Coney (Island) sauce (1938,1940)

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No one (not DARE or OED) records "Coney (Island) sauce." What does ProQuest  
(especially the Chicago Tribune) have?
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As usual, I can't add this to Wikipedia.
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_http://www.barrypopik.com/index.php/new_york_city/entry/coney_sauce_coney_isl
and_sauce_hot_dog_sauce/_ 
(http://www.barrypopik.com/index.php/new_york_city/entry/coney_sauce_coney_island_sauce_hot_dog_sauce/) 
...
 
Coney Sauce (Coney Island Sauce; Hot Dog Sauce)
 
Coney sauce (also called Coney Island sauce or hot dog sauce) is what’s put  
on a “coney” or _“Coney  Island”_ 
(http://www.barrypopik.com/index.php/new_york_city/entry/coney_island_coney_coney_dog/)  ("hot dog"). It often contains 
chili (without beans), onions, and a  few other ingredients. Recipes for this “
hot dog sauce” have been in print since  the late 1930s. 


_Wikipedia: Coney Island  hot dog_ 
(http://en.wikipedia.org/wiki/Coney_Island_hot_dog)  
A Coney Island hot dog (also Coney dog) is a hot  dog made from beef with 
casing, topped with an all meat chili, diced yellow  onion and yellow mustard. 
The product described in this article was primarily  developed in Michigan, and 
served there and in the “heartland” states; that is,  the non-coastal states 
of the U.S.. In parts of Southern California the meal is  called “Beecher’s 
Revenge,” or, “the Shapely-Brow Special” in reference to the  famous Malibu 
eatery. 
(...) 
Description 
In many locations, a  “Coney Island hot dog” includes “coney sauce,” which 
is generally a beanless  chili. This variation of the “Coney Island hot dog” 
is thought to have been  invented in the state of Michigan by various 
claimants (such as Todoroff’s in  Jackson, Michigan or American Coney Island in 
Detroit). As a result, Coney  Island hot dogs featuring “coney sauce” are prevalent 
around the Midwest United  States, particularly in Detroit, Michigan. In 
general, the phrase “Coney Island  hot dog” is now used primarily to refer to the 
version with chili sauce. In  southeast Michigan, a number of casual dining 
establishments are called “Coney  Island restaurants” indicating the 
popularity of the chili dog. 

29  November 1938, Ogden (UT) Standard-Examiner, pg. 8, col. 4: 
It’s then  cut, diagonally, in large “hunks.” Serve it with Hot Dog Sauce. 

To make  this sauce, fry a little hamburg steak in beef suet with garlic, 
dust with  flour, add stock or water and cook until slightly thickened. Season 
with chili  powder, salt and paprika to taste. 

23 May 1940, Newark (OH) Advocate  and American Tribune, pg. 9, col. 8 ad: 
Coney Island Hot Dogs, with the  Genuine Coney Sauce 5c 

12 March 1948, Mount Pleasant (Iowa) News,  pg. 6, cols. 7-8 ad: 
LOOK WHAT WE HAVE 
CONEY ISLANDS! 
We have  installed a new machine for serving delicious FRANKS, piping hot - - 
- served as  Hot-Dogs or with Coney Sauce. 

17 February 1949, Long Beach (CA)  Press-Telegram, “Preparing Coney Island 
Sauce Is Signal Hot Dogs Are  Ready” by Mildred K. Flanary, pg. B4, col. 1: 
Coney Island Sauce  
Sweet relish—1/2 cup 
Chili relish—1/2 cup 
Mayonnaise—3/4 cup  
Catsup—1/3 cup 
Horseradish—1 tablespoon 
Mustard—2 tablespoons  
Sugar—1 tablespoon 
Grated onion—2 tablespoons 
Dash of salt. 
Mix  it up accidentally and call in the gang to have hot dogs and pop. 

31  July 1955, Dallas Morning News, part 6, pg. 8: 
And some prefer Coney  Island sauce: Finely chop several onions and add 
enough catsup to moisten well;  add prepared mustard to taste. 

31 August 1955, Daily Review  (Hayward, CA), pg. 17, col. 2: 
Just give them plenty of flavorful filling  frankfurters and long buns and a 
choice of chili con carne...Coney Island sauce  which combines finely chopped 
onions, catsup to moisten and prepared mustard to  suit taste...and savory 
sauerkraut which has been heated with brown sugar and  maybe some caraway seeds, 
then chilled. 

21 October 1955, Charleston (WV)  Daily Mail, “Of All Things” by Sol 
Padlibsky, pg. 10: 
This is what  Mr. Lucas said goes into his original sauce, for 150 hot dogs: 

Two  pounds of beef fat; five pounds of ground beef; six large onions, head 
of  garlic; celery leaves; tomato paste; beef stock; half pound paprika; two 
ounces  salt; one ounce each of black and red pepper; soup spoon of mixed spice, 
six  ounces of chili powder. 

“First you heat two pounds of beef fat. Then,  you grind five pounds of beef,”
 said Mr. Lucas. Put the ground beef into the fat  and boil slowly. 

“Brown the chopped-up six large onions, garlic head and  celery leaves, and 
don’t let burn, and into this put the paprika, salt, pepper,  mixed spice. Next 
boil two pounds of beef stock and a half of a No. 10 can of  tomato paste for 
two hours and stir well. 

“When the ground beef is half  done put all this into it, and you got the 
original Andy Lucas hot dog sauce,  and your friend in Pittsburgh should be 
plenty satisfied.” 

19 May 1957,  Fresno (CA) Bee, pg. 32D: 
Coney Island Sauce For Frankfurters  
1/2 pound ground beef 
1 small onion, chopped 
1 clove garlic, minced  
1 can (8 ounce) tomato sauce 
3 tablespoons pimiento, minced 
1/2  teaspoon salt 
1/4 teaspoon pepper 
1 tablespoon chili powder 
1/2  teaspoon Worcestershire sauce 
1/2 teaspoon monosodium glutamate 
6  tablespoons water 

Brown ground beef. Cool slowly, breaking up with a  fork until very fine. Add 
remaining ingredients and simmer 10 minutes. Thin with  water if necessary, 
or, if too thin, cook a few minutes longer. Makes sauce for  12 wieners. 
Note: If time does not permit to prepare the above recipe, use  canned chili 
without beans. 

23 November 1958, Kerrville (TX)  Times, Cafeteria Menu, pg. 4, col. 7:  
Wieners with Coney Sauce  

23 May 1959, Mansfield (OH) News-Journal, Readers’ Recipe  Exchange, pg. 6, 
cols. 2-3; 
CONEY SAUCE 
1/2 lb. ground beef 
1 small  onion, chopped 
1 clove garlic, minced 
1 can (8 oz.) tomato sauce 
3  Tbsp. minced pimento 
1/2 tsp. salt 
1/4 tsp. pepper 
1 Tbsp. chili  powder 
1/2 tsp. Worcestershire sauce 
1/2 tsp. Accent 
6 Tbsp. water  
Brown ground beef, cook slowly breaking up until fine. Add remaining  
ingredients, and simmer for 10 minutes. Thin with water if necessary, or if too  
thin, cook for few minutes longer. Makes enough sauce for 12 wieners. 

15  November 1961, Mansfield (OH) News-Journal, Readers’ Recipe Exchange, pg. 
 11, col. 3: 
I would like a recipe for GENUINE Coney Island Sauce. The recipe  that 
appeared in the paper was for Coney Sauce. There are many recipes for Coney  Sauce 
but just one for oCney Island Sauce and it originated at Coney  Island.—Jane 
Carver. 

2 March 1962, Coshocton (OH) Tribune, pg. 3,  col. 1 ad: 
HAVE YOU EATEN A DIXIE BOY CONEY SANDWICH LATELY? 
It’s a  tasty hot dog with our own special coney sauce, mustard, catsup 
and/or chopped  onion.  

24 March 1977, Mansfield (OH) News, “"Let’s Ask The  Cook” by Carol 
McGarvey, pg. 17: 
Coney sauce, like chili, comes in many  different varieties. Here are two for 
you to try. The first one is a baked  variety and it was a hometown 
lunch-counter favorite. The second is a quicker  version. 

CONEY SAUCE 
1 lb. ground beef 
3/4 c. onion, chopped  
1 can condensed tomato soup 
2 tsp. garlic salt 
1 can kidney beans  
Salt 
Paprika 

Brown ground beef and, in a casserole, combine with  remaining ingredients. 
Season with salt and paprika. 

Bake uncovered at  300 degrees for one hour. Makes four to six servings. 

CONEY SAUCE  
1/2 lb. ground beef, browned 
1/4 c. water 
1/4 c. chopped onion 
1  clove garlic, minced 
1 8-oz. can tomato sauce 
1/2 tsp. salt 
1/2 tsp.  chili powder 
1/2 tsp. monosodium glutamate 

Brown ground beef in  skillet. Add remaining ingredients and stir. Simmer, 
uncovered, for 10 minutes.  Makes 1 1/3 cups. 




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