This recipe, which takes me back 70 years or more, is old-fashioned cooking at its best. Some ingredients have to be doctored and encouraged to become harmonious. But others instantly complement one another, as in this dish.
James Beard, a splendid cook and cookbook author, would have said that this is a fine example of home cooking. He defined it the same way whenever asked: “The way people eat is an unconscious reflection of the way people live.” I wonder what he would say today if he saw all the “heat and eat” and ready-made food in supermarkets. I think I can hear his comments now.
Serve this with a slice of cold baked ham or fried pork chops. Try this at least once.