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Calf's Head and Brain Cakes

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		$computer woes {CW:_(}$

[quote][i]Originally posted by Doc M[/i]
[br]Doc M loves to peruse historical -- some might say hysterical --
cookbooks, and has just come across two receipts from "A Quaker Woman's Cookbook" which first came out around 1821. In the absence
of Mohicanland Gnomes to use in the following recipes, I guess you'd
have to stick to the author's original suggestions.

Brain Cakes

When the head is cloven, take out the brain and clear it of strings,
beat them up with the yolks of two eggs, some crumbs of bread, pepper,
salt, fine parsley, a spoonful of cream, a spoonful of flour; when they are well-mixed, drop them with a spoon into a frying pan with a
little hot butter, and fry them of a light brown color.

Browned Calf's Head with the Skin On

After scalding and washing the head clean, take out the eyes, cut off
the ears, and let it boil a half hour; when cold, cleave the upper
from the lower jaw, take out the tongue, strike off the nose, score 
the part which has the skin on, rub it over with beaten egg, sprinkle
it with salt, pepper, parsley, cayenne; lay pieces of butter over it,
and put it in a dutch oven to brown, basting it often; cut down the
lower part in slices, skin the tongue and palate and cut them up; put
them in a pot with a little water; when done, thicken it with brown
flour and butter, season it with pepper, salt, some pickled oysters,
wine or brandy (if you like it) and let it stew fifteen minutes. Lay
the baked head in a dish and put the hask around it, and lay force
meat balls and brain cakes round the edge of the dish.

There is another recipe for "Maryland Biscuits" where she describes
working the dough with an iron hammer or an axe -- Doc M has often
been tempted to do the same!

Anyway, a fascinating read -- "A Quaker Woman's Cookbook: The Domestic
Cookery of Elizabeth Ellicott Lea" by William Woys Weaver
[/quote]

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T O P I C R E V I E W
Doc M	Posted - February 16 2005 : 5:13:19 PM Doc M loves to peruse historical -- some might say hysterical -- cookbooks, and has just come across two receipts from "A Quaker Woman's Cookbook" which first came out around 1821. In the absence of Mohicanland Gnomes to use in the following recipes, I guess you'd have to stick to the author's original suggestions. Brain Cakes When the head is cloven, take out the brain and clear it of strings, beat them up with the yolks of two eggs, some crumbs of bread, pepper, salt, fine parsley, a spoonful of cream, a spoonful of flour; when they are well-mixed, drop them with a spoon into a frying pan with a little hot butter, and fry them of a light brown color. Browned Calf's Head with the Skin On After scalding and washing the head clean, take out the eyes, cut off the ears, and let it boil a half hour; when cold, cleave the upper from the lower jaw, take out the tongue, strike off the nose, score the part which has the skin on, rub it over with beaten egg, sprinkle it with salt, pepper, parsley, cayenne; lay pieces of butter over it, and put it in a dutch oven to brown, basting it often; cut down the lower part in slices, skin the tongue and palate and cut them up; put them in a pot with a little water; when done, thicken it with brown flour and butter, season it with pepper, salt, some pickled oysters, wine or brandy (if you like it) and let it stew fifteen minutes. Lay the baked head in a dish and put the hask around it, and lay force meat balls and brain cakes round the edge of the dish. There is another recipe for "Maryland Biscuits" where she describes working the dough with an iron hammer or an axe -- Doc M has often been tempted to do the same! Anyway, a fascinating read -- "A Quaker Woman's Cookbook: The Domestic Cookery of Elizabeth Ellicott Lea" by William Woys Weaver
25 L A T E S T R E P L I E S (Newest First)
Obediah	Posted - September 01 2006 : 12:24:42 AM I love chorizo; I even know the ingredients.
SgtMunro	Posted - February 24 2005 : 11:57:48 AM That made for interesting reading... I think I will pass on ordering them, if ever given the chance. Under different circomestances, and at a younger age, I probably would have eaten them (I wouldn't have enjoyed them, but to save face). Your Most Humble Servant,
Christina	Posted - February 23 2005 : 3:22:29 PM Here's a primer on our sea cucomeber friend, who is also known as the "sea slug" in some places. http://chinesefood.about.com/cs/shopingredients/a/seacucomeber.htm According to this, the sea cucomeber actually doesn't have much taste, like tofu, so maybe the unpleasant experience my friend had was due to whatever the cooks sauteed it with or marinated it in...still, I don't think any animal that can automatically auto-eviscerate itself (read the bio, it's true!) is high on my culinary list. I'd probably try it once, but I think I'd prefer some good old fashioned head cheese!
Christina	Posted - February 23 2005 : 3:16:06 PM Wow...that software is a doozy! At least I know now I'm not losing my mind! Nope, my English friend said the sea cucomeber was disgusting, had sort of a salty/sweet taste and was gummy and gelatinous...if you've ever seen a sea cucomeber, that's about how it looks! However, it's something of a delicacy in some Asian cultures, apparently, so it's probably another one of these acquired tastes...
SgtMunro	Posted - February 22 2005 : 3:36:28 PM Christina, You did spell Sea C-u-c-u-m-b-e-r correctly, it was just the 'Anti-N.Y. Torpedo-Man' software kicking in (It detects and hides possible vulgarity). I can honestly say that I never had those before. Did your English friend like them? Your Most Humble Servant,
Christina	Posted - February 22 2005 : 3:17:38 PM excuse me, it's sea CUcomeBER. I haven't had enough coffee today.
Christina	Posted - February 22 2005 : 3:15:32 PM Well, so far the most disgusting food I've heard of, even beyond eyeballs, was the dish a friend of mine from England recalled being served at a special dinner in Hong Kong a couple years ago. They were served sea cucomeber, which apparently is as disgusting cooked as these things are when you see them in the ocean. Please tell me nobody here has tried that one...
SgtMunro	Posted - February 22 2005 : 08:18:24 AM P.S.- There was also a pastry that was something like a canolli, but was stuffed with fruits and spices. I just can't remember what that was called. YMH&OS
SgtMunro	Posted - February 22 2005 : 08:09:16 AM quote: 42ndNCO asked: Hey Sarge! Didn't some of your lads enjoy a meal of King Cobra when you were in the Gulf? You know, an SRE (Snake, Ready to Eat) Well Mister MacMillan sir, I did have King Cobra once during a TDY to Thailand. It was at RTAB Khorat, where we had taken part in a training exercise. The skin was chewy (as part of a salad), but the meat-kabobs were kinda good. As for my favorite dishes from my 'tour' of the fertile cresent; well I would have to say that I liked kapsa (a chicken & rice dish), ha-saa al-gereesh (a type of wheat soup) as well as a delicious shortbread called ghorrayeba. Not quite 'surf & turf', but it beat hell out of a regular diet of MRE's and T-Rats. Your Most Humble Servant,
42ndNCO	Posted - February 22 2005 : 05:24:28 AM Hey Sarge! Didn't some of your lads enjoy a meal of King Cobra when you were in the Gulf? You know, an SRE (Snake, Ready to Eat).
SgtMunro	Posted - February 21 2005 : 10:15:46 PM quote: Christina asks: Well, Sarge, you're certainly MORE adventurous than I'd ever be with most of my meats... Not so much adveturous, but sometimes it was an example of the 'locker-room' mentality common amongst young men. It was a case where the other guys in my squad did it, so instead of looking like a sissy, I followed suit. The other times had to due with survival expediency, in which case I ate some real interesting things... Your Most Humble Servant,
Christina	Posted - February 21 2005 : 1:30:30 PM quote: Originally posted by Chris Hi Christina, What's "spig?" It just sounds gross. Hi Chris! It's a Slovak-slang word for this dish, as described above. And if you like marrow toast, it's not gross, just funny sounding: One of my favorite things, though, is something Kate will probably be familiar with. MARROW TOAST. This is where you scrape the marrow out of a boiled soup bone and serve it hot, with salt and pepper, on toast. Or, like my mom's family did, on plain white bread. The Slovaks in Western Pennsylvania called the dish "spig..." (don't know why) It might sound gross to some folks, but let me tell you, I could kill for some good marrow toast just about any time of the day...
Chris	Posted - February 21 2005 : 1:23:49 PM Hi Christina, What's "spig?" It just sounds gross.
Christina	Posted - February 21 2005 : 12:27:46 PM Well, Sarge, you're certainly MORE adventurous than I'd ever be with most of my meats, but I have had rattlesnake, snails, alligator, frogs legs, head cheese, various organ meat, spig, marrow, tripe, and all the various bizarre versions of sushi including eel, sea urchin and MY personal favorite --- salmon roe. However, MY particular food prejudice is against lamb and veal. I can't eat things that are killed when they're still babies...I guess we all have our own personal culinary quirks! (But yes, no matter WHERE they come from, I am DEAD SET against eyeballs...)_ AND Rocky Mountain Oysters...
SgtMunro	Posted - February 21 2005 : 08:06:30 AM Actually it was closer to veal in taste, but with a unique consistency. Cat tastes like chicken, and monkey tastes like pork. As for dog, it has a beef taste, but it is very lean (As Mel Gibson pointed out in the 'Patriot', "Yes, dog makes a fine meal."). Anyway, I prefer my American Diet of 'regular' beef, pork and chicken... I'm sorta boring like that. Your Most Humble Servant,
Kate	Posted - February 19 2005 : 09:29:32 AM quote: Originally posted by SgtMunro I had sheep's head once, while TDY to Turkey, many years ago. Actually, it was a ram, and it wasn't half-bad... Don't tell me, Sgt... it kinda tasted like chicken??
SgtMunro	Posted - February 18 2005 : 11:47:02 PM I had sheep's head once, while TDY to Turkey, many years ago. Actually, it was a ram, and it wasn't half-bad... I still prefer it to the 'kitty-on-a-stick', 'puppy-on-a-stick' or 'monkey-on-a-stick' from my many forays into the "P.I." (Ahhh, Angeles City, my town... an adult Disney World, but that is another story), and other garden-spots of West-Pac. Your Most Humble Servant,
Kate	Posted - February 18 2005 : 10:07:06 PM Yep, yer right, Caitlin, it's a cultural thing. Somewhere in the world, going out for a sheep's head is equivalent to our going out to Burger King and in the Australian Outback, they'd 'just DIE for a witchety grub, don'tcha know', while in France, they can't see past 'frog legs and pomme frites'! There's probably some little guy in Papua New Guinea who is grimacing and screwing up his nose at the thought of our 'Western' diet; "They do WHAT to their meat, Wal? They... they COOK it???? UGH!!! IF THAT DON'T BEAT ALL!" We can laugh at the thought of their eating lizard eggs like they were Hershey Kisses or cry that they eat 'cat' and 'dog' in Korea but... when it comes down to it, they probably don't understand how on earth we would want to eat slimy oysters or rubbery Calamari!! And while I'm willing to concede that food is a cultural thing and some things are definitely an acquired taste, and that I actually enjoy trying some of the weird and wonderful cuisines of the world, me, myself, personally, am drawing the line at the sheep's head and eyeballs! Yes, Caitlin, I remember that scene WELL!! And if ever someone WAS kind enough (???) to offer me some of their 'eyeball soup', I would only have to conjure up that particular scene in my mind to know that that is one dish I DEFINITELY do not need to try! I DO NOT NEED MY SOUP TO BE STARING BACK AT ME!! What a thought! shudder! (I can't help wondering though, what tastes better - blue eyes or brown?? No - no, be fair. You get red onions, you get brown onions, you get greeen onions - they all taste different... It's a fair question...)
caitlin	Posted - February 18 2005 : 8:43:38 PM The above recipes I wouldn't try even with ketchup! The sheep eyes remind me of the 2nd Indiana Jones movie! Does anyone remember that scene? I have tried frog legs (yes, they taste like chicken), sashimi (though I can forgo the eel), and steak tartar. Growing up with a German mother who loved any fish, elk, limburger cheese and eating garlic and an onion like an apple.... well, it always created an interesting culinary experience!
Kate	Posted - February 18 2005 : 7:14:46 PM It's the RED HAIR Christina! We're too stubborn to just give in!! I once sat for over four hours at our dining table, refusing to eat the fish before me! I could not STAND fish of any sort but the rule at our house was "You eat what's set in front of you - or you sit there until you do!" (There's starving kids in Africa would be GLAD of it, after all!".) My equation in this situation was, 'how long you sit it out is dependent on how comfy the chair is'... (those dining chairs were actually quite comfy). Like you ladies, I was NO QUITTER! Funny... I actually LOVE a piece of fresh, fried fish now! AND I LOVE 'petit pois' AND I JUST LOVE stuffed peppers!! Hehehehee.. BUT as for sheep's head and eyeballs, well... they are right up there with the frog legs and stewed 'sssss... word' (legless things) and witchety grubs! The day I have to put any of those things into my mouth is the day that I am no longer among the living! I will KNOW that I am in hell and cavorting with those who can't tell righteous living from unclean eating habits!! C'mon, let's face it!! Can ye imagine having to spend all yer life just hunting enough witchety grubs and snails to have the energy to wash yer hair??? Maaaannnn!! Keep yer eyeballs and yer worms!
Doc M	Posted - February 18 2005 : 4:54:02 PM My record was three hours because I refused to eat a glob of those disgusting nasty tiny canned peas that passed for haute cuisine in the '50s. The only thing approaching it in yuck factor was if the peas were combined with diced carrots. BLEAHHHH! I was in college before I realized vegetables didn't have to be gray and limp. Still hate them tiny peas, though. Doc M
Christina	Posted - February 18 2005 : 3:40:59 PM Heeheehee... were it I sitting at that table, Doc M., chances are I'd STILL be sittin' there, just a skeleton sittin' in the chair, STILL watchin' those eyebulbs, with a note writ into the dust on the table, "Thee'll give in before I do, Mom!" This brings up fond memories of the time when my cousin Eddie Joe and I sat a record THREE AND A HALF HOURS at a dining room table because we refused to eat the green pepper part of our stuffed peppers.... I'm with you on the eyeballs, Kate. My suitemate senior year of college was Greek and during Easter they used to eat some festive dish that included a full sheep's head and the eyeballs. I lived in fear she was going to bring them home as leftovers!!!
Kate	Posted - February 18 2005 : 3:15:48 PM quote: Originally posted by Doc M Words to live by, Kate -- Never eat NOTHIN' that's a-lookin' back at ye on the plate! Imagine the problems all those Quaker mothers ran into ... "Thee are NOT leaving this table, young lady, unless thee finshes thy lovely brain cakes with eyeballs!!!" Doc M Heeheehee... were it I sitting at that table, Doc M., chances are I'd STILL be sittin' there, just a skeleton sittin' in the chair, STILL watchin' those eyebulbs, with a note writ into the dust on the table, "Thee'll give in before I do, Mom!"
Christina	Posted - February 18 2005 : 2:41:42 PM I've never eaten tongue nor brains and doubt I ever would, but I do confess to loving head cheese and certain other organ meats (kidney, livers, etc.) One of my favorite things, though, is something Kate will probably be familiar with. MARROW TOAST. This is where you scrape the marrow out of a boiled soup bone and serve it hot, with salt and pepper, on toast. Or, like my mom's family did, on plain white bread. The Slovaks in Western Pennsylvania called the dish "spig..." (don't know why) It might sound gross to some folks, but let me tell you, I could kill for some good marrow toast just about any time of the day... Scrapple ain't bad either. eyes, tongues, and brains? Nope.
Doc M	Posted - February 18 2005 : 2:01:50 PM Words to live by, Kate -- Never eat NOTHIN' that's a-lookin' back at ye on the plate! Imagine the problems all those Quaker mothers ran into ... "Thee are NOT leaving this table, young lady, unless thee finshes thy lovely brain cakes with eyeballs!!!" Doc M

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