Saturday, December 17, 2011


While it is within the realm of possibility of finding a recipe for cooking a stiff upper lip, or a recipe for balls, or one for guts, it is less common to come across one for backbone.

Yet here one is.

How courageous does one have to be to gnaw on it? How does one determine if and when it is “done”?

Kentucky Receipt Book, Mary Harris Frazer, 1903

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