When I was growing up in the 1930's and 1940's, we had chicken pretty often as it was cheap. You just went out to the chicken yard, picked a couple of nice pullets or fryers, and wrung their necks. Or, selected a nice big fat hen to be roasted. For beef and some pork (such as sausage), you went downtown to the freezer locker (a building where you rented freezer lockers for your frozen meats (there was no such thing as frozen veggies then). Home freezers were very rare, if available at all. Also, small town and rural electricity was not very reliable. Everything was wrapped in white butcher paper and labeled. However, steak was not high on the list of menu items, other than round steak, especially used for chicken fried steak or salisbury steak. We also often had beef roast. Other pork such as hams and bacon were stored in the smoke house. Reason for hams and bacon - doesn't need to be refrigerated if properly preserved in a smoke house. In my family, we butchered our own stock, or sometimes had it butchered. As an aside and probably off topic, we had a cellar full of home canned vegetables, meat, preserves, etc. I suspect you could have fed a good sized town for about a hundred years from the supply. Each year when the new canning was put in the cellar, the oldest year was given away or eliminated.Haversack said:
I loooove Spam, especially fried. With eggs, fried sunny side up. With Ketsup and LOTS of Louisiana Hot Sause. We ate lots of Spam during WWII. Whatever is in it, it wasn't rationed, or at least, if if was, you got a lot of it for few stamps.LizzieMaine said:
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Of course, they seem to love it in many foreign countries, so go figure!
