An actual ad I found in a National Geographic magazine dated August 1922
The above ad was in a National Geographic magazine from 1922. I discovered the magazine anew while going through some items my dad left me. Had looked through it 5 or 6 years ago and then forgot about it, having stored it away. I found it just days after I purchased an old cookbook from our local library sale. House and Garden's Cook Book was published in 1958. Perusing through the recipes I was surprised that even as early as 60 years ago, food was still more traditional than it was processed.
Food was obviously very different in years past (as seen in the ad above). Bone marrow? When was the last time you heard anyone of culinary expertise mention bone marrow? It seems Campbell's soup could even have been classified as a traditional food in 1922. Hard to imagine that it was probably more nourishing than many of the "modern" foods that are put on the table nowadays. Bone marrow is a densely nutritious food and was just one of the many nourishing foods that our great-grandmothers consistently fed their families.
But the Campbell's ad gave me the idea to look for an oxtail recipe in House and Garden's Cook Book. I have not yet made this stew, but it sounds really good to me:
Oxtail RagoutThere are several odd and funny things about this recipe:
Finally, if you cannot read the little jingle in the ad that is just above the Campbell's kid it goes like this:
Soup so good you'll want to sing
Dance and play and everything.
For it is made the Campbell''s way
Which means the best, as you will say!
Have you ever cooked anything with oxtails? What do you think about making the recipe above, rich with bone marrow?
That's such an amazing find Sharon! I passed this on to my sister. Her husband is Chinese and he grew up on oxtail soup! I hope she will try your receipe and have some success with it.ReplyDelete
That was delightful! Thanks for sharing.ReplyDelete
Thanks for the post, Sharon! Just after reading this today I happened upon some oxtails at the market. I've looked for them before and had trouble finding them when I had the time to try something new, but now I'm stocked and hope to try making either the soup or just some good broth with them soon after Easter. Your cookbook excerpt made me curious what my great-grandmother's old WWII era _Joy of Cooking_ would say about oxtails, and I found that there are at least 3 recipes using them! (And I also stumbled upon a recipe that reminded me of the Campbell's ad--it's called "Marrow Balls" and calls for '1/4 cup fresh marrow.' Apparently the author assumed her readers would know the most efficient way of harvesting that, because she didn't elaborate!) So interesting. Thanks again. I really enjoy your posts documenting food history.ReplyDelete
We get our beef (actually beefalow) from my sister-in-law. It is grass fed and yummy. We always have some oxtails, even more than our side of beef-worth because most folks don't want them.ReplyDelete
It is a slow-food because you need to give it time to simmer all the goodness out but it is so worth it!