Culinary Delights
I love cookbooks, old and new. My collection fills an entire bookcase, and I am nowhere near finished with buying them. I justify this excess by reminding myself that I do use them, both for cooking and for reading cover to cover, like novels.
Lately I've been reading my copy of "The Joy of Cooking." It was originally published in 1931, but mine is the updated 1964 version. It features a lot of really good, basic recipes and most hold up well today. A few of them, however, left me either scratching my head or suppressing my gag reflex, like . . .
• Peppers Stuffed with Creamed Oysters (What, oysters aren't slimy enough? You have to cream them on top of it?)
• Kidney Nuggets (Con: Requires four lamb kidneys. Pro: Also calls for eight slices of bacon!)
• Tongue in Aspic ("A fine-looking dish.")
• Rollmops (Herring fillets layered with capers and gherkins, steeped in the fridge for 10 days and served cold.)
• Head Cheese ("Clean teeth with stiff brush; remove ears, brain, eyes, snout and most of the fat.")
• Cannibal Mound (Sounds worse that it really it; it's actually steak tartare.)
There are also detailed instructions (some with drawings!) on how to prepare pigeons, opossum, woodchucks, bears, beavers and muskrats. And did you know that, according to the authors, roasted squirrel is just exquisite served over polenta with a walnut gravy??
Lately I've been reading my copy of "The Joy of Cooking." It was originally published in 1931, but mine is the updated 1964 version. It features a lot of really good, basic recipes and most hold up well today. A few of them, however, left me either scratching my head or suppressing my gag reflex, like . . .
• Peppers Stuffed with Creamed Oysters (What, oysters aren't slimy enough? You have to cream them on top of it?)
• Kidney Nuggets (Con: Requires four lamb kidneys. Pro: Also calls for eight slices of bacon!)
• Tongue in Aspic ("A fine-looking dish.")
• Rollmops (Herring fillets layered with capers and gherkins, steeped in the fridge for 10 days and served cold.)
• Head Cheese ("Clean teeth with stiff brush; remove ears, brain, eyes, snout and most of the fat.")
• Cannibal Mound (Sounds worse that it really it; it's actually steak tartare.)
There are also detailed instructions (some with drawings!) on how to prepare pigeons, opossum, woodchucks, bears, beavers and muskrats. And did you know that, according to the authors, roasted squirrel is just exquisite served over polenta with a walnut gravy??

