A pilgrimage to resource efficiency 

Main Dish

The Blogging Pilgrim

    Old world self-sufficiency in a new world … 

So much of our lives literally revolves around the kitchen. We eat all our meals together there, sharing the day’s challenges and successes. It served as the school room and the family room for playing games. Plans for the day and the future are discussed and solidified over food and drink. The bills get paid, records are kept and taxes figured there. Seeds are spread on the table while planning the garden and jars are sorted and filled there at harvest time. Quilts and clothes get cut and sewn on that table. Neighbors and friends are always welcome to share a cup of coffee and baked goods of the day. Wonderful memories reside in the kitchen while delightful new, little people come to add their chapters.

Scotch Broth vs Lamb Broth

Every ounce of an animal was considered valuable and nothing went to waste. Here’s two different recipes for soups using the shoulder bone from the Potted Shoulder of Lamb recipe.

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German Pancakes

Sheila shared her grandmother’s recipe for a German Pancake. I love that it gives the ingredient measurements by pan size. I had never thought about making one big pancake and cutting it like a pie to serve but what a FUN variation. Although the blender was invented in 1922 not everyone in 1930 owned one. I suspect many a homemaker used a handmixer.

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Spinach with Mushrooms

This recipe was used in the late spring and early summer. It was either an excuse for or an added bonus of taking a walk in the woods.

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Lamb Potpie

Use the leftovers from the Potted Shoulder of Lamb.

Some things are even better the second time around.

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Potted Shoulder of Lamb with Yellow Turnips

Happy St. Patrick’s Day
I thought I would find some awesome corned beef recipes since the sisters were of Scots-Irish decent. To my surprise, they used lamb far more often than beef. They raised sheep and were able to do the butchering themselves.

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Corn Pudding

We think of pudding as a sweet dessert but ‘back in the day’ they were made with fruit, vegetables, bread and/or eggs. I might call this pudding more of a quiche.

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Hungarian Goulash

Soups, stews and casseroles are the best ways to “stretch” meat. Adding vegetables and pastas creates bulk that absorbs and blends with the flavor of the meat. This recipe was obviously used in the boarding house but can easily be cut in half or even quartered for today’s smaller family.

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Farina Dumplings

These are very light and nourishing dumplings. Serve chicken fricassee in the middle of a large platter and make a border of the farina dumplings. Sprinkle the whole dish with very finely chopped parsley.

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