Recipes from Father Was A Gourmet

Three of my favorite recipes from: Father Was A Gourmet, An Epic of Good Eating at the Turn of the Century By Carol Truax. Illustrated by Marshall Goodman. Published by Doubleday, Copyright 1965.

“Clams and oysters near the front door were all very well for a member in a hurry; but when the Club held a big Beefsteak on the top floor, sea food and all other gustatory distractions were ruled out. A Beefsteak was a ritual feast.

Father was on hand very early on the day of a Beefsteak dinner to see that everything was done right. Under the huge grill the charcoal was brought to a deep glow. Every steak on the large trays, whether porterhouse or sirloin, was prime beef, cut 2 ½ inches thick and deftly boned. The stout red wine was at nearly room temperature. In a gesture I remember so well over the years, Father always held a bottle to his cheek to be sure it was exactly right” from pages 149 to 150; Chapter IX Father At The Club

Manhattan Club Beefsteak

1 2” porterhouse steak (5-6 lb)
1/3 C softened butter
1 Tablespoon Worcestershire sauce (optional)
1 tsp salt
Sprinkling of freshly ground pepper
French bread

Slash the edges of the steak and broil 3 inches from the heat of the broiler, or broil over hot coals. Cook to the degree of doneness desired. Spread a warm platter with the butter and add the Worcestershire sauce if you wish. Put steak on the platter and sprinkle with half the salt and ground pepper. Let stand 2 minutes, turn steak and season the other side. Carve into thin diagonal slices, and serve on thin slices of French bread. For each serving dip a slice of bread in the juices on the platter and use it to top the steak. Serves 8

“Like every self-respecting oyster bar, the one at the Manhattan Club offered lots of clams. Father went along with clams, up to a point, but when someone wanted to drink clam juice, that point was passed. ‘Clam juice, Bah!’ he vociferated. ‘Clam juice is nothing but sea water passed through a clam’

The oysterman always hastily suggested”: from page 147; Chapter IX Father At The Club

New England Clam Pie

2 dozen clams or 3 cans minced
½ lb salt pork
2 onions
2 carrots
1 bay leaf
3 potatoes
1 clove garlic
½ tsp pepper
Pinch nutmeg
Salt
2 Tbs flour
2 Tbs butter
Pastry for top crust

If you use fresh clams steam them open and chop, reserving the liquor. If using canned, drain and reserve the liquor. Fry the pork, which has been diced. Remove and set aside. Sauté the onions and carrots, both chopped, in pork drippings for 3 minutes. Add ½ cup water, bay leaf, and the potatoes diced. Simmer 2-3 minutes, then add clam liquor; you should have 2-21/2 cups. Cook until vegetables are tender. Remove bay leaf; add chopped clams, pork croutons, garlic crushed, pepper, nutmeg and a little salt to taste. Thicken with flour, cook a few minutes, and pour into a casserole. Dot with butter, cover with pie crust, slash, and bake in a 450*F oven for half an hour. Serves 6

“Graceful hands of golden and red bananas would adorn the hooks on the wall. The beauty of the jewel colors led Father into a buying spree; but how would the family ever eat up seven different kinds of vegetables before they wilted, and what could anybody do with so many red finger bananas?” from page 35; Chapter II Father At Home

Chinese Fried Bananas

½ C flour
¼ tsp salt
1 Tbs melted butter
1 egg
1 Tbs sugar
½ tsp grated lemon rind
2 egg whites
6 bananas
3 Tbs confectioner’s sugar
3 Tbs sake, sherry, or rum

Mix the flour, salt, butter, egg, sugar, and lemon rind with about ¼ cup water. Beat until smooth. Let stand for a few minutes and then fold in the stiffly beaten egg whites. Peel the bananas and cut into about 1 1/2“ pieces. Dip the pieces of bananas into the batter a few at a time and fry in hot oil until lightly browned. Place on a warm platter, sprinkle with confectioner’ sugar, and pour over them the warmed sake, sherry, or rum. If using rum, you may ignite if you wish. Serves 6