Old Timey (And we're talking REAL Ol' Timey) recipes

[in_newengland]

As for mince pie (or mincemeat pie) it has nothing to do with meat. Originally it did have meat but today you just buy it in a can and use it as a pie filling. We do it every year.

The grocery store brands are horrible but there's one good brand that most people recommend--http://www.amazon.com/Crosse-Blackwell-Mincemeat-Rum-Brandy/dp/B0000TA3B2

That's expensive. We buy ours in a British shop and just get a small jar. Very good for a vegetarian pie! But sweet.

[elston]

Originally Posted by in_newengland

As for mince pie (or mincemeat pie) it has nothing to do with meat. Originally it did have meat but today you just buy it in a can and use it as a pie filling. We do it every year.

The grocery store brands are horrible but there's one good brand that most people recommend--http://www.amazon.com/Crosse-Blackwell-Mincemeat-Rum-Brandy/dp/B0000TA3B2

That's expensive. We buy ours in a British shop and just get a small jar. Very good for a vegetarian pie! But sweet.

I often pick up a couple of jars of Cross & Blackwell mincemeat discounted after the Christmas holiday.

and while we are on the subject.....I am one of the few people it seems who really like Fruit Cake....and it has been at least 5 years since I had a slice of it at the holiday time. It used to be a common gift..but I guess I am going to have to order one for myself or make one. Probably order one.

[EnricoV]

Originally Posted by P47P47

Actually, it's to help hold the grounds at the very bottom of the pot so they don't get poured into the cup. Some folks put an egg white or even a whole egg in the pot for that purpose.

Actually, it's both. "Holding the grounds" at the bottom is not much of a modern-day concern.

How to Use Eggshells in Coffee | LIVESTRONG.COM

[P47P47]

Originally Posted by EnricoV

"Holding the grounds" at the bottom is not much of a modern-day concern.

As the linked article states, it depends upon the type of coffeepot.

[MRBookworm]

I just remembered my father (rip) used to eat pig brains I think they called it scrapple and hog head cheese

Back in the day folks ate the whole animal. So do we, technically, but the odd bits tend to be disguised better.

Pig brains, scrapple and head cheese are 3 different things.

Brains - no explanation needed. My mother used to scramble them with eggs.

Scrapple is leftovers from butchering - bones, meat scraps, some times liver heart etc. boiled with onions salt & pepper. The bones are picked out, the meat & onions chopped fine then put back into the boiling liquid with cornmeal and cooked until it's solid. The result is put into pans, chilled then sliced and fried. It's quite good. I still make it, but I cheat - I use breakfast sausage, as I don't butcher (kind of difficult if you don't live on a farm)

Head cheese is a pig head - brains removed, that's been simmered until the meat falls off the bone. The meat is packed in pans or sausage casing with the liquid and chilled. The skin and ears make the broth very gelatinous and give the sausage it's consistency. I like it, as do folks I've served it to. I just call it "terraine du tete".