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Beef Pies

Beef parts - the unusual bits...and raisin pie

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Home Cooking Beef Pies

Beef parts - the unusual bits...and raisin pie

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curiousbaker | | May 13, 2005 11:25 AM

So, having nearly finished off my portion of the 1/4 cow my friends and I bought back in January, I now have to talk to the cow man about the cuts for the 1/2 cow we'll be getting in July. Last time, I asked specifically for the bones, which he provided us for free, thoguh the standard order doesn't include them. The standard order does include the liver, but I'm wondering if there are other parts of the cow I should ask for. This is not a calf; I don't know if there are parts like the tongue or the heart that are only worth eating when taken from a very young animal. But my friends have the Ferguson book, and we are all interested in learning more about cooking the "whole beast."

On a totally unrelated note, I found a very old recipe for raisin pie while going through my mother's recipe cards. Has anyone made something like this? I've never heard of such a thing, but I'm assuming it will make something like mincemeat. I was thinking of making one over the weekend, but I'm tempted to add piles of walnuts. Anyone have any thoughts?

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