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 […]

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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 […]

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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 […]

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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 […]

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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 […]

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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 […]

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tripe

Cooking Tripe (Cow Stomachs)

Tripe is an edible offal from the stomach tissue of various animals that chew their cud. In the U.S., tripe is usually only made from cows. Cows have four stomachs, which is where their food travels during different stages of digestion. Beef tripe is usually made from only the first three chambers of a cow’s stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). The last chamber is rarely used […]

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1887 white house cookbook

Cooking Squirrel and Rabbit

Recipes from THE ORIGINAL WHITE HOUSE COOK BOOK, an exact reprint of the original 1887 White House Cookbook ROAST HARE OR RABBIT A very close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter. The manner of dressing and preparing each for the table is, therefore, pretty nearly the same. To prepare them for roasting, first skin, wash well in cold […]

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