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Pease
Porridge
1 lb split peas
2 eggs
2 T butter
salt and pepper
Soak and cook
split peas, drain liquid, and puree peas. Mash peas into a
smooth puree. Add butter, eggs, salt and pepper. Pour into a greased
bowl and cover tightly so it won't dry out. Steam for 1 hour. Place
bowl on atrivet in a Dutch oven. Place 2 inches of water in the bottom
of the Dutch ovev, cover tightly, and bake for 20 minutes at 350F.
Left-overs can be sliced and fried in butter. Traditionally served
with pork or sausage.
Skirlie
1 onion,
thinly sliced
2 strips bacon
1/2 C oatmeal
salt and pepper
Chop bacon into
1-inch chunks and fry. When grease coats the pan, add sliced onion.
Cook until transparent. Add oatmeat to absorb the fat, keeping
the mixture thick. Stir for 7-10 minutes, till cooked. Serve
with mincemeat roasted poultry, or as a main dish when the larder is
bare.
Mouse Pie
5 fat field
mice
1 cup macaroni
1/2 thinly
sliced medium onion
1 medium can
tomatoes
1 cup cracker
crumbs
Salt
and pepper
Boil macaroni
10 minutes. While it is cooking, fry the field mice long enough to fry
out some of the excess fat. Grease a casserole with some of this fat
and put a layer of macaroni on it. Add onions, then tomatoes, salt and
pepper well. Add field mice and cover with remaining macaroni.
Sprinkle the top with cracker crumbs. Bake at 375 degrees about 20
minutes or until mice are well done. |
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Buffalo Stew
1 buffalo
2 rabbits
Salt and pepper
Cut buffalo in
bite-size pieces. Salt and pepper. Cover all with brown gravy. Cook over
kerosene fire about four weeks at 465 degrees. This will serve 3800
people. If more are expected, two rabbits may be added. But do this only
in an emergency. Most people do not like hare in their stew.
Roast
Beaver
Beaver meat is similar to muskrat. The flesh is
dark, tender and soft. This animal has scent glands that are found between
the front forelegs, under the thighs, and along the spine in the small of
the back. They should be removed immediately after the skin has been
removed, taking great care not to cut into them. Beaver fat has a
strong flavor and odor, and should be cut away completely before cooking.
Beaver meat was often soaked in salted water prior to cooking to draw out
some of the strong flavor. Another method was to cover it with boiling
water to which 1 teaspoon of baking soda has been added. Then drain and
cook in the usual way.
Take care to remove every speck of fat on the
surface of the flesh. Soak the meat in a vinegar bath overnight. 1/4 cup
of vinegar with enough water to cover the meat. Wash the meat in
cold clear water. Place in a roaster and cut several slits into the lean
meat. Sprinkle with salt and pepper, and put 4 stips of salt pork
over the slits, and dust with a little flour. Put 1/4 cup water in
the pan and roast with the lid on until half done. Add more water if
needed to keep pan from going dry. Cut into small pieces, onion,
celery, and carrots to fill a cup and sprinkle over the meat. Finish
roasting with the lid off. The meat should be falling off the bones. Add water and flour to the juices to make a gravy.
Pan Hoss
1 hog's head
4-6 cups water
1 medium onion
6 stalks celery
salt and pepper to
taste
1 cup corn meal
Salt
Simmer the first five ingredients together
until meat falls from bones. Grind and chop meat fine. Neck bones
(chicken, turkey or lamb) may be substituted if hogs head is not
available.
Strain liquid from meat. Boil down to reduce
amount or add water to increase to 4 cups. To boiling liquid add 1 cup
corn meal, adding more if necessary in order to make mush thick. Add 1
teaspoon salt. Boil over heat 3-5 minutes. Add ground meat and place over
boiling water for 10-15 minutes. At this time additional seasoning may be
added if necessary.
Variations:
1 tsp grated onion, 1/2 tsp ground sage, 1/4
teaspoon nutmeg, dash pepper, cayenne if available
1/2 teaspoon ground thyme, 1/2 teaspoon
oregano, 1/4 teaspoon nutmeg, 1 teaspoon celery seed.
Pour meat and mush mixture into bread pan
rinsed in cold water. Cover and cool over night. Fry slices in slightly
greased pan using bacon fat.
Sonofabitch Stew
From the guts of a young
calf:
Heart
Liver – small amount
Tongue
Tenderloin
Sweetbreads
Marrow gut
Brains
Cube the top five meats. Add them to a hot Dutch oven that has a small amount of lard melted in the
bottom. Brown the meats. Slice the marrow gut and add it to
the pot. The brains are cooked in a separate pan and a few
tablespoons of flour are added to thicken them. They are then added
to the pot. Add a diced onion, salt and pepper. Cover in water
and allow to cook for 304 hours (yes, we really mean 304 - not a
misprint.) Continue to stir and do not allow it to stick.
Fried Salt Pork
Soak the slabs of por in water overnight, or
boil and pour off the water. Dredge in flour and fry in a greased
skillet until golden brown. Instead of flour, you can dip it in a
thick batter of cornmeal, flour and water.
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