Feast or Famine

Judy’s blog entry this week featured a recipe for broiled robin on toast. The sauce, alone, was enough to turn my stomach. I’m been leafing through old cookbooks, myself. Some of the recipes sound so good, I promise myself I’ll make it… on that nebulous “someday in the future.” For every great recipe, there’s another that could gag a maggot.

Suddenly it dawned on me. We’ve blamed corsets for those teensy-tinsy, twenty-inch waists of the past. Our ancestors were far smarter than that. Those women grabbed their corsets first thing in the morning and laced them on because the food was so dreadful, they needed an excuse not to eat more than was necessary for survival.

Grab yourself a big glass of sauerkraut juice and brace yourself.

Seafood:
How about frying up herring dipped in peppered oatmeal? It’s suitable for breakfast, lunch and dinner—just not at my house.

Pork:
Boiled or fried pig ears--or snout-- REALLY? They have these at the petstore as dog treats.

Organ meats:
What about stewed ox kidney? One fed a person, as opposed to two lamb, calf, or pig kidneys. Being familiar with the function of kidneys, I really don’t want to put that in my mouth.

Liver Dumpling---here, have my share, too. Did you know the liver is the garbage disposal for the body?

Feathered-“Friends???”
Dead pheasants were hung by the neck, unplucked and undrawn, for 3-10 days, and if flies became problematic, the woman would either loosely cover the bird with a muslin bag or dredge it in pepper. I shudder to think of how that smelled—before she took it inside to cook it.

Hubby brings home snipe? They’re bitsy birds. You’d hang them for only 3 or 4 days. They left the head still on the trussed bird and stuck the wings and legs sideways with the long, long beak as a skewer. These were “lightly and quickly roasted.” Who came up with this dreadful idea?

Veggies:
Good old pease pudding adds a splash of color to the table. Or in my case, ON the table. I’d accidentally-on-purpose spill my serving.

Supposedly a puree of Brussels sprouts would go nicely with Venison.

Oh, Deer: (speaking of venison)
Venison can be tough or dry, so here's an excellent topper from Cook’s Oracle (Dr. Kitchiner, 1817)

Wow-Wow Sauce
Melt 2 ounces butter, add 1 ounce flour and stir gently for 2-3 minutes.
Add in ½ pint stock and mix until smooth.
Add1 tablespoon vinegar,
1 teaspoon prepared mustard
Either 1 tablespoon of mushroom ketchup or port. Warm clear through.
Add 1 tablespoon chopped parsley
6 chopped-up pickled walnuts stir for 1 minute, and pour over venison.
Um… Wow.

Or not.

Let’s tighten the corset so I’m sure I’m telling the truth when I say I couldn’t possibly eat another bite.

Really, I couldn't.

Could you, or do you need me to help you with your laces?
Cathy