Subj : Bread was: Maple Syrple
To   : Ben Collver
From : Dave Drum
Date : Sat Jul 05 2025 10:31:00

-=> Ben Collver wrote to Dave Drum <=-

 DD>       Title: Donald Trump Beef Steak

 BC> Speaking of oddball food:

 BC> I read about the rumors of immigrants eating the cats in Springfield,
 BC> IL.

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Stuffed Cat
 BC>  Categories: Game, Vegetables, Breads, Herbs
 BC>       Yield: 4 Servings

Not rumours. Truth. Not just Springfield and not just Illinois. I am
sure that I've eaten cat more than once. When we moved here in 1954 we
had a neighbourhood grocery store/butcher and my dad would buy "rabbit"
a couple of time a month.

Then came the big ***SCANDAL*** that cat was being sold as rabbit at a
number of grocery stores throughout Illinois. And the store near us was
named as a ring-leader. 

It led to passage of a law that domestic rabbit offered for sale must
be sold withb the hind feet attacked. Seems that once the animal is
dressed out nfor sale the only differences in appearance are the rear
legs. There is a difference in the scapula (shoulder blade) but you'll
have to "eat down" to it to check.

So, yeah. That's an "urban legend" that is fact.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cat Sausage
 Categories: Game, Pork, Chilies, Herbs, Dairy
      Yield: 12 Servings
 
  2 1/2 lb Ready-to-cook cat meat
  1 1/2 lb Fatty boneless pork shoulder
    1/4 ts Ground cumin
    1/4 ts Ground coriander
    1/8 ts Freshly grated nutmeg
    1/8 ts Cayenne pepper
           Salt & fresh ground pepper
    3/4 c  Heavy cream
 
  It is best to prepare these sausages at least one day in
  advance and refrigerate until ready to cook.
  
  Cut the meat from the cat bones and cut away and discard
  any membranes or fibers. Cut the meat into 1" cubes. There
  should be about 2 1/2 pounds of meat. Put the meat into a
  mixing bowl.
  
  Cut the pork into 1" cubes. Add the pork to the cat meat.
  Add the remaining ingredients except the cream. Blend
  well.
  
  If using a sausage stuffer, put half the mixture into the
  container of a food processor and blend slightly finer
  than hamburger meat, gradually adding half the cream.
  Repeat with the remaining meat mixture and cream and
  combine the two batches. Blend well with the fingers.
  Follow the manufacturer's instructions for filling the
  sausage casings. If using a meat grinder and stuffer,
  follow the manufacturer's instructions for stuffing the
  casings. When the filling has been added, pinch off the
  casings and tie each end. Tie a piece of string at 5" or
  6" intervals. There should be 11 or 12 sausages. Wrap
  the sausages in clear plastic wrap and refrigerate
  overnight.
  
  When ready to cook, cut off as many lengths as desired.
  Prick each sausage all over, forming pin-sized holes.
  Grill or broil the sausages, turning as necessary, about
  15 minutes or until done. Or set oven @ 375ºF/190ºC.
  Place the sausages in a skillet and add 1/8" water.
  Bring the water to a boil and place the skillet in the
  oven. Bake 15 to 20 minutes, turning occasionally, until
  the sausages are done.
  
  YIELD: 11 to 12 sausages
  
  Recipe by Events Section, New York Times (adapted)
  
  From: http://events.nytimes.com/recipes
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Don't allow the dog to eat at the table, no matter how good his manners
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