-=> Quoting Michael Loo to Jim Weller <=-

 JW> Roslind's added a new twist to her tourtieres thus year: a thin
 JW> layer of sliced apple under the top crust

 ML> Indeed. Lilli suggested I introduce apple
 ML> to a recent batch of poultry stuffing,
 ML> and it didn't add anything. It might have
 ML> been the kind of apple on hand (Gala,

Roslind never puts apple in her poultry stuffing but my Mom used
to. She generally used something really firm, like Granny Smiths for
that purpose. As I recall it did not harm.

 > "a half pence of mixed spice, the pork kind, not the sweet."

 ML> Considering that a half penny then was worth
 ML> maybe what a US quarter is now, that would
 ML> be something like a few tablespoons.

I speculated that it was the amount of spice a half pence coin would
hold if it was used as a scoop, so about a heaping teaspoonful.

 JW> Why do all Asians look alike? Genghis Khan!

 ML> When I was younger I had a somewhat swarthy
 ML> complexion and wavy hair, and I had a girlfriend
 ML> who claimed it was all from Marco Polo.

But did Marco Polo sire thousands of children in his journeys as GK
was said to have done.

 ML> The Best Sauteed Spinach
 ML> quail fat (any clarified poultry fat will do)
 ML> a dish fit for royalty.

A good quality olive oil is also pretty amazing 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: To Pickle Green Tomatoes
 Categories: Historical, Pickles, Condiments
      Yield: 1 batch
 
      1    Peck green tomatoes
           Salt, divided
    1/2    Peck onions
      1 oz Allspice
      1 oz White mustard seed
      1 oz Black pepper
      6    Red pepper pods
      1 oz Cinnamon
      1 oz Cloves
      1 pt Horseradish root, sliced
      1 oz Ginger
           Cider vinegar
 
  Wash a peck of very green tomatoes, wipe them with a coarse napkin,
  then slice them as fine as it is possible for a knife to cut,
  sprinkle them with salt, and lay them in a sieve to drain. Slice a
  half peck of onions, and scald them in salt and water; have ready
  allspice, white mustard seed, black pepper, six red pepper pods,
  cinnamon, cloves, horseradish, ginger. Take a large stone jar, put in
  a layer of tomatoes, then lay on some of each spice and horseradish,
  then layer of onions, then another of tomatoes, let the last layer be
  spiced well, and then fill it up with strong cider vinegar. An ounce
  of each kind of spice and a pint of cramped horseradish is sufficient
  to a peck of tomatoes. Try and have the jar air tight.

  From: The Great Western Cook Book by Anna Maria Collins, 1851

  A peck is 2 gallons or 1/4 of a bushel - JW
 
MMMMM
 

Cheers

Jim


... The Detox scam: your kidneys do that for free.

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