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“From time immemorial, soups and broths have been the worldwide medium for utilizing what we call the kitchen byproducts or as the French call them, the 'dessertes de la table' (leftovers), or 'les parties interieures de la bete', such as head, tail, lights, liver, knuckles and feet.”
Louis P. De Gouy, ‘The Soup Book’ (1949)
“...in a well regulated kitchen nothing is ever wasted, but with careful preparation even the 'rough ends' of a beef steak may be made into a wholesome, tender and appetizing dish; that 'stale bread' may be used in the most delicious 'desserts' and 'farcies,' and 'left-over' food from the day before need not be thrown in the trash-box, but may be made into an endless variety of wholesome and nutrious dishes.”
‘The Picayune’s Creole Cook Book’ (1901)
"The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found."
“Rational habits permit of discarding nothing left over, and the use to which leftovers (and their economic allies, the wild things of nature) are put is often at the heart of a cooking's character.”
Richard Olney (1835-1917)
“Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.”
Jean-Anthelme Brillat-Savarin (1755-1826)
“As to those things called hashes, commonly manufactured by unwatched, untaught cooks, out of the remains of yesterday's repast, let us not dwell too closely on their memory, - compounds of meat, gristle, skin, fat, and burnt fibre, with a handful of pepper and salt flung at them, dredged with lumpy flour, watered from the spout of the tea-kettle, and left to simmer at the cook's convenience while she is otherwise occupied.”
Christopher Crowfield (Harriet Beecher Stowe)
'House and Home Papers' (1865)
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