The Rural Voice, 2004-12, Page 36aicaah
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32 THE RURAL VOICE
READY TO LAY
PULLETS
WHITE & BROWN EGG LAYERS
FISHER POULTRY FARM INC.
AYTON, ONT NOG 1C0
519-665-7711
Friendly
wishes for a
Merry
Christmas
and a
Joyous New
Year
from the
Directors,
anagement
and Staff.
McKILLOP
MUTUAL
INSURANCE
COMPANY
Established 1876
91 Main St. S. Seaforth
Phone 527-0400
1-800-463-9204
A similarly lengthy process is also
advocated by celebrity chef Emeril
Lagasse on the foodnetwork.com
website. He takes a 15 -pound piglet,
seasons it, chills it in a large plastic
bag in the refrigerator for 12 hours,
marinates the meal for another 12
hours, then stuffs the pig and sews it
up and cooks it for 20 minutes a
pound in a 350 degree oven.
In the early years in parts of
Germany, if it was cold enough to
butcher before Christmas there
would be new pork. Butchering a hog
was an important and joyous
occasion, for there was the prospect
of good meat to go along with the
usual staple of potatoes, Spatzle
(small dumplings) and kraut, and of
soup (Metzelsuppe) from the broth
you cooked your sausages in. It was
also a great occasion for socializing.
Butchering required much
preparation ahead of time and a lot of
work on "Schlachttag," especially
with the cutting up and cleaning of
the guts. So you had relatives or
friends and neighbors who would
come and help.
hristmas Eve or Heiliger
Abend used to be a fast day in
Catholic areas and therefore
fish would be served, prepared in
many different ways, o% a Herring
salad. For Christmas Day, December
25, there was liver dumpling soup.
followed by a "Bratl" (pork roast). In
the middle of the 19th century the
Wiener Schnitzel became a favorite.
Cabbage, red or white, and
Sauerkraut, available at that time of
the year, became a part of the
tradition. Beer, Gluhwein, and
mulled cider were favorite drinks.
Pork also plays a big role in a
truly Canadian Christmas dish:
tourtiere. The pork pie was
traditionally served in Quebec after
midnight mass on Christmas Eve.
The pies had many regional
variations with the book A Taste of
Quebec featuring six different recipes
including everything from beef to
boneless chicken but always
combined with pork, vegetables and
seasonings. Sometimes the meats
were ground, sometimes cubed.
The history of tourtiere, as with
most of these traditional foods, can
only be speculated at. The book A
Taste of History about foods served
in inns and restaurants in Quebec
from the 16th to 19th centuries, says