standing crust pie

A Christmas Goose Pie

Although I’ve never eaten one, the Christmas Goose Pie is similar to the English Pork Pie. FROM an 1800s COOKBOOK: A CHRISTMAS GOOSE PIE These pies are always made with a standing crust. Put into a sauce-pan one pound of butter cut up, and one and one-half pints water. Stir it while it is melting and let it come to a boil. Then skim off whatever milk or impurity that may have risen to the […]

Continue reading
thick, hearty soup

Good Soup Starts With Good Stock

So many recipes from 1800s cookbooks call for soup stock and all good cooks kept a supply on hand. FROM 1800s COOKBOOKS: MEANING AND USE OF STOCK Soup stock may be regarded as a liquid containing the juices and soluble parts of meat, bone, and vegetables, which have been extracted by long, slow cooking and which can be utilized in the making of soups, sauces, and gravies. Keep stock in small jars in a cool […]

Continue reading
basting the turkey

Roast Turkey, Dressing, and Gravy

Years ago, when people went to the market to buy poultry, it wasn’t already plucked and cleaned. FROM 1800s COOKBOOKS: ROAST TURKEY Select a young turkey. Remove all the feathers carefully, singe it over a burning newspaper on the top of the stove, then “draw” it nicely, being very careful not to break any of the internal organs. Remove the crop* carefully, cut off the head, and tie the neck close to the body by […]

Continue reading
roasting meat over a fire

Roasting Meat in an Open Hearth Fireplace

Years ago, meats were roasted in an open hearth, in FRONT of the fire, not over the fire like when we cook outdoors. I’ve cooked roast beef in an oven before, but realize now it’s actually baked beef. Roasting meat in an open hearth was sure complicated. FROM 1800s COOKBOOKS: The success of every method of cooking depends largely upon the correct management of the fire. In roasting, this is particularly the case, as a […]

Continue reading
mince meat advertisement

Is There Any Meat in Mincemeat?

My mother only made mincemeat pies at Thanksgiving. She used mincemeat from a jar but there wasn’t any meat in it.  Originally, mincemeat WAS made with meat and included spices, dried fruit and spirits (alcohol). That way, mincemeat could be preserved for many years. I’ve never seen mincemeat in stores with any meat in it, but it’s probably sold somewhere.  =================================== RECIPES FROM 1800s COOKBOOKS MINCE MEAT PIES These pies are always made with covers and should be […]

Continue reading
larding

Larding and Daubing Lean Meat

  Many lean meats don’t have much flavor. Adding fat is one way to make meat taste better. Information below from Mrs. Lincoln’s Boston Cook Book, 1894. Many kinds of meat which are very lean and dry are improved by the addition of some kind of fat. The tenderloin or fillet of beef, the thick part of the leg of veal, grouse, and liver, are often prepared in this way. LARDING is drawing small strips of fat salt pork […]

Continue reading
sweetbreads

Sweetbreads are Meat, not Breads

I had never heard of sweetbreads before I began reading old cookbooks. Sweetbreads are what the thymus gland or pancreas of a calf or lamb are called. Eating offal or organ meats (the parts of the animal that are not muscle) is becoming popular again as shown by this cookbook: Odd Bits: How to Cook the Rest of the Animal RECIPES BELOW FROM OLD COOKBOOKS SWEETBREADS WITH MUSHROOMS Lay half a dozen sweetbreads in cold water for twelve […]

Continue reading
aspic with boiled egg and chicken

What is Aspic?

ASPIC is a cold flavorful dish where various ingredients are set into a gelatin made from a meat stock or consommé. Stock made from cooking meat has a natural gelatin that congeals when cooled. The stock can be clarified with egg whites and flavored. Common ingredients that are set into aspics are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates to keep the gel from melting. From cookbooks published in the […]

Continue reading