[Sca-cooks] Speaking of Chicken Fried Steaks and Cheese Steaks...

[Pixel, Goddess and Queen]

> ...And other mutant thin meat slices, I happened to dip into an old
> 1930's dietetic text today. Actually a rather amusing book, written,
> evidently, in direct response and refutation of the plethora of
> pro-vegetarian texts of the period.
>
> It featured a paean to the long-late Dr. J.H. Salisbury, a
> mid-to-late 19th-century precursor to Dr. Atkins. Among other things,
> he appears to have been one of the early, uncredited discoverers of
> Germ Theory, and also did extensive research into low-carbohydrate,
> high-protein diets as a means of both weight regulation and treatment
> of chronic diseases from asthma to Bright's disease.
>
> His Salisbury Diet (you can see this coming, can't you?) features
> copious drafts of hot water and derivatives such as broth, coffee,
> and tea, and the most recommended solid food for the early stages of
> the diet was a scraped or minced beefsteak, trimmed of all fat and
> gristle, formed into a patty shape, and broiled, served with things
> like melted butter, mustard, etc. Apparently small quantities of
> complex carbs are added to the diet in stages, and this is about 100
> years before Atkins...
>
> It was interesting to read about the Salisbury Steak and _not_ see it
> immediately ridiculed or reviled, which is what, I suspect, most of
> us are used to.
>
> Adamantius

That could be because the Salisbury Steak that most of us are used to is
the school cafeteria variety, or the Better Homes and Gardens cookbook
variety, both of which are nasty.

Margaret