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corned beef and potatoes hash
Hash Recipes to Use Leftover Meat

Hash Recipes to Use Leftover Meat

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“Hash is a peculiarly American institution. In no other country is every remnant of cold meat turned into that one unvarying dish. When English people speak of hash, they mean something quite different—meat warmed in slices. Our hash, made with nice gravy, garnished with sippets of toast and pickles, surrounded with mashed potatoes or rice—is dignified abroad by the name of mince, and makes its appearance as an elegant little entrée.” (from an 1800s cookbook) INFORMATION BELOW FROM 1800s COOKBOOKS…

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boiling chicken in a pot
The Proper Way to Boil Chicken / Poultry

The Proper Way to Boil Chicken / Poultry

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“The method of preparing poultry by boiling is not strongly advocated. There is seldom a time when better results cannot be obtained by cooking meat at a lower temperature than at the boiling point. The method of boiling depends on if you want to make a broth or soup stock, or if you want to eat the meat.” INFORMATION FROM 1800s COOKBOOKS VINEGAR OR LEMON All kinds of poultry can be cooked quicker by adding a little vinegar or a…

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fried liver and onions
Ways to Cook Beef Liver

Ways to Cook Beef Liver

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“Liver is usually much despised, but when well cooked, it is very palatable and it is the cheapest of all animal food. Veal liver is by some considered the best. Liver should be cut across the grain.” (from an 1800s cookbook). FRIED BEEF LIVER Cut it in rather thin slices and pour over it boiling water, which closes the pores of the meat, makes it impervious to the fat, and at the same time seals up the rich juice of…

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Homemade corned beed
How to Make and Cook Corned Beef

How to Make and Cook Corned Beef

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Corned beef is cured with large-grained rock salt, also called “corns” of salt. This was a way to keep meat when it couldn’t be eaten fresh before it spoiled. Corned beef was eaten either hot or cold. If cold, it was pressed under a heavy weight before serving. Image: Libby, McNeill & Libby Corned Beef, 1898 INFORMATION BELOW FROM 1800s COOKBOOKS TO CORN BEEF Rub each piece of beef well with salt mixed with one-tenth part of saltpeter, until the…

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a slice of head cheese
Making Head Cheese and Scrapple

Making Head Cheese and Scrapple

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Head cheese is not a cheese made from milk, but a pressed meat dish. It’s usually made from the heads of pigs and cows, although the brain, eyes, and ears are usually removed. Scrapple is also usually made from the head, but thickened with corn meal or buckwheat flour. INFORMATION BELOW FROM 1800s COOKBOOKS PORK HEAD CHEESE This is made of the head, ears, and tongue of a pig. Boil them after cleaning them, in salted water until tender. Strip…

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Roasting beef before a fire
Roasting Meat in an Open Hearth Fireplace

Roasting Meat in an Open Hearth Fireplace

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Years ago, meats were roasted in an open hearth, in FRONT of the fire, not over the fire like when  cooking outdoors. Roasting was a skill learned through practice. Cooks learned to build a clear, brisk, and steady fire. It was quite an accomplishment to cook a joint with a nice crust on the outside, yet tender and juicy inside.  INFORMATION BELOW FROM 1800s COOKBOOKS ~ Roasting is done before the fire, and should not be confused with baking, which…

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How to Cook Ox-tails

How to Cook Ox-tails

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Ox-tail in cooking refers to the tail of cattle. An ox-tail can weigh weigh 7 to 8 pounds, is jointed and bony, and each section has some marrow in the center. When sold, it is skinned and cut into short sections.  Ox-tail is rich in gelatin and takes a long time to cook; therefore, it’s usually used for soups, braising, or stews. You could also use a pressure cooker if you wanted to save time.  INFORMATION BELOW FROM 1800s COOKBOOKS OX-TAIL Cut…

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How to Cook Beef Brains

How to Cook Beef Brains

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You may have recently heard of eating “nose to tail,” meaning to eat the whole animal, not just cuts of muscle meat like we usually see at grocery stores. These parts of the animal are usually called “offal,” which includes the intestines, liver, heart, lung, kidneys, brain, etc.  In the 1800s, there were many recipes for cooking brain, usually beef brain. But brain from other animals can be used.  INFORMATION BELOW FROM 1800s COOKBOOKS TO PREPARE BRAINPut the brain in…

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