1 lb. Soup meat (shin bone). Boil in 8 quarts water (start in cold water) for 3 hours. Add salt and pepper. Prepare beforehand one bunch beets boiled in skins. Cut beets into thin strips. Add to soup stock with 2 tablespoons vinegar. Boil 5 minutes. Serve with dab of sour cream.
10 lbs. Lean Boston Pork Butts, ground in small pieces
1 teaspoon salt per lb meat
2 teaspoons pepper
2 ½ cloves garlic, chopped fine
3 teaspoons marjoram- fresh if possible, hand crushed and rubbed
Mix all ingredients in large container with 2 cups of water. Let stand overnight in a cold place (cover on container). Next day fill casings with meat, adding a little water to make stuffing easier.
Brown lamb in oil, discard excess fat. Stir in onions and carrots and continue cooking for 5 minutes. Add tomato paste, flour and broth. Add cooked vegetables. Place in casserole, top with mashed potatoes and dot with butter.
This recipe was discovered in a recipe box of my mothers. What I found most interesting is that there were two copies of it from 3 years apart with two different sources. Did Mrs. Dabrowski originally send it to the Millers or did she get the recipe from the TV show (and yes Bill and Mildred Miller were real people).
