NEW!!!!!! Chap.11 Bees, Sheep, Rabbit and Pig

I have been reading in both the ninth and tenth editions and they talk about raising pigs on floored pens and on pasture. As a child I watched my grandfather raise two pigs(hogs) on a floored pen and when we killed them their feet were raw from being on the floor and he often wondered how much bigger they would have been if they had not had the bad feet. Also we raised some on the pasture and had trouble with little ones getting out so you have to be careful what type of fence you have espicle(sp) if you or neighbors have dogs that may get into your livestock. Elizabeth1

 

Mutton burgers or Mutton sausage pg. 811 - 5

There's not much of a recipe here, and it's not clear if you
include ground lamb as well as ground mutton... we eat a lot
of our lamb as lambburgers and this year we butched an ewe
who was over a year, they are both fairly lean. We just make
up patties and either cook in a frying pan or on the grill, and
they are great - though I think they are too dry on the grill.

Lamb chops/ steak pg. 812 - 5

We do this marinade on our lamb and mutton steaks and chops,
sometimes marinade for hours if I remember in time, and cook
on the charcoal grill and it's delicious (we don't use vermouth)

Lisa A

 

Could I sign up for this chapter also? Thanks!
Heather

 

Thanks for asking, Heather. Fearless Leader Kelle in MT will be delighted to have another volunteer for BRSP. I'm printing...
Carla

 

Good question, Elizabeth1! I'm looking forward to answers coming from various TESTERS who have raised pigs.
Gratefully,
Carla

 

backed up

 

Carla, you requested lamb recipes a while back. Here's my
one lamb recipe, it's from my mother who cooked it more than
20 years ago, but it probably was originally from a cookbook or
magazine.

Turkish Lamb Pilaf
2 lamb shanks
2 cups water
1 tsp salt
2 Tblsp butter
1 ½ cup chopped onions
1 cup rice
½ tomato, peeled seeded and chopped
½ tsp pepper
¼ tsp sage
1/8 tsp allspice

Cook lamb in water with salt until tender. Strain. Cut meat into bits.
Refrigerate broth overnight, skim fat.
Measure two cups of broth, add water if necessary.
Cook onions in butter until soft. Add rice and brown. Add other
ingredients except meat, and cook until rice is done. Add meat, cover,
let sit for 15 minutes.

 

I found several packages of lamb livers and hearts that came back from the
butcher this summer. First, I'm not sure if they are still good since they've been
in the freezer since July. Then, I don't know what to do with them, and the
book does not include any recipes for either. I don't think DH would eat plain
fried liver, it would have to be more subtle...

I found a recipe for a sort of meatball made from liver, and it's possible that
we would eat pate (though I've only seen recipes for chicken or pork pate).
But I don't have lard, and my pate recipes mostly include that.

Also - we used the lamb chops/steaks recipe and broiled it in our electric
oven (broiler setting with the heat on the top) , 8 minutes per side was
perfect - another 5.

Lisa

 

We love leg of lamb. DH cooks it in the oven and also cooks the shanks on the BBQ. Put the leg of lamb on a rack in a Pyrex glass dish. Salt and pepper and put sprigs of rosemary on top. Depending on the weight cook about 30 minutes to the pound at about 350 degrees. Shanks are cooked outside on the BBQ with salt, pepper and hickory salt purchased from Smart & Final. Cook until a nice brown to them. You can eat lamb on the rare side and we like them best that way.

 

Thank you for the recipes and info! :dance:

 

This was good, warming for a cold rainy night. I don't really measure
so the amounts are estimates.

Boil and mash a couple of large potatoes. Boil and mash a squash.
(we actually used leftovers from thanksgiving)
Add a little olive oil to a pot, and brown 1 lb. ground lamb, pouring off
fat. Chop an onion, and a couple of cloves of garlic, add to meat and
saute until somewhat soft. Add a little water or broth to make a gravy.
Mix a couple of spoonfuls of flour in water and add, stirring, to thicken.
Add salt and pepper and spices - I used sage, rosemary would be even
better. Pour into casserole. Spread an even layer of mashed squash on
top (this is not traditional but good and nutritious!). Spread an even
layer of mashed potatoes on top of that.
Bake at 375° for 40 minutes, until the potatoes are slightly browned.

I added some leftover stuffing just over the lamb layer, and Jay really
liked the walnuts; we'll probably add walnuts next time.

 

Sounds good! Thanks, Lisa.

 

Copied to date for web placement. Printed to date.

 

Freezing Fruit with Honey: P-782 This works well. The lighter the honey the better.

Honey syrup for Canning: P-782, This is especially good for canning peaches. YUM! I don't add anything to stop discoloring. Use a light syrup.

Honey Fruit Jelly: P-782, The best honey jelly I've made is sassafrass. YUM!

Honey Fruit Jam: P-782, I haven't used this with gooseberries, I don't ahve any gooseberries. I did make strawberry jam with honey once, and didn't care for it. It was too heavy tasting. But this looks like it would work well with the gooseberries and black berries too.

God Bless, Cindy

 

Back several ages ago, I promised Carla an 'authentic' Pennsylvania scrapple recipe. This isn't it, but hopefully my daughter-in-law's grandfather will soon part with his and I will pass it on... The authentic PA Dutch scrapple uses either plain cornmeal, or a mixture of cornmeal and wheat or buckwheat flour.

This is a scaled down version that I make at home. I've made it with broth made from a pig's head, assorted meaty pork bones and even from a roast turkey carcass.

2-1/2 qts. broth
1 qt. (approx.) cooked pork or turkey meat, ground or finely chopped
4 t. salt
2 t. black pepper
1 T. ground sage
1 t. marjoram
2 T. minced onion (for turkey)
3 cups cornmeal

Simmer ingredients, except cornmeal, together in heavy bottomed pot until onion is tender. Bring to a boil. If you are using pork, I like to leave a thin layer, 1/8" or so, of fat on the broth to help it fry better. Moisten cornmeal with just enough cold water to make it feel like wet sand. Add moistened cornmeal to the boiling broth. Turn heat down and stir continuously for 'a long time'. Be careful, the mixture will be like boiling lava, and it can splatter and burn the unsuspecting. You want the mixture to start to pull away from the sides of the pan. Pour into ungreased loaf pans and let cool overnight. To serve, cut into slices and fry in oil until crisp. You can either slice this thick or thin If sliced thin, the whole thing will be crisp. If thick, there will be a crisp outside crust with a creamy moist inside.

Diane W (beaglady)