Frontier Recipes – The ‘Real’ Old Stuff From The Old West

“The reason so many Texas cowboys went north and stayed there was because they were tired of cornbread and sowbelly.”

– Teddy Blue

Grub Pile Poem Postcard

Grub Pile Poem Postcard from Legends’ General Store

On the Frontier Menu

Ash Cakes

Bannock or Frying Pan Bread

Beef Jerky

Boiled Salt Pork

Buffalo Stew

Fried Camp Apples

Fried Salt Pork

Hardtack

Hoecakes or Johnnycakes

Indian Meal Pudding

Mouse Pie

Chuckwagon

Cookie at the Chuckwagon. Click for prints, downloads and products.

Pan Hoss

Pemmican

Pease Porridge

Planked Whitefish

Raccoon Fricassee

Rabbit Stew

Ranch Pickles

Roast Beaver

Skirlie

Sonofabitch Stew

 

“Arbuckles Coffee and Canned Cow Won the West! “

— Unknown

Seasonings were basically bacon or salt fat, salt and pepper, and fresh herbs the settlers grew themselves.

Boiled Salt Pork

2 lbs salt pork
Assorted vegetables as available, chopped:

  • Onions
  • Potatoes
  • Cabbage
  • Carrots
  • Turnips
  • Salt and pepper
  • Water

Freshen salt pork by soaking in a kettle of water at least 2 hours. If very salty, repeat soaking.
Cut salt pork into chunks and brown in the bottom of a Dutch oven. Add water to cover and bring to a
slow boil. Add vegetables and cook until tender. Season with salt and pepper.

only a fool argues with the cook

Only a fool argues with the cook. Poster available at Legends’ General Store.

Rabbit Stew

  • 1 rabbit dressed and cut into serving pieces
  • ¼ c flour
  • Salt and pepper
  • 4 T Butter
  • 2 onions chopped
  • ¼ c chopped carrots
  • 1 c potatoes chopped
  • Mixed Herbs

Mix flour and seasonings together.  Coat the rabbit pieces with the mixture.  Melt the butter and fry the rabbit pieces until browned.  Put the pieces in a large pan and add the onion, carrot and potatoes.  Cover with water and season with salt, pepper and herbs.  Cover and cook for three hours.

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