-=> Quoting Dave Drum to Dale Shipp <=-

 DD> In my youth - before home freezers became common there were "locker
 DD> plants" which sold pork and beef  "on-the-hoof", processed it, then 
 DD> rented a "locker" in their industrial freezer to store the pig carcass
 DD> or side of beef after it had been slaughtered, processed and wrapped.

My parents first house was a decrepit rural log house on a 50 acre
bush lot that was mostly beaver ponds. (There has nothing else with
in easy driving distance of the mine where they both worked). They
bought it in 1947 and  Dad installed a big enough generator to have
electric lights and hot water. Back then they rented a locker at a
combination butcher shop with lockers and grocery store. They gave
up that locker in 1951 when our road got power and they wired the
house and bought their own chest freezer.

My first job was as a grocery store clerk there in 1964, which was
by then an IGA with no lockers any longer.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brewer's Casserole Bryggargryta
 Categories: Scandinavia, Beef, Casseroles, Beer
      Yield: 4 Servings
 
     14 oz Diced beef
    2/3 c  Dark beer
    3/4 c  Bouillon
    1/2 ts Salt
        ds Black pepper
      1    Bay leaf
      1 ts Basil
      1    Crushed garlic clove
      2 tb Chopped parsley
      1 tb tomato puree
      1    Shredded leek
      2    Sliced carrots
    1/2 tb Flour + a little water
 
  Pour beer, bouillon, salt, spices, garlic, parsley, and tomato
  puree in a pot. Bring to a boil. Add the meat, little by little,
  and let boil for 1 1/2 - 2 hours. Add the vegetables and boil on
  low heat for 10    minutes.
  
  Mix water and flour, add this thickening, and let boil for another
  5 minutes. Serve with boiled potatoes, pickled gherkin (cucumber),
  and a salad.
  
  Bella
 
MMMMM







Cheers

Jim


... Chuck E. Cheese is a casino for kids.

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