Text 25149, 89 rader
Skriven 2012-05-21 20:35:00 av JIM WELLER (1:123/140)
Ärende: headmeat 1
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: To Hash a Pig's Head
 Categories: Bbq, Chilies, Eggs, Pork, Nuts
      Yield: 12 Servings
 
      1    Pig's head, feet, and
           Haslet
           Salt and Black pepper
           A little sage
      2    Onions chopped fine
      1    red chile pepper, minced
      1 ts mace
      1 ts cloves
           A little flour
      2    Hard-boiled eggs
      1 c  Walnut catsup
  
  Take head, feet, and haslet of pig, boil them until done, then cut
  them up fine, taking out the bones. Add black pepper, salt, a little
  sage. 2 onions chopped fine. A little red pepper, 1 teaspoonful
  mace, 1 teaspoonful cloves. Put it back in the same vessel with
  liquor and cook till done, then thicken with a little flour. Add
  two hard-boiled eggs and one cup walnut catsup.

  An authentic old recipe. It came from a cookbook first
  printed in 1879.
  
  Big Jim from www.lazyq.com

  (Haslet is the inner organs of a pig, such as the heart,
  kidney, liver and lungs.- JW)

 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (Great Western) How To Cook Half a Calf's Head
 Categories: Historical, Veal, Offal
      Yield: 8 Servings
 
           Calf's head
 
  Cut it in two, and take out the brains, wash the head well in
  several waters, and soak it in warm water ten minutes before you
  dress it. Put the head into a saucepan with plenty of cold water;
  when it is coming to a boil, and the scum rises, carefully remove
  it.
  
  Half a calf's head with the skin on, will take from two hours and
  a quarter to three hours; without the skin, an hour's less time
  will suffice. It must be stewed very gently until it is tender.
  Boil a small handful of sage leaves or parsley till it is tender,
  and chop it fine.
  
  Wash the brains well in two waters, put them in a pan of cold
  water, with a little salt in it, and let them soak for an hour,
  then pour away the cold, and cover them with hot water, and when
  you have cleaned and skinned them, put them into a stewpan with
  plenty of cold water. When it boils, take off the scum very
  carefully, and boil gently for fifteen minutes. Now chop them, not
  very fine, and put them into a saucepan with the sage leaves, and
  two tablespoonfuls of melted butter, a little salt, and cayenne
  pepper. Stir them together, and as soon as they are well warmed,
  skin the tongue, trim off the roots, and put it into the middle of
  the dish, with the brains around it.
  
  Beat up the yolk of an egg, and rub it over the head with a
  feather, powder it with dried sweet-herbs and bread-crumbs, and
  brown it in an oven. Then pour a little melted butter over it.

  From: The Great Western Cook Book by Anna Maria Collins, 1851

  (A calve's head weighs about 20 lb, a full grown steer's about 35
  lb and the meat yield is about 15-20%-JW)
  
MMMMM

Cheers

YK Jim


... I AM NOT A MEATHEAD DAMMIT. I have a library card.

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