August 2012
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“Olmützer (Austria). … The smell and bite of this pocket-sized cheese is...”
– Too much information.
Cheese and Cheese Cookery, 1967, T. A. Layton
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“Feet
A clear jelly made from calves’ feet was a great delicacy several...”
– Many decades on, no. Actually yes, aspic. But on your paté, not your invalid.
The International Wine and Food Society’s Guide to Meat, 1968, Ambrose Heath, photo by Kenneth Swain, illustrations by Stewart Black
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irishthanhy replied to your post: Mad Meals
Even if you slow down we all still appreciate the fabulousness that is and has been Mad Meals. :)
Thank you! Any connection to ‘fabulousness’ is always welcome :)
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Mad Meals
I think I’m running out of steam on Mad Meals, not because I don’t still have plenty of content to put up. I have folders of images and books waiting to scan, but less desire to spend the time doing it.
Still it’s been fun. I’ve reduced the posts to one a day and there will probably be gaps when I have nothing queued. It hasn’t quite died yet.
It is easier to take...
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Poor Knights Arme Ritter
4 slices of bread 1 egg milk sugar cinnamon salt Soak the bread in milk for fifteen minutes. Beat the egg, add a small pinch of salt, then dip the soaked bread into the egg. Take out with a cooking slice and coat with breadcrumbs. Fry in hot fat on both sides. Mix sugar and ground cinnamon to taste and sprinkle on each slice of bread. Serve hot.
German Cooking, 1953, Robin Howe
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July 2012
42 posts
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“The Danish casserole is not only an object which can pass through the screen...”
– the great kitchen / dining divide is no more
Plats du Jour, or Foreign Food, 1957, Primrose Gray and Patience Boyd
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