Browsed by
Category: Meat

Roast Beef and Yorkshire Pudding on plate
How to Cook Roast Beef and Yorkshire Pudding

How to Cook Roast Beef and Yorkshire Pudding

Comments 0 Comment

Recipes in 1800s cookbooks provided ingredients and cooking instuctions, but were were vague as to heat tenmperature and cooking times. People cooked using a fireplace or wood burning stove, and had to learn how hot different types of wood would burn. Electric stoves weren’t introduced in the U.S. until the 1910-1930 time frame. Oven thermometers were introduced around 1915. INFORMATION BELOW FROM 1800s COOKBOOKS Roast Beef with Yorkshire Pudding ~ Have three ribs of prime beef prepared by the butcher…

Read More Read More

Roast goose with apples
Roast Goose and Christmas Goose Pie

Roast Goose and Christmas Goose Pie

Comments 4 comments

Although people in the 1800s did hunt wild geese, a Christmas or holiday goose was more often a barnyard bird raised on farms. Wild geese are leaner, more muscular, and often older birds than domestic ones. Therefore, they need to be cooked a little differently. Recipes in cookbooks, unless specifically a cookbook for game, are for cooking geese raised on farmland. In the mid to late 1800s, though, turkey began overtaking goose as the meat for winter holidays. It was…

Read More Read More

cutting strips of fat to lard meat
Larding and Daubing Lean Meat

Larding and Daubing Lean Meat

Comments 1 comment

“Many kinds of meat which are very lean and dry are improved by the addition of some kind of fat. Larding is accomplished by cutting strips of salt pork lengthwise with the rind two inches long and one quarter inch wide, and with aid of the larding needle, drawing these pieces through the surface of the meat, taking a stitch an inch long and a quarter inch deep. The tenderloin or fillet of beef, the thick part of the leg…

Read More Read More

Raw beef brisket ready to cook.
Brisket of Beef Recipes

Brisket of Beef Recipes

Comments 0 Comment

The brisket is a cut of beef from the lower chest area of the cow, located between the front legs and beneath the chuck (shoulder). It supports much of the cow’s body weight, making it a tough, well-exercised muscle. Due to its toughness, it should be cooked slowly and at low temperatures. Brisket is especially popular in the western states. Brisket cookng in a smoker or over a fire smells and tastes wonderful! INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: BRISKET OF…

Read More Read More

Meat Aspic
What is Aspic / Meat Jelly?

What is Aspic / Meat Jelly?

Comments 4 comments

Aspic is a savory stock made from cooking meat slowly, creating a natural gelatin that thickens, then turns to a jelly when it cools. In the past, aspics were used to preserve meats because the gelatin helped keep out air and bacteria.  In the late 1800s, Charles Knox created a commercial gelatin, which saved a lot of time. Aspic can be used as a glaze, garnish, or prepared in a mold with foods such as meat, fruits, or vegetables set…

Read More Read More

Fresh Lard with Wooden Spoon
How to Try Out (Render) Lard

How to Try Out (Render) Lard

Comments 2 comments

LARD is white fat from a pig, used for cooking and flavoring. This fat is called lard whether it’s been tried out (rendered) or not. Trying out is melting fat to skim out the impurities so it is clean to cook with. When lard is rendered rather than used directly from the pig, it rarely has any odor or particular tasts. A similar fat from cattle or sheep is called tallow. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: PRESSED LARD Every…

Read More Read More

Raw bone marrow for cooking.
Ways to Use Nutritious Bone Marrow

Ways to Use Nutritious Bone Marrow

Comments 0 Comment

When we buy beef at the grocery store, the bone is often removed and the fat trimmed away. But in the past, people used all parts of the animal, both because they didn’t want to waste anything, but also for the nutrient value. Marrow bones are either the femur, shank or tibia bone of a steer that is cut for eating. The femur is the largest bone in the animal and has the best marrow to bone ratio. TruBeef Organic….

Read More Read More

A sauce to flavor meat.
Sauces for Meat, Fish, Poultry and Game

Sauces for Meat, Fish, Poultry and Game

Comments 0 Comment

It’s often hard to give cooked meat a good flavor, especially if it’s lean. Although it’s easy to open a packet or jar of gravy or other prepared sauces, I don’t like eating preservatives and artificial ingredients. When I make my own sauce, I know what ingredients are going into it. And if you don’t eat much meat, you might experiment and try some of these sauces on vegetables. RECIPES BELOW COMPILED FROM 1800s COOKBOOKS SAUCESAll sauces should be sent…

Read More Read More