Abalone Pot Roast
Contributed by Helene Noreen.
Ingredients
- 2 – 3 whole abalone
- 3 Tbsp. olive oil or butter
- 1/4 c. minced onion
- 1/4 c. parsley
- 1/2 c. hot water
- 1 c. tomato sauce
- 3/4 c. dry white table wine
Method
- In Dutch oven lightly brown abalone on both sides in oil.
- Add parsley and onion and hot water.
- Cover tightly and bake at 300 for 30 minutes.
- Add tomato sauce and wine. Cover and bake 1 hour or until tender.
- Season with salt and pepper if desired.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.