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Calf's Head And Other Era Vegetarian Delights

Discussion in 'Foods of the Civil War' started by JPK Huson 1863, Jul 10, 2017.

  1. JPK Huson 1863

    JPK Huson 1863 Colonel Forum Host

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    calf h.JPG
    Squeamish our ancestors were not. You had to be a. Frugal b. Hungry c. Committed to the Food Chain to be the young wife eagerly following some era recipe instructions.

    calf 1.JPG

    cow.jpg

    calf 2.JPG


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    :frantic::cow::frantic::cow::frantic::cow:

    calf 4.JPG

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    Bon Appetite!

    Tomorrow, the bride will dismantle a rabbit in two hare raising steps.

    cb rabb.JPG

    cb hare.JPG


    From Beeton's Household Management, 1865 reprinted and edited 1909, 1915, Public Access, Hathitrust
     

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  3. donna

    donna Brev. Brig. Gen'l Forum Host

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    These would make you a vegetarian. Hard to think about preparing today.
     
  4. LoyaltyOfDogs

    LoyaltyOfDogs Sergeant

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    The phrase "presentation is everything" comes to mind...
     
  5. Yankeedave

    Yankeedave 1st Lieutenant

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    Somebody, back then, would be going "Now thats a treat! Yum!"
     
  6. Anna Elizabeth Henry

    Anna Elizabeth Henry 2nd Lieutenant Silver Patron

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    Bleh! :sick: If I have to see the head of an animal I most certainly can't eat it. But back then it was waste not want not, which I understand given living conditions and the lack of grocery stores and butchers depending where one lived.
     
  7. Yankeedave

    Yankeedave 1st Lieutenant

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  8. donna

    donna Brev. Brig. Gen'l Forum Host

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    Calf's Feet Broth from "The Kentucky Housewife", 1839.

    Having cleaned a calf's feet nicely, boil two of them till the meat is ready to drop into rags, and there remains one quart of the liquor. Strain it, and season it with sugar, nutmeg, and lemon juice, or you may season it with a little salt and pepper, and slightly acidulate it with vinegar.

    This "delight" was recommended as a preparation for the sick. Sure isn't chicken soup. But maybe was good for you.
     
  9. Jackson'sArm

    Jackson'sArm Corporal

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    I have to admire that kind of economy. I'm sure, if you weren't squeamish about it, it would have been quite a culinary adventure. (I think we know better than to eat calf's brains now, though. Thank you, modern science.)
     
  10. JPK Huson 1863

    JPK Huson 1863 Colonel Forum Host

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    When I lived in England- and perhaps it's different now, you did your shopping daily. There was only one ' supermarket ' and a very weird one- we never used it, 30 minutes away. Villages all had ' green grocers ', for vegetables, etc, and the butchers? Front and center was a big, ol' hog's head. SO distracting! I was the Yank ( which means something a lot different when you're an American living in the UK...... ), never saw a hacked-off head of anything before much less the tray of rolled-up, massive cow tongues a in glass case. I never could buy anything.
     
  11. Gladys Hodge Sherrer

    Gladys Hodge Sherrer Sergeant

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    Quick! Where are the root veggies? I would sooner gnaw a pine tree, or die of hunger, than eat such things.
     
  12. suzenatale

    suzenatale Sergeant Major

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    Actually we still give that to our sick, we call it jello

    http://www.madehow.com/Volume-5/Gelatin.html
     
  13. suzenatale

    suzenatale Sergeant Major

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  14. NH Civil War Gal

    NH Civil War Gal Corporal

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    Literally, the first phrase that came into my mind was, "run in circles, scream and shout.":sick: Faced with that dish!

    Back in the early '60s here in NH, my mother would occasionally go to a tiny, (and I mean tiny) grocer who also had a meat section - much like you saw in England, but without the head - BUT with all the rest. It was horrid fascination on my part but I HAD to go look at the tripe and the hearts on the white, porceline trays.

    The only thing that currently exists in a similar fashion is a modern Chinese grocery in Boston (and other major cities). I needed to go in there and while I was waiting for my order to be filled (I was delivering 12 cases of Ramen noodles to a mission), I went to look in the meat section. I found whole packages of duck bills and chicken feet (like what is there to eat on it) and I just stopped looking.
     
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  15. MaryDee

    MaryDee Sergeant Major Trivia Game Winner

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    Guaranteed to turn most of us into vegans!
     
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  16. mofederal

    mofederal First Sergeant

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    Looks alright to me, maybe better than head cheese. I don't boil anything though. Why ruin good meat. The head can be lopped off, Never get Amish meat if you are squeamish, the butcher any animal regardless of what killed it. Everybody did the same then. Organ meats are ok, I like some of them quite a bit. Hearts especially. I mean if you eat scrapple, Pan Haus, head cheese, cup cheese, puddings, sausages. I mean what goes in those is not maybe what you would eat, but many people do. Food fro before and after the Civil War came from a time when people could not afford to waste any food. It is different, but not alien.
     
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  17. NH Civil War Gal

    NH Civil War Gal Corporal

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    Besides the yuck factor - it is the immense amount of time in a day used to prepare all this. And if it was summer, the kitchen, whether it was in the house or outside in a building, got terribly hot. No wonder most larger households had either paid servants or slaves - paid servants after the CW, at least up North. My goodness, how could you get into all those dresses, keep changing, take care of children, oversee the house, make calls, if you didn't.
     
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  18. JOHN42768

    JOHN42768 2nd Lieutenant Trivia Game Winner

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    If it OK, I'll just take a BigMac and fries
     
  19. WJC

    WJC 2nd Lieutenant

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    "Back then"? What do you suppose goes into sausage?
     
  20. WJC

    WJC 2nd Lieutenant

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    Thanks for posting, but I'll pass on today's calf's head. Tomorrow's rabbit looks much better!
     
  21. James N.

    James N. Captain Forum Host Civil War Photo Contest
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    I toured Paris twice, back in 1984 & 1985 and distinctly remember seeing TWO kinds of neighborhood "butcher shops" - the charcuterie and the chevalerie. The former was probably pretty much what you remember from England; but the latter was a distinctly French phenomenon, marked out by the head of a HORSE above the door! (You might also be able to figure out exactly what kind of meat was sold there from the similarity of the name chevalerie to the word cavalry, both of which come from the French word cheval.)
     

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