Thursday, June 4, 2015
Oxbow House Cookery Book 1977 with Fish Pie & Hockey Night Meatballs - Vintage Cookbook TBT
Vintage Cookbook: The Oxbow House Cookery Book, Constance Crossley
Publication Details: Self Published, 1977
Published in 1977, the Oxbow House Cookery Book is a really perfect example of the wonderful community cookbooks that groups or individuals put together to raise money or bring people together. These were genuine labours of love, and this one is full of charm, folksy wisdom and some really great recipes.
Done of a specific style, the cookbook is entirely handwritten, and then printed from this state. It is also illustrated throughout with pages of black and white drawings of buildings, nature scenes, fishing boats and the like, as well as reprints of historic clippings.
My copy is also inscribed in the front by Constance Crossley, the cookbook's author, and notes that it was published October 21, 1977 at a reception at Oxbow House, which apparently was a rustic centre and studio in Mississauga. Constance writes that the Premier of Ontario, Bill Davis at the time, sent two telegrams of good wishes and congratulations!
Today we are including two recipes, exactly as originally presented, that reflect the overall tone, including the marvellously named Hockey Night Meatballs!
25 ml butter (1 oz.)
25 ml flour (1 oz.)
250 ml milk (1 cup)
50 ml peeled shrimp or prawns
1/2 kilo cooked flaked haddock or cod
1/2 kilo cooked mashed or sliced potatoes
grated cheese and salt and pepper
Melt butter in saucepan, add flour, cook for 2 minutes. Gradually add milk, bring to boil stirring constantly for 2 minutes with reduced heat.
Add the shrimp, flaked fish, seasoning and mix well. Put into a greased ovenproof dish, cover with potatoes, then sprinkle with cheese.
Bake at 450 degrees for 20-25 minutes
Serve very hot with perhaps a side salad and upside down cake for dessert.
500 ml ground chuck (1 lb.)
5 ml salt (1 tsp)
125 ml otameal
Mix with hands and shape into balls.
Put into a little heated oil in a skillet and brown all over.
250 ml chili or catsup (1 cup)
125 ml vinegar (1/2 cup)
30 ml Worcestershire Sauce (2 ts)
10 ml mustard (2 tsp)
10 ml chili powder
2 ml garlic salt
30 ml green pepper, chopped
Combine and bring to a boil
Add 250 ml pineapple chunks drained. Cook for further 20 minutes along with the meatballs.
Serve with noodles, French bread and red wine.