G'day mates,
As my oven is still buggered, I was googling around this arvo for advice on how one might cook a pork forequarter roast in an electric fry pan. In the process, I stumbled on this site:
which has an utterly amazing collection of old "pamphlett" recipes:
RECIPE PAMPHLETS IN THE CHEF LOUIS SZATHMARY COLLECTION OF CULINARY ARTS
Presented to the University Libraries as part of the Chef Louis Szathmary II Collection of Culinary Arts, the recipe pamphlets represent another facet of culinary history. These ephemeral publications, which were generally produced and distributed by various food companies and kitchen appliance manufacturers to draw attention to their products, often wore out from heavy use, or were thrown out because they outlived their usefulness. Thus, few of the earlier pamphlets now exist and even fewer collections as extensive as this one remain intact.
The documents all appear to be indexed alphabetically by "publisher" (e.g. the appliance maker). Thus, if, like me, you have an old Hoover stainless steel fry pan, simply click on "H" then scroll down until you get to "Hoover" and you'll find: "HOOVER. Hoover Fry Pan with Broiler Lid. North Canton, OH. Hoover Co., 1970. 65pp. : 21cm. " Which is probably the bloody recipe book that came with the fry pan and which I've lost! :-(
Regrettably, it seems you have to be on the spot to browse through the (About time they scanned them and put them up for us all to enjoy. ;-)
Addendum: The roast is currently cooking, based on this recipe:
But I'm including sweetbuck instead of the mushies, and adding lightly steamed fresh green beans. (And I don't know if I'll be reserving that cup of red wine to go into the gravy. Seems a waste to me. :-)
Cheers, Phred.
--
