Ben Collver wrote to Dave Drum <=-

Title: Mock Duck Noodle Soup
10 oz Can gluten

Any ideas where I can buy a can of gluten? Of *any* size.

Here's a 12-pack on Amazon.

https://www.amazon.com/Companion-Braised-Gluten-Seitan-Tidbits/dp/B01EVY 63OW/

So, it's U$3.99 for a 10 oz can of fake meat. I can buy real meat of
excellent quality and flavour for le$$ than that.

I suspect "can of gluten" is an anachronistic way of saying seitan
just as "bean curd" is an anachronistic way of saying tofu.

They sell gluten in powder form in the bulk bin section of the local grocery store. I know people who make their own seitan out of it,
and it is far cheaper than pork. If you don't mind megadosing on
gluten.

Most folks I know are more into removing gluten rather than adding it. Bv)=

---------- Recipe via Meal-Master (tm) v8.03

Title: CHILI CON SEITAN
Categories: Vegetarian, Main dish
Yield: 6 servings

2 tb Olive oil
1 lg Onion; chopped
2 Celery stalks; chopped

That's a HUGE amount of celery. An average stalk (bunch) of celery comes
in at 1 1/2 lb. The recipe's author, o doubt, meant "rib" of celery which
would average 2 to 3 oz per rib.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Celery Potage
Categories: Five, Soups, Vegetables, Poultry, Udd
Yield: 8 Servings

2 qt Chicken Broth
1/2 Stalk (not rib) celery;
- chopped small *
1 lg Onion; chopped
6 cl Garlic; peeled, squished
Salt & Pepper

Put two quarts of chicken broth (1 48 oz can and 1 16
oz can) and add chopped celery, onion and garlic in the
crock pot. Add salt and pepper.

Turn unit on to low and go to work.

When you come home get out the immersion blender (Cajun
motorboat) and puree potage until as smooth as you like.
Soup will be thick and creamy.

Taste for seasoning and add S&P as needed.

You can add a couple diced potatoes to this to stretch
it out a bit, if you like. If you use tatties - add
more salt.

* I first built this dish when I had a half stalk
(bunch) of celery in the ice box that was past using
in salads or anything requiring crunch - but, was too
good to bin.

Dish, recipe and MM by Dave Drum - 12 June 2002

Uncle Dirty Dave's Kitchen

MMMMM

... He enjoys a reputation as a master pig cooker. (He's a pig whisperer!)
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Re: Fake Meat was: Mock Duck
By: Dave Drum to Ben Collver on Tue Jul 08 2025 05:47:23

So, it's U$3.99 for a 10 oz can of fake meat. I can buy real meat of excellent quality and flavour for le$$ than that.

I imagine it would be more affordable at your local Asian grocery than on Scamazon.

That's a HUGE amount of celery. An average stalk (bunch) of celery comes
in at 1 1/2 lb. The recipe's author, o doubt, meant "rib" of celery which would average 2 to 3 oz per rib.

I quoted it as published on recipesource.com. :>

I recently saw a recipe that called for stalks of bok choy. It made me
wonder, but i figured bok choy probably comes in bunches with individual "stocks", unlike celery.

Here's another fake duck, from Carnadia:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mock Duck
Categories: Canadian, Beef, Steak, Stuffing
Yield: 4 Servings

1 Onion; chopped
1/2 c Celery; chopped
1/2 c Mushroom; chopped
1 tb Butter
3/4 c Dry bread crumbs
1/2 ts Dried savory
1/4 ts Dried thyme
Salt & pepper
1 lb Round steak
1 tb Vegetable oil
3/4 c Beef stock

Today a nonstick frypan works well, but just as in the 30s, a black
cast iron one is great, too. Thicken the gravy with flour if
desired. With the prairie sloughs dried up and little snow in the
winter, there were very few wild birds in the worst years of the 30s.
Stuffed, thinly pounded less-tender cuts of beef made an adequate
substitute. Some books called for flank steak, other for round steak.
Veal birds are similar. Rouladen, a German dish, is made with meat
spread with mustard and wrapped around dill pickle spears. And in
many regions of Canada, venison, moose and caribou were used in place
of beef. In Newfoundland, savory seasons the stuffing and salt pork
tops the meat rolls.

In a skillet, cook onion, celery and mushrooms in butter until
softened. Remove from heat; stir in bread crumbs, savory, thyme, salt
and pepper to taste and just enough water or stock to moisten.

Pound meat into 1/4 inch thickness. Cut into 4 serving pieces;
spread with stuffing almost to edges. Roll up each from widest sides;
secure with string. In skillet, brown rolls in oil. Add stock; cover
and simmer for 1 hour, turning and basting occasionally, or bake in
325 F oven for 1 hour.

SOURCE: The Thirties chapter in A Century of Canadian Home Cooking

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