Tag: Manual for Army cooks
If you really want to be scared by food, don’t miss “Food Frights” on Thursday night at 7 p.m. at the National Archives Building! David Gregory of NPR will moderate this discussion about how America’s government became involved in food safety and how food safety will look in the future. One of our panelists is Chef José Andrés (our Chief Cuinary Adviser for the exhibit). Here he is talking to the USDA representatives about food safety at our Food Day Open House. Don’t miss it on Thursday night—it’s free!
Today’s post will consider the two of most terrifying documents in the “What’s Cooking, Uncle Sam?” exhibit: the recipes from the Manual for Army Cooks, the 1879 edition.
These recipes are so frightening that you may want to consider making them for a Halloween party. Or, just frighten your guests by telling them the instructions for the second recipe below.
Vegetarians, look away now.
The manual includes instruction on preparing a “Baked Rabbit” that include this little preamble: “The cleft in the lip of a young and fresh rabbit is narrow, the ears so tender they can be easily torn; the claws are smooth and sharp. Old rabbits are the reverse of this.”
Certainly, the process of skinning a rabbit may make an urban dweller like me uncomfortable, but what it is particularly disturbing is the idea that the Army cook was familiar with skinning … [ Read all ]
Posted by Hilary on October 26, 2011, under What's Cooking, What's Cooking Wednesdays.
Tags: asparagus custard, baked head, beef, Chewf Jose Andres, David Gregory, mamie eisenhower's fluffy turnips, Manual for Army cooks, rabbit, recipes, What's Cooking Uncle Sam?