These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.

• 3 lb (1.36 kg) of rump steak
• seasoning to taste of salt, cayenne, and black pepper
• crust
• water
• the yolk of an egg

Method: Cut the steaks into pieces about 3 inches long and 2 inches wide, allowing a small piece of fat to each piece of lean, and arrange the meat in layers in a pie-dish. Between each layer sprinkle a seasoning of salt, pepper, and, when liked, a few grains of cayenne. Fill the dish sufficiently with meat to support the crust, and to give it a nice raised appearance when baked, and not to look flat and hollow. Pour in sufficient water to half fill the dish, and border it with pastry; brush it over with a little water, and put on the cover; slightly press down the edges with the thumb, and trim off close to the dish. Ornament the pie with leaves, or pieces of pastry cut in any shape that fancy may direct; brush the pie over with the beaten yolk of an egg; make a hole in the top of the crust, and bake in a hot oven for about 1½ hours.

This recipe is in the public domain and may be used freely.

The post Decomposing Beefsteak Pie (Serves 8) appeared first on Host Your Own Old Time Radio Drama.

These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.

• 8 lbs (approx.3.5 kg) leg of pork,
• a little oil for stuffing (see recipe below)

Method: Take the leg of pork and score the skin across in narrow strips, about 1/4 inch (6 mm) apart. Cut a slit in the knuckle, loosen the skin, and fill it with a sage-and-onion stuffing, made according to the recipe below. Preheat the oven to 420 degrees Fahrenheit (220 degrees Celcius) and brush the joint over with a little salad-oil/vegetable oil (this makes the crackling crisper and a better color).  Roast the pork for half an hour and then lower the heat to 350 degrees Fahrenheit (180 degrees Celcius) and continue roasting for one and a half hours before removing it. Baste it well, and serve with a little gravy made in the dripping-pan. Do not omit to send to table with it a tureen of well-made applesauce.

Were-Sage-And-Onion Stuffing for Roast Leg of Were-Pig

• 4 large onions
• 10 sage leaves
• 1/4 lb (113 g) of bread crumbs
• 1-1/2 oz (42 g) of butter
• salt and pepper to taste
• 1 egg

Method: Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and, just before they are taken out, put in the sage leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread crumbs, seasoning, and butter, and work the whole together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however, is not nearly so mild, and, to many tastes, its strong flavor would be very objectionable.

This recipe is in the public domain and may be used freely.

The post Roast Leg of Were-Pig (serves 8) appeared first on Host Your Own Old Time Radio Drama.

These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.

• 4 chicken breasts
• salt and pepper to taste
• 16 slices ham or bacon
• 2 pints (1 liter 365 ml) gravy
• 2 finely minced onions
• 4 cups boiled rice

Method: Quarter the chicken breasts, season well with pepper and salt, lay the pieces in a pair of pudding dishes lined with slices of ham or bacon, add 1 pint of gravy to each along with a finely minced onion each. Fill the dishes with boiled rice, well pressed and piled high as the dishes will hold; cover with regular pot-pie pastry (see below) and bake one hour in a slow oven.

Pot-pie pastry

• 4 1/2 cups all-purpose flour
• 4 tsp salt
• 4 tsp butter
• 1/2 cup water
• 4 eggs

Method: Mix well and roll on a floured surface.

This recipe is in the public domain and may be used freely.

The post Spirited Chicken Baked in Rice (serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the United Kingdom during Victorian era of the late 1800s.

• Two pounds (900g) of minced steak
• One small onion
• Eight hard-boiled eggs
• Six or eight minced or finely chopped mushrooms
• One glass of port wine
• A half pint (240ml) of stock
• Two ounces (56g) of flour
• Two ounces (56g) of butter
• A little minced parsley
• One teaspoonful of grated orange rind
• Bread crumbs

Method: Heat the butter in a pan and then brown the finely chopped onions. Add the flour and when brown add the wine and stock. Boil for two or three minutes, then add the orange rind, steak and mushrooms, lemon juice and seasoning to taste; simmer for a further three quarters of an hour. Press the yolk of the eggs through a fine wire sieve. Pile the cooked mince together in the centre of a dish and cover with the powdered yolk. Place some rounds or diamonds of toasted bread which have been buttered around the outer base of the dish and cover with finely chopped eggs. Place the dish into an oven to heat through. Just before the dish is served sprinkle with chopped parsley.

This recipe is in the public domain and may be used freely.

The post Detective’s Minced Beef with Egg Garnish (serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

•    1 cup finely cut ham
•    1  cup finely cut bacon
•    2 cups finely cut chicken, or other meat
•    2 cups celery, chopped finely
•    2 cups bamboo shoots
•    2 cups water chestnuts, sliced
•    2 medium-sized onions, shredded
•    3 cups chicken stock or consommé
•    2 pounds (910 g) chow mein noodles
•    2 eggs
•    2 tablespoons cornstarch
•    2 tablespoons sesame oil
•    2 tablespoons soy sauce
•    1 ½ cups almonds

Method: Beat the eggs well; pour into hot frying pan, spreading over the entire surface in a thin layer. Fry until done and cut into noodle strips about an inch and a half long. Bring the chicken stock to boiling point and add cornstarch (mixed with a little water to prevent lumps), sauce, and a tablespoon of sesame oil. Steam the chow mein noodles over this mixture until tender, turning frequently to prevent sticking. Fill a frying pan with sesame oil for deep frying and when boiling hot add the steamed noodles and fry until brown and crisp. Drain on absorbent paper. Fry bacon, ham, and chicken in sesame oil. Into another pan put all the cut-up vegetables and cook five to eight minutes. When all is cooked arrange noodles on a platter and spread bacon, chicken, vegetables, etc., to cover them. Pour stock over all and garnish top with the strips of eggs. Serve at once.

This recipe is in the public domain and may be used freely.

The post Chang’s Chow Mein (Serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 8 pounds (3 1/2 kilograms) beef (round, chuck or rump)
• 24 peppercorns
• salt, pepper
• 2 bunches carrots, cut in strips
• water
• 12 onions sliced
• 8 bay leaves
• 2 tablespoons sugar
• 24 gingersnaps
• vinegar

Method: Season meat with salt and paper, place in an earthenware dish and add vinegar and water to cover. Add the spices and let stand for five days in a cool place (or refrigerator), tightly covered. Drain and reserve marinade. Put meat in a slow cooker, brown well on both sides; add carrots, onions, and one cup of the spiced vinegar (prepared as a marinade earlier). Cover and cook over low flame about 3 hours or until meat is tender. Then add the sugar and crumbled gingersnaps and cook for 10 minutes. More of the spiced vinegar may be added if necessary. This makes excellent gravy.

This recipe is in the public domain and may be used freely.

The post Fae Sauerbraten (main course, serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 3 cups rice
• 2 pound (900g) fresh pork (diced)
• 2 slices of ham
• 2 dozen (24) small pork sausages
• 4 onions
• 2 tablespoons of butter
• 4 cloves garlic
• 4 sprigs thyme
• 4 sprigs parsley
• 4 bay leaves
• 4 cloves, ground fine
• 6 quarts (5 liters and 680ml) beef broth, consommé, or stock
• 1 teaspoon chili powder
• salt, pepper, cayenne

Method: Chop the onions very fine and mince the garlic, thyme, and parsley. Grind the cloves. Put a tablespoon of butter into a very large saucepan and add the onions and pork, and let them brown slowly. Stir frequently and let them continue browning slightly. At this stage add the slices of ham, chopped very fine, and the cloves of garlic. Then add the minced herbs, bay leaves, and ground cloves. Let all this brown for 5 minutes longer. Add the 24 sausages, separated, and let it all cook 5 minutes longer. Then add the beef broth/consommé/stock.

Let it all cook for 10 minutes and when it comes to boiling, add the rice. Then add to this the chili powder, pepper, and salt to taste. The Creoles season highly with cayenne. Let it all boil for another half hour, or until the rice is done, and serve hot.

This recipe is in the public domain and may be used freely.

The post Faery Jumbalaya (main course, serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 4 young chickens
• 4 cups flour
• 6 teaspoons baking powder
• 1 teaspoon salt
• pepper
• 4 eggs, well beaten
• 1 cup milk

Method: Cut the chickens into pieces. Make a batter of the sifted dry ingredients and the combined eggs and milk, adding more milk if necessary. Dip the pieces of chicken, one piece at a time in the batter, drop into deep hot fat and fry.

This recipe is in the public domain and may be used freely.

The post Reanimated Fried Chicken (main course, serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 2 pound (900g) beef, dice in half-inch cubes
• ¼ to 1 pound (112 to 450g) red peppers, or 1 to 4 tablespoons chili powder (adjust to taste)
• 8 slices onion, minced (finely chopped)
• 4 tablespoons lard
• 1/2 cup flour
• pinch wild marjoram
• salt
• hot water
• 6 cloves garlic

Method: Fry garlic in lard until brown, then remove. Sprinkle flour over meat, then put meat in hot lard and brown. Make thin paste of chili powder or red peppers. (If red peppers are used, have seeds, veins, stems, and skins removed by soaking in hot water.) Pour this and other ingredients over meat. Cover with hot water. Simmer until meat is very tender and sauce thickened.

This recipe is in the public domain and may be used freely.

The post Gold Spider Chili Con Carne (Main Course – Serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 12 ears of corn (or equivalent kernels)
• 2 spring chickens
• pepper, salt
• butter

Method: Cut the corn from the cob, cutting close to get all the sweet part next to the cob; season with pepper and salt. Cut the chicken into quarters and parboil with their cleaned gizzards and livers. Cover bottom of buttered baking dish with corn, then put in the chicken, dotted all over with pieces of butter; pour over the water in which the chicken was parboiled, sprinkle with pepper and salt and then add the rest of the corn. Bake for about one hour in a moderate oven (350°F or 180°C), or until set and brown.

This recipe is in the public domain and may be used freely.

The post Cultist’s Corn and Chicken Pie (main course, serves 8) appeared first on Host Your Own Old Time Radio Drama.

These themed recipes are for authentic dishes cooked in the continental United States during the late 1930s.

• 1 boneless leg of lamb (2 pounds/900g)
• 4 tablespoons chili sauce
• 4 onions, sliced
• 2 cloves garlic
• 2 tablespoons Worcestershire sauce
• 2 teaspoons ground ginger
• 2 teaspoons dry mustard
• 2 tablespoons vinegar
• pepper, salt
• 4 tablespoons olive oil

Method: After wiping the lamb well with a damp cloth, rub thoroughly with the spices which have been mixed together. Dredge well with flour and brown quickly in a hot oven (400°F or 200°C) for about 25 minutes. Reduce heat and baste with the combined chili sauce, Worcestershire, vinegar, and olive oil. Slice onion and place around the meat with the cloves of garlic. Baste every 15 minutes, allowing about 30 minutes to the pound for roasting. One hour before finished add one cup of boiling water. Skim the fat from the pan and strain for gravy.

Sauce

• 1/2 pound (225 g) butter
• 2 cups vinegar
• 2 sour pickles, finely chopped
• 4 tablespoons chopped onion
• 4 tablespoons Worcestershire sauce
• 4 tablespoons chili sauce
• 8 slices lemon
• 2 teaspoons brown sugar
• 2 green peppers (capsicum), finely chopped

Method: Combine and mix thoroughly. Place in a saucepan on a low heat and cook until butter melts, stirring constantly. Place in top of a double boiler and keep warm until ready to use.

This recipe is in the public domain and may be used freely.

The post Barbecued ‘Gator and Sauce (main course, serves 8) appeared first on Host Your Own Old Time Radio Drama.