CELERY: More than Mirapoix©

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celery dish, celery glass, celery vase

Not all modern gardeners have grown celery so one might doubt its popularity in times past, but I have yet to see a gardening treatise or catalog that doesn’t discuss growing celery.  Cookery books encouraged the liberal use of it as a seasoning and as a salad which might have been as simple as crisp celery in a celery vase.

The Victorian celery vase or glass was an essential part of a well-dressed table from the 1820’s into the 1910’s although some journals advised readers the celery vase was being phased out in favor of a boat-like dish in the 1890’s.  The vases grew in popularity until mass-production flooded the market.

“Celery is sometimes chopped small and mixed with a dressing made as directed for lettuce; but the usual way of preparing them is to scrape and wash them clean, and let them lie in cold water till just before they are to be sent to the table; then wipe them dry, split the ends of the stalks, leaving on a few of the green leaves, and send them to table in celery glasses.  Celery should be kept in a cellar, and the roots covered with tan to keep them from wilting.”  – The Kentucky Housewife.  1839.

When celery was served at table, those who desired to do so, helped themselves to a stalk, dipped it in a little salt on one’s plate and ate it.  The celery was expected to be tender and crisp when served alone.  “To Crisp Celery.  Let it lie in ice water two hours before serving.  To fringe the stalk, stick several coarse needles into a cork and draw the stalk half way from the top several times, and lay in the refrigerator to curl and crisp”.  – Vaughn’s Seed Store.  1898.

        

 

 

 

 

   

Celery was no exception to the “waste not,  want not” approach to food.  “There need never be any part of a bunch of celery wasted.  Serve the small, white stalks whole with salt, or cut fine and dressed as a salad.  Cut the larger stalks into short pieces, cook in boiling salted water and cover with cream sauce.  The very coarsest pieces may be boiled and strained for soup.  Nearly all soups may be improved by the addition of celery.  Dry the leaves in the oven, then chop or rub fine and they are nice for seasoning soups”.  1904.

Now, gentle reader, let us look at recipes for various prepared dishes of celery which might dress our table for that next special occasion meal.

Celery Salt.  1904.  This is very nice to season oysters, gravies, soups, etc.  Dry and grate the roots of celery and mix with one-third the quantity of salt.  Put into bottles and keep tightly corked.

Celery Fried.  1786.  When boiled, dip it in batter, fry it of a light brown, and dry; pour over melted butter.

Celery to fry.  1818.  Cut off the heads, and green tops of six or eight heads of celery; take off the outside stalks, pare the roots clean have ready half a pint of white wine, the yolks of three eggs beaten fine, salt and nutmeg; mix all together with flour into a batter, into which dip every head, and fry them in butter; when done, lay them in your dish, and pour melted butter over them.

Celery Sauce.  1818.  Boil celery heads three inches long, in a little stock, till nearly done and the liquor almost wasted away, then add some béchamel. . .

Celery Fritters.  1909.  Make a batter of two eggs, one cupful of milk, a tablespoonful of melted butter, one cupful of flour, and a pinch of salt.  Boil until tender in salted water stalks of celery cut into four inch lengths, drain, cool, and dry.  Dip in batter, fry in deep fat, drain, and serve with Hollandaise Sauce.

Creamed Celery.  1909.  Clean, trim, and cut the celery into short pieces.  Boil until tender in salted water, drain, and reheat in a Cream Sauce.  Sprinkle with grated nutmeg if desired.  Diced cooked carrots may be added to Creamed Celery.

Cabbage and Celery Cooked.  1909.  Cut cabbage fine, and soak in salt water, drain and add equal amount of chopped celery, cook until tender, drain and sift a little dry flour over the hot cabbage and celery, cook the flour, add milk, when done add one beaten egg; serve at once.

Escalloped Celery.  1909.  Chop celery very fine or cut in half-inch lengths and cook until tender in boiling salted water to cover.  Drain and reheat in a cream or White Sauce.  Put into a buttered baking-dish in layers, sprinkling each layer with grated cheese or crumbs or both crumbs and grated cheese.  Have crumbs and cheese on top, dot with butter, and brown in the oven.  Oysters also may be put between the layers.

Celery-Potato Croquettes.  To a pint of mashed potatoes add half a teacup of cooked celery, season with a tablespoon of butter, half a teaspoon of salt, a dash of white pepper; add the yolk of one egg.  Roll in shape of a small cylinder three inches long and one and a fourth inches thick.  Dip them in the beaten white of egg, roll in cracker or bread crumbs and fry.

Cream of Celery Soup.  1909.  One-third cup of celery cut in pieces, two cups of boiling water, one sliced onion, two teaspoons of butter, three tablespoons of flour, three cups of milk, salt and pepper to taste.  Cook celery till soft, rub through sieve, scald milk with onion in it, add to celery, bind and season.

Stuffed Celery.  1913.  Mix cream cheese with enough cream to moisten it; season with salt and cayenne; chop 8 olives and ½ lb. English walnuts and mix with cheese.  Select short wide pieces of celery, trim off most of the leaves and fill with cheese mixture.

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MUSCOVIES, South American Water Fowl©

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Muscovy

The case of the Muscovy water fowl of South America is not the first time I’ve looked at archaeology books for a look at poultry origins although they might seem an odd place to look.  Sometimes one of the best records comes from these sources.  Silverman and Isbell noted they were kept by natives in South and Central America prior to Columbus’ second voyage in 1494 and Roberts likewise documented them through Diego Alvarez Chanca in 1494.  [The latter was a Spanish physician and companion of Christopher Columbus.]  By 1555 they were documented in Europe and, “in the lesser Antilles, along the Caribbean shores of South America, and into Honduras and Mexico”.  They attribute the culture of the Muscovy to the Aztecs.

In 1891, H. S. Babcock wrote in “American Agriculturist” that Muscovies were rarely seen in New England and the Northern states, but were kept in larger percentages the farther South one traveled.  There he said the Pekins, Cayugas, and Rouens common in the North were much fewer in number while Southern farms with Muscovies were plentiful.

Martin Brady with Ralph.  Ralph and his mate Alice are our first pair of Muscovies.

In 1810, “A Treatise on the Breeding, Rearing, and Fattening of Poultry” was translated from French to English where a passage notes that the Muscovy, “stocks the farm-yards of our colonies; it has long been brought into ours [in France], where it proves profitable. . . “.  France held an enormous amount of land during this time and the book did not specify whether the colonies in question were in America, Canada, or elsewhere.  The fact that the author did not specify; however, tends to infer the statement was aimed at the whole of the French colonies.

It is a distinct species from all known varieties of duck, therefore, not actually a duck at all.  As with the mule, any progeny of a Muscovy and a duck is sterile.  Early European breeders did sometimes encourage the mating of Muscovies and common ducks because the young matured quicker and made it to the table with less expense in feed.  Unlike ducks, the female Muscovy usually weighs in at about half the weight of the male and the tail feathers of the Muscovy drake do not have the signature curl of ducks.

Muscovy hens will build nests on the ground or in tree branches and both male and female are capable of flight.  English poultry author, Lewis Wright, was quoted describing the Muscovy as having a fowl temperament, however, this author has found her Muscovies to be rather more gentle than many of her Pekins and Rouens.  Mr. Babcock said in his article he found them to be quite the opposite as well.

Female Muscovies are known to be good sitters and have been used as incubators of chicken, duck and turkey eggs in France, Australia, and other countries, Australians reporting better hatch rates under Muscovy hens than under chickens or in mechanical incubators.  Muscovy eggs take 35 days to hatch.  When hens are about to sit they line their nests with feathers and down which they use to cover their eggs when they leave the nest to feed.  Your author’s biggest challenge in raising chicks of any sort is protecting the chicks from fire ants.

All primary sources consulted echo the sentiment that the Muscovy is a prolific breeder, and a voracious eater, but because it forages well and is not particular what it consumes it was considered profitable to rear.  It was agreed the Muscovy was found in the wild only in South America and in early sources was commonly called the Barbary or Guinea-duck.  Another commonality is that the Muscovy can have a strong musky smell from glands near its rump and it was advised to remove that area and the head as soon as the bird is killed, as opposed to the historical practice of allowing poultry to hang to age.  “It is then a very good dish, and as succulent as the wild duck”.

See:  “Southern Agriculturist and Register of Rural Affairs”.  Southern section of the United States.  Jan. 1831 and 1847.  “Treatise on the Breeding, Rearing, and Fattening of Poultry Chiefly Translated From the New French Dictionary on Natural History”.  London.  1810. Silverman, Helaine and Isbell, William.  “Handbook of South American Archaeology”.  2008.  Roberts, Victoria.  “British Poultry Standards”.  2008.

Croquettes: Tasty Pockets of Goodness©

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Croquettes

Photo:  Wikipedia

Salmon comes to mind when one thinks about croquettes, however, croquettes can be made out of any chopped meat – with or without potato and parsley, rice, pasta, grain, vegetable, fruit and even nuts.  They were, and remain, an economical way to turn left-overs into a tasty new dish.

Croquettes were were either made by hand shaping the meat mixture into a cone or flat cake or shaped in a croquette mold.  They were then dipped in egg, rolled in crumbs, and fried brown.  “The ideal croquette should be soft and creamy inside when served, and yet keep its shape, and be crisp and brown outside . . .The derivation of the word croquette hints at something crisp or crackling.”  Molds were first buttered then sprinkled with crumbs for the first croquette then subsequently sprinkled with crumbs before molding the remaining mixture.

“MYSTERY” CROQUETTES.  “Mrs. Owens’ New Cook Book”.  [This is an excellent recipe which can be used to make any sort of croquette.]  Take any bits of cold fish, flesh, or fowl, any or all, chop fine with 2 hard boiled eggs and ½ cup cold potatoes.  To a pint of the mixture add a raw egg, a scant tablespoon flour and a teaspoon of melted butter.  Form into croquettes; dip in egg and sifted crumbs and fry in hot fat.

CHICKEN CROQUETTES.  “Southern Cooking”.  1912.  For Chicken Croquettes.  To make one dozen croquettes.  Select three and one half pounds of chicken and boil well done, take the meat and chop very fine, use one pint of flour, 2 raw eggs, parsley, salt and pepper.  [Shape into patties and fry in butter.]

TURKEY CROQUETTES SEASONED WITH POTATO AND EGGS.  “Palatable Dishes”.  1891.  Cut the meat from one turkey, removing all fat, skin, gristle, and bones.  Mash about eight cold boiled potatoes.  Chop finely six hard-boiled eggs.  Mix these ingredients well together; add a gill of white wine, salt and pepper to taste.  Make into croquettes, and brown them nicely in butter, serving them very hot.

CROQUETTES OF CRABS.  “Palatable Dishes”.  1891.  One pint of solid meat.  After the crabs are boiled and the meat is picked out, measure it.  Put in a double saucepan, half a pint of cream.  Rub to a cream one heaping tablespoonful of butter and three heaping tablespoonfuls of sifted flour, then stir this into the hot cream gradually; stir rapidly until you have a thick, smooth paste.  Now add the beaten yolks of two eggs; take from the fire, then add one tablespoonful of chopped parsley, half a teaspoonful of onion juice, a pinch of cayenne pepper, one even teaspoonful of salt, and two hard-boiled eggs chopped very fine; mix thoroughly.  Now add the crab meat and set aside to cool; then form into little cones or pyramids, dip in egg and fine bread-crumbs.  Fry a rich brown in boiling hot fat, garnish with parsley or water-cress.  Serve hot with cream sauce.  Hard-shell crabs are the best for croquettes; it will take one dozen to make a pint of meat.

SAUSAGE CROQUETTES.  “Palatable Dishes”.  Take one pound of nicely seasoned sausage meat, two raw potatoes grated fine, half a cupful of grated bread-crumbs, one egg beaten light, one tablespoonful of chopped parsley or celery, three tablespoonfuls of milk, salt, and pepper to taste.  Mix all well together.  Make into little patties or rolls; fry in the spider [skillet] in a little half butter and lard.  Serve hot, garnished with parsley.

SALMON CROQUETTES:  “Mrs. Owens’ New Cook Book”.  1897.  One can salmon, an equal quantity of mashed potatoes.  Make into little cakes, roll in white of egg and rolled cracker and fry.

SALMON CROQUETTES:  “Mrs. Owens”.  #2:  One cup picked up salmon, ½ cup mashed potatoes and ½ cup bread crumbs.  Heat a cup of milk to boiling and stir into it 1 tablespoon butter made smooth with 2 tablespoons flour.  Add to this 1 tablespoon chopped parsley, the salmon, potato, and bread crumbs.  Season palatably with pepper and salt and pour into a buttered platter to cool.  Form into shapes, dip in egg and crumbs and fry in hot fat until brown.

GREEN [FRESH] CORN CROQUETTES.  “Mrs. Owens”.  1 quart young, tender, grated green corn, 1 cup sifted flour, 1 cup sweet milk, 2 tablespoons butter, 2 eggs, 1 saltspoon salt [to taste], and same of pepper.  Grate the corn [cut from the cob] as fine as possible, and mix with the flour, pepper and salt.  Warm the milk and melt the butter in it.  Add the corn, stir hard, and let cool.  Then stir the eggs beaten very light, the whites added last.  Work into small oval balls, and fry in hot fat.  Drain and serve hot.

SWEET POTATO CROQUETTES.  “Palatable Dishes”.  When boiled and mashed, take one pint and a half of the potato, mash them smooth, and beat into them three-quarters of a cupful of hot milk, one teaspoonful of salt, and three heaping gablespoonfuls of butter.  Beat two eggs light and add them to the mixture, beating in thoroughly.  Now form into croquettes.  Dip into egg, then bread-crumbs, and fry in hot fat until a rich brown.  Serve immediately.

POTATO CROQUETTES.  Season cold mashed potato with pepper, salt, and nutmeg.  Beat to a cream with a tablespoon of melted butter to every cup of potato.  Bind with 2 beaten eggs, and add 1 teaspoon minced parsley.  Roll into oval balls, dip in beaten egg, then in bread crumbs, and fry.

HOMINY CROQUETTES.  “Housekeeper’s and Mothers’ Manual”.  1895.  Soften a cupful of cold, boiled hominy or hominy grits, with a cupful of sweet milk and a well beaten egg.  Mix thoroughly and season with salt and butter and a dash of pepper.  Form into croquettes, dip in beaten egg and cracker dust and fry in boiling lard.

CHEESE CROQUETTES.  “The Warren Cook Book.”  1920.  2 cups grated cheese, 1 cup fine bread crumbs, salt and cayenne to taste; form into small balls; dip into beaten eggs and fine cracker crumbs; fry in boiling fat; serve with salads.

HAM CROQUETTES.  “How We Cook in Tennessee”.  1906.  Run cold boiled ham through meat chopper, also one hard boiled egg.  To every cup of ground meat put one cup rolled bread crumbs and one hard boiled egg.  Add pepper and nutmeg to taste.  When ready to use, wet up with sweet cream, make out in croquettes and fry.

BRAIN CROQUETTES.  “How We Cook in Tennessee”.  Two sets hog brains, two eggs, cracker crumbs.  Parboil the brains, allow them to cool, chop fine, beating in the eggs and a few crumbs with salt and pepper to taste.  Make into shapes, roll in crumbs and fry in hot lard.

Nutrition Through the Years©

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plantain, wild greens

Fresh plantain harvested from the author’s yard and flavored with ham

Americans have grown fat and lazy in recent generations, many living off processed food that is high in calories while providing little nutrition.  Obesity and diabetes accompanied by hypertension are at epidemic proportions even in our children.  The fault lies with parents who allow children to live in this manner.  A child that is taught to eat well will usually do so for life.

In times past, children ate what adults ate and were healthier for it.  God and Nature provided nutritious food but somewhere along the way most Americans got lazy.  First they found it easier to shop at markets and roadside stands with a limited selection of fruits and vegetables, proprietors’ goals being to profit from what shoppers were more likely to buy, then in the last couple of generations many have been willing to forego nutrition altogether for the convenience of pre-made meals.

Even families who are conscious of nutrients may have fallen into the abyss of white flour and sugar.  Your author had an awakening this year that prompted the removal of such ingredients from our diet.  Bulk wheat berries and a grain mill have replaced the worthless processed flour and honey is going a long way toward replacing sugar.  Our garden has for some time now provided fresh produce and berries.  The reward for me has been weight loss, lower blood sugar, and manageable hypertension.

Let’s look at eating habits of our forebears and how families sought nutritious food even during eras of inflation.

“I think we keep well by using a great many wild greens that are so plentiful in the spring—why, when I drive along the roadside I have a basket and knife with me because I want those wonderful greens.  I go up town and do my marketing early in the morning, and I take my knife along and my basket, and on my way home I have a mess of greens.  Children are very fond of them, small children—at least I find it so at my table”.

“Children were dispatched to gather wild greens – wild mustard, tongue grass, snake’s tongue, young poke shoots, Shawnee, wild lettuce, ‘mouse’s ear’, speckled dock, lady’s slipper, little dock, elder leaves, wild ‘cresses’ and other ‘sallet greens’ were growing everywhere.

A dandelion salad, which all Germans like, is in itself a most wholesome food.  We could never taste it as made by Germans; however, because they use bacon-fat to dress the leaves with.  Olive oil and lemon juice can take the place of their hot bacon fat and vinegar.

The cresses, dandelion, radishes, scullions, lettuce, horseradish, chives, pusley [purslane], asparagus and various field greens, can be used in their native state in salads to great advantage.

Chopped dandelion leaves and asparagus tips, with green onion tops, dressed with French dressing, as little condiment as possible, using lemon juice and not vinegar for the dressing, is a most healthful salad.  Eaten with a slice of unfermented bread with a handful of nuts, it makes a sufficient and wholesome meal for spring.

There are salads for every month in the year.  A delicate salad for August, made of nasturtium flowers and leaves, flaked nuts, tomato and other delicate combinations which might grace the salad course of a sixteen course dinner and do honor”. – 1909.

Let’s take a look at how these wild greens were being prepared and served.  “The wild greens, such as the dandelion, mustard, and the cowslip are much improved by boiling them with a piece of salt pork striped lean and fat.  A slice of the pork cut very thin should be served with each dish of greens.  Beet greens also may be prepared in this way.  One of the most appetizing meals I can think of is made of hot sliced boiled ham or corned beef—a piece of corned brisket is suitable for this—a dish of greens, new potatoes boiled in their jackets with the greens and ham, and rhubarb pie for dessert”.

Except, perhaps, for rhubarb which likes to grow in cooler temperatures, Southerners have served up such meals since colonization began.  Blissful Meals, y’all. © Text and photos copyrighted by the author.

• The Vegetarian Magazine.
• The American Child.
• The Delineator. May 1922.
• Year Book. Illinois Farmers’ Institute.

GREEN UP TIME IS HERE©

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green up time

 

“In green-up time our fathers go afield

To plow the stubborn slopes their fathers plowed

Planting in green-up time gives greater yield

They work in sun beneath the wind and cloud.

In green-up time our mothers walk by streams

To pick the water-cresses from creek bottom…”

So go the lyrics to a poem about Kentucky, lyrics which probably described farms all through the country.

Green-up time is a colloquialism for spring when plants emerge from beneath the earth and bask in the warm sunshine.  One can look through the woods and see a pale green color in the trees as leaves begin to put out.  It also refers to the time when winter grown plants “green up” with warmer weather as with winter wheat.  In the early 20^th century Agricultural Bulletins farmers reported on when the grasses and wheat began to green up each spring.  When families raised their own food grass to feed farm animals was as important as plants to feed families.

“Everything looked hopeful.  The garden was greening up beautifully; the hens were laying or sitting; we should be all right if we could keep our heads above water and keep out of debt.”

In times past when families had nothing but canned, salted, dried or smoked food from fall to mid-spring green-up time was eagerly awaited so that the enlightened country cook could gather from Mother Nature’s store house a variety of fresh greens.  Whether cooked separately or several varieties combined to make enough for a “mess”, those greens were mighty welcome especially when prepared with some side meat or bacon grease and served with hot cornbread.

“Soon after sassafras time, it was green-up time, with the first shoots coming up out of the ground.  We watched the sprouts hopefully, for this was the time of year for Granny to go to the fields and woods to pick her wild greens, the “sallets” of the old frontier. Granny Fanny taught us all the plants, and how to tell the good greens from the bad. We gathered new poke sprouts, always being careful not to snip them too close to their poison roots; and we gathered “spotted leaf,” leaves of “lamb’s tongue,” butter-and-eggs, curly dock, new blackberry sprouts, dandelions, and a few violet leaves.

Green-up time was also ramp season, but Mama wouldn’t let a ramp come into the house, for the ramp is a vile-smelling wood’s onion whose odor, like memory, lingers on. Some of our neighbors and cousins hunted ramps every spring and carried them home in gunnysacks to boil and fry.  In the spring down at school, the teacher would sometimes have to throw the windows wide open to air out the smell of ramps, wet woolen stockings, and kid sweat.”  — McNeill.

Greens meant different things to different people depending on where they lived but probably the most common included poke, dock, dandelion, nettles, cowslips, chickweed, lamb’s quarters or pigweed, milkweed, plantain, purslane, watercress, ramps, mallow, mustard, greenbriar, chicory, sorrel, bracken, clover, young blackberry shoots, etc.  Dandelion is an excellent example of a green that escaped its boundaries and began to grow wild.

Sometimes turnips left in the field would throw up new greens when the weather turned nice and these could be added to the mix.  Cabbage and collard stalks that weren’t treated too badly by Old Man Winter likewise produced sprouts for the pot.  While usually not technically a wild food, young hop tops were common greens.

Perhaps the most often eaten wild plant in my family was poke.  The tender young shoots were parboiled, then cooked with meat or drippings, and when a little larger the stalks were peeled, sliced, battered, and fried like okra.  Foragers today think they’re going to die if they eat poke, but if that were true few country families would have survived the Depression era.  In the spring mama even canned and froze it to last through the year.

“Poke Sallet and Branch Lettuce.  Cowskull Mountain.   This is the time of year in the hills when the jaded appetite turns to turnip greens and poke sallet, speckled dock and branch lettuce. To mountain folks, weary from a dreary winter-long diet of store bought vittles, it is a very special season. They call it green–up time. And in the hills green–up time, which comes when spring starts bustin’ out all over, sends folks into the old fields and along the branches in search of wild greens.”

Before I wish you my usual Blissful Meals, I will beseech you to get out this weekend and enjoy green up time.  While out and about look for those first tender leaves of spring and consider feasting as your grandparents probably did.

Bib:  Stuart, Jesse.  “Kentucky is My Land”.  1952.

McNeill, Louise.  “The Milkweed Ladies”, page 45 and 46.

Parris, John.  “These Storied Mountains”.  1972.

“Saturday Evening Post”.  April 15, 1911.

Kitchen Style That Reaches Out to Me

This post isn’t going to be long on text and is offered today just because I took a sentimental journey and decided to share images of kitchen styles that make me happy.  I’ve had the pleasure of cooking in some interesting settings and making food my ancestors would have been comfortable with, but at 60, I’m not sure if I’d want to take up cooking for 25 or more people as I once did in primitive settings.  Putting a joint on the spit and making some historical dish for the Mister and myself, however, will bring me immense pleasure when we get around to tweaking our keeping room.  We have pieces a plenty to outfit it once we are ready to transform the interior into the setting we want.  It doesn’t have to be nearly as elaborate as these to please me as I gravitate more toward cottage than castle, but the reader will enjoy this nostalgic trip down memory lane.

Blissful Meals now and perhaps you’ll find a few details in these images that speak to you as they have me.  I’ve tried to avoid copyrighted images, however, it was sometimes hard to follow the chain of postings to know who the original poster was and whether there were any restrictions on using the photo.

The “Other” Meat Enjoyed Abroad©

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donkey meat, horse meat, mule meat

I will preface this post with a cautionary advisement that those who are squeamish scroll on through, however, the information is presented as it was found for those with an open mind.  Recently an acquaintance from China asked what my husband and I intend to do after retirement to which I repplied we would probably expand the farm and take on more animals.  He suggested donkeys.  At first I thought he meant as pets but he actually meant as a food source saying in China donkey meat is common and that he likes it very much.  He made the same observation regarding horse meat.  Curiosity took me down the rabbit path again and below is a very quick look at various cultures and the  eating of donkey meat.

“It [horse] has nothing disagreeable to the eye or to the taste.  It makes a consommé rather less clear and bright than that of beef, and the meat loses rather more color in boiling; but after broiling or roasting, in which way horsemeat should always be cooked, it has no appearance by which it can be detected from beef.  There is perhaps, a slightly sweetish taste, which, however is entirely overcome by the salt, pepper, and sauces which are usually eaten with roast meat.  The flesh of the ass and mule has a finer grain than that of the horse, and has a very slight “gamy” taste, which, however is scarcely to be distinguished from a prime rump steak.

The celebrated “Bologna” sausage, when properly made, as it originally was in Italy, is made from donkey’s meat only.  The majority of that in the market to-day is made from the poorest grades of beef, mixed with other cheap meats, pork, etc.”.  [1895]

“Cooks almost invariably do the marketing in Paris, and observers have sometimes amused themselves with watching the number of those who supply themselves at shops that only sell horse, mule, and donkey meat, buying well trimmed joints for less than they would pay at the regular butcher’s but no doubt charging their employers as much as beef would have cost, the difference in the taste never being detected.

Choice pieces of horse meat fetch from about 10 cents a pound wholesale, and may be sold in the retail trade for as much as 18 cents a pound.  Donkey meat and mule meat have their own special patrons, and the votaries of horse flesh firmly believe that if horses were treated like oxen and well fed horse meat would soon be generally preferred to beef.”

When I was growing up my mother refused to purchase canned meat unless country of origin was printed on the can because various animals were known to be shipped to the U.S. and sold as canned beef.  Apparently that had been an issue for some time as we see from this 1897 quote.  “It is darkly whispered, indeed, that we Americans are already consuming no inconsiderable amount—not merely of horse-meat, but the flesh of mules and donkeys imported from Europe, in the shape of the toothsome sausage.  The finest grade of sausage that comes from France to this country is manufactured at Lyons, and consists exclusively of mule or donkey meat”.

“There are nearly two hundred horse-meat shops in Paris, and the consumption of this sort of food last year was:  Horses 21,291; donkeys 275; mules 61.  A local economist has estimated that horse-flesh is the staple food in one out of every three of the households of Paris.”

In Vienna horse and donkey meat were sold in shops required, as other countries were, to display signage as to what type meat it was and the amount per pound because beef, mutton, and pork were priced out of reach of the working class who needed a less expensive source of protein.

“The poorer classes of the Chinese eat every part of an animal and all kinds of animals.  In Northern China horse meat, mule meat and donkey meat are everywhere sold.  There are butcher shops in Peking where you can buy camel steaks”.

“I am sorry to say that the sausage-dealers are accused by Aristophanes of making their wares occasionally of dog and donkey-meat; but that is a charge which never dies” [Ancient Athens].

“Roast donkey makes an excellent dish, a young one tasting like veal, but old ones are very tough.  [Japan].

Early 20^th century journals often refer to the consumption of such meat in areas of Africa and stories abound of soldiers cooking donkey and horse.  Pack animals and cavalry horses were still common and could always be used to stave off hunger as needed.

Macmillan’s tells us how roast donkey was perceived by the English who tried it.  [1868] “Every one who has eaten roast donkey has pronounced it excellent.  In flavor it is said to resemble turkey, though the colour is considerably darker.  The accomplished gourmet is aware what animal it is that contributes most largely to the composition of the best sausages in the world—the Lyons sausage”.

Not because horse or donkey is tainted other than in the minds of some Americans, any adventurous soul who wishes to give it a try may find it difficult to impossible to find commercially.  It sometimes finds its way across the Canadian border but the U.S. Department of Agriculture stopped inspecting slaughter houses known to process horse meat which ultimately means Americans are prohibited from selling the meat in the U.S.  Whether or not donkey or horse can be legally home butchered for one’s own use is a subject for another post.

Having said that, the Michigan State University’s “Table of State Humane Slaughter Laws” for most states on the list includes horses and mules.

Andrew Zimmern, host of Bizarre Foods, chef and restaurateur March Murphy, and Gordon Ramsay, celebrity chef, are among those who have spoken out in support of easing horse meat restrictions.  Should lifting of the ban become a reality perhaps donkey meat would follow suit.  Blissful meals to all.

“The World To-day.  Vol. I, I 1.  1901.

“Mechanists’ Monthly Journal”.  Washington, D.C. 1910.

“The National Druggist”, Vol. 27.  March 1897.

“West Virginia Farm Review”.  Vol. 12.  1904.

“In Sunny France:  Present-day Life in the French Republic”.  1894.

“Life in Ancient Athens”.  1916.

“The Journal of Comparative Medicine and Veterinary Archives”.  Feb. 1895.

MacMillan’s Magazine.  Vol. 18.  Oct. 1868.  London.

“In Japanese Hospitals During War-Time (Apri. 1904 to July 1905).  1905.  London.

Merry Christmas and God Bless

No, these guys aren’t coming to dinner, however, one of their duck friends won’t be so lucky.  Having just returned from a trip to Pennsylvania visiting relatives and antique shopping, I chose not to take the time to kill, pluck, and roast a bird, but to make a simple Colonial era meal much as any woman might have made 200 years ago.  Any good cook knows simple basic ingredients can be as rich as king’s fare if well prepared.

Roasted poultry wasn’t always practical for common folk so I deliberately chose something else.  For settlers new to their homestead firewood might have been in short supply.  The bird might not have been hefty enough to feed all in attendance requiring the housewife to stretch it by various means.  Perhaps, as in our case, there are only the two who will partake of the meal and for practicality it is kept to appropriate proportions.  Last, but not least, also as in our case, attending mass Christmas morning requires advance preparation today and might preclude lengthy cooking processes such as roasting the fatted turkey or goose tomorrow.

Our meal will be made from items on-hand without a trip to the mercantile to stock up, yet I think Mr. Brady will find himself as happy as can be with what will be set before him.  Feel free to visit again in a couple of days and see what our fare shall be.  Until then, Blissful Meals, and may God bless you.  – Victoria Brady, thehistoricfoodie.

PIGEONS AND THE DOVECOT, Part II©

Tags

pigeon, squab

This piece picks up where part I left off with part I.  Now that we’ve established how the dovecot housed the pigeons who raised the squab that goes on our dinner tables, how was it prepared?

[McCall’s Fish and Fowl cookbook, 1974]

“The blue house-pigeon is the variety principally reared for the table in this country, and is produced from our farmyards in great numbers.  When young, and still fed by their parents, they are most preferable for the table, and are called squabs; under six months they are denominated squeakers, and at six months they begin to breed.  Their flesh is accounted savoury, delicate, and stimulating, and the dark-coloured birds are considered to have the highest flavor, whilst the light are esteemed to have the more delicate flesh”.

That delicate flesh was prepared in a myriad of ways, 18^th century cookery books can contain some 20 different receipts for preparing it.  Clermont and others from the early 19^th century used the same receipts:  White Fricassee of Pigeon, Fricassee of Pigeons with Green Peas, Fricasee of Pigeons, country fashion, Pigeons Masqueraded, Pigeons of a fine bright Colour, Pigeons stuffed with Pistachio Nuts, Pigeons au Court Bouillon, Pigeons a la Sainte Menehoult, Pigeons Glazed and served with Stewed Greens, Pigeons Perigord, Pigeons au Cingara, Roasted Pigeons with different Sauces and Ragouts, Pigeons with Basil, Hodgepodge of Pigeons Spanish Style, Pigeons in Cowl Pontiff Sauce, Pigeons with Craw-fish Cullis, (this had notes regarding au Gratin, and Pigeon Parmesan as well), Pigeons a la Bry with Italian Sauce, Pigeons with Cream and Craw-fish as a Fricassee, Pigeons with Craw-fish Butter, Pigeons accompanied with Craw-fish, Pigeons in a delightful Manner, Pigeons Royal Fashion, Pigeons Masked with Ravigotte Sauce, Pigeons with Cream Sauce, Pigeons glazed or with Parmesan Cheese, Pigeons a la Fiane, Pigeons as if Alive with Fricandeaux, Brown Pigeons, Pigeons the Clergyman’s Fashion, Pigeons in a Hurry, Pigeons with a Ragout, Pigeons with Marrow, Pigeons Provence Fashion, Pigeons like Hedge-hogs, Pigeons the Comptroller’s Manner, Pigeons in Cowl with Onions, Pigeons like a Toad, Flatted Pigeons, Pigeons the Princess’s Fashion (because of their preparation), Stewed Pigeon with blood, Pigeons dobed with or without Fennel, Pigeons the Cardinal’s Fashion, Pigeons the German Fashion, Pigeons farced with Shallots, Matlot of Pigeons, Pigeons of a Game Flavour in Moulds or in Paste, Pigeons masked with Cauliflowers, and Pigeons with Truffels.

Photo credit:  Backyard Chickens website.  1. Turkey, 2. Goose, 3. Barbary Duck (Muscovy), 4. Guinea fowl, 5. Mallard, 6. Poussin, (Cornish Rock Game hen/baby cornish X), 7. Quail, 8. Partridge, 9. Pigeon squab, 10. Pheasant, 11. Chicken, 12. Aylesbury duck (pekin)

Pigeon eggs are edible but due to their diminutive size were used more for garnish than substance, often boiled pigeon egg yolks were served in soups.  Descriptions of Chinese meals, whether served in China or the U.S. often included pigeon eggs.

[Source:  Beeton’s Book of Household Management.  #8 is roasted pigeons.]

PIGEONS.  Boil the pigeons by themselves for a quarter of an hour; with a proper quantity of bacon cut square, laid in the middle of the dish.  Stew some spinach, and lay the pigeons on the spinach.  Garnish with parsley dried crisp before the fire.  [1831]

CONSOMME COLONBINE.  Prepare a good tablespoonful of carrot pearls and one of turnip pearls, keeping the latter very white.  Cook them in the ordinary way, and put them in the soup-tureen with one tablespoonful of very green peas, one tablespoonful of a julienne of roast pigeon fillets, and six poached pigeons’ eggs, which latter should be sent to the table in a timbale at the same time as the consommé.  Pour over the other garnish one quart of very clear boiling consommé and serve at once.  This soup can only appear on menus when pigeon’s eggs are in season.  [1912]

SOUP WITH PIGEONS AND POACHED EGGS.  Truss the pigeons as for a pie, and half fill them with forcemeat, having plenty of forced mushrooms pounded in it.  Scald and drain them dry; and put them in a stew-pan with a pint of veal broth.  Stew till done; then make hot two quarts of veal broth, and add to it some carrots, turnips, peeled button onions, and celery heads in lengths of two inches.  Steam the vegetables separately before putting them into the broth.  Season with salt and make it boil; and five minutes before serving add the pigeons, and a liaison of four poached eggs in the tureen.  [1836]

STEWED PIGEON.  6 pigeons, a few slices of bacon, 3 oz. of butter, 2 tablespoonfuls of minced parsley, sufficient stock…to cover the pigeons, thickening of butter and flour, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of port wine. . .Mince the livers and add these to the parsley and butter, and put it into the insides of the birds.  Truss them with the legs inward, and put them into a stewpan, with a few slices of bacon placed under and over them; add the stock, and stew gently for rather more than ½ hour.  Dish the pigeons, strain the gravy, thicken it with butter and flour, add the ketchup and port wine, give one boil, pour over the pigeons and serve. . .Seasonable from April to September.   Sarah J. Hale advised using the same liver mixture to stuff pigeons for roasting [1857]

PIGEON PYE.  Your crust must be good, and force [stuff] your Pigeons with good Force-meat; then lay some at the Bottom of your Crust, and your Pigeons a Top; lay your Giblets between with some hard Eggs; Asparagus Tops, Coxcombs and Sweetbreads; put a piece of Butter on top of your Pigeons, and a little Liquor, [broth] so lid and bake it; put in a little Gravy and Butter when you open it.  [1732]  Note:  When butchering, I have saved rooster combs and cooked them for period recipes, however, I found it more for garnish than for adding anything substantial to the dish.

PIGEONS COMPOTE.  Skewer six young pigeons in the same manner as for boiling, put forcemeat into the craws, lard them down the breast, and fry them brown.  Put them into strong brown gravy, and when they have stewed three quarters of an hour, thicken it with a lump of butter rolled in flour.  Make your forcemeat in this manner.  Grate the crumbs of half a penny loaf, and scrape a quarter of a pound of fat bacon, which will answer the purpose better than suet.  Chop a little parsley and thyme, two shallots, or an onion, some lemon-peel, and a little nutmeg grated; season them with pepper and salt, and mix them up with eggs.  When you serve them up, strain your gravy over them, and lay forcemeat balls around them.  [1785]

PIGEON PIE.  1 ½ lb. of rump-steak, 2 or 3 pigeons, 3 slices of ham, pepper and salt to taste, 2 oz. of butter, 4 eggs, puff crust.  Cut the steak into pieces about 3 inches square, and with it line the bottom of a pie-dish, seasoning it well with pepper and salt.  Clean the pigeons, rub them with pepper and salt inside and out, and put into the body of each rather more than ½ oz. of butter; lay them on the steak, and a piece of ham on each pigeon.  Add the yolks of 4 eggs, and half fill the dish with stock; place a border of puff paste round the edge of the dish, put on the cover, and ornament it in any way that may be preferred.  Clean three of the feet, and place them in a hole made in the crust at the top; this shows what kind of pie it is.  Glaze the crust,–that is to say, brush it over with the yolk of an egg,–and bake it in a well-heated oven for about 1 ¼ hour.  When liked, a seasoning of pounded mace may be added.

Louis Eustache Ude’s version of pigeon pie was very similar, published in 1815.

BRAISED PIGEONS.  Draw [clean] and wash three young pigeons, wipe them well and stuff them with breadcrumbs that have been well seasoned and moistened with warmed butter, and cook them in a brasing pan.  Boil some spinach, chop it well, and season with salt and pepper.  Toast three slices of bread, lay them on a hot dish, spread the spinach over them, put a pigeon on each slice, and serve with a sauceboatful of gravy.

FRICASSEED PIGEONS.  . . . Cut them into pieces, and put them in a saucepan; pour in one pint each of claret and water, and a blade of mace, one onion, a bunch of sweet herbs, a little pepper and salt and one and one-half tablespoonfuls of butter that has been kneaded with a little flour.  Cover the pan, and cook slowly for three-fourths of an hour.  Remove the pieces of pigeons onto a hot dish, and keep them warm.  Strain the gravy, and stir in with it the yolks of three eggs; when thick pour it over the meat, and put some fried oysters on top.  Garnish round with croutons of fried bread, and serve.

PIGEONS IN A HOLE. . . stick their legs in their bellies as you do for boiling, and season them with pepper, salt, and beaten mace.  Put a lump of butter, of the size of a walnut, into the belly of each pigeon, and lay them in a pie dish.  Pour over them a batter made of three eggs, two spoonfuls of flour, and half a pint of good milk.  Bake them in a moderate oven, and send them up in the same dish to table.  [1806]

I leave you now, gentle reader, with visions of pies, fricassees, roasts, and all manner of good dishes, and, as always, Blissful Meals.  ©  All Rights Reserved.

PIGEONS AND THE DOVECOT, Part I©

Tags

columbarium, doocot, dovecot, pigeonnier

The reader may well ask what a dovecot is since this structure is rarely seen today although it served an important purpose in times past.  They were intended to house the dovecot pigeon which when delicately prepared graced many a serving platter.  Dovecots, pigeon cote, columbarium, pigeonnier, or doocot are the same structure while the name varied with location.

Dovecots, or their ruins, can be documented from the Roman occupation of Britain.  They were essential from the early Middle Ages through the 18^th century and many were still in use during the 19^th century.  They are found throughout Europe and the Middle East and were in use in the U.S. by the 1600’s.  Design varied though most were initially round houses with holes for the pigeons to enter and build nests in openings inside the dovecot.  The Medieval larger structures were limited to more well-to-do families who may have had more than one.

[This ruined structure in Newbigging, near Aberdour in Fife, Scotland shows the nesting boxes inside after the facade deteriorated.  Photo credit:  Kim Traynor.]

Later dovecots were small structures mounted onto a building or pole.  Whatever the style, the purpose was the same – the young pigeons were collected from the nests for the table after which the breeding process started over.

[A mounted dovecot, artist William Holman Hunt.]

[Dovecot built into a roof.]

Squab may be a more recognized term than pigeon in farming and cooking circles but only age separates the one from the other.  Squab is a pigeon that has reached adult size but has not begun to fly.

Millington and many others noted the dovecot pigeon was the common blue pigeon.  He found it hardier and better suited to severe weather.  The pigeons fared well on a diet of peas, barley, and buckwheat, many foraging by day and returning to the dovecot in the evening.  May or August were said to be the best months for butchering as that is when the young were deemed best, however, this depends on location.

There is an abundance of historical references of statutes governing the building of dovecots in Scotland due to the damage the birds sometimes did to neighboring crops of grain.

[Craigievar Castle, doocot in the foreground, Scotland.]

Pigeon has been kept as livestock and eaten since antiquity.  “No farm-yard can be considered complete without a well stocked dovecot, the contents of which make the owner a most ample return, and repay him abundantly for the depredations which the pigeons are wont to make upon his ripening corn.  He commands a supply of delicious young birds for his table; and he has the tillage from the dovecot, which is of vast advantage to his barley land.  Moreover, the pigeons render him an essential service, by consuming millions of seeds which fall in the autumn, and which, if allowed to remain on the ground, would rise up the following year, in all the rank exuberance of weed, and choke the wholesome plant. . .

[Painting showing dovecot on the right, 1416.  One might notice the pigeons on the ground and the bee skeps along the fence.]

Our ancestors generally built their dovecot in an open field, apart from the farm-yard; fearing, probably, that the noise and bustle occasioned by the rustic votaries of good Mother Eleusina might interrupt the process of incubation, where the dovecots placed in the midst of the buildings dedicated to husbandry.”

Not everyone agreed with locating the dovecot in isolated locations, and this logic may have changed through the decades and centuries.  “The proper place for the pigeon-house is the poultry-yard; but it does very well near dwellings, stables, brewhouses, bakehouses, or such offices.  Some persons keep pigeons in rooms, and have them making their nests on the floor”.  Roosting where rats and cats could access the nests usually meant wanton destruction of the young pigeons.

[Mazor columbarium, photo credit:  Etan Tal, Wikipedia.]

[Dovecot from Shirley Plantation, Charles City Co., Virginia.  1600’s.  Plantation est. 1613.  Below is a view from inside this dovecot.]

[Inside nests in a dovecot, location and author unknown.]

[If you are wondering, gentle reader, how the young pigeons were collected from inside the dovecots, this is an excellent reproduction of the system in use for generations.  The ladder is attached by wooden arms, at top and bottom, to the center pole and fits just inside the outer wall of the structure.  The gentleman can climb up and down, and pull himself around on the ladder without having to come down.  It is actually a very efficient retrieval method.]

I wonder how vehemently Dear Husband would object to building a reproduction of one of the smaller older structures, maybe a platform for deer hunting, drying vegetables and seeds, etc. . . .  I believe that’s called multi-tasking by those not rooted in the past as we are.  Blissful Meals, all.  Part II to follow.  © All rights reserved.