• 25 cent recipe: Calf Head
• Baked Heart
• Boiled Smoked Tongue
• Calf's Brain in Batter
• Calf's Foot Jelly
• Canned Ox Tongue in Sauce
• Elk Sandwich Spread
• Maryland Muskrat
• Mrs. Dukes Baked Possum and Sweets

• Pigeon Pie
• Rabbit a la mode
• Recommended calories from 1912 Cookbook
• Recommended Calories  from1931 Cookbook
• Roast Beaver a la Michigan
• Roast Pigeons or Squabs
• Squirrel Pot Pie
• Tripe
• Turtle Soup

• Remove the brain from a calf head
• Boil
  • 2 quarts water
  • 1 carrot
  • 1 onion
  • 1/2 lemon sliced
  • 1 bay leaf
  • 4 cloves
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
• Add the head and tongue - the last is optional.
• simmer it covered until the meat is tender - for about 2 hours
• If the tongue is used, it will take longer
• Add the brains for the last 15 minutes of cooking. Dice them.
• Cut the meat from the cheeks into small pieces.
• Skin, remove the roots, then slice the tongue.
• Prepare a sauce with
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups liquid, in which the meat was cooked
• Reheat the meat in the sauce. Season it if needed. It is sometimes made rather acid with lemon, vinegar or wine. Serve it with chopped parsley.
• This dish is sometimes served with the addition, at the last moment, of 1/2 cup scalded cream.

Baked Heart

• Wash a beef heart  (2 veal hearts may be substituted)
• Soak it in cold water for 1 hour.
• Cut away the hard parts. Dry the heart.
• Fill it with 2 cups bread dressing
• Tie it with a string. Place it in a casserole.
• Pour around it 2 cups diluted canned tomato soup
• Cover it with 2 strips of bacon
• Cover the dish and bake the heart in a moderate over 325 degrees from 2 to 3 hours, or until tender.
• Drain it and thicken the stock with flour.
• Add 2 cups boiled seasoned rice

Boiled Smoked Tongue

• Cover with  cold water and soak for 12 hours a 3-pound smoked beef tongue
• Cover the tongue with fresh water and add
  • 1 onion sliced
  • 1/3 cup chopped celery with leaves
  • 3 bay leaves
  • 1 teaspoon peppercorns
• Simmer it until it is tender (from 2 to 4 hours). Leave it in the stock until it is slightly cooled.
  When cold enough to handle, skin it and remove all the dry hard portions and the roots.
  It is then ready to be sliced and served.
  The tongue may be served hot with creamed spinach or horseradish sauce.

Calf's Brain in Batter

Parboil brains; cut in two-inch pieces. Cover with French dressing. Let them stand one hour. Drain, dip in Fritter Batter, fry in hot fat. Serve with tomato sauce.

Calf's Foot Jelly

• 1 calf's foot
• 4 cups cold water
• 1/2 cup sherry
• l/2 cup lemon juice
• l/2 cups sugar
• 3 egg whites

Cook the calf's foot in cold water, slowly, for four hours. Skim often while cooking. Strain; let stand overnight. Remove fat; add whites of eggs slightly beaten, and bring slowly to the boiling point, stirring all of the time; boil one minute, strain through cheesecloth , add remaining ingredients, and pour into molds. Chill and serve.

Canned Ox Tongue in Sauce

• Heat the contents of a can of Ox Tongue
• Serve it with the heated contents of a can of condensed pea soup
• to which you may add
  • 2 tablespoons butter
  • 2 tablespoons sherry or 1 teaspoon Worcestershire sauce
• Or, if you wish, use the delicious combination of pea and tomato soup.

Elk Sandwich Spread

1/2 cup ground cooked elk
l/1 tsp prepared horseradish
3 tbsp French dressing
Combine all ingredients\s.
Use for hearty sandwiches or as spread for crackers to be served with soup

Maryland Muskrat

• 1 large dressed muskrat (1 1/2 to 2 pounds
• 1 qt. water
• l l/1 tsp salt
• 1 small onion
• 1/2 tsp poultry seasoning
• 1 egg
• l/2 cup milk
• 3/4 cup flour
• 1 tsp salt
• l/2 tsp thyme
• l/3 cup shortening
• water

Wipe muskrat with damp cloth, pick off any hair. Separate hind from fore quarters, cutting across the back and just below the ribs. Fit into glass or enamel bowl. Add salt water enough to cover (l tbsp salt to 1 qt water), cover and place in refrigerator overnight.

Next day, drain off salt water and rinse with clear water. Drain well. Place in a kettle and add water., salt, onion, and poultry seasoning. Heat to boiling, reduce heat, cover and simmer for 20 minutes. Lift out parboiled muskrat, drain and cut into serving pieces. Make a batter by beating egg, milk, and flour with a rotary beater until smooth. Add salt and thyme. Dip pieces of muskrat in batter and brown slowly in heated shortening until golden on all sides. All l/4 cup water, cover and simmer for 20 minutes. Remove cover and cook 15 to 20 minutes until crisp again on outside, and tender. Serve with cream gravy if desired. 2 to 4 servings.

Mrs. Duke's Baked Possum and Sweets

• 2 young possums (2 1/4 to 2 1/2 lbs. each, dressed weight
• 1 baking potato (l/2 lb)
• 7 cups cold water
• 2 lbs sweet potatoes or yams
• 4 tsp salt
• 3/4 tsp black pepper
• l/8 tsp red pepper
• 3 tbsp flour
• l/4 cup cold water
• 2 cups possum broth
• Parsley

Clean possum carefully and remove scent glands and any clinging hair.
Pare potato, wash and cut in quarters lengthwise. Lay potato inside possum. Fit into a 5-quart kettle.
Add water, cover kettle, but leave open space on one side for steam to escape. Heat to boiling and boil gently 15 to 20 minutes; then skim froth that collects. pour off about half the broth.
Add 3 cups fresh hot water, return to heat, again partially cover and boil gently until meat is tender, but not tender enough to pull away from the bone.
Remember, possums will not become more tender after they are placed in roasting pan. This requires 1 1/4 to 1 1/2 hours of cooking.
Lift possum from broth to roasting pan, sprinkle outside well with the seasonings that have been well mixed in a cup.
Make gravy by sprinkling flour over cold water, mix to a smooth paste, then blend with 2 cups of broth drained from kettle in which possums were parboiled. Mix and pour around possum.
Arrange pared, washed sweet potatoes around possum. Cover pan and bake 16 to 20 minutes, or until potatoes are about tender.
Now uncover and bake until possums and potatoes are tender and beautifully browned or from 35 to 40 minutes.  Baste every 10 minutes with the gravy in the pan.
Remove meat and potatoes to platter and garnish with parsley.
Pour gravy into separate dish and serve meat and gravy piping hot.  5 to 6 servings.

Pigeon Pie

• 4 dressed drawn pigeons, 2 lbs
• 3 cups water
• 2 tsp salt
• 1/2 tsp whole black peppers
• 1 branch celery
• 1 small carrot
• 1 egg-size onion
• 1 tbsp lemon juice
• 1 tbsp poultry fat or butter
• 1 tbsp flour
• 1 tbsp cornstarch
• 2 cups pigeon broth
• 1 cup milk
• 1/2 tsp salt
• 1/8 tsp celery salt (optional
• 1 potato (l/2 lb)
• 2 medium carrots   Puff Pastry

Dress pigeons
Singe; wash in water in which is dissolved 1 tbsp baking soda to each qt of water.
Rinse thoroughly in clear water. Remove all pin  feathers, then eviscerate, remove oil sac and with a crochet hook probe shot holes for shot and imbedded feathers. Wash these openings thoroughly as well as inside bird in cold water. Drain.
Arrange birds in 4-qt kettle, add water, salt, peppers, the celery, carrot and onion, peeled and halved and lemon juice. Cover, heat to boiling, reduce heat and simmer until tender from2 1/2 to 3 hours. Cool in broth if desired. Strip meat from bones in as large pieces as possible, eliminating some of the skin if desired, and watch out for any broken bones. Strain remaining broth. There should be 2 cups.
Melt fat in saucepan, blend in flour and cornstarch, then stir in pigeon broth and milk gradually. Cook and stir over moderate heat until smooth and thickened. Remove from heat. Stir in seasonings and meat. Place in refrigerator to cool thoroughly. Make Puff Pastry.
Now pare potato, cut into 3/4 inch cubes, scrape carrot, cut into 1 inch lengths, add 1 cup water, cover and boil gently 5 to 6 minutes. Drain and add to meat mixture.
Roll pastry out into rectangle and cut out circles that just fit top of casseroles, using top of casserole to mark size of circles. Make open design in center for steam vents. Turn mixture into individual casseroles holding 1 1/4 cups. Place pastry rounds over filling in casseroles. Cold filling enables pastry to bake by the time filling heats up to boiling and prevents it from running over. Bake until brown and filling is boiling hot, about 20 minutes.
Serve at once. 4 to 5 servings.

Rabbit a la mode
Note: Squirrel may be substituted

• Clean and cut a rabbit into pieces
• Place them in a crock or jar.
• Cover them with vinegar and water, in equal parts.
  • Add
  • 1 sliced onion
  • 1//2 teaspoon salt
  • 6 peppercorns
  • 1 bay leaf
• Soak the rabbit for 2 days, then remove the meat, keeping the liquor.
• Melt 3 tablespoons butter or drippings in skillet
• Add 1/4 cup chopped onions
• Sauté the rabbit in the drippings until it is lightly browned. Pour  vinegar water over the rabbit to the depth of l/4 inch 
• You may add a piece of lemon rind, 2 springs of parsley, and 2 ribs of celery.
• Cover the pot closely. Simmer the meat until it is done, but do not boil it at any time. Remove the rabbit from the pot. Thicken the drippings with flour
• Add to it sour cream or milk.

Roast Pigeons or Squabs
Note: Squabs re young pigeons
Allow 1/2 to 1 pigeons  per person; 1 squab per person

• Prepare pigeons or squabs for cooking:
  • Rub then inside with salt
  • Stuff with cooked wild rice , bread dressing, etc.
• A thin piece of bacon or salt pork may be placed across the breast, or they may be brushed with melted butter and dredged with flour
• Roast them  uncovered in a moderate over in a moderate oven 325 degrees for 45 minutes of more or until tender. They may be basted while cooking. Remove the bacon. Thicken the drippings with flour.

Roast Beaver a la Michigan

• 1 beaver
• Baking soda
• Salt
• Sliced onions
• Strips of bacon or salt pork

Remove  all surface fat from beaver. Cover meat with a weak solution of soda and water (1 tsp sod to 1 qt of water) Parboil by simmering gently for 10 minutes. Drain, place meat in roaster, sprinkle with salt, cover with sliced onions, strips of bacon, and roast in moderate oven (350 degrees F) until well done. Serve at once. Beaver should be cooked until the meat almost falls off the bones

Squirrel Pot Pie

• 2 dressed squirrels , 2 to 2 1/2 pounds
• 2 1/2 cups water
• 1 1/2 tsp salt
• Dash of black pepper
• 2 tbsp butter
• rolled dumplings
• Parsley

This is an excellent way to cook old squirrels which are too tough for flying.
Wipe thoroughly with damp cloth and pick off any hair. Remove an shot and scent glands. Then wash well inside and out with warm water.
Cut into serving pieces.
Put squirrel into a kettle, add water and salt, heat to boiling then reduce heat , cover tightly and simmer until very tender, from 2 to 3 hours, the time depending on the age of animal.
The meat should be almost ready to fall from the bones.
Add pepper and butter.
Increase the heat until liquid boils. Lay the rolled dumplings over the top of squirrel, cover tightly and cook for 12 to 15 minutes. Do not lift cover during cooking.

Remove squirrel to hot plate and arrange dumplings around the edge.
Cooking the dumplings in the liquid should thicken the gravy to just the right consistency. Pour gravy over squirrel and dumplings. A little fresh chopped parsley may be sprinkled over the top for garnish.
4 servings.

Stewed Tripe - 3 servings

• Wash several times 1 pound honeycomb tripe
• Cut into strips, cover them with cold water.
• Bring water to a boil.
• Add
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
• Cover the pot. Simmer the tripe for 2 hours.
• Add
  • 1 clove garlic, sliced
  • 1/3 cup chopped onion
  • 1 cup chopped celery and parsley
  • 4 peppercorns
• Simmer the tripe until it is tender (for about 1 hour longer). Watch it as it burns easily.  Thicken the stock with flour.
• Tripe may be served with Cream Sauce, Onion Stock, etc.
• Note: Tripe that is not cut requires 4 hours or more of cooking in all.

Turtle Soup

• 3 lbs turtle meat
• 3 1/2 quarts water
• 2 medium onions, finely chopped
• 1 branch celery, finely chopped
• 1/4 by leaf
• 2 springs parsley
• 6 cloves
• 1 tsp sugar
• 1 cup canned tomatoes
• 1 tbsp salt
• 1/2 tsp whole black peppers
• 3 tbsp butter

Wipe meat clean with damp cloth. Cut meat from bones and add bones and gristle to water in kettle.  Add the remaining ingredients except butter, heat to boiling, reduce heat and simmer covered for  one hour.
Strain and discard vegetables and bones.

Meanwhile, cut turtle meat in small dice, about 1/4 inch, and brown slowly in the butter until cubes are golden brown on all sides. Add browned meat and any remaining drippings to the strained broth, heat to boiling, reduce heat and simmer for 20 to 30 minutes until a rich flavor is developed in broth and the turtle meat is done. Do not overcook. Add more salt and pepper if needed.
Serve piping hot. 8 to 10 servings.

Recommended Calories from 1931 Cokbook

The Joy of Cooking recommends the following daily allowances , based on Food and Nutrition National Research council:  

Recommended calories from 1912 Cookbook

No specific Calories are established. However, the following are the "specific" guidelines:

"The proper diet depends largely upon the occupation. People of sedentary habits and brain workers need more digestible food than the day laborer -- therefore, the necessity of mixed diets; but diets should be varies as well as mixed, and the true housekeeper in planning meals thinks what was served at the preceding meal.....Huger and thirst are provided by nature as guides in the choice of food, and if the bodily conditions are normal, these as a rule, are safe guides to follow."

• 25 cent recipe: Calf Head
• Baked Heart
• Boiled Smoked Tongue
• Canned Ox Tongue in Sauce
• Rabbit a la mode
• Roast Pigeons or Squabs
• Tripe
• Recommended Calories

Above is from The Joy of Cooking 1931

• Elk Sandwich Spread
• Maryland Muskrat
• Mrs. Dukes Baked Possum and Sweets
• Pigeon Pie
• Roast Beaver a la Michigan
• Squirrel Pot Pie
• Turtle Soup

Above are from The Modern Encyclopedia of Cooking 1947