Tag Archives: bladder

THEY ATE THAT!

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Pigeon Pear

When the ALHFAM New England Regional organization called for Foodways Programs for the Old Sturbridge Village conference in March 2013, I sent in a proposal. I knew I wanted to do something different, and different it would be. The title was called “They Ate That!” Pigeon Pear, Boiled Cods, Head and yummy minced Pie of Tongue,” a look at foods we don’t see on the menu today. This would be a workshop that explored some unexpected and shunned foods by today’s standards. My proposal was accepted and during the next few weeks I will post the results of our hearth cooking adventure at the ALHFAM regional conference. My first task was to find the best receipts for the three dishes. Edward Kidder was the inspiration for the Pigeon Pear. His receipt was novel and one of the few I have come across that uses a bladder. Edward Kidder was born in 1667 in Canterbury, England, and became a master pastry chef. He moved to London where the men of great power lived and worked. These lawyers and aldermen entertained in lavish style, and became his patrons. Kidder did more that sweets, he made robust food for large scale banquets and intimate dinner parties. In 1740, he wrote his receipts down in a beautifully illustrated book with elegant copper engravings of colored still-life with food, drinks and urns of flowers. Our team for the Pigeon Pear receipt was Faith, Beth and Susan. After reading the receipt through, they each took a task and started out. Gizzards were boiled, bread was toasted, spinach was blanched, gravy made and forced meat and a stuffing put together. With everything ready, Beth wraps the bird in bacon and stuffs the bladder with the forced meat stuffed, Cornish hen.

beth and stuf 3fBeth puts the filled bladder into a simmering pot of water. After an hour it was taken out. Our proud cooks really enjoyed the experience.

bladder water and 3 After the bladder cooled off, I cut the ties and the bladder in an attempt to save it for use on a crock. Unfortunately, it had too much food stuff stuck to it so I abandoned that idea. Then it was time to turn over to the chefs the cutting and serving of the Cornish Pear. girls cuttingDue to time restraints, we did not get to finish the hen. It still needed to be browned by the fire to crisp the bacon. I have posted a picture of one that I did previously. However, the cooks produced a delicious, tender and moist chicken. We ended sharing our feast with other workshop participants. A job well done and enjoyed, thanks to three remarkable ladies who came to cook. chic brown Happy cooking! Sandie

PREPARING FOR ALHFAM

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Cow’s BladderPaulus_Potter_-_Young_Bull

I spent several weeks visiting farms and following leads to try and find a cow’s bladder. I have a freezer full of sheep bladders for crocks but nothing large enough to stuff a chicken in. The reason I need one is that I’m doing a program for ALHFAM, The Association for Living History, Farm and Agricultural Museums. The regional meeting of ALHFAM will be held in March at Old Sturbridge Village. My workshop is called “They Ate That.” It’s a look at foods we don’t often use today. I will use the bladder for Pigeon Pears. I‘ll have more on the receipt and how it is done after the workshop, so stay tuned. If I lived in Europe I’d have no problem getting a bladder, as there they process them, dry them and ship them to all the restaurants who want them. However I’m glad I’m right here in the good old U S of A.

horemans_stillleben_mit_gerupftem_huhn

With a lead from Ron, the Executive Chef-Owner of Chez Boucher, in Hampton, I found a place on the other side of Manchester. I gave them a call, and in a week they had a bladder. So Allan and I drove over, not sure what to expect in size or condition. I once bought a cow’s bladder that was badly butchered and had holes in it and was of little use. Now a cow’s bladder is said to be able to hold 40 gallon of urine, that’s one stretchy balloon and the size I’m sure I would be looking for.

We arrive and the place was very busy; that was a good sign; and I introduced myself, and was immediately recognized, I’m sure, as the crazy lady who is looking for a bladder. Not many people pass through their door asking for one of those I bet. While someone went back to get it, I looked around and saw that they sell ½ a pig and many other interesting things. Soon Rick appeared with a clear bag and I was so happy to see a huge bladder in it. It was tied double and placed in a shopping bag. I paid for it and then it dawned on me; why not get a cow’s tongue there too? I’ll need one of those for our tongue pie, and sure enough they had one. So that’s two down, now I just need the cod fish head.

We arrived home, had lunch and I began working on the bladder. I first washed the kitchen sink down really good, found a knife and scissors to use and a few towels. I was ready to clean the bladder. The bladder was filled with urine and had fat and other attachments that needed to be removed. I first washed it down with warm water.

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The bladder is a slippery thing and it kept trying to go down the drain. I was afraid it might catch on it and puncture, so I placed it on the bag it came in and began to pull off the fat.

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I worked on the bladder for a good 40 minutes to remove all the stuff, using my knife and scissors. Once that was removed I could let the liquid out and then I filled it many times with warm water. There is a light membrane that is attached to the opening and I was very careful not to put any tear in the bladder as I pulled it off. Next I turned it inside out to give it a good wash.

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Here you see it cleaned and filled with water. Perhaps not 40 gallons, yet certainly big enough to do a demonstration of how it was stuffed with a chicken. Does look like a balloon, doesn’t it?

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I emptied the bladder and flattened it out on a piece of wax paper on a roasting pan and put it in the freezer. After a while it was rock hard and I wrapped it up and put it in a baggie for later use. Not all bladders were used in reciepts, many were used to seal the top of potted meat and other foods to keep during the winter months. Here is one I use as a demo, the top was tighter, however, the kids love to drum on it so it is a bit loose.together

I’m looking forward to the workshop and have other things to prepare before I go, and, thankfully, perhaps for my readers, nothing like this. I need to make 18th century catsup and fish gravy.

Your Most Humble Servant,

Sandie