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MEAT, FISH, POULTRY
BEEF SHORT RIBS
3 lb. beef short ribs, cut small (lean)
Flour with:
1/2 c. flour 1/2 tsp. salt

Put in roasting pan, cover with 2 cups sliced onions.

Sauce:
2 tsp. vinegar 3/4 c. water
3/4 c. catsup 4 Tbsp. soya sauce
2 Tbsp. Worcestershire 1/2 c. brown sugar

sauce

Pour over meat and onions. Bake 2 1/2 to 3 hours in
slow oven of 320 degrees. Serve with steamed rice and tossed
green salad.

Mrs. Dorothy Webber

FERLOREN SKILDPADDE
2 hocks, boiled in water
Add 1 tsp. salt. When it is tender and comes off easily
from the bones, cut it all in small pieces, add just a little of the

juice, as for head cheese. Let it cool and set. Melt 2 Tbsp.
butter or margarine in a pot, add:

2 carrots 1/2 stick celery
2 leek some thyme
2 onions

Stir this for about 15 minutes and add the rest of juice
from hocks. Let this boil vigorously for another 15 minutes.
Strain - use the juice to make a gravy, to which you add 1/2 cup
madiera. |

Have small fish balls (boiled), small fish cakes fried,
the same with meat and the squares cut out from the hocks
arranged on a platter. Pour over the gravy very hot. Garnish
with halved hard-boiled eggs. Serve popovers or any kind of buns
(brown or white or spiced) along with this dish.

Mrs. J. Tidemansen

532 -11- Port Alberni, B.C.