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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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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