It’s the name of this cut of meat that gets me.  It appears, from the diagrams in the book, to be a cut from the hind leg of a cow, but how it got its name is beyond me.

These instructions for cooking Mouse Buttock are out of Cookery Made Easy, Written Entirely from Practice, by A Lady.   The book appears to date back to the 1850s.  My edition, the 21st, is most likely from the late 1880s or early ’90s.

Since there are so many recipes, tips, and sometimes illustrations that defy explanation, Wednesdays will now be dedicated to these.  Just a page from a book.  I will not be trying them, but if you’re brave enough to, please let us all know how it turned out!

 

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