You can’t beat pot roast!

Friday, Oct. 15, 1943

While Mary Meade’s Friday night dinners typically featured shrimp – an accommodation to Catholics who were required to eat fish on Fridays, Lois kept a kosher home and tried to make a special dinner of chicken or meat. For this night, she prepared gedempte fleisch, Yiddish for “pot roast.” She described her method in a letter home: “The meat is patted with flour and put in a covered dish (pyrex) is good with half a whiskey glass of water – no more than that – and the oven temperature high for the first 15 minutes – about 500 degrees. Then turn it down to 250 or 300 and let it alone for a long time, two hours for three pounds or so. When you take it out, you can eat it with a spoon, and there is a nice gravy for mashed potatoes. Just dump a teaspoon of salt and a suggestion of pepper before you put the meat in the oven.” No onions or carrots or garlic although wouldn’t hurt. Neither would canned tomatoes. Maybe Lois just didn’t have them, thanks to rationing.

Light the Sabbath candles and enjoy this special meal.


This entry was posted in Jewish life in America during WW II, Music and Media, WWII, Today in WWII, World War II. Bookmark the permalink.

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