Blinky the Shark wrote:
> Jean B. wrote:
>
>> maxine in ri wrote:
>>> On Sep 16, 6:38 am, Janet Baraclough >
>>> wrote:
>>>>>>> The eds. say that they "recognized this dish as an English Haggis,
>>>> There is no such thing as an English haggis, and I've never
>>>> encountered "Vitrogan" (name or recipe) in UK cooking.
>>>>
>>>> Janet (Scotland)
>>> Oh, Janet! You know those cooking magazines. They'll twist around
>>> anything and name it with a twist as well. Think Vegemite<g>
>>>
>>> maxine in ri
>> Lemme go do a search. Now I am curious as to who came up with
>> this name....
>>
>> Oh, interesting. This thread is all Google comes up with. I do
>> hope I cross-posted to rec.food.historic. Maybe someday someone
>> will be looking for this.
>>
>> Hmmm. There is a apparently a reference to a Vitrogen [note the
>> spelling] Pudding in "Novel" by George Singleton, but google is
>> blocking that very page.
>
> http://blinkynet.net/stuff/vitrogen.jpg
>
I wonder why you could see that page? Thanks. I wonder whether
it did originate in a sanitarium?

--
Jean B.

Janet Baraclough wrote:
> The message .net>
> from Blinky the Shark > contains these words:
>
>> http://blinkynet.net/stuff/vitrogen.jpg
>
> Turnip waffles? Some of those recipes are jokes, hm?
>
> http://www.vitrogen.nl/
>
>
> Janet.

That's a whole nuther thing!

--
Jean B.

On Tue, 16 Sep 2008 09:43:56 -0400, Jean B. wrote:

> James Silverton wrote:
>> Jean wrote on Mon, 15 Sep 2008 12:39:05 -0400:
>>
>>> The eds. say that they "recognized this dish as an English
>>> Haggis, made fit to appear in good society under the more
>>> pleasing name". "Vitrogan" comes from "Vital Organs".
>>
>>> Vitrogan Pudding
>>> Source: American Cookery, April 1934, page 564.
>>> Formatted etc. by Jean B.
>>
>>> 1 lamb heart, in half-inch slices
>>> 2 lamb kidneys, in half-inch slices
>>> 1/2 lamb liver, in half-inch cubes
>>> 1 lb bacon, which has been run through a food chopper
>>
>>> "This recipe should both look and taste good enough for a
>>> feast." Any takers? :-)
>>
>> Just the thing for Vegans, as I originally misread it :-)
>
> LOL! Yes. I am sure they will find this most compelling--and
> certainly enough to change their Vegan status!

maybe something to eat when they find their resolve weakening. might
re-affirm their faith.

your pal,
blake

Jean B. wrote:

> Blinky the Shark wrote:
>> Jean B. wrote:
>>
>>> maxine in ri wrote:
>>>> On Sep 16, 6:38 am, Janet Baraclough >
>>>> wrote:
>>>>>>>> The eds. say that they "recognized this dish as an English Haggis,
>>>>> There is no such thing as an English haggis, and I've never
>>>>> encountered "Vitrogan" (name or recipe) in UK cooking.
>>>>>
>>>>> Janet (Scotland)
>>>> Oh, Janet! You know those cooking magazines. They'll twist around
>>>> anything and name it with a twist as well. Think Vegemite<g>
>>>>
>>>> maxine in ri
>>> Lemme go do a search. Now I am curious as to who came up with
>>> this name....
>>>
>>> Oh, interesting. This thread is all Google comes up with. I do
>>> hope I cross-posted to rec.food.historic. Maybe someday someone
>>> will be looking for this.
>>>
>>> Hmmm. There is a apparently a reference to a Vitrogen [note the
>>> spelling] Pudding in "Novel" by George Singleton, but google is
>>> blocking that very page.
>>
>> http://blinkynet.net/stuff/vitrogen.jpg
>>
> I wonder why you could see that page? Thanks.

Because I am a wizard. You're welcome.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

blake murphy wrote:
> On Tue, 16 Sep 2008 09:43:56 -0400, Jean B. wrote:
>
>> James Silverton wrote:
>>> Jean wrote on Mon, 15 Sep 2008 12:39:05 -0400:
>>>
>>>> The eds. say that they "recognized this dish as an English
>>>> Haggis, made fit to appear in good society under the more
>>>> pleasing name". "Vitrogan" comes from "Vital Organs".
>>>> Vitrogan Pudding
>>>> Source: American Cookery, April 1934, page 564.
>>>> Formatted etc. by Jean B.
>>>> 1 lamb heart, in half-inch slices
>>>> 2 lamb kidneys, in half-inch slices
>>>> 1/2 lamb liver, in half-inch cubes
>>>> 1 lb bacon, which has been run through a food chopper
>>>> "This recipe should both look and taste good enough for a
>>>> feast." Any takers? :-)
>>> Just the thing for Vegans, as I originally misread it :-)
>> LOL! Yes. I am sure they will find this most compelling--and
>> certainly enough to change their Vegan status!
>
> maybe something to eat when they find their resolve weakening. might
> re-affirm their faith.
>
> your pal,
> blake

That just might do it. They might not even need to eat it--just
read the recipe, or take a sniff.

--
Jean B.

"Jean B." > fnord :

> Saerah Gray wrote:
>> "Jean B." > fnord news:6j9rkiF26h3hU4
@mid.individual.net:
>>
>>> Saerah Gray wrote:
>>>> "Jean B." > fnord news:6j7hcbF1jc76U1
>> @mid.individual.net:
>>>>> Not crossposted. This seems to be a good followup to the
>>>>> discussion of organ meat, which some of us were having recently.
>>>>>
>>>>> The eds. say that they "recognized this dish as an English Haggis,
>>>>> made fit to appear in good society under the more pleasing name".
>>>>> "Vitrogan" comes from "Vital Organs".
>>>>>
>>>>> Vitrogan Pudding
>>>>> Source: American Cookery, April 1934, page 564.
>>>>> Formatted etc. by Jean B.
>>>>>
>>>>> 1 lamb heart, in half-inch slices
>>>>> 2 lamb kidneys, in half-inch slices
>>>>> 1/2 lamb liver, in half-inch cubes
>>>>> 1 lb bacon, which has been run through a food chopper
>>>>> 2 eggs, well beaten
>>>>> 2 c rolled and sifted stale crumbs
>>>>> 1/2 c butter, melted
>>>>> 1 tsp salt
>>>>> 1/2 tsp pepper
>>>>> a little water or stock, if necessary
>>>>> boiled rice
>>>>>
>>>>> Mix the meats, egg, crumbs, butter and salt. This should be the
>>>>> consistency of a thick batter. Add a bit of water or stock if
>>>>> necessary.
>>>>>
>>>>> Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
>>>>> think--that direction was in an odd place] and bake in a slow
>>>>> oven, or steam, for two hours. Unmold on a platter and surround
>>>>> by... The suggestions seemed arbitrary and odd--so surround with
>>>>> whatever seems appropriate in the vegetable realm.
>>>>>
>>>>> "This recipe should both look and taste good enough for a feast."
>>>>> Any takers? :-)
>>>> Hmm... one of the mom-and-pop groceries has a sale on lamb
>>>> liver/heart/kidney this week
>>>>
>>>> (but I won't eat kidney, so I won't be making this :>)
>>>>
>>> Oh, and here you were the perfect one to make this!
>>>
>>
>> Yeah, I'm pretty offal.
>>
>>
>>
> LOL! Not what I was thinking though.
>

What *were* you thinking?



--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

"Janet Baraclough" > wrote in message
...
> The message >
> from "Graham" > contains these words:
>
>
>> "Janet Baraclough" > wrote in message
>> ...
>> > The message >
>> > from (Victor Sack) contains these words:
>> >
>> >> P. G. Wodehouse
>> >
>> >> I Explode the Haggis
>> >
>> >> It is the same with Scotsmen and
>> >> haggis. They like it. It is no good trying any appeals to reason. I
>> >> tell you they like it.
>> >
>> > See, I told you so :-)
>> >
>> >> An odd thing - ironical, you might say - in connection with haggis is
>> >> that it is not Scottish. In an old cook book, published 1653, it is
>> >> specifically mentioned as an English dish called haggas or haggus,
>> >
>> > He was miles out :-). Haggis was known and eaten in Scotland long
>> > before. The word is Scandinavian.
>> >
>> > http://www.macsween.co.uk/haggis/content.asp?PageID=11
>> >
>> So, it didn't necessarily originate in Scotland - it has just survived
>> there.
>
> Not so much "survived", it's been lovingly cultivated, protected and
> sustained :-)

...by the same culture that has given the world "Deep-fried Mars Bars"{;-)
Graham

Saerah Gray wrote:
> "Jean B." > fnord :
>
>> Saerah Gray wrote:
>>> "Jean B." > fnord news:6j9rkiF26h3hU4
> @mid.individual.net:
>>>> Saerah Gray wrote:
>>>>> "Jean B." > fnord news:6j7hcbF1jc76U1
>>> @mid.individual.net:
>>>>>> Not crossposted. This seems to be a good followup to the
>>>>>> discussion of organ meat, which some of us were having recently.
>>>>>>
>>>>>> The eds. say that they "recognized this dish as an English Haggis,
>>>>>> made fit to appear in good society under the more pleasing name".
>>>>>> "Vitrogan" comes from "Vital Organs".
>>>>>>
>>>>>> Vitrogan Pudding
>>>>>> Source: American Cookery, April 1934, page 564.
>>>>>> Formatted etc. by Jean B.
>>>>>>
>>>>>> 1 lamb heart, in half-inch slices
>>>>>> 2 lamb kidneys, in half-inch slices
>>>>>> 1/2 lamb liver, in half-inch cubes
>>>>>> 1 lb bacon, which has been run through a food chopper
>>>>>> 2 eggs, well beaten
>>>>>> 2 c rolled and sifted stale crumbs
>>>>>> 1/2 c butter, melted
>>>>>> 1 tsp salt
>>>>>> 1/2 tsp pepper
>>>>>> a little water or stock, if necessary
>>>>>> boiled rice
>>>>>>
>>>>>> Mix the meats, egg, crumbs, butter and salt. This should be the
>>>>>> consistency of a thick batter. Add a bit of water or stock if
>>>>>> necessary.
>>>>>>
>>>>>> Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
>>>>>> think--that direction was in an odd place] and bake in a slow
>>>>>> oven, or steam, for two hours. Unmold on a platter and surround
>>>>>> by... The suggestions seemed arbitrary and odd--so surround with
>>>>>> whatever seems appropriate in the vegetable realm.
>>>>>>
>>>>>> "This recipe should both look and taste good enough for a feast."
>>>>>> Any takers? :-)
>>>>> Hmm... one of the mom-and-pop groceries has a sale on lamb
>>>>> liver/heart/kidney this week
>>>>>
>>>>> (but I won't eat kidney, so I won't be making this :>)
>>>>>
>>>> Oh, and here you were the perfect one to make this!
>>>>
>>> Yeah, I'm pretty offal.
>>>
>>>
>>>
>> LOL! Not what I was thinking though.
>>
>
> What *were* you thinking?
>
>
>
That you had ready access to ingredients!

--
Jean B.

Janet Baraclough wrote:
> The message >
> from "Jean B." > contains these words:
>
>> Janet Baraclough wrote:
>>> The message .net>
>>> from Blinky the Shark > contains these words:
>>>
>>>> http://blinkynet.net/stuff/vitrogen.jpg
>>> Turnip waffles? Some of those recipes are jokes, hm?
>>>
>>> http://www.vitrogen.nl/
>>>
>>>
>>> Janet.
>
>> That's a whole nuther thing!
>
> I thought it would go rather well in your recipe :-)
>
> Janet

LOL!

--
Jean B.

On Wed, 17 Sep 2008 09:26:16 -0600, Graham wrote:

> "Janet Baraclough" > wrote in message
> ...
>>
>> He was miles out :-). Haggis was known and eaten in Scotland long
>> before. The word is Scandinavian.
>>
>> http://www.macsween.co.uk/haggis/content.asp?PageID=11
>>
> So, it didn't necessarily originate in Scotland - it has just survived
> there.
> Graham

perhaps you've heard one of samuel johnson's famous definitions:

Johnson, however, was a less than objective lexicographer. He once gave the
definition of the word oats as "[a] grain which in England is generally
given to horses, but which in Scotland feeds the people."

....which he wrote mostly to give the ass to james boswell, a scot who was
his friend and biographer.

your pal,
blake

"Jean B." > fnord :

> Saerah Gray wrote:
>> "Jean B." > fnord news:6jcgbpF2kgv5U4
@mid.individual.net:
>>
>>> Saerah Gray wrote:
>>>> "Jean B." > fnord news:6j9rkiF26h3hU4
>> @mid.individual.net:
>>>>> Saerah Gray wrote:
>>>>>> "Jean B." > fnord news:6j7hcbF1jc76U1
>>>> @mid.individual.net:
>>>>>>> Not crossposted. This seems to be a good followup to the
>>>>>>> discussion of organ meat, which some of us were having recently.
>>>>>>>
>>>>>>> The eds. say that they "recognized this dish as an English
Haggis,
>>>>>>> made fit to appear in good society under the more pleasing
name".
>>>>>>> "Vitrogan" comes from "Vital Organs".
>>>>>>>
>>>>>>> Vitrogan Pudding
>>>>>>> Source: American Cookery, April 1934, page 564.
>>>>>>> Formatted etc. by Jean B.
>>>>>>>
>>>>>>> 1 lamb heart, in half-inch slices
>>>>>>> 2 lamb kidneys, in half-inch slices
>>>>>>> 1/2 lamb liver, in half-inch cubes
>>>>>>> 1 lb bacon, which has been run through a food chopper
>>>>>>> 2 eggs, well beaten
>>>>>>> 2 c rolled and sifted stale crumbs
>>>>>>> 1/2 c butter, melted
>>>>>>> 1 tsp salt
>>>>>>> 1/2 tsp pepper
>>>>>>> a little water or stock, if necessary
>>>>>>> boiled rice
>>>>>>>
>>>>>>> Mix the meats, egg, crumbs, butter and salt. This should be the
>>>>>>> consistency of a thick batter. Add a bit of water or stock if
>>>>>>> necessary.
>>>>>>>
>>>>>>> Line a 2-quart mold with rice. Pour in the meat mixture, cover
[I
>>>>>>> think--that direction was in an odd place] and bake in a slow
>>>>>>> oven, or steam, for two hours. Unmold on a platter and surround
>>>>>>> by... The suggestions seemed arbitrary and odd--so surround
with
>>>>>>> whatever seems appropriate in the vegetable realm.
>>>>>>>
>>>>>>> "This recipe should both look and taste good enough for a
feast."
>>>>>>> Any takers? :-)
>>>>>> Hmm... one of the mom-and-pop groceries has a sale on lamb
>>>>>> liver/heart/kidney this week
>>>>>>
>>>>>> (but I won't eat kidney, so I won't be making this :>)
>>>>>>
>>>>> Oh, and here you were the perfect one to make this!
>>>>>
>>>> Yeah, I'm pretty offal.
>>>>
>>>>
>>>>
>>> LOL! Not what I was thinking though.
>>>
>>
>> What *were* you thinking?
>>
>>
>>
> That you had ready access to ingredients!
>

Ah, ok. Me being dumb, again.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

"blake murphy" > wrote in message
...
> On Wed, 17 Sep 2008 09:26:16 -0600, Graham wrote:
>
>> "Janet Baraclough" > wrote in message
>> ...
>>>
>>> He was miles out :-). Haggis was known and eaten in Scotland long
>>> before. The word is Scandinavian.
>>>
>>> http://www.macsween.co.uk/haggis/content.asp?PageID=11
>>>
>> So, it didn't necessarily originate in Scotland - it has just survived
>> there.
>> Graham
>
> perhaps you've heard one of samuel johnson's famous definitions:
>
> Johnson, however, was a less than objective lexicographer. He once gave
> the
> definition of the word oats as "[a] grain which in England is generally
> given to horses, but which in Scotland feeds the people."
>
> ...which he wrote mostly to give the ass to james boswell, a scot who was
> his friend and biographer.
>
He also said, inter alia:
"The noblest prospect which a Scotchman ever sees, is the high road that
leads him to England!"

http://www.samueljohnson.com/scotland.html

Graham