . . . . . . Green Peas, Mixed Green Salad
. . . . . Potato Chips, Peas, Celery and Olives
. . . . . . . . . Sw