Mary Joy’s Barbeque Beef

Each of the “second generation” ate this more than once in the 1950s, probably on the green-lidded patio of the house on Oakland Avenue. Mary Joy and Ed loved to entertain. Well, at least Mary Joy did. But Ed was always willing to go along,
particularly if Sam and/or Sol were among the guests.. Even more so after he discovered left handed golf clubs and could join in with them, Harry Sher, and Ed Eisen, (wait, that is a fivesome) on a local course earlier in the day. In later years the backyard gatherings became golf redux. Not sure what they were talking about in 1956.

Mary Joy’s standard cook-out menu usually included this barbeque beef, served on potato rolls from Dunfords. A good Portuguese bun or French roll would probably stand up even better to the sauce. It keeps for hours in a chaffing dish on the
buffet table.

Prepare an oven roast (medium rare not Mary Joy Overdone) and slice it wafer thin. Prepare sauce:

1 onion, diced
3 Tbls Worcestershire sauce
1 Tbls vinegar
½ tsp prepared mustard
½ C chopped celery
4 Tbls lemon juice
1 tsp salt
1 C catsup
1 C water
cayenne and Tabasco to taste.

Mix all sauce ingredients and heat but do not boil. Put into a chaffing dish with the roast. Serve over potato rolls or good quality sandwich buns.