If your appetite has been whetted, here are a pair of Hans Fread recipes I encountered during my research. First up, his take on chicken liver pate.
|Source: Globe and Mail, November 16, 1957. Note steer behind Hans's head.|
Second, from Fread's George Brown College course on "Cooking for the Budget Minded," a recipe printed in the September 12, 1969 edition of the Toronto Star.
Budget braised beef
1 piece beef fat, size of small potato
4-5 pounds beef, crossribs, or bottom round
juice of 1/2 lemon
1 garlic clove, minced
3/4 tsp celery salt
1 tbsp crystallized ginger, diced
1 tsp salt
1/2 tsp pepper
1/2 unpeeled lemon, thinly sliced
8 small potatoes, peeled
4-5 carrots, quartered
8 medium onions
Dice and melt the fat in a dutch over or pot. Brown the meat slowly on all sides, until it has a good-looking brown colour.
When meat is browned, pour the lemon juice on top, then the garlic, celery salt, diced ginger, salt, pepper, and slices of unpeeled lemon. Cover and simmer over low heat for 2-3 hours, or until meat is tender.
After 1-1/2 hours of cooking, place the potatoes, carrots and onions around the roast. Cover and continue to simmer until everything is tender.