When the usual ham, turkey, or prime rib should fail to excite, it might be time to consider something a little alternative for your Christmas table.
The cookbooks and historical records of yesteryear are full of fascinatingly daring dishes. They may sound questionable to the modern palate, but you have to admire how resourceful and far-reaching 19th-century and early 20th-century Christmas menus could be.
Here are a few dishes that you might consider trying on your Christmas table - provided that you legally obtain the meat, of course. No beaver poaching.
Beaver Tail
No, we're not talking about the delicious Canadian confection. Rather, we're talking about the literal but no less delicious (reportedly) frontier delicacy. The actual tail of a real beaver, preferably cooked over the flames of a real campfire, will eventually crack open under heat to reveal a marrow-like fat inside. Its texture has been described as unlike any other. Its flavor is supposed to savor, slightly, of fish. Some advise that it is most tasty as a dip for crusty bread. Beaver meat itself, by the way, is supposed to be especially tender!
Roast Goose
This English classic famously ordered up by a post-conversion Scrooge (and still enjoyed overseas by the likes of Gorden Ramsay, who has his own recipe for it) was also popular on the frontier. Described by one modern cooking site as "big boned," geese are considerably larger than a duck, but cook much the same way, being likewise covered in a insulatory layer of fat. The crispy skin is a particular treat. For added historical holiday fun, serve with traditional fig pudding, even if it's not particularly good. For a leaner poultry option, consider pheasant if it can be procured.
Smoked Beef Tongue
You might feel like you're French kissing a cow as you tuck into a thick, fibrous beef tongue, but we can assure you that this tastes much better. Tender and smoky, this one-time Christmas staple would be a surprising, if potentially unappealing, centerpiece for any family table. Suffice it to say, your guests' own tongues will wag.
Rabbit Fricassee
Best known today from Looney Tunes, a Rabbit Fricassee is a warm and comforting stew with onions, cream, mustard, and mushrooms. Bacon is a very welcome addition. This dish is especially recommended for those who enjoy the perverse thrill of eating something cute.
Mock Chicken Leg
You might think mock chicken legs are a vegan alternative to chicken flesh. Not so. This 20th-century curiosity combines ground veal and ground pork, cohered around a popsicle stick and coated with milk and cornflakes. They somewhat resemble chicken legs as long as you squint. Strangely enough, while not containing chicken, they do contain eggs. Serve this to your family at Christmas and enjoy the resulting befuddlement!
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