Meat Books

“Mother-lode” of a day for cool cook books.

  • Cow-Country Cook Book: 1967 (Signed *WOOT*) by Mr. Dan Cushman. This little lovey has the finest recipes wild west ranch and wagon cooks had to offer. Recipes like SIX SHOOTER STEAK(tenderized with the butt of a gun), WAHOO(a beef & dumpling stew), SON-OF-A-BITCH-IN-A-SACK(includes every soft tissue organ you can think of plus some real yum yums like sweetbreads and marrowgut), SQUAW CANDY(burnt gravy) and the thing that caught my eye immediately ROCKY MOUNTAIN OYSTERS(Well, you know the story).
  • THE BIG BOY Barbecue Book: 1967 From the BIG BOY Barbecue Equiptment people (not the Spinning Fat Boy). Pretty standard mid-American fare, dogs, burgers and briquettes.
  • MEAT and Meat Cookery: 1942 Commitee on PREPERATION FACTORS NATIONAL COOPERATIVE MEAT INVESTIGATIONS… Sounds boring but it’s got all kinds of “science” WE LIKE SCIENCE!!! It’s got meat maps, meat cooking logs, all kinda fun facts.
  • ALSO: Several colorful smaller booklets “The Ground Meat Cookbook” “250 Ways to Prepare Meat”, some garlic books and the BIG FIND Henry Chung Hunan Book that Seester has been lookin’ for ferever!!!

6 thoughts on “Meat Books

  1. Oooo… How bout making wallpaper (for walls not for computer screens) out of “cuts of meat” posters? We can splatter lamb blood or chicken blood on the walls afterwards to give it a more authentic feel.

  2. The Hunan cookbook is from my ALL TIME FAVORITE Chinese restaurant in SF “Henry’s Hunan” … and is very hard to find! and amazon are totally at a loss! It was $4.
    I want to eat nothing but Hot & Sour chicken everynight til I die. Now I can.
    Will get to work on those meat walls, Mama. Heh.

  3. Hot and Sour Chicken
    This dish originated in Li-ling, a prominent county in Hunan Province (my home county),
    and I introduced it to San Francisco. Many Chinese restaurants in this country have since
    then adopted it. The taste of this dish is so unique and refreshing it attracts many gourmets.
    It is usually served with plenty of gravy, which is always mixed with steamed rice for greater
    enjoyment and which tastes even better than the chicken itself. The main ingredients are
    chicken and the Hunan pickled hot pepper, an item which offers the diner a hot and sour
    taste. That kind of Hunan pickled hot pepper is not currently available in the United States,
    so I use hot red pepper powder and vinegar instead, and the result is marvelous.
    1/2 frying chicken, about 1 pound
    1 tablespoon powdered cornstarch
    1/2 teaspoon black pepper
    few drops vegetable oil
    1 1/2-2 cups plus 1 teaspoon vegetable oil
    (or sesame oil)
    1/2 cup green bell pepper (approximately
    1 medium-sized green bell pepper cut
    into 1-inch squares)
    1/2 cup canned sliced bamboo shoots (or 1/2
    cup celery, sliced into 1 1/2-inch pieces)
    1/2 cup sliced carrots, peeled and sliced
    into 1 1/2-inch pieces (optional)
    1 tablespoon fermented black beans
    1/2 tablespoon minced fresh garlic
    1 tablespoon minced fresh ginger
    1 teaspoon hot red pepper powder
    1/2 cup chicken broth
    2 tablespoons soy sauce
    pinch salt (or to taste)
    2 tablespoons white vinegar (or to taste)
    2 tablespoons white wine
    1 tablespoon liquid cornstarch (1/2 tablespoon of cornstarch with a little water)
    1. Cut up the chicken, bones and all, into
    1-inch square pieces. (First cut off wing
    and leg with a cleaver, then cut carcass in
    half through backbone.) Mix thoroughly
    with all marinade ingredients and let sit
    for 2-3 minutes.
    2. Heat a wok over highest heat for 2
    minutes; then add 1 1/2-2 cups vegetable
    oil; as soon as the oil is smoking hot place
    the chicken pieces in the wok and stir
    vigorously for 1 minute or till the bloody
    color is gone. Remove the chicken and
    drain off all but 2 to 3 tablespoons of oil.
    3. Reheat remaining oil till smoking hot.
    Toss in green pepper, bamboo shoots,
    carrots, black beans, garlic, ginger, and
    hot red pepper powder. Add chicken
    broth and cook for 1 minute.
    4. Return chicken to wok and add soy
    sauce, salt, vinegar, and wine; cook for
    4 to 6 more minutes, stirring constantly.
    Add liquid cornstarch to thicken the gravy,
    and 1 teaspoon vegetable oil to glaze the
    dish for better appearance. Serve hot.

  4. Oh yes, it looks a little wordy and a bit tough. But if you read through it, the darned thing is painfully easy.
    So who has tried it out? Anyone?

  5. I think the “Hunan Taste” restaurant in San Jose was started by the Henry people. The recipes are supposed to be the same. I’ll try this recipe and see how close it is.
    Thanks for the info.