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New York's Only Drug Store
With "Eating Place Beer License'
Features Heineken's Exclusively
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MR. LAWRENCE SCHNITZER
President of
Dublin Distributors, Inc.
one of our most important
distributors covering a
large part of the metropo
litan New York market.
We extend our sympathy to
his family and many friends.
WELCOME TO NEW FACES
We salute the following newly
appointed Distributors and welcome
them into the fold of our happy family:
4811 San Fernando Road West
Los Angeles 39, California
623 Somerville Avenue
Somerville, Mass.
Central of Georgia Yards
Savannah, Georgia
333 North Foothill Road
Beverly Hills, Calif.
855 Lancaster Avenue
Reading, Pa.
419 No. Santa Fe (Rear)
Salina, Kansas
1407 Dearborn Street
Seattle, Washington
345 West H Street
Colton, California
orner
From time to timewe would like to
call our readers' attention to some of
the delectable dishes that are made
with beer as one of its ingredients.
21/4 to 21/2 pounds rump of beef, not
too fat, 2 pounds onions, flour, brown
sugar, 2 pints beer or brown ale, tomato
concentrated.
Cut the meat in very thin slices. Sea
son and fry in butter until golden. Put
on one side. Now fry the onions that
have been thinly sliced in the same
manner, and drain off butter. Take a
stew pan and sprinkle on the bottom
some of the onions, then a layer of
meat. Now sprinkle over some flour
and a little brown sugar, then again
onions, meat, flour, and sugar in alter
native layers until meat and onions are
all used up. Bake in oven for 10 min
utes. Add 2 tablespoons of tomato con
centrated, and 2 pints of beer. If the
beer is insufficient to cover the meat,
add some water. Bring to boil and
braise in oven for D/4 to II/2 hours.
Season and serve. This serves 5 to r
persons.
The continental trick is to make a
marinade of beer, oil and spices and
pour it over meat such as beefsteaks
broiled or braised, roasts or pot roasts.
The marinade also may be used with
lamb or game. Let the meat stand a few
hours in this mixture, then cook it as
usual.
2 tablespoons sugar, 1 tablespoon
salt, a teaspoon cloves, dash cayenne
pepper, 2 ice cubes, grated rind of large
lemon, 1 bottle (12 oz.) Heineken's
beer, i/2 cup salad oil, juice one large
onion.
Mix dry ingredients together. Add
ice cubes and grated lemon rind and
enough Heineken's to make a smooth
paste. Add salad oil slowly, stirring
rapidly. Add remainder of beer, oinion
juice and finely minced onion. Pour it
into a pint jar and tight-fitting lid.
Leave at room temperature overnight
and then store in refrigerator.
This marinade will keep indefinite
ly. Shake vigorously before using. YieF
1 pint. A pot roast that utilizes thi
marinade makes a particularly appetiz>
ing dish. Use one of the cheaper pieces
of meat from the forequarter of rump.
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Shown above are Frank La Rocca, Van Munching Co. representative, and Robert Gorin, owner of
the Paramount Pharmacy, 7th Avenue and 52nd Street, adjacent to the Hotel Victoria, as they review
the special all-Heineken's window display in the heart of New York's theatrical district.
The Paramount Pharmacy is unique in that it is the only licensed drug store that serves food and
beer on its premises.
We deeply regret
the passing of
Park Beverage Company
C. Carbone Co., Inc.
Ogeechee Beer Company
The Milford Co. of California
Twin Distributing Co.
Cuitra Company
Eagle Bottling Works
Gate City Wine Beer Co.
CARBONADE OF BEER
BEER MARINADE SAUCE
