Comments on: Tenement Goose Farms

Tenement Goose Farms

caddis — Wed, 09 Jun 2010 14:14:37 -0800

A story of moose snouts, tenement animal husbandry and Crisco - the Lower East Side.
RAZ: Now, you describe the markets in this part of the Lower East Side, around the Bowery that Mr. Glockner's wife would often go to to find fresh produce, I was amazed to read about what you could get in New York City in the 1860s. I mean, there were a lot of choices.
Ms. ZIEGELMAN: You could buy bear. You could buy moose. And not only moose, you could buy moose snout. This was considered a particular delicacy.
RAZ: By whom?
Ms. ZIEGELMAN: That I don't know.

Click on the plus sign to open the transcript. For more on 97 Orchard and the Lower East Side tenements visit the Tenement Museum.

By: Pope Guilty

Pope Guilty — Wed, 09 Jun 2010 14:29:33 -0800

Does anyone else hear this in their heads in the voices of Carl Reiner and Mel Brooks?

By: Miko

Miko — Wed, 09 Jun 2010 14:42:44 -0800

That is a truly fantastic museum, one of my favorites. Moose snout! To quote (I think) George Carlin: "The man who discovered that was huuuungry."

By: Miko

Miko — Wed, 09 Jun 2010 14:44:41 -0800

(thinking more about moose snout) I wish she talked about what document she discovered that in, but I bet if anything it was used in forcemeat/sausage or the like rather than eaten straight up, like a lot of off cuts.

By: jrochest

jrochest — Wed, 09 Jun 2010 14:56:27 -0800

I love the last story: 'See? You are somebody!" Food feeds much more than the body.

By: Iosephus

Iosephus — Wed, 09 Jun 2010 15:14:01 -0800

Moose snout? I'd swear this was one of Effie's delicacies at the Piranha Club strip.

By: fish tick

fish tick — Wed, 09 Jun 2010 15:21:39 -0800

Behold: moose muffle recipe.

By: njohnson23

njohnson23 — Wed, 09 Jun 2010 15:22:53 -0800

Jellied Moose Nose1 Upper jawbone of a moose 1 Onion; sliced 1 Garlic clove 1 tb Mixed pickling spice 1 ts Salt 1/2 ts Pepper 1/4 c Vinegar Cut the upper jaw bone of the moose just below the eyes. Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water. Pull out all the hairs - these will have been loosened by the boiling and should come out easily (like plucking a duck). Wash thoroughly until no hairs remain. Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold. "Northern Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis

By: GuyZero

GuyZero — Wed, 09 Jun 2010 15:30:48 -0800

It's basically moose head cheese. *shudder*

By: XMLicious

XMLicious — Wed, 09 Jun 2010 15:45:11 -0800

Well, Native Americans in Canada considered moose snout a delicacy in the 1700's. Maybe lots of them moved to New York.

By: ardgedee

ardgedee — Wed, 09 Jun 2010 16:26:17 -0800

No wonder moose keep trying to bite our sisters.

By: Rat Spatula

Rat Spatula — Wed, 09 Jun 2010 17:35:29 -0800

IIRC, Frying Pans West has a recipe for "mouffle" (maybe "moufle"), or boiled moose nose. I believe step 1 involved a bottle brush.