Thanksgiving Turkey - Coming Soon at a Table Near You!
Got this in an E-Mail last year. (See Website Link Below.)
"Historical Recipes For Inspiration only, not Ingestion.
The cooking times for these recipes are dangerous, but the information is of interest."
From: The Good Housewife's Jewell 1586:
To bake a Turkie and take out his bones. Take a fat Turkie, and after you have scalded him and washed him ( Read more... )
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Part of the reason is that, in the "old days", one always hunted the Male animal. Taking the Female meant preventing the future generations that she would have produced and thereby, cutting down on the supply. This was important, back when there were no stores or meat markets.
If you left 2 Bucks and 4 Does, there was meat for next year. If you left the Bucks and ate the Does, there was nothing later on. So, it became part of the language, to say "him".
:o)
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(The comment has been removed)
Part of this is that when you perboyle him a little, and then let the meat lay around to "cool", you take a chance on bacteria forming. How long is "a little" and what do you do with it, after it cools?
Every young girl and woman, worked daily, in the kitchen and knew from experience, taught by Grandma and Mom, so these missing instructions were not important. You learned how to do all this, and how long to cook things, etc., by daily "on the job training". :o)
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