This recipe is from a notebook of recipes taken down by Lillian Filbey Prunuske when she was a young girl first learning to cook at the turn of the 19th Century in rural Illinois. With the single substitution of butter for pork lard, this is Katherine Herbert Carlton's exact recipe. Aunt Kate lived from 1862-1940, mostly on a farm in Livingston County just outside Ancona, Illinois. She was the wife of Absalom Carlton and the daughter-in-law of Edward Carlton IV (the English Immigrant).

Although there is no reason to believe these dishes were ever prepared by the English Carltons, the date of this earliest of English cookbooks coincides with the date the Carltons emerged from the mists of time. John Charlton (of Lyttle Harde), our earliest known ancestor, is known to us through the birth of his youngest son Stephen at Lower Hardres in Kent (just south of Canterbury) in 1564. His will of 1571 gives us a glimpse at our family just over 400 years ago. The will, which was recorded only 25 years before this recipe was printed, included "4 litle brasse potes, 5 kettles, 5 lytle stupnetes, 2 litle skellets, 2 spites, 2 drippinge pannes, 1 fryinge panne, 1 trevett" (easily permitting the preparation of dishes such as these).

This is just a typical English recipe. It's in this section because of the mint sauce we were taught to make from English Applemint and vinegar by Margaret Robson in the Carlton ancestral village of Tilmanstone, near Dover, England. We've grown the fuzzy leaf English Applemint from a cutting we brought back in 1986 and find that it works much better than the shinny American mint. To make the sauce, pluck several mint leaves, chop finely, and stir them into a bit of white vinegar.

This is Grandma Hazel Carlton's Pot Roast recipe as passed down from her great grandma VanBuskirk who immigrated to South Dakota from Holland in the 1840s.

This recipe was remembered by Grandpa Borre from the 1940s during World War II after he arrived during the Anzi landings against the Italians.

This typical 1950s recipe is nearly identical to the way Daisy Mason Carlton Tirey made her waffles between 1910 and 1960. This version was given by John F. Kennedy for Kings in the Kitchen, by Gertrude Booth, 1961.