Females calves were desirable to produce milking cows. However, for every female calf that was produced, there was also a male calf which obviously could not be used for milking. Raising these calves to maturity was uneconomical so they would be slaughtered and the meat was sold as veal. This produced trimmings such as heads and feet which were edible.
This. Also: did you ever tried donkey salami? My mom and her friends brought these along whenever they visited Italy. It is usually not 100% donkey meat, but it tastes amazing. I should order some again 😅
People used to say the only part of a pig you couldn't use was the squeal. When people had manual jobs, they needed all the nutrition they could get,why waste anything.
Dandilions are a super food: _Dandelions pack a whole lot of vitamins and minerals into a small plant. “They’re probably the most nutritionally dense green you can eat - outstripping even kale or spinach,”_ _Dandelion greens, in particular, are a great source of vitamins and minerals such as:_ • Vitamins A, C and K. • Folate. • Calcium. • Potassium.
The marrow toast reminded me of beef/pork dripping on toast. The joint would be cooked, removed from the dish and the "juices" left to cool and congeal. This is then spread on hot toast. So much nicer than it sounds especially with a sprinkling of salt. xxx
@@pauldurkee4764fish and chips is traditionally fried in beef dripping, especially in Yorkshire where I grew up. It's not the same done with vegetable oil.
Even today we're not as squeamish about offal in the UK. Black Pudding and Haggis (mainly Scotland) are popular. And just about every Fish and Chip shop will sell a Steak and Kidney Pie.
Not to mention liver and bacon (or more frequently, liver and onions) which was a regular feature in our school dinners (AKA leather and onions, because it was always overcooked.)
@@Gillie51-bl8suOur school dinners were good and it was through them that I acquired the taste for liver as only my father ever seemed to have it cooked for him at home (it always smelled delicious on the stove).
Baked apple with cinnamon and sugar... yum! My gran also made bread pudding, and something she called pobbies. White Bread cut into pieces with warm milk and sugar sprinkled on.. if kept is full all morning..
Your voice is very nice to listen to on videos unlike some others who seem to think they need to sound excited or just too loud. Funny too, love your humour .
In the UK, the universal name for oats cooked in water (traditionally) or milk (more recently) is "porridge". It's certainly not the same as gruel and is commonly eaten at breakfast time, rarely at any other time.
Here's an interesting one for you - the traditional Christmas lunch, which is basically a bigger version of the Sunday roast, used to be goose. We started using turkey in the 16th century, but it didn't become popular as the Christmas roast until the Victorian era. Personally I'm not a fan as it's a very dry meat, so I tend to go for roast beef.
Why calves...well, male calves of dairy cattle are useless for milk production for obvious reasons. So, aside from some males kept for breeding purposes, male calves from those types of livestock are used for Veal production (the meat comes from calves around 6 to 8 months old)...and thus all the other stuff that can be made from them such as those mentioned in the video.
I remember as a child, my grandmother making a 'sheep's head broth'. Loads of fresh vegetables, dried pulses and an actual sheep's head which was prodigiously washed and cleaned before hand. It was made in a 3 gallon pan and was absolutely gorgeous! (i'm 65 and from Yorkshire, England). I have eaten medlar's too, they need to be 'bletted' which means kept until almost over ripe, the french name for them Cul du chien which means dogs arses lol.
I seem to remember, and i don't know which monarch is was but at kings and queens coronations in London, roast beef and plum pudding was served to the people of London.
There's only a fine line between ripening and rotting. He may have over emphasised the "rotting" part of what is really letting it overripen. Think a banana going brown but still edible
Oysters filter feed so if sewage passes their way, that too is filtered and the Norovirus, which kills 200,000 people annually, remains within the bi-valve for the unsuspecting...in this case, JJ of LA
People used to say the only part of a pig you couldn't use was the squeal. People used most parts of an animal because food was precious, why waste anything. When I was young we regualrly ate liver with mashed potatoes and gravy. We had stew with beef pieces and kidney, and stuffed hearts are really nice.
The dairy industry needs lactating cows. These only arise if the cows deliver a calf. Half the calves are bobbies, which become white veal. BTW calves' hooves are also known as neats' feet. The rich or rural folk had butter, the less affluent urban dwellers had dripping (often much used, but very tasty) for their bread.
I had noro virus before, i ended up hospitalised because i vomited too much that i dehydrated and got so weak that i passed out and was seizuring, a week in hospital and intro venus fluids later i was fine, it can be so nasty, also, oysters are meant to be an afrodisiac, but then dark chocolate is and i know which i prefer 😅❤
The English breakfast originally included kippers, devilled kidneys and kedgeree though I have never the last two on any breakfast menu. It did not include hash browns which are not traditional in the UK: these have appeared as an import from the USA.
In Germany, medlars are cooked in syrup and then mixed with brandy to make a liqueur out of them. The liqueur will always be served with one of its medlars in it. It is called "Mispelchen", and it is *very* good! (Mispel is the German name of medlars, and the "chen" behind it is a diminutive. Sounds cute and harmless, but "knocks you out of your socks" if you underestimate them 😉).
When I was young the Northeast of England where I live was quite a poor area. We ate offal most weeks, like liver, sweetbreads, or tripe (cow’s stomach) poached with onions in milk and served on mashed potatoes. Sounds gross but was actually very tasty and nutritious. My old grandma would render down a pig’s head into what we call brawn, a kind of rillettes. People don’t eat much of that kind of stuff these days but in the 50’s and 60’s up here it was commonplace.
My parents were from County Durham and my mum would make panacalty (spelling?) which I love, even the vegetarian version using soya. We would also have pork rolls with pease pudding and sage & onion stuffing mmmmm. Pease pudding is one of my favourite foods. Oh yeah and bacon and leeks (poached in a skillet), yellow fish (smoked cod) cooked the same way and corned beef hash. xxx
I remember getting a “full English” breakfast every day when we were on a trip to western Ireland in 1989. I recall how it was weird to me at first but I then quickly started to enjoy it. The only part I never liked were the sausages, they tasted so bad and I skipped them always.
Common misconception about water in those time periods and even earlier: Bad water doesn’t make good beer so saying beer was better is just wrong. Beer simply had taste while water is mostly subtle in taste (some call it blank). The same goes for medieval times btw. In todays Germany we had laws and rules in place to make sure water isn’t contaminated by waste.
My mum once worked on a small road called Medlar Street in South London, I found out what Medlars were a long time after. I still don't know why it was named that.
I grew up near a market town called Bromsgrove and in Victorian times local beers were brewed. One beer in particular was brewed a bit stronger and was given the name Oh Be Joyful but in newspaper extracts from the day, it wasnt referred to by name but was called Falling Down Water as people became quite drunk. It is still funny to me to read about people who were drunk in charge of a horse and cart and funnier still to see the surnames of these people because their descendents still live in Bromsgrove to this day.
@10:00 "If you've got to let something rot so you can eat it, maybe don't eat it." -- You've got to understand the level of poverty and food scarcity here. The Victorian period was a time of great innovation, but the poorest classes were poor in ways that are unimaginable today. Think Great Depression levels of poverty. Some factory workers lived on a diet of 4 pounds of low-quality bread per day supplemented with treacle (molasses) for the extra calories. That's it. 12 hour work days, six days a week, 4,000 calories of bread and sugar every day. Of course they tried eating rotten fruit. They needed variety.
What do you think your ancestors in America were eating to survive during this time? Macdonald's hadn't even been dreamed of, sweets (candy) wasn't available for most people, even Corn Flakes weren't made (originally with wheat) until the end of the Victorian Era and weren't made commercially at first. In fact in the 19th century in America most cities were being developed from small seaports and trading posts with food provisions being local instead of national. In the North people were eating brown breads, down South it was pork, molasses, green vegetables, cornmeal and corn breads. Possibly in the 22nd Century your equivalent will be aghast at what you eat today?
Cheap meat becomes slow-cooked stews, casseroles or (in my family at least) a slow cooked curry. BBQs only happen when it stops raining long enough. Steak and Ale pie is a staple. So is Steak and Kidney pie, and often you'll find that British 'fish and chips' comes 'beer battered.' And a nasty case of norovirus is like nothing else. I'll never forget it either. So sorry you had to go through it. I have to say, the change in 'tastes' afterwards was very similar to when I was pregnant. I couldn't drink tea (and I wasn't allowed to drink wine - so it was a looonnng 9 months) or eat spicy foods. I went off so many of my favourite things - some of them permanently. But I'm back to having my hourly cuppa again, so the world is right once more.
We were quite poor growing up - family of 7 and only my dad working, it's not surprising. Anyway, we regularly had ox tongue, liver or heart. I quite like a nicely fried bit of lamb's liver now, but offal is not my favourite by any means. I'm not even keen on sausage meat - which again is a way of using up 'waste' meat with a load of fat. Regarding gelatine, apart from the vegan/vegetarian stuff you can get these days, all 'genuine' gelatine is made from pig products - the main reason why it's not kosher and shouldn't be in desserts either! Also, back in the day beef mince was of quite dubious quality and was full of bits of gristle and bone - another reason why I hated it. These days I buy 5% fat beef mince, and the quality is amazing - almost never encounter gristle or bone these days. That said, I will never buy 'economy' or 'discount' meat. The mince is gritty, things like chicken are pumped so full of water that they shrink alarmingly during cooking, and things like cheap sausages are full of 'mechanically recovered' meat from carcasses etc. I watch Korean food production videos occasionally, and what alarms me more than anything else is the amount of fat they consume in their pork products. I watched them mince up 'joints' which were nearly 50% pure fat!! And never mind that they eat the intestines and all sorts of stuff I wouldn't even feed to an animal!! Personally I think that's disgusting. I found that a lot of American meats are very high in fat too - again in food videos they make what look like amazing briskets and stuff, all without cutting any of the fat off whatsoever. I think meat fat is vile and I always make a big thing of cutting it all off before I eat it. The only kind I'll tolerate at all is crispy bacon fat; otherwise I won't eat fat at all. I have opened up sandwiches and literally pulled the fat and other stringy stuff of cold sliced meats, for example! But I am a very fussy eater, and I absolutely will not put anything in my mouth if I don't know exactly what's in it!!
I have Medler jam, its lovely on rew puff pastry shaped in a square, i cook it and have it with ice cream, a lovely diffrent pudding. I love oysters, on the half with bacon, onion and Woster sauce, grilled, fantastic.
In the 60s and 70s growing up in a poor household and area. We ate sheep's heads sucked sheep's eyeballs they are very salty tongue 👅 brains 🧠 liver my favourite and kidney and all most ever parts of any Animals I think 🤔 that's what made us all stronger 💪 ❤️
My twins and I all had Norovirus at the same time (not through eating oysters) I don't know how we got it but it lasted a "good" week which was horrendous as we lived then in a top floor flat, just one toilet so...well you can imagine, I'm sure ! Hope we _never_ get it again !!!
Meat and potato pie sounds very bland, but it doesn't have to be with the right amount of seasoning (mainly salt and pepper), and tasty ground beef. The potato inside the pie must be well-cooked and almost the constituency of lava. Enclosed in a good pastry, it makes a great lunchtime snack, along with some kind of sandwich/roll. Comfort food.
Females calves were desirable to produce milking cows. However, for every female calf that was produced, there was also a male calf which obviously could not be used for milking. Raising these calves to maturity was uneconomical so they would be slaughtered and the meat was sold as veal. This produced trimmings such as heads and feet which were edible.
Sweetie if you are going to slaughter an animal you should be prepared to eat as much of it as possible it's called respect !!!!
As an avid meateaterian, I heartily agree.
This.
Also: did you ever tried donkey salami? My mom and her friends brought these along whenever they visited Italy. It is usually not 100% donkey meat, but it tastes amazing.
I should order some again 😅
People used to say the only part of a pig you couldn't use was the squeal.
When people had manual jobs, they needed all the nutrition they could get,why waste anything.
I grew up with my grandmother and we often ate like you would a hundreds years ago. Stew, lamb hotspot, bubble and squeak, toad in the hole.
I've just eaten a stew, & dumplings I have toad-in-the-hole twice a month and I see nothing wrong with anything your equating to age old recipes?
Dandilions are a super food:
_Dandelions pack a whole lot of vitamins and minerals into a small plant. “They’re probably the most nutritionally dense green you can eat - outstripping even kale or spinach,”_
_Dandelion greens, in particular, are a great source of vitamins and minerals such as:_
• Vitamins A, C and K.
• Folate.
• Calcium.
• Potassium.
The marrow toast reminded me of beef/pork dripping on toast. The joint would be cooked, removed from the dish and the "juices" left to cool and congeal. This is then spread on hot toast. So much nicer than it sounds especially with a sprinkling of salt. xxx
I understand that years ago, they used to cook chips in beef dripping.
I agree with you, fresh beef dripping on toast is really good.
@@pauldurkee4764fish and chips is traditionally fried in beef dripping, especially in Yorkshire where I grew up. It's not the same done with vegetable oil.
Even today we're not as squeamish about offal in the UK. Black Pudding and Haggis (mainly Scotland) are popular. And just about every Fish and Chip shop will sell a Steak and Kidney Pie.
Not to mention liver and bacon (or more frequently, liver and onions) which was a regular feature in our school dinners (AKA leather and onions, because it was always overcooked.)
@@Gillie51-bl8suOur school dinners were good and it was through them that I acquired the taste for liver as only my father ever seemed to have it cooked for him at home (it always smelled delicious on the stove).
Baked beans didn’t become popular in the UK until the 1930s and would not have been part of a Victorian breakfast.
Baked apple with cinnamon and sugar... yum!
My gran also made bread pudding, and something she called pobbies. White Bread cut into pieces with warm milk and sugar sprinkled on.. if kept is full all morning..
That first Full English breakfast is missing at least 5 ingredients. Getting served that in a cafe would cause a riot.
LOL good to know!
Your voice is very nice to listen to on videos unlike some others who seem to think they need to sound excited or just too loud. Funny too, love your humour .
In the UK, the universal name for oats cooked in water (traditionally) or milk (more recently) is "porridge". It's certainly not the same as gruel and is commonly eaten at breakfast time, rarely at any other time.
My family grow medlars rose-hips and quinces, and turn them into jellies. They're very popular gifts.
Here's an interesting one for you - the traditional Christmas lunch, which is basically a bigger version of the Sunday roast, used to be goose. We started using turkey in the 16th century, but it didn't become popular as the Christmas roast until the Victorian era. Personally I'm not a fan as it's a very dry meat, so I tend to go for roast beef.
Why calves...well, male calves of dairy cattle are useless for milk production for obvious reasons. So, aside from some males kept for breeding purposes, male calves from those types of livestock are used for Veal production (the meat comes from calves around 6 to 8 months old)...and thus all the other stuff that can be made from them such as those mentioned in the video.
I remember as a child, my grandmother making a 'sheep's head broth'. Loads of fresh vegetables, dried pulses and an actual sheep's head which was prodigiously washed and cleaned before hand. It was made in a 3 gallon pan and was absolutely gorgeous! (i'm 65 and from Yorkshire, England). I have eaten medlar's too, they need to be 'bletted' which means kept until almost over ripe, the french name for them Cul du chien which means dogs arses lol.
I seem to remember, and i don't know which monarch is was but at kings and queens coronations in London, roast beef and plum pudding was served to the people of London.
The Victorians did have baked beans. The arrived in UK from USA in 1901.
Bulls eye sweets are black and white.
Calves are the by product of the dairy industry. A cow had to have a calf to produce milk.
There's only a fine line between ripening and rotting. He may have over emphasised the "rotting" part of what is really letting it overripen. Think a banana going brown but still edible
Oysters filter feed so if sewage passes their way, that too is filtered and the Norovirus, which kills 200,000 people annually, remains within the bi-valve for the unsuspecting...in this case, JJ of LA
People used to say the only part of a pig you couldn't use was the squeal.
People used most parts of an animal because food was precious, why waste anything.
When I was young we regualrly ate liver with mashed potatoes and gravy.
We had stew with beef pieces and kidney, and stuffed hearts are really nice.
The dairy industry needs lactating cows. These only arise if the cows deliver a calf. Half the calves are bobbies, which become white veal. BTW calves' hooves are also known as neats' feet.
The rich or rural folk had butter, the less affluent urban dwellers had dripping (often much used, but very tasty) for their bread.
I had noro virus before, i ended up hospitalised because i vomited too much that i dehydrated and got so weak that i passed out and was seizuring, a week in hospital and intro venus fluids later i was fine, it can be so nasty, also, oysters are meant to be an afrodisiac, but then dark chocolate is and i know which i prefer 😅❤
The English breakfast originally included kippers, devilled kidneys and kedgeree though I have never the last two on any breakfast menu.
It did not include hash browns which are not traditional in the UK: these have appeared as an import from the USA.
We used cheap meats to make stews where we would cook it it for hrs like with BBQ, that was until the Asians arrived and then we found curry 😊😋
Oh, that makes sense! Stews do seem very British.
In Germany, medlars are cooked in syrup and then mixed with brandy to make a liqueur out of them. The liqueur will always be served with one of its medlars in it. It is called "Mispelchen", and it is *very* good!
(Mispel is the German name of medlars, and the "chen" behind it is a diminutive. Sounds cute and harmless, but "knocks you out of your socks" if you underestimate them 😉).
Larks' Tongues in Aspic - Studio album by King Crimson
When I was young the Northeast of England where I live was quite a poor area. We ate offal most weeks, like liver, sweetbreads, or tripe (cow’s stomach) poached with onions in milk and served on mashed potatoes. Sounds gross but was actually very tasty and nutritious. My old grandma would render down a pig’s head into what we call brawn, a kind of rillettes. People don’t eat much of that kind of stuff these days but in the 50’s and 60’s up here it was commonplace.
My parents were from County Durham and my mum would make panacalty (spelling?) which I love, even the vegetarian version using soya. We would also have pork rolls with pease pudding and sage & onion stuffing mmmmm. Pease pudding is one of my favourite foods. Oh yeah and bacon and leeks (poached in a skillet), yellow fish (smoked cod) cooked the same way and corned beef hash. xxx
Soothing timbre but interesting anecdotes. Thumbs up!
Thank you! Cheers!
I remember getting a “full English” breakfast every day when we were on a trip to western Ireland in 1989. I recall how it was weird to me at first but I then quickly started to enjoy it.
The only part I never liked were the sausages, they tasted so bad and I skipped them always.
Common misconception about water in those time periods and even earlier:
Bad water doesn’t make good beer so saying beer was better is just wrong. Beer simply had taste while water is mostly subtle in taste (some call it blank). The same goes for medieval times btw. In todays Germany we had laws and rules in place to make sure water isn’t contaminated by waste.
Mum said (to the Butcher) can I get a calf's head....and can you leave the feet on! >XD
My mum once worked on a small road called Medlar Street in South London, I found out what Medlars were a long time after. I still don't know why it was named that.
I grew up near a market town called Bromsgrove and in Victorian times local beers were brewed. One beer in particular was brewed a bit stronger and was given the name Oh Be Joyful but in newspaper extracts from the day, it wasnt referred to by name but was called Falling Down Water as people became quite drunk. It is still funny to me to read about people who were drunk in charge of a horse and cart and funnier still to see the surnames of these people because their descendents still live in Bromsgrove to this day.
LOL Wow, that's one way to get into the history books!
Dripping is lovely
@10:00 "If you've got to let something rot so you can eat it, maybe don't eat it." -- You've got to understand the level of poverty and food scarcity here. The Victorian period was a time of great innovation, but the poorest classes were poor in ways that are unimaginable today. Think Great Depression levels of poverty.
Some factory workers lived on a diet of 4 pounds of low-quality bread per day supplemented with treacle (molasses) for the extra calories. That's it. 12 hour work days, six days a week, 4,000 calories of bread and sugar every day.
Of course they tried eating rotten fruit. They needed variety.
Giant tortoises tasted so good none made it back home to be named for centuries... So I'm not surprised turtles fall into the tasty category...
What do you think your ancestors in America were eating to survive during this time? Macdonald's hadn't even been dreamed of, sweets (candy) wasn't available for most people, even Corn Flakes weren't made (originally with wheat) until the end of the Victorian Era and weren't made commercially at first. In fact in the 19th century in America most cities were being developed from small seaports and trading posts with food provisions being local instead of national. In the North people were eating brown breads, down South it was pork, molasses, green vegetables, cornmeal and corn breads. Possibly in the 22nd Century your equivalent will be aghast at what you eat today?
Vegetarians Rule!!!!
Nowadays you can use a vegetable gelatine.
Cheap meat becomes slow-cooked stews, casseroles or (in my family at least) a slow cooked curry. BBQs only happen when it stops raining long enough. Steak and Ale pie is a staple. So is Steak and Kidney pie, and often you'll find that British 'fish and chips' comes 'beer battered.' And a nasty case of norovirus is like nothing else. I'll never forget it either. So sorry you had to go through it. I have to say, the change in 'tastes' afterwards was very similar to when I was pregnant. I couldn't drink tea (and I wasn't allowed to drink wine - so it was a looonnng 9 months) or eat spicy foods. I went off so many of my favourite things - some of them permanently. But I'm back to having my hourly cuppa again, so the world is right once more.
We were quite poor growing up - family of 7 and only my dad working, it's not surprising. Anyway, we regularly had ox tongue, liver or heart. I quite like a nicely fried bit of lamb's liver now, but offal is not my favourite by any means. I'm not even keen on sausage meat - which again is a way of using up 'waste' meat with a load of fat. Regarding gelatine, apart from the vegan/vegetarian stuff you can get these days, all 'genuine' gelatine is made from pig products - the main reason why it's not kosher and shouldn't be in desserts either! Also, back in the day beef mince was of quite dubious quality and was full of bits of gristle and bone - another reason why I hated it. These days I buy 5% fat beef mince, and the quality is amazing - almost never encounter gristle or bone these days. That said, I will never buy 'economy' or 'discount' meat. The mince is gritty, things like chicken are pumped so full of water that they shrink alarmingly during cooking, and things like cheap sausages are full of 'mechanically recovered' meat from carcasses etc. I watch Korean food production videos occasionally, and what alarms me more than anything else is the amount of fat they consume in their pork products. I watched them mince up 'joints' which were nearly 50% pure fat!! And never mind that they eat the intestines and all sorts of stuff I wouldn't even feed to an animal!! Personally I think that's disgusting. I found that a lot of American meats are very high in fat too - again in food videos they make what look like amazing briskets and stuff, all without cutting any of the fat off whatsoever. I think meat fat is vile and I always make a big thing of cutting it all off before I eat it. The only kind I'll tolerate at all is crispy bacon fat; otherwise I won't eat fat at all. I have opened up sandwiches and literally pulled the fat and other stringy stuff of cold sliced meats, for example!
But I am a very fussy eater, and I absolutely will not put anything in my mouth if I don't know exactly what's in it!!
I have Medler jam, its lovely on rew puff pastry shaped in a square, i cook it and have it with ice cream, a lovely diffrent pudding.
I love oysters, on the half with bacon, onion and Woster sauce, grilled, fantastic.
Well lamb is a baby sheep, so back then made sense for the cows head etc.
In the 60s and 70s growing up in a poor household and area. We ate sheep's heads sucked sheep's eyeballs they are very salty tongue 👅 brains 🧠 liver my favourite and kidney and all most ever parts of any Animals I think 🤔 that's what made us all stronger 💪 ❤️
Calf meat us known as veal
My twins and I all had Norovirus at the same time (not through eating oysters) I don't know how we got it but it lasted a "good" week which was horrendous as we lived then in a top floor flat, just one toilet so...well you can imagine, I'm sure !
Hope we _never_ get it again !!!
Raw oysters have never appealed to me.
Why kill calves? They're a by-product of the milk industry. Sad but delicious.
Meat and potato pie sounds very bland, but it doesn't have to be with the right amount of seasoning (mainly salt and pepper), and tasty ground beef. The potato inside the pie must be well-cooked and almost the constituency of lava. Enclosed in a good pastry, it makes a great lunchtime snack, along with some kind of sandwich/roll. Comfort food.
I think you mean 'consistancy' rather than constituency! I had to look that word up - but it relates to British voting areas! ROFL
@@leoniemarks4594 I meant constitution. You can look that up too.
@@777petew I only looked it up because I wasn't sure it was a word! lol
@@leoniemarks4594 My mistake I know, and I'm glad you pointed it out.
This was the wrong choice of program to watch while “enjoying” my evening meal 🤢
I've got 2 turtles and I'm glad they don't eat actual turtles
Calfs life matter 😂
Why do you think American beers are so weak? You're supposed to drink American beer instead of U.S. tap water!
Bulls eyes are black and white not red
You do know what Veal is don't you?