the Historische Wurstkuchl ]...] the oldest restaurant in
the world, specializing in (of course) Bratwurst

Interesting. So I wikied it.

I bucked the tide with the roast pork belly

How could you go there and not have a sausage! That's like going to McSorley's and trying to order an Appletini.

I wonder if you have to order appletinis at
McSorley's by the six-pack, too.

Unless you have been there before and already had your obligatory
plate of brats.

It's not difficult to cadge a taste of sausage
from someone else at table. Especially if there
is pork belly available for trade.

Oh wait a minute, according to Wikipedia the place is almost 900
years old but has been serving brats just the last 200, a mere two
centuries? Then you were in fact the one honouring its roots! [g]

Well, that doesn't make that much difference to
me. If there were a place called Courgettenhaus
that had been serving zucchini pie since 1800 BC,
and somehow I got roped into going there and
discovered that it served pork belly, which would
I have chosen? Oh, okay, Regensburger Bratwurst
isn't quite the same thing as zucchini, but ... .

Title: Boiled Bones
Categories: Stock, Offal, Historical

You're beginning to be a troll in your old
age, aren't you. I guess that's not per se
against the rules, but I must note that
that's not an effective way of making stock.

My cookbook, dated 1861 gives a recipe for boiled bones: "Boiled
Bones" Ingredients: Bones, a small piece of common paste, a floured
cloth. Mode: Have the bones neatly sawed into convenient sizes and
cover the ends with a small piece of common crust, made with flour
and water. Over this tie a floured cloth, and place them upright in a
saucepan of boiling water, taking care there is sufficient to cover
the bones. Boil them for 2 hours, remove the cloth and paste, and
serve them upright on a napkin with dry toast. Many persons clear the
marrow from the bones after they are cooked, spread it over a slice
of toast and add a seasoning of pepper; when served in this manner,
it must be very expeditiously sent to the table, as it so soon gets

This actually used to be an accepted way of
cooking marrowbones, though it's been mostly
supplanted by roasting. Depends I guess on
whether you want to emphasize the creaminess or
the savoriness. We're in a savoriness phase.

cold. Time: 2 hours. Seasonable at any time. Note: Marrow bones may
be baked after preparing them as in the preceding recipe; they should
be laid in a deep dish and baked for 2 hours."

Combining the disadvantages of both methods!

From: PMCiesla
Date: Fri, 9 Feb 1996
Archive, www.erols.com/hosey

Wow, that's old. [g]

... "We were here before you were born" - McSorley's

Also not the most important of criteria, but less
laughable than the places that have been "serving
proudly since 2008" and stuff like that.

Beef bone broth
Categories: soups, broths, trendy, a bit fancified
Yield: about 8 c

4 lb beef bones, preferably a mix of marrow bones
- and bones with a little meat on them, such as oxtail,
- short ribs, or knuckle bones (cut in half by a butcher)
2 md unpeeled carrots, 2" pieces
1 md leek, end trimmed, 2" pieces
1 md onion, quartered
1 hd garlic, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 Tb black peppercorns
1 Tb cider vinegar

Preheat oven to 450F. Place bones, carrots, leek, onion,
and garlic on a roasting pan or rimmed baking sheet and
roast for 20 min. Toss the contents of the pan and
continue to roast until deeply browned, 20 min more.

Fill a large (at least 6-qt) stockpot with 12 c water
(preferably filtered). Add celery, bay leaves,
peppercorns, and vinegar. Scrape the roasted bones and
vegetables into the pot along with any juices. Add more
water if necessary to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Reduce heat to
a very low simmer and cook with lid slightly ajar,
skimming foam and excess fat occasionally, for at least
8 but up to 24 hr on the stovetop. (Do not leave on
stovetop unattended, simply cool and continue simmering
the next day.) The longer you simmer it, the better your
broth will be. Add more water if necessary to ensure
bones and vegetables are fully submerged. Alternately,
you can cook the broth in a slow cooker on low for the
same amount of time.

Remove the pot from the heat and let cool slightly.
Strain broth using a fine-mesh sieve and discard bones
and vegetables. Let continue to cool until barely warm,
then refrigerate in smaller containers overnight. Remove
solidified fat from the top of the chilled broth.

Do Ahead: Broth can be stored for up to 5 days in the
refrigerator and up to 6 months in the freezer.

Rhoda Boone, Epicurious, 12/2014
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