Lamb Loaf Recipe by Ruth Paget

Lamb Loaf Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 cups cooked ground lamb 

-2 cups grated raw potatoes 

-1 peeled and chopped onion 

-1 cup fine dry bread crumbs 

-1 beaten egg 

-2 teaspoons salt 

-1 teaspoon ground pepper 

-1 teaspoon oregano 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Mix all ingredient together in a large bowl until homogenous. 

3-Pack ingredients into a greased loaf pan and bake for 45 minutes 

4-Serve warm or room temperature with mint gravy. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Steamed Mussels Recipe by Ruth Paget

Steamed Mussels Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 cup dry white wine 

-1 chopped onion 

-1 tablespoon chopped parsley 

-1 teaspoon pepper 

-4 tablespoons cream 

-4 pounds mussels 

Steps: 

1-Scrub mussels with a brush under running water, removing beards if necessary. 

2-Place all ingredients except the mussels in the bottom of a large pot. Stir the sauce and add the mussels. 

3-Cover the pot and bring the sauce to a boil to steam the mussels open. This usually take about 15 minutes. Stir the mussels once or twice. Discard unopened mussels. 

4-Serve hot in the pot at the table. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Roast Pork Loin Recipe by Ruth Paget

Roast Pork Loin Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-5-pound center cut pork loin 

-10 sage leaves 

-2 tablespoons salt 

-1 teaspoon thyme 

-1 teaspoon dry garlic 

-2 bay leaves 

-1/2 cup olive oil 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-With a knife, make 10 slits about 1-inch apart on the fat side of the pork loin. 

3-Insert sage leaves into each slit. Rub the pork loin with salt. Sprinkle the pork loin with thyme, garlic, and bay leaves. 

4-Place the pork loin in a baking dish with a cover. Pour olive oil over the pork loin. 

5-Cover the pork loin and let it marinate skin side down in the refrigerator for 12 hours. 

6-Roast pork loin fat side up for 2½ to 3 hours. Cover the pan for the first hour. Then, remove the lid for the remaining baking time. Baste frequently and add water as needed. 

Slice and serve pan juices as an au jus sauce. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Broiled Lemon Sole with Mushrooms Recipe by Ruth Paget

Broiled Lemon Sole with Mushrooms Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 teaspoon dried savory 

-1 teaspoon dry garlic 

-1 (4-ounce) can sliced mushrooms with liquid 

-1 teaspoon paprika 

-1 tablespoon lemon juice 

-4 fillets of sole 

-1 tablespoon parsley sprigs 

Steps: 

1-Heat broiler 

2-Mix savory, dry garlic, sliced mushrooms, and paprika together. Simmer this sauce in a pan for 15 minutes. 

3-Brush lemon juice on fish. Grease broiler pan and broil fish for 10 to 15 minutes, basting every 3 minutes with the sauce. 

4-Place sole fillets on a platter and pour remaining sauce over them. 

5-Decorate fillets with parsley sprigs and serve. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Tuna Chili Recipe by Ruth Paget

Tuna Chili Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 (5-ounce) cans drained tuna 

-2 (1 pound) cans kidney beans 

-1 cup stemmed and chopped tomatoes 

-1 (15-ounce) can tomato paste 

-1 teaspoon dry garlic 

-1 tablespoon prepared barbecue sauce 

-1 teaspoon chili powder 

-1 teaspoon oregano 

-1 teaspoon Tabasco sauce 

Steps: 

1-Combine all ingredients in a stew pot and bring to a boil. 

2-Turn heat down. Simmer for 1 hour. 

3-Serve with crushed saltine crackers 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Barbecued Shoulder Lamb Chops Recipe by Ruth Paget

Barbecued Shoulder Lamb Chops Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 shoulder lamb chops 

-1 peeled and sliced medium onion 

-2 teaspoons ground ginger 

-2 teaspoons mustard 

-1 teaspoon ground pepper 

-1 teaspoon dry garlic 

-3 tablespoons chili sauce 

-3 tablespoons vegetable oil 

-1 tablespoon vinegar 

-1 tablespoon Worcestershire sauce 

-1/4 cup water 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Place lamb chops and onion slices in a shallow baking dish. 

3-Combine remaining ingredients. Pour liquid sauce over shoulder lamb chops. 

4-Bake for 40 minutes or until tender. Baste occasionally. Serve with potatoes sprinkled with parsley. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

New England Tuna Chowder Recipe by Ruth Paget

New England Tuna Chowder Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1/2 cup chopped onion 

-2 tablespoons butter 

-2 cups chicken stock or water 

-2 cups cubed potatoes 

-1 teaspoon salt 

-1 teaspoon pepper 

-2 (7-ounce) cans drained and flaked tuna 

-1 cup milk 

-1/4 cup chopped parsley 

Steps: 

1-Sauté onions in butter for 5 minutes in a Dutch oven. 

2-Add stock, potatoes, salt, pepper, tuna, and milk. 

3-Bring to a boil. Sprinkle with parsley and serve. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books