Wartime Meat Recipes

I have had this little book for about 10 years. It was in a recipe box I got in an auction. I still have the box, but thought this little book was worth a post.

I suppose the government, and the American Meat Institute, wanted to encourage cooks to use less familiar and less costly meats so tgat the better meats could go to the soldiers, because most of the recipes in this book use meats we would probably never consider today.

The introduction:

And a few recipes:

Ummm, yuck?

This one actually sounds pretty good. I would have thought tenderloin would have been expensive, though.

My mother made tongue a few times,  and I made it once, but my recipe was more like pickling; the tongue actually tasted like ham, and that's what I told my boys it was! They still talk about that.

This would be good, I think. I might add more seasonings.

I actually like liver, so I might try this one.

Ummm, just no. Cheap and filling, I am sure, but no.

There are a few copies of this little book for sale on ebay for around $20. Here's a link to one (not mine; I may sell mine one day, but not yet), just in case you're pining to have a copy of your own! And if there's interest, I'd be happy to post more of the recipes. 

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