welcome friends welcome back to the
kitchen welcome back to sunday morning
in the old cookbook show today we're
going to do something out of this book
it is called success in seasoning it was
put out by
lean parents they of course make
worcester sauce so we're going to be
using their worcester sauce
and this was published in 1936
very much product of its time in a
certain way
and in another way it is it is all about
things that are aspirational
um it's definitely sort of looking
at that upper crust of american society
that had money to spend
and even in the depths of the depression
there was that group of people and this
is
firmly squarely targeted at them so
today we're going to do something called
the surprise meat roll and
i'm not sure exactly why i chose this
other than i thought it might be
challenging to get the shape right
the whole idea is that it's sort of a
meatloaf and it's wrapped around
mashed potatoes and there's also very
little seasoning in it in fact the only
seasoning is
salt and worcester sauce it doesn't call
for
anything in the potatoes except for salt
so
i have the potatoes here and the idea is
i'm supposed to form them
into a cylinder
now i've done this on a piece of waxed
paper and my hope is
that i can use the wax paper to get a
really
nice tight roll up
this looks pretty good i'm just going to
set it aside and we'll move on to the
meat
so i have here a couple of pounds of
ground beef shank
to that i'm going to add salt
1 egg
and 2 tablespoons of worcester sauce
and then i'm just going to work this
together with my hands get it mixed
together really well
that's looking pretty good now i have
another piece
of waxed paper here i'm going to take
the meat
out and it says to press it out into a
third of an inch thickness so the idea
is that it needs to completely
wrap around the potatoes so i'm going to
use the
potato piece as a bit of a size guide
to make sure that i've got the length
right and then it's just about the width
okay now unwrap the potato
put it in the middle
and then
wrap around
the potato
okay we just make sure that the meat is
completely
wrapped around the potato
so it's an actual surprise when you cut
into it
that looks pretty good
now i'm just going to transfer this to a
baking tray that i have here
with some parchment paper on it just so
that it doesn't stick
i've got the oven preheated to 375 it
tells me and it calls 375 a moderate
oven
and that's within the range of what we
would think of today as a moderate oven
somewhere in that 325 to 375 range
although
in these old cookbooks i have seen
moderate ovens called for anywhere
between
300 and 400 so there is a little bit of
play there
into the oven half an hour
hey glenn hey jules that looks like it
needs a fork
uh yes it will need a fork so we had a
bit of a blowout
um i wrapped it and i tried to get the
meat
to stick together at the seam but it
didn't stick together at the seam and
well i mean in all fair fire fairness
last time you
tried to roll some meat that way
this is the very first time i've ever
rolled ground meat
around potato so i think you did a great
job
next time next time i'll pinch it a
little bit better and
so i mean so the potatoes will be all
you know gravy
already i'm assuming
okay so the potatoes have flavor from
the meat
there's not a whole lot of flavor in
this
no but you know it's it's it's it's just
it's very simple
it is very simple it is very simple and
i would i add onions oh i would add
onions i would probably put
cheese in with the potato to make the
potato hold together a little bit better
maybe a little bit of
you could also put carrots in the middle
or any other group vegetable
mash yeah put them in then you wouldn't
have to actually cook extras on the side
they'd all be
it's like reverse uh shepherd's pie
yes and and i would also put more stuff
in the meat yeah i i this at least at
least some
ground pepper i think this isn't even
ground pepper there's no ground pepper
oh wow
the only flavor is salt and lean parents
and i think
there's two things going on there i
think that in 1936 they're probably
cutting down
on the expense of spices keeping it
simple you've got meat and potatoes
and a little bit of flavoring and you
can you can make it work
but i think for today's palette it needs
more it may have needed more than it
probably did need more than
i mean we all have family members who
only
just you know they cook the turnip they
match the turnip they serve it to you
right so everyone's different
i think it's a great base though i think
it's got great room to grow
you could take this in a lot of
directions yeah you really could take
this in a lot of directions and
depending upon how your rolling skills
are it's a surprise
it would have been a surprise so is this
something your family makes
um and what do you do to dress it up
tell us how you would dress this up and
make it your own any tips on how to get
it rolled properly is also appreciated
thanks for stopping by see you again
soon
you