Word: beefing
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Dates: during 1940-1949
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Skyrocketing food prices had made Canadians good & sore. There had been no organized buyers' strikes, but there was plenty of buyer resistance, and it was having some effect. In Vancouver, sales of beef, bacon and fresh pork were down, even after retailers shaved prices a little. It was the same in Calgary, Toronto and Montreal. In Halifax, the City Council took up a resolution urging provincial and federal governments to "do something immediately about the constantly rising cost of foods," and passed it unanimously...
...Greek soldiers to achieve that end. How much would it take? No one was sure, but last week the U.S. Navy provided a clue. It announced that it was sending enough U.S. Marines to its Mediterranean force (the big aircraft carrier Midway, three light cruisers and ten destroyers) to beef it up to full normal manpower...
...wondrous an array of food turned up in la mere Miville-Dechêne's kitchen that little Gilles; 10, and Marcel, 9, could scarcely believe their eyes. There were two turkeys, a whole pig's head, great pieces of pork and ham and veal, a beef tongue, fruits, nuts, candy, piles of vegetables and a big jar of olives. Because Mme. Miville-Dechêne had done her shopping in snow-mantled Quebec City on Saturday, she had five days to get ready for la fête de Noël-first...
Maman, as pretty as ever at 48, thought most about le réveillon. One by one, she cooked the traditional dishes. There was bouillon to thaw the family out when they returned from Mass (the big beef bone was already in the pot). There were tourtières (spicy pork pies), rillettes (pork tidbits to be eaten with bread or thrown into the mouth like candy), croutons (crusty bread browned in pork fat), twelve dozen sugared beignets (doughnuts), tete a fromage (headcheese). Soon the kitchen, then the whole ten-room apartment on Fraser Street, was fragrant with the odor...
...Galantine. Mme. Miville-Dechêne saved her biggest job till last. That was her galantine, made from a generations-old recipe. Deftly she skinned a ten-pound turkey, carefully keeping the skin intact. Then she sewed up the openings, leaving a hole for the stuffing. In went the beef tongue, two pounds each of chopped veal and minced fresh pork, one pound each of salt pork and finely ground ham. Finally she added the turkey meat, cut from the bones, plus turnips, carrots and lots of onions. Tied in a cloth, the galantine was put in water...