Recipe: Creole Beef

Have the butcher cut two pounds of shin BEEF, leaving the bone in. Wipe it with a damp cloth and then pat into the meat one-half cupful of flour. Melt five tablespoons of shortening[pg 165]in a deep Saucepan, and when hot put in the meat. Brown quickly and then turn on the other side. When both sides are browned add

  • Two cups of boiling water,
  • One cup of chopped onions,
  • Two carrots cut in dice,
  • One cup of canned tomatoes.

Bring quickly to a boil and cover closely and cook very slowly until tender, usually about two hours. Season and then it is ready to serve; or the pot may be placed in a slow oven for three hours.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss