In an earlier post I mentioned that we, here in the US, have the luxury of disgust. Our food is pre-processed to the point that we can no longer recognize its origins.
I have been engaged for some time in writing a history of Farmington, Maine in the year 1868, based on the diary of a young lady (who would eventually become my wife's great grandmother) who graduated from the 'normal school' or teachers' college that year.
In the course of my research I have learned a great deal about the daily life of the people I describe in the book. Recently I've been studying their cooking.
One of the books that I have found fascinating is a compendium of facts, processes, and recipes from 1889 written by Barkham Burroughs. I though that I would share some of this lost knowledge with you.
Brawn
Clean a pig's head, and rub it over with salt and a little saltpetre, and let it lie two or three days; then boil it until the bones will leave the meat; season with salt and pepper, and lay the meat hot in a mold, and press and weigh it down for a few hours. Boil another hour, covering. Be sure and cut the tongue, and lay the slices in the middle, as it much improves the flavor.
That is not a recipe for people who sterilize their kitchens after opening a package of plastic-wrapped, skinless, boneless, chicken breasts.
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