Southern Barbecued Bologna Sandwiches (1986)

• Deli-style bologna slices, 1/2-inch thick
• White bread

Sauce:

• 1/4 cup chopped onion
• 1 tbspn butter
• 1/2 cup water
• 3 to 4 tbspns white vinegar
• 1 tbspn Worcestershire sauce
• 1/4 cup lemon juice
• 2 tbspns brown sugar
• 2 tbspns honey
• 1 cup chili sauce
• 1/2 tspn salt
• 1/4 tspn pepper

Saute onions in butter until almost brown. Add water, white vinegar, Worcestershire sauce, lemon juice, sugar, honey, chili sauce, salt, and pepper. Simmer for 20 minutes on moderate heat until slightly thickened.

Grill both sides of bologna on a preheated charcoal grill, and remove.

Marinate bologna in warm barbecue sauce for about 20 minutes. Serve on white bread with coleslaw or bake beans. Yields 2 cups.

More "Lost" Sandwich Recipes

The Highball Sandwich (1940)

Toasted Hot Santa Fe Sandwich (1930)

(Origin - "Smithsonian Folklife Cookbook" by Katherine S. Kirlin and Thomas M Kirlin, published by the Smithsonian Institution Press, 1991.) 

Mennonite How to Make Bologna "Old Recipe" (1950)

• 75 lbs ground beef
• 5 lbs brown sugar
• 4 lbs salt
• 3 oz pepper
• 2 oz saltpeter

Mix as you would sausage and stuff tightly in muslin sacks 4 inches wide by 24 to 30 inches long.

Hang in cellar one week, and then smoke to improve flavor. A coat of paraffin applied to the bags with with a brush will help to preserve the bologna. 

More "Lost" Recipes

How to Make Vinegar (1861)

How to Make Yeast (1860)

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Mrs. Ira Newcomer of Seville, Ohio and Mrs. David Kornhaus of Orrville, Ohio.) 

Rabbit Baked in Milk (1933)

• 1 rabbit, disjointed
• 3 strips bacon
• 1/2 cup flour
• 1 tspn salt
• 1 tspn sage
• 1/2 tspn black pepper
• Fat for frying
• 3 cups white sauce

Roll the pieces of rabbit in a mixture of the flour, sage, salt, and pepper, and brown nicely all over in 3 or 4 tablespoonfuls of hot fat.

Put into a casserole, pour well-seasoned white sauce around it, and lay the bacon strip over the top.  Bake slowly (at 325 degrees) for 2 hours, or until meat is very tender.  
(Origin - "Sunset All-Western Cook Book" by Genevieve A. Callahan, published by Stanford University Press, 1933.)

More Rabbit Recipes

Barbecued Rabbit (1935)

Gingered Rabbit Casserole (1938)

Barbecued Rabbit (1935)

• 1 rabbit, cut for frying
• 3/4 cup onion, chopped fine
• 1/2 cup celery, diced
• 3/4 melted shortening
• 2 tbspns vinegar
• 2 tbspns lemon juice
• 1/2 cup catsup
• 1 1/2 tbspn Worcestershire sauce
• 1/2 tbspn prepared mustard
• 1 cup water
• 1 tspn salt
• 1/8 tspn red pepper

Cut rabbit for frying, and place in shallow baking dish.  Brown onions and celery in melted fat. Add remaining ingredients and simmer 15 minutes in covered pan.

Pour 1/4 of mixture over rabbit. Bake 1 1/2 hours, basting every 25 minutes with remaining mixture.

(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley.) 

More Recipes from My Grandma's Cookbook

Gingered Rabbit Casserole (1938)

Caramel Meringue Pie (1935)

Roast Pheasant with Madeira Sauce (1976)

• 1 pheasant, 2 to 3 lbs
• 4 slices bacon 
• 1 slice lemon
• 1 bay leaf
• 1 clove garlic
• A few celery leaves
• Melted butter
• Salt and freshly ground pepper
• Madeira sauce (ingredients below)

1. Preheat oven to 350 degrees.

2. Sprinkle the pheasant inside and out with salt and pepper. Place the bay leaf, garlic, celery leaves, and lemon in the cavity. Tie the legs together with string and turn the wings under.

3. Cover the breast with bacon and a piece of cheesecloth soaked in melted butter. Place the pheasant, breast up, on a rack in a baking pan and roast until tender, about 30 minutes per pound, basting frequent.y with melted butter.

4. Remove the cheesecloth and string. If desired, serve the pheasant on a bed od rice accompanied by Madeira sauce.  Serves  2 to 4. 

Madeira Sauce

Remove the pheasant to a warm serving platter and add 1 cup consomme to the pan.  Stir over moderate heat, scraping loose the browned particles. Blend 2 tablespoons flour with 2 tablespoons butter, and stir into the gravy, bit by bit.  

When the gravy is thickened and smooth, add 2 to 3 tablespoons Madeira wine and the cooked pheasant liver, finely chopped. 

(Origin - "Benson & Hedges 100's presents 100 of the World's Greatest recipes" by Craig Claiborne, 1976. Published by The New York Times Company.)

Rabbit Baked in Milk (1933)

• 1 rabbit, disjointed
• 1/2 cupful of flour
• 1 teaspoonful of salt
• 1 teaspoonful of sage
• 1/2 teaspoonful of black pepper
• Fat for frying
• 3 strips of bacon
• 3 cupfuls of white sauce (recipe below)

Roll the pieces of rabbit in a mixture of the flour, sage, salt, and pepper, and brown nicely all over in 3 or 4 tablespoons of hot fat.  

Put in casserole, pour well-seasoned white sauce around it, and lay the bacon strips over the top.  Bake slowly (at 325 degrees) for 2 hours, or until meat is very tender.

White Sauce

• 2 tablespoonfuls of butter
• 2 tablespoonfuls of flour
• 1 cupful of milk
• Salt and pepper to taste

In a sauce pan, melt the butter, add the flour, and when the two are blended, add milk and seasonings. 

Cook, being careful that the flour does not brown, stirring constantly until the milk reaches the boiling point, when the sauce should be taken from the fire and beaten with a spoon until smooth and glossy.  If necessary for the sauce to stand, place the sauce plan, covered, over hot water, or turn into a double boiler.

(Origin - "Sunset All-Western Cook Book" by Genevieve A. Callahan, published by Stanford University Press, 1933.)