|
Mrs A P Cooper |
| First catch your beaver. Then dress same as any other animal. Cut your roast from any part of the animal you wish. Make a strong brine and pour over the meat and let stand over night. Then take enough cold water to cover, and lay it in a kettle with a few whole peppers, 6 cloves, a piece of stick cinnamon, 6 allspice, a teaspoon of white mustard seed, if handy, all tied up together in a piece of cheese cloth. Parboil half an hour. Take up and put in a dripping-pan with a pint of water, and start it to roasting in the oven. Then mix a teaspoon of mustard, a teaspoon of black pepper, a pinch of cayenne, with a tablespoon of flour and mix with water from the dripping-pan, and use to baste with. Either stick 2 or 3 garlics here and there in the roast, or chop an onion fine and mix with the dressing. |
| Clean like a pig—scrape, not skin it. Chop the liver fine, mix with bread crumbs, chopped onion, and parsley, with pepper and salt; bind with a beaten egg, and stuff the body with it. Sew up, roast, baste with salt and water. In order to make it crisp, rub it with a rag dipped in its own grease. Serve with the gravy made of browned flour. Serve it whole on a platter, and put a baked apple in its mouth. It is very nice stuffed with apples peeled and sliced. Opossum may be made into a very palatable stew. |
| After casing the hare, wipe off all loose hairs carefully, cut at the joints and fry brown. Season well with salt, pepper, chopped parsley, mace, nutmeg, cloves, grated lemon peel, and a sprig of thyme. Put a layer of this into a bean-pot or a small-necked jar, alternately with a layer of thin slices of bacon, until all are used. Pour I cup of water over, cover closely and set in a kettle of water. Boil 3 hours or longer if the hare is old and tough. Skim out when done and strain the liquor. Take one teaspoon each of flour and butter ; mix in a saucepan over the fire, and add the strained liquor. Let boil up and pour over the hare in a deep dish. |
| Truss for boiling; cover with hot water and cook gently about 45 minutes, if of medium size. In another vessel, boil the liver for 10 minutes, mince very fine and put it back into the water in which it was boiled, season with butter, pepper, and salt, and thicken with flour, and pour over the rabbit. Onion sauce is preferred by some, in which case serve it in the same manner as the liver sauce. |
| After skinning, cleaning, and wiping dry, fry the same as chicken. Unless known to be young and tender, it is a surer way to parboil before frying. |
| After cleaning, cut up like chicken and stew until tender. Then put into a deep pan with sides lined with pie-paste. Thicken the gravy and add butter, pepper, and salt. Pour over and cover with crust. Bake about 20 minutes. |
| After skinning and cleaning, lay in salt water for an hour. Parboil the heart and liver, mince them with a slice of fat salt pork, and add thyme, onion, pepper, and salt, and bread crumbs moistened with the water in which the giblets were boiled. Mix with a beaten egg. Stuff the rabbit with this. sew up, rub the body with butter or tie over it a few slices of fat pork. Put a cup or more of water into the dripping- pan. Baste often. An hour will generally suffice for cook- ing it. Dredge with flour before taking it from the oven, and pour melted butter over. When browned remove to a hot dish, and to the gravy add lemon juice, a bit of minced onion, and one tablespoon of flour made smooth with the same quantity of butter. Let boil up and serve in a gravy dish. Garnish the rabbit with slices of lemon and sprigs, of green parsley. |
| Skin, clean, and cut in small pieces a couple of rabbits. Let stand in cold salted water for an hour. Then put on to cook, in enough cold water to cover them, and boil till ten- der. Season with pepper and salt, and stir 1 tablespoon of butter made smooth with 2 tablespoons of flour into the gravy. Lemon juice is an improvement. If onions are liked, they may be boiled in a dish by themselves and added to the gravy before dishing up. Serve rabbits and gravy together on a large platter. |
| Pemmican is made of the lean portions of venison, buffalo, etc. The Indian method is to remove the fat from the lean, dry the lean in the sun ; then make a bag of the skin of the animal, and put the lean pieces in loosely. To this must be added the fat of the animal, rendered into tallow, and poured in quite hot. This will cause all the spaces to be filled. When cold, put away for future use. In civilized life, a jar can be used in place of the bag. Pemmican may be cooked same as sausage, or eaten as dried beef. It is invaluable in long land explorations, and is of great use in sea voyages. |
| Clean one pair of squirrels and cut into small pieces. Wipe off with a damp cloth. Put into a stewpan with 2 slices of salt pork, and water to nearly cover. Cook until half done. Season it well and thicken the gravy. Pour into a deep dish, cover with pie crust, and bake 30 minutes. Squirrels may be fried, broiled, or stewed, like chickens or rabbits. |
| The haunch is the choicest piece for roasting. Wipe off with a damp cloth. Rub over with butter or lard. Then cover the top and sides with a thick paste of flour and water half an inch deep. Lay a coarse paper over all and put to roast with one cup of water in the dripping-pan. Keep the oven well heated. Baste every 15 or 20 minutes with butter . and water. Twenty minutes before serving remove the paste and paper, and dredge with flour, and baste with but- ter until of a light brown. Pour in a pint of water and make a thickened gravy as for roast beef or pork, adding a pinch of cloves, nutmeg, cayenne, and a few blades of mace. Strain before sending to table, and 2 tablespoons of currant jelly may be added if you have it. Have dishes very hot. The shoulder is also a good roasting piece, but need not be covered with the paste as in the above directions. |
| Take equal quantities of old salt pork and bits of raw venison. Chop fine. To each pound of chopped meat add 3 teaspoons of sage, 1 ½ of salt, and 1 of pepper. Make into flat cakes and fry with no other fat, as that in the sausage is sufficient. |
| These take longer to cook than beef, but should be simi- larly broiled or fried. When done, place in a hot dish with a gravy made of butter the size or an egg for each pound of steak mixed with a spoon of flour, and properly seasoned with pepper and salt. Jelly may be added if desired. Before serving, cover the platter and set in a hot oven for 5 minutes or less. Have the plates well heated, as venison cools quickly. At table it is nice to place a bit of jelly on each piece served. |
Mrs E E Bower, Erie PA |
| In Pennsylvania, woodchucks are called ground-hogs and esteemed a great delicacy, and really a fine fat one well roasted is not to be despised. To cook either ground-hogs or ‘coons, parboil for 30 minutes, to take off the wild smell; then rub well with salt and pepper, and roast in a quick oven at first, allowing the fire to cool gradually; 30 minutes to every pound is a safe rule. Young animals need no parboiling. Where fire-places are used, people cook them on a spit over a dripping-pan. |
| May be broiled or stewed, like chickens. They make a very fine soup. Dress and joint 5 or 6 and put into a pot with an equal weight of beef cut small; slice 1 onion (or more) ; add a slice of fat pork ; water to cover. When ten- der add, if you have them, about a pint of oysters with their liquor. Crabs cleaned and quartered may be substi- tuted. Let simmer till done. Then just before serving stir in 1 or 2 tablespoons of gumbo, if you have it prepared. |
| After dressing, divide in halves, rub with pepper, salt, and flour, sprinkle in parsley, thyme, and mushrooms, if you happen to have them. Put a slice of ham and 2 pounds of veal cut up small at the bottom of the baking-dish. Then add the partridges and pour over them a pint of good broth or gravy. This is for about 4 birds. If you have no gravy, use water with a large spoon of butter. Cover with rich pie-paste. Leave an opening in the center and bake about 1 hour. |
| Pick and draw; divide through the back and breast, and wipe with a damp cloth. Season highly with pepper, salt, a bit of cayenne, and broil over a clear, bright fire. It will broil in 13 or 20 minutes. When done rub over with butter. Serve with lemon laid in slices on the bird. |
| Clean, wipe dry, brush them over with the yolk of egg, roll in bread crumbs and roast in a quick oven for 10 or 15 minutes. Baste with butter and keep them covered with bread crumbs while roasting. Serve the crumbs under the birds and lay slices of lemon on them. |
| Do not stuff pigeons, but cut them in 4 pieces; parboil and place in layers with egg and pork or bacon, as directed for quail pie. Use plenty of butter to make the gravy rich. Bake same as quail pie. |
| Pluck and clean. Take a cracker, an egg, a piece of but- ter or chopped suet the size of an egg, and a pinch of sage or sweet marjoram. Make into small balls and put one with a thin slice of salt pork into each bird. Lay the birds close together in a pot. Dredge well with flour. Put in a good tablespoon of butter to 6 birds. Cover with water. Cover the pot and stew slowly for about an hour and a half. Less time if young and very tender, and longer if old. Serve on a large platter with the gravy. Other birds may be potted the same way. |
| Take the grated crumbs of a small loaf of bread, chop fine a pound of fat bacon, a sprinkling of thyme, parsley, and pepper, mix with a couple of raw eggs, stuff the craws of the pigeons with this, lard the breasts and fry them brown. Then put into a stewpan with some beef gravy and stew 3/4 of an hour. Thicken with a tablespoon of butter rolled in flour. Serve on a platter and strain the gravy over them. A nice accompaniment is a row of force-meat balls around the edge of the dish. |
| Boil 2 or 3 large birds or half a dozen small ones with a pound of bacon in water enough to cover well. Season it with salt. When tender take them out with a little of the liquor. Into the remainder put 2 pounds of clean washed rice. Cook until done, keeping closely covered. Stir into it a cup of butter, and salt to taste. Put a layer of the rice in a deep dish. On this lay the birds with the bacon in the middle. Add the liquor. Then cover them all with the rice that is left. Smooth it and spread over it the beaten yolks of 2 eggs. Cover with a plate ; bake 15 or 20 minutes in a moderate oven. |
| Remove all shot, clean quickly and thoroughly. Cut open and lay on them thin slices of salt pork. Place in a drip -ping pan with a cup of water, and cook in the oven until done. The time will vary from 40 minutes to an hour and a half, according to the size and age of the bird. |
| Stuff them, after cleaning, with a dressing of bread crumbs and seasoning of pepper and salt, and mixed with melted butter. Sage, onion, or summer savory may be added, if liked. Secure the fowl firmly with a needle and twine. Steam in a steamer until tender. Then remove to a dripping-pan, dredge with flour, pepper, and salt, and brown delicately in the oven. Baste with melted butter. Garnish with parsley and lumps of currant jelly. Prairie fowls may be stewed or broiled the same as other birds mentioned in this chapter. |
| Clean and split down the back. Wipe carefully, season well with salt and pepper, and place on a gridiron over a clear, hot fire. Turn, and when done, lay on a hot dish ; butter well, and serve on buttered toast. |
| Clean, truss, and stuff the quails. Parboil for 10 or 15 minutes. Line the sides of a deep pan with rich pie-paste. In the bottom put a couple of slices of salt pork or bacon cut into small pieces. Then some slices of hard-boiled eggs, with butter and pepper. Then the quails (after removing the cords), with a sprinkling of minced parsley. The juice of a lemon is an improvement. Put bits of butter rolled in flour over the birds, then a layer of slices of egg and bits of pork. Pour in the water in which they were parboiled, and cover with pie-paste, leaving an opening in the center. Bake about an hour. |
| Steam quail until nearly done, then roast in the oven to a nice brown, basting often with melted better in water. Serve on buttered toast. Very nice. |
| May be cooked precisely as plovers, or they may be broiled and served with toast the same as quail or partridge. |
| Many excellent cooks do not draw them, asserting that the trail should be left in, even by those who do not like it, and removed after it is served. They claim that the flavor of the bird is much impaired if the trail is taken out before cooking. It looks rather plausible, as they are said to live by suction, have no crop, and a stomach only the size of a bullet. The trail, head, and neck are regarded as great deli- cacies by epicures. For my own eating, I could not cook them without drawing. |
| Divide down the back, put in the oven, salt and pepper them and baste with melted butter. Garnish with slices of lemon. |
| Split down the back, wipe with a damp cloth, and broil over a clear fire. Rub on butter, pepper, and salt when done. Serve on" a hot platter and help each person to half a bird. |
| Clean, draw, and stuff with simple bread crumbs well sea- soned with pepper and salt, and moistened with sweet cream or melted butter. Sew them up. Tie a small, thin slice of salt pork around the bird. Place in a dripping-pan and baste with butter and water. Put slices of buttered toast under them before taking up, and serve with them. |
| Skin them as soon as possible. The hind legs are usually the only part used, although the back is good eating. Fry or broil the same as chickens—or fricassee them. |
| Plunge the turtle while yet alive into boiling water When life is extinct, remove the outer skin and the toe-nails Then rinse well, and boil in salted water until perfectly ten- der. Then take off the shells, remove the gall and sand-bag carefully, and clean the terrapin thoroughly. Next cut the meat and entrails into small pieces, saving all the juice put into a saucepan without water and season to your taste with salt, cayenne, and black pepper. Add for each terrapin butter the size of an egg made smooth with a tablespoon of flour. A few tablespoons of cream should be added last Many persons add the yolks of 3 or 4 hard-boiled eggs just - before serving. While cooking it should be stirred very often—and must be dished up and eaten very hot. |
Miss Juliet Corson |
| Stir together in a saucepan over the fire a tablespoon each of flour and butter. Add either water or milk, making a thick sauce. This quantity is for a pint of cold flakes of fish. Let the sauce boil up, season with salt and pepper, put in the cold fish, and scald up, then remove and stir into it the yolks of 2 or 3 eggs. Rub a deep plate with salad oil, and pour the mixture in and let get thoroughly cold. Then make up into cork-shaped rolls. Wet the hands to prevent sticking. Roll in sifted bread crumbs, dip in beaten egg, then again in bread crumbs, and fry in smoking hot fat, like doughnuts, until a delicate brown. Take out of the fat with a skimmer, and lay on a brown paper an instant to absorb the fat. A teaspoon of onion chopped fine and fried in the butter before the sauce is made imparts a nice flavor to the croquettes. A perfect croquette is semi-liquid in the center. Melted butter is not so good as oil for greasing the dish, as it will not prevent sticking. The finer the cracker dust, the more easily the croquettes are prepared, and the nicer they will fry. They should be rolled and sifted. |
Mrs. Ann Wallis, Lewisburg KY |
| One can salmon, an equal quantity of mashed potatoes. Make into little cakes, roll in white of egg and rolled crack- er, and fry. |
| Mix a quart of oysters with 1 cup of mashed potatoes. Cut the mass up fine with a knife. Add ½ pound rolled crackers. Season with butter, pepper, salt, and add the oys- ter liquor, adding milk if more moisture is needed. Make into small rolls, dip in beaten egg, and then in powdered cracker, and fry. |
Mrs. J. R. Jackson, Centerville, Mississippi |
| One can of lobsters. Add to 1 pint of rolled crackers or light bread crumbs, a large onion chopped fine, 1 tablespoon butter, 4 hard-boiled eggs—chopped—1 teaspoon black pep- per, salt to taste. Make cakes like sausage meat, dip in meal and fry. |
| Boil 12 eggs hard. Cut the yolks and whites in dice. Mix with a white sauce and grated bread crumbs sufficient to shape with the hand, and let get cold. Season with salt and pepper, form into cakes, and roll in grated bread. Let, stand an hour, and fry. |
Miss Juliet Corson. |
| Put a tablespoon of butter in a saucepan over the fire. Fry in it a teaspoon of chopped onion and a heaping table- spoon of flour. Add a pint of milk or water slowly, to the consistency of a sauce that will cling to the spoon. Season with salt and pepper. Put in it 3/4 pound of cooked chicken and 1/4 pound of mushrooms cut in small pieces, but not , chopped. Let cook a minute, then remove and stir in the yolks of 2 or 3 eggs. Pour into a well-buttered deep plate, well rubbed with oil. Pour a few drops of oil on top to keep the chicken from hardening. Let cool several hours before breading and frying. |
| Put a tablespoon of butter and 2 teaspoons of flour in a saucepan, cook until smooth, stirring constantly. Add a small onion minced fine, and a cup of milk. Season to taste. When cold, add a pint of chopped cooked veal. Roll into oblong shape, dip in beaten egg and then in bread crumbs, and fry. If the mixture seems to require it, add I or 2 eggs to bind it. |
|
1 quart young, tender, grated green corn. 1 cup sifted flour. 1 cup sweet milk. 5 tablespoons butter. 2 eggs. 1 salt spoon of salt; same of pepper. Grate the corn as fine as possible, and mix with the flour, and pepper and salt. Warm the milk and melt the butter in it. Add the corn, stir hard, and let cool. Then stir the eggs beaten very light, the whites added last. Work into small oval balls., and fry in plenty of hot lard, or lard and butter mixed. Drain and serve hot. |
| Season cold mashed potato with pepper, salt, and nutmeg. Beat to a cream, with a tablespoon of melted butter to every cup of potato. Bind with 2 beaten eggs, and add a teaspoon minced parsley. Roll into oval balls, dip in beaten egg, then in bread crumbs, and fry. Pile in a pyra- mid upon a flat dish, and serve. |
| Take cold boiled rice ; allow a small spoon of butter and a beaten egg to each cup of boiled rice. Roll into oval balls, with floured hands. Dip in beaten egg, then in sifted bread or cracker crumbs, and fry in hot lard. Good with maple syrup. |
| Chop stale bread very fine. Moisten with water only enough to soften it. Add a beaten egg, and a teaspoon of melted butter to each pint, a pinch of salt and pepper, and a bit of sage, if liked. Form into small rolls, and dip in very fine cracker dust, or flour, and fry. |
| Let it freeze, and take the ice off the top, as the water alone freezes. |
| Save all parings and cores of apples when used for cook- ing purposes ; put them in a jar ; cover with cold water ; add about a pint molasses to 3 or 4 gallons ; tie mosquito netting over jar; add more apple parings as you have them, and all the cold tea left in teapot. Makes the very best vinegar. |
| Take 1 bushel of sugar-beets, wash and grate them into a cheese or cider-press. Put the juice into a cask, cover the bung with netting, and set in the sun. In 2 or 3 weeks you will have 5 or 6 gallons of good vinegar. |
Mrs. Z. B. Glynn, Boston, Massachusetts |
| Half ounce cayenne pepper put into 1 pint vinegar. Let steep in a bottle for a month. Then strain off and bottle for use. Is excellent seasoning for all kinds of soups and sauces, but must be used very sparingly. |
| Pound a cup of celery-seed and put into a bottle, and fill up with strong vinegar. Shake once a day ; in 2 weeks strain for use. |
| Put 6 pounds brown sugar to 1/2 bushel clover bloom. Add 4 quarts molasses and 9 gallons boiling water. Let cool and add 3 pints hop yeast. Lay a folded sheet over the tub and let stand 14 days. Strain and put away. |
|
|
| Boil 1 pint corn in 4 quarts rain water till the grains burst. Put it all in a crock, add 1 pint syrup, and water to make a gallon. Tie double mosquito netting over and keep warm about 4 weeks. Do not cork the jug when you put the vinegar away, but tie a cloth over. Put some of the " mother" in. |
| One quart currant juice strained as for jelly, 3 quarts of rain water, 1 pound of sugar. Keep warm. |
| To 1 quart of clear honey put 8 quarts warm water; mix it well together ; when it has passed through the asce- tous fermentation, a white vinegar will be formed, in many respects better than the ordinary vinegar. |
| Scrape 5 tablespoons horse-radish. Add 1 tablespoon cayenne pepper. Mix and pour on 1 quart vinegar. Let stand a week, and use as a relish for cold meats. |
| Two gallons of water that potatoes have been boiled in. 1 pound brown sugar, a cup of hop yeast. In 3 or 4 weeks, you will have most excellent vinegar. Cucumbers cut fresh from the vines without salt, will keep in this vinegar. |
| Put 2 quarts fresh raspberries in a crock and pour over them a quart of vinegar. Let stand 24 hours, strain, and pour it over 2 quarts fresh berries. After another 24 hours, strain again, and add a pound of loaf sugar to each pint of the vinegar. Set the vessel in a kettle of water and let it boil an hour briskly. Skim it when the scum rises. Bottle it when cold. |
| Take 12 large stalks of pie-plant. Bruise them, and pour on 5 gallons water. After standing 24 hours, strain and add 9 pounds brown sugar and a small cup of yeast. Keep warm a month. Strain it and keep in the cask till sour enough to use. |
| Gather clean, fresh spearmint, peppermint, or celery seed, put in a wide-mouthed bottle enough to nearly fill it loosely. Fill with vinegar, cork, and in about 3 weeks pour the vinegar off into another bottle and cork well. Serve with cold meats. Also good with soup and roasts. |
| Two gallons cider vinegar, 2 ¼ pounds brown sugar, 1 ½ ounces allspice, 1 ½ ounces celery seed, 1 ½ ounces cloves, 1 ½ ounces ground mustard, 1 ½ ounces mace, 1 ½ ounces pepper, 1 ½ ounces lurmeric, 1 ½ ounces white ginger. Put the spices in little loose muslin bags in the jar with the vinigar and sugar. |
| Gather the tarragon just previous to blossoming. Bruise and twist it, and fill up bottles with it. Pour good vinegar over to cover it, and let stand a couple of months. It may then be poured off and corked up for winter use. Serve with meats. |
| To 4 quarts rain water add 1 pint sorghum and 4 quarts ripe tomatoes. The tomatoes are good to eat. |
Online 24 Oct 2019