March 2012
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“Chevrotin (France). These cheeses are uncommercial and are ripened in quaint...”
– Are there non-quaint peasants?
Cheese and Cheese Cookery, 1967, T. A. Layton
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“But building boats out of beer cans is pretty far out, even in the Territory....”
– Something to be proud of.
Up The Track, 1979, Max Colwell, photo by Peter Finch
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Chicken and Rice Salad
2/3 cup long-grain rice 1 cup cooked diced chicken 2 slices ham 1/4 cup chopped celery 1 dessertspoon chopped onion 1/2 cup mayonnaise 1 teaspoon curry powder salt, pepper Cook rice in large saucepan of boiling salted water for 12 minutes; drain, cool. Combine chicken, diced ham, onion, celery and cooked rice. Blend curry powder, mayonnaise, salt and pepper, mix lightly through salad. Refrigerate....
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Liver Loaf Leberkäse
1 1/2 lb. chopped liver 1/2 lb. chopped fat bacon 1 chopped onion 2 white rolls salt and pepper 1/2 lb. larding marjoram Soak the rolls in milk or water and squeeze dry. Mix the bacon, liver, and onion together, and put twice through a mincer. Flavour with marjoram and season with salt and pepper. Line a tin evenly with larding, then pack firmly with the minced liver paste....
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“It was in Hong Kong that I first became aware of the fact that most Chinese...”
– Plus the other major schools -American Chinese, Australian Chinese and Indian Chinese, sootythefish’s new favourite. Gobi Manchurian, Chicken 65 anyone?
The Far Eastern Epicure, 1958, Maria Kozslik Donovan
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“Boiled Gammon
For boiling, a whole gammon should first be soaked overnight, and...”
– Rusty parts? on a pickled part of pig?
The International Wine and Food Society’s Guide to Meat, 1968, Ambrose Heath
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“it might seem that an egg which has succeeded in being fresh has done all that...”
– I know Henry James was well dead by the MadMeals time period, but anything Elizabeth David thinks is worth repeating is fine by me.
A Book of Meditteranean Food, 1950, Elizabeth David
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“It is in a rather cautious spirit that we set down these recipes, and, in order...”
– Rather!
Plats du Jour or Foreign Food, 1957, Patience Gray and Primrose Boyd
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“Chevretin (France). A goat’s milk cheese whose potency varies according to...”
– I wonder if it’s a particular old sock aroma or shade of mould that makes this cheese a scary beast?
Cheese and Cheese Cookery, 1967, T. A. Layton
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erinmargrethe asked: Re: the Mad Men post: The tall shaker (it's actually got a pour-spout) is sugar, and the stainless-steel thing by the napkin dispenser is the cream pitcher for coffee. It will have a little flip-top lid. I know this because these things were still in all American restaurants when I was kid, and probably still are in those that haven't switched to sugar sachets and little plastic milk...
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“Let us not be prejudiced against the garlic”
– Don’t fear garlic more than vampires.
Plats du Jour or Foreign Food, 1957, Patience Gray and Primrose Boyd
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“Those nights in Java, after a spicy dish called Nasi Goreng, we sat on the...”
– Sounds exotic, Nasi Goreng. But it’s not. Otherwise known as ‘Fried Rice.’ Not even Nasi Goreng Istemewa, ‘Special Fried Rice.’ I always thought Special Fried Rice, ie. with a fried egg on top, was an Australian mutation. Nope.
The Far Eastern Epicure, 1958, Maria...
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“On this section of the Stuart Highway the traveller begins to feel the pull of...”
– Elsewhere the waitresses are most unattractive.
Up The Track, 1979, Max Colwell, photo by Peter Finch
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February 2012
58 posts
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Chicken with Peaches
3 lb. chicken (or chicken pieces) 1/2 cup flour salt, pepper 4 oz. butter 2 larges potatoes 4 oz. bacon 4 oz. mushrooms 2 onions 1 tablespoon flour, extra 6 shallots 16 oz. can peach slices or halves 1 1/2 cups water 1 chicken stock cube chopped parsley Joint chicken, coat pieces with flour seasoned with salt and pepper. Dice bacon, slice mushrooms, onions, and shallots. Melt butter in...
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