Every one knows the value of a beef tongue, but few
people realize how delicious a calf's, sheep's, lamb's, or
pig's tongue may be. There is so little demand for them
that they are cheap. Get those which are plump, firm,
and rather white. When they look dark and flabby they
have come from a poorly fed animal, and will be found
tough and without good flavor.
These small tongues may be put in brine for a few
days and then boiled, or they may be partially boiled
and then braised, or they may be stewed. They are
cheap, and, cold or hot, make a handsome dish.
Sweetbreads.
The calf and young lamb are the animals that yield
the sweetbreads which are used as food. Lamb sweet-
breads usually are left in the forequarter, and are cooked
with it. They are rarely cooked separately. They are,
however, sometimes sold by the pound or pair, the same
as veal sweetbreads.
Sweetbreads are good only so long as the animal is fed
chiefly on milk. The sweetbreads from a calf that has
been fed wholly on grass for one or two weeks before
being slaughtered will be dark, flabby, and tough, where-
as those from a calf that has been fed generously with
milk will be white, firm, and tender. Sweetbreads spoil
very quickly, and should not be kept long, even on ice.
In the late spring and summer they are the cheapest, but
in winter they are very expensive and scarce. Like all
other articles of food, they may be frozen, and kept in
that way for months at a time.
GAME.
The local names given to some kinds of game are
very confusing to the inexperienced housekeeper. This
is particularly the case with partridges, grouse, and
ABOUT FOOD. 79
quail. The quail is a small bird, about the size of a
squab, and is kiiown by the name of quail throughout
the North and West. At the South, however, this bird
is known as the partridge.
Again, the real partridge, the grouse, and the ptar-
migan are often indiscriminately called grouse or par-
tridge. There is this distinction between partridge
and grouse : the meat of the former is white, and that
of the latter dark. The partridge is frequently called
ruffled grouse. These birds are common in the Eastern
States. The season for them is between October and
January.
Grouse is sometimes called prairie chicken and some-
times red grouse. This bird is found in great abundance
in the West. The season is from September to April
in some sections of the country, and in others it is from
October to January. Game laws vary considerably in
the several States.
Ptarmigan is not so well known as the other two
birds, but it is often sold under the name of grouse, or
white-breasted grouse. It resembles the grouse very
closely ; but the plumage, instead of being brown, like
that of the true grouse, is almost white. The feet are
covered with fine white feathers resembling fur. This
bird is not quite so large as the grouse, and the meat
is a little drier. It comes from the cold climate of
Canada and the country bordering on Hudson Bay. It
is very welcome in the market ; for it comes in about the
last of January, when the game law prohibits the sale
of grouse. Ptarmigan is prepared in exactly the same
manner as grouse.
Page 33
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Every one knows the value of a beef tongue, but few people realize how delicious a calf's, sheep's, lamb's, or pig's tongue may be. There is so little demand for them that they are cheap. Get those which are plump, firm, and rather white. When they look dark and flabby they have come from a poorly fed animal, and will be found tough and without good flavor.
These small tongues may be put in brine for a few days and then boiled, or they may be partially boiled and then braised, or they may be stewed. They are cheap, and, cold or hot, make a handsome dish.
Sweetbreads.
The calf and young lamb are the animals that yield the sweetbreads which are used as food. Lamb sweetbreads usually are left in the forequarter, and are cooked with it. They are rarely cooked separately. They are, however, sometimes sold by the pound or pair, the same as veal sweetbreads.
Sweetbreads are good only so long as the animal is fed chiefly on milk. The sweetbreads from a calf that has been fed wholly on grass for one or two weeks before being slaughtered will be dark, flabby, and tough, whereas those from a calf that has been fed generously with milk will be white, firm, and tender. Sweetbreads spoil very quickly, and should not be kept long, even on ice. In the late spring and summer they are the cheapest, but in winter they are very expensive and scarce. Like all other articles of food, they may be frozen, and kept in that way for months at a time.
The local names given to some kinds of game are very confusing to the inexperienced housekeeper. This is particularly the case with partridges, grouse, and
quail. The quail is a small bird, about the size of a squab, and is kiiown by the name of quail throughout the North and West. At the South, however, this bird is known as the partridge.
Again, the real partridge, the grouse, and the ptarmigan are often indiscriminately called grouse or partridge. There is this distinction between partridge and grouse : the meat of the former is white, and that of the latter dark. The partridge is frequently called ruffled grouse. These birds are common in the Eastern States. The season for them is between October and January.
Grouse is sometimes called prairie chicken and sometimes red grouse. This bird is found in great abundance in the West. The season is from September to April in some sections of the country, and in others it is from October to January. Game laws vary considerably in the several States.
Ptarmigan is not so well known as the other two birds, but it is often sold under the name of grouse, or white-breasted grouse. It resembles the grouse very closely ; but the plumage, instead of being brown, like that of the true grouse, is almost white. The feet are covered with fine white feathers resembling fur. This bird is not quite so large as the grouse, and the meat is a little drier. It comes from the cold climate of Canada and the country bordering on Hudson Bay. It is very welcome in the market ; for it comes in about the last of January, when the game law prohibits the sale of grouse. Ptarmigan is prepared in exactly the same manner as grouse.