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PostSubject: PERIOD MEAT RECIPES   October 28th 2015, 9:55 pm

†† Boiled Duck or Hare (colonies - 1812)

Use a good deal of water and skim it as often as anything rises. Half an hour will boil them. Make a gravy of sweet cream, butter, add flour, a little parsley chopped small, salt and pepper, and stew until done, and lay them in a dish and pour the gravy over them.

Mrs. Owen, New Ladyís Cook Book,1759


†† Roast Rabbit/Hare (18th-19th century)

Rabbit or hare was an esteemed dish in the 18th and 19th century, so much so that cooks occasionally doctored beef to try to make it taste like hare.

After casing (skinning & gutting) two rabbits, skewer their heads with their mouths upon their backs, stick their forelegs into their ribs, skewer the hind legs doubled (this approved position in which 19th century rabbits appeared at the table); next make a stuffing for them of the crumbs of half a loaf of bread, a little parsley, sweet marjoram and thyme-all cut fine, salt, pepper and nutmeg, with (4) ounces of butter, a little good cream and (2) eggs; put it into their bodies, and sew them up; dredge and baste them well with lard; roast them about an hour. Serve them up with butter and parsley. Chop the livers, and lay them in lumps around the edge of the dish. (serves 4-6).

Harpers Barzaar Magazine,1853

Note: a rabbit and a hare are different, according to Harpers Magazine, a rabbit being raised and a hare being wild. Wild hares in some areas are reported to have a disease and may be harmful if eaten. Harpersí 1853.


†† Bear Hams (Indian Wars)

Bear meat is best roasted and may be treated the same as pork, cooking twenty minutes to every pound. Prepare the hams in the usual manner by rubbing them with common salt and draining them; Take (1) ounce of saltpeter, half a pound of coarse sugar and the same quantity of salt; rub it well into the ham, and in three days pour a pint of vinegar over it. A fine foreign flavor may also be given to the bear hams by pouring old strong beer over them and burning juniper wood while they are drying; molasses, juniper berries and highly-flavored herbs, such as basil, sage, bay-leaves and thyme mingled together, and the hams well rubbed with it, using only a sufficient quantity of salt to assist in the cure, will afford an agreeable variety.

Mrs. Roper, Phila Cook Book,1886


†† Venison Steaks

Take nice size steaks from the neck or haunch while having your griddle well buttered, and fire clear and hot (cook in a hot frying pan). Lay steaks on the bars and boil rapidly, turning often not to lose or a drop of juice. They will take three or four minutes longer than fine beef steaks. Have a chafing dish, a pinch of salt, a little pepper, a tablespoon of currant -jelly for every pound, and a glass of wine for every (4) pounds. This should be liquid, and warmed by boiling water under a dish, heat in a saucepan. Lay each steak in the mixture and turn over twice. Cover closely and let all heat together, with fresh hot water underneath -serve in an ordinary dish, covered.

Mrs. Webster, The Improved Housewife,1854


†† Lenape Pemmican (makes 1 1/2 lbs)

(5) oz. of chipped beef, (1) 6 1/2 oz. of roasted peanuts, (1) cup of seedless raisins, (1) 8 oz. bar of beef suet, make a quick trail lunch / high energy.

Dry beef on a cookie sheet for 20 minutes @ 140 degree oven, chop nuts and raisins up into small pieces, melt suet in a large skillet - low heat. Combine dry ingredients in a mixing bowl (beef cut in 1/4" shreds), add melted suet - mix thoroughly. Spread mixture in half inch layer in shallow pan, refrigerate until the layer is hard and then slice into squares. Wrapped in foil, bars stay clean and fresh, will keep for a year in freezer.

This was rewritten in the 1930ís for use in a hunting camp in Pennsylvania, the original 1840ís recipe has been lost in the passage of time.

L N Conner, Jr., Milroy, Pa. 1937


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