Mmmmm Mmmmm Mutton!

Audrey · Post by **Audrey** » Tue May 04, 2004 4:38 pm

*scanned from "Gold Medal Flour Cook Book" copyright 1910 Washburn-Crosby Co, Minneapolis Minn. U.S.A.

page 13

(it was originally a free publication. 74 pages. Not a bad premium!

I paid $4 for it in an antique shop.

Kat · Post by **Kat** » Tue May 04, 2004 9:22 pm

That is cool!
What is "forcemeat"?
The eggs and meatballs sounds weird.
Lamb chops with mint suace was big with our dad.

I used to cook those in my other house and my dog would not enter the kitchen when they were broiling!

Audrey · Post by **Audrey** » Tue May 04, 2004 9:52 pm

Thayne was a big lamb eater...

Once he made burgers from ground lamb. When he told me what it was I thought he said "hamburgers" and dug right in. EWWWW! I thought they were awful even after putting ketchup on them-- a condiment I only use out of desperation!

FairhavenGuy · Post by **FairhavenGuy** » Tue May 04, 2004 10:00 pm

"Forcemeat" is ground up meat used as a stuffing.

Kat · Post by **Kat** » Tue May 04, 2004 10:29 pm

Like mincemeat?

Audrey · Post by **Audrey** » Tue May 04, 2004 10:58 pm

Mincemeat is made from dried fruits, nuts, brandy and beef suet. It is used as a dessert filling in pies and tarts. It tastes dreadful.

Kat · Post by **Kat** » Wed May 05, 2004 12:22 pm

What is your signature Audrey?
Eat blunders?

Audrey · Post by **Audrey** » Wed May 05, 2004 12:27 pm

That, my dear is the origin of (the translated) "let them eat cake".

Kat · Post by **Kat** » Wed May 05, 2004 7:42 pm

That's what I thought!
I should have trusted my instincts.
Instead I tried to look up key words in my high school French English dictionary.