Text 8041, 89 rader
Skriven 2008-05-30 10:00:41 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: CAMELS  80530
=====================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 DS> Camels do not have cloven hooves and are hence not kosher.
 
 GJ> It would depend on how you define "cloven".  A horse does not have a

 DS> Not so -- it depends on how you define "hoof".
 
 GJ> cloven hoof, so would not qualify, but camels have two toes on each
 GJ> foot, which spread to allow the animal to walk on soft sand.  I would
 GJ> call that "cloven". They are also chewers of cud, so if correctly
 GJ> slaughtered should satisfy Kosher requirements.  If I could find a
 GJ> rabbi I could ask him, but they are scarcer around here than imams.

 DS> Chews the cud, check.  Cloven, check.  Hoof, no-check -- so not
 DS> kosher. 

Gotcha.  So the difference is that a hoof is a modified toe-nail, which
can be on the end of either one (horse) or two (cattle) "toes", while
the camel walks on thickened skin of the pads of two toes.  I have seen
pairs of bullock shoes which in the days when our long-distance
truckers used bullock teams for power were nailed onto the hooves for
better traction and mileage.

Considering the universality of camels and donkeys in Talmud times, I
wonder why they would have been banned as food items?  Maybe it was to
discourage people from eating the transport system.   I can understand
objections to pigs, with their unhealthy diets and parasites.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Calf's Foot Jelly
 Categories: Desserts
      Yield: 6 Servings
 
      2    Calf's feet
      3 pt Cold water
      3    Lemons
    1/4 lb Sugar
     10    Cloves
      1    Inch of a cinnamon stick
      3    Eggs whites and shells
           Sherry or brandy
 
  Calf's foot jelly was widely used as a dessert in the nineteenth-
  century Midwest until it was replaced with commercial Jello.
  
  Cut the calf's feet across the first joint and through the hoof.
  Place in a large sauce pan, cover with cold water, and bring quickly
  to the boiling point; when the water boils, remove them and wash them
  thoroughly in cold water. When perfectly clean put into a porcelain-
  lined saucepan, add cold water in the proportion of 3 pts. to 2
  calf's feet, and put the saucepan over the fire. When the water
  boils, lower the heat and simmer very slowly for 5 hours.
  
  Strain the liquor through a fine sieve or a coarse towel, and let it
  stand over night to set. When cool remove the fat that has risen to
  the top; dip a towel in boiling water and wash the surface, which
  will be quite firm.
  
  Now place the firm liquor in a porcelain-lined pan and melt it over
  low heat. Add the juice of 2 of the lemons and the rinds of 3 cut
  into strips, the sugar, the cloves, and the cinnamon. Put the whites
  of the eggs and the shells (which first have been blanched in boiling
  water) into a bowl, beat them slightly, and pour them into a
  saucepan, continuing to use the egg beater until the whole boils,
  when the pan should be drawn aside where it will simmer gently for 10
  minutes. Skim off all scum as it rises.
  
  While the liquid is simmering, prepare a piece of flannel by pouring
  through it a little warm water; when the jelly has simmered 10
  minutes, pour it through this bag into a bowl, and repeat the process
  of straining until it is perfectly clean. Then add the sherry (or
  brandy, or sherry and brandy in equal proportions). Stir well, pour
  into molds, and place upon ice or in a cool place until the jelly
  sets and becomes quite firm enough to turn out and serve. It may be
  topped with sweetened whipped cream.
  
  Mrs. Josiphine Vaughn The Buckeye Cookbook (1883)
  
  Posted to recipelu-digest by LSHW
 
MMMMM
 

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