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Ancient
Bardic Recipes & American Indian Culinary Delights
Marinated
Fiddle heads
2 quarts of fiddle heads, washed thoroughly
2 1/2 cups of water
lemon juice
1/2 cup salad oil
4 Tablespoons of white wine vinegar
1 teaspoon salt
1 stalk of fennel, chopped
1 stalk of celery, chopped
6 coriander seeds
3 peppercorns
Combine everything except fiddle heads, and bring to a boil.
Add the fiddleheads. Simmer for 20
minutes, this should make the ferns tender.
You will drain, cool, and then place in the refrigerator until you are ready to
eat.
Cold
Strawberry Soup
1 quart wild strawberries
4 cups of water
5 tablespoons of sugar
1 tablespoon cornstarch
One container of thick sour cream
You have to clean the berries, then simmer the berries in the water for 20
minutes. Add the rest, and simmer
for 10 minutes. Remove and
refrigerate. Serve cold, topped
with a spoonful of the sour cream.
Rabbit
Soup
Use the leftover meat and bones of your rabbit
1/2 lb. salt pork
4 carrots, cut
1 onion, cut
2 cloves of garlic, cut
1 bay leaf
4 cans of chicken broth
1 cup of dry white wine
2 diced potatoes
1 stalk chopped celery
Take the bones, salt pork, carrots, onion, garlic, parsley, thyme, and the bay
leaf. Cover with water, then simmer
until it is almost dry.
Add the wine and 4 cans of chicken broth, simmer for 20 minutes.
Strain the broth, season, add the potatoes.
You will simmer until the potatoes are tender. At that point add the carrots and celery, then any rabbit
meat. Heat fully and serve.
Frogs'
Legs Fricassee
Remember that sometimes, those legs will contract (muscle wise) and
"jump"
20 Frogs' legs
1 cup of chicken stock
1 cup of dry white wine
4 tablespoons of butter
2 tablespoons of cream
2 egg yolks
Use a skillet, melt the butter and brown the legs lightly.
Next, add the wine and chicken stock and simmer for roughly 25 minutes.
You will arrange the legs over bread (You may consider toasting them), on
a dish, and keep hot.
Beat the egg yolks and cream together. Then
slowly add the hot liquid from the skillet, beating the mixture so it will not
curdle. Putting it back over the
flame you will simmer it until thick. Then
you shall pour it over the legs.
French
Fried Frogs' Legs
20 Frogs' legs
Bread crumbs, fine
1 egg lightly beaten
3 tablespoons milk
salt and pepper
Rub the legs with salt and pepper, then roll it in bread crumbs.
Beat the eggs and milk together.
Dip the legs in the mixture, and then roll again in the bread crumbs.
Fry in a deep fat (approx. 375 degrees) for about 2 to 3 minutes to brown.
Careful, they might kick or jump.
How
to prepare frog legs.
Cut the leg from the frog, wash them, and peel the skin back (it comes off like
a hosiery) Cut off the feet. Pour
boiling water over the legs, drain and dry them.
Black
Walnut Stuffing
1 cup of black walnut meats
2 cups of mashed potatoes
2 cups of stale bread cubes
1 cup of diced celery
2 teaspoons of salt and pepper
1/2 stick of butter
You will brown the bread in the butter, and mix with the potatoes.
Add the walnuts and celery. Mix
all the ingredients together.
You may stuff a goose or turkey loosely with it.
Stuffing:
mashed sweet potatoes
persimmons
bread c
Apple Stuffing
6 apples, peeled, cored, and cubed
1 loaf of bread, dried and cubed
Juice of lemon
Salt and pepper seasoning
Combine all the ingredients in a bowl, and mix lightly.
This is a tart stuffing for goose and venison.
Onion
and Sage Stuffing
4 onions, chopped
9 sage leaves, chopped
1 cup of butter
4 cups of bread crumbs
1 egg
salt, pepper, and garlic seasoning
Melt the butter and simmer the onions until transparent, not brown.
Combine remaining ingredients, and stuff meat.
Roasted
Possum
1 opossum, skinned and cleaned
Salt and pepper
1/2 stick melted butter
1 1/2 cup of boiling water
heavy cream
For
the Stuffing:
3 mashed sweet potatoes
persimmons
bread crumbs
1 tablespoon of parsley
Allspice
Rosemary
Thyme
Beef bullion
Make your stuffing first. Use equal
amounts of persimmons, sweet potatoes, and bread crumbs. Add parsley, rosemary, thyme, and allspice, then moisten it
with the bullion.
Stuff the opossum, and sew it up. Make
four slices along the backbone, season with the salt and pepper, brush with
butter, then wrap it with foil. Place
the wrapped 'possum in the pan, and pour the boiling water around it.
Bake at 450 degrees for thirty minutes, then reduce the heat to 300 degrees and
cook about 25 minutes per pound.
At the end of about two hours, remove the foil and brush with the heavy cream.
Continue roasting until a delicate brown. Mix
l/ 2 of the stuffing cream together.
N owly add th[ hot liquid hom the skilu t, beating ‚ e mixture sÿÿit wilÌÌ$
wilP7 r packed in} Bake in an
Š covered panÿÿt 300 degrees,;
Roast
Raccoon
1 raccoon
2 onions and carrots chopped
1 tablespoon salt
1 bay leaf
some celery leaves
4 peppercorns
water *
Brown sugar apples
First skin and clean the raccoon, put it in a pot with onions, carrots, bay
leaf, celery leaves, salt, peppercorns, and water enough to cover the meat.
Bring the water to a boil, then simmer
until tender.
Then remove the raccoon, and cut away all the fat possible.
Keep the stock in reserve.
Place the raccoon in a roasting pan, pouring 1 cup of the stock around it.
Surround it with a few brown sugar apples.
A brown sugar apple is a cored apple, with brown sugar packed in.
Bake in an uncovered pan at 300 degrees, until the meat is brown and the apples
cooked.
Squirrel
2 Squirrels, cut up
4 celery stalks, cut up
3 apples, peeled and cored, and cut up
3 tablespoons butter
seasoned flour
1 cup raw rice
Wash the pieces of squirrel, and shake them in the seasoned flour, to finally
brown them in butter.
Take these pieces and arrange with the rest in a tray, covering it all with
water. Bake this at 300 degrees for
roughly an hour.
Broiled
Squirrel
1 squirrel, cut up
1/4 cup melted bacon fat
salt and pepper
Rub the meat with salt and pepper. Then
arrange them on a broiling rack. Brush
it with the melted bacon fat, broil for about 30 to 40 minutes.
Turn occasionally.
of
cream
1/2
Baked
Rabbit
1 young rabbit, cut up
1/4 cup melted bacon fat
1 cup of raw rice
mace
4 egg yolks, beaten
2 tablespoons chutney
chicken bullion
Lightly brown the rabbit in the bacon fat until tender.
Cook the rice in the bouillon, adding a dash of mace. When the liquid is absorbed, add the egg yolks.
Put the rabbit in a baking dish, and put chutney over it. Cover with the rice, and bake at 300 degrees for thirty five
minutes.
Hasenpfeffer
Approximately 4 lb. of rabbit
1 cup of vinegar
1 cup water
2 tablespoon sugar
3 onions, chopped
9 cloves
1 bay leaf
1 tablespoon salt and pepper
2 sprigs of parsley and thyme
Seasoned flour
1 stick of butter
1 cup of cream
1/2 cup claret / wine
Put the meat in a bowl with a marinade of water, vinegar, wine, sugar, herbs,
seasonings, and onions. Refrigerate
for 24 hours, turning occasionally.
Remove, and dry the meat, then shake in the seasoned flour. These pieces will be browned in butter. Then the marinade will be strained over the pieces, covered,
and then simmered for about an hour.
Remove the pieces to a plate. Thicken
the gravy with about 1/2 cup of seasoned flour (more if necessary) stirred with
water until smooth. Bring to boil
and let simmer a few minutes. Stir
in cream, heat thoroughly (do not boil).
f
water 1 c} vinegar 2 Š blespoons oÿÿsalt
2 tablesp
Fried
Woodchuck
1 wooodchuck, cut up
peppercorns
salt
bay leaf
a weak salt solution - brine
parsley
1 onion
2 carrots
bacon fat
seasoned flour
2 cups of stock
Take the cut up
pieces, and let them rest overnight in a brine.
Remove, and combine with water and the rest of the ingredients (save the fat and
flour) Simmer for about an hour, the meat should be tender.
Melt the fat in a skillett. Roll
the pieces in the seasoned flour and brown well.
Then add stock, and cover. Simmer
for yet another hour or so. The
meat will be ready to fall from the bone.
Use the remaining stock to make a gravey. Pour
it over the meat and serve.
Bear
Marinade(s)
3 cups of water
1 cup vinegar
2 tablespoons of salt
2 tablespoons of pickling spices
A bit of chili powder
juice of lemon and orange
Herbs (See previous article for herbs which blend well/Rosemary, Sage, Thyme,
and Basil.)
Marinate the bear for approx 48 hours, refrigerated.
You
may substitute a burgandy for the water.
1
cup of salad oil
1 onion
1 lemon
1 bay leaf
2 cups of dry vermouth
3 tablespoons brown sugar
5 peppercorns
rosemary leaves
Bear
Steak
Bear steak, 2 inches thick, marinated
1 tablespoon horseradish and dry mustard
juice of lemon
vegetable oil
3/4 cup chili sauce
salt and pepper
butter
parsley
Combine the mustard, radish, chili sauce, and lemon juice. This is to be applied on both sides of the steak, after
rubbing in salt and pepper.
Let it stand for an hour.
Heat the oil, and sauté the steak over a fire for 5-7 minutes.
Pour the butter over it when done, and sprinkle it with minced coarsely.
Leg
of Lamb
1 leg of lamb
2 cloves of garlic
rosemary minced
2 teaspoons of salt
olive oil
1 bay leaf, crumbled
Making small slits throughout the leg, rub the herbs into the meat.
then brush with olive oil.
Roast the lamb, 325 degrees for three hours for a 5 lb. piece.
Rondezouers'
Butter Eggs
4 eggs
3 tablespoons of butter
1 teaspoon tarragon wine vinegar
Cook the butter untill brown. Drop
the eggs in and cook them as you like. Stir
the vinegar into the butter, pour over the eggs and serve immediately.
Herb
Vinegars
White or red hot wine vinegar
To this add 1 cup of your favorite herb, and let stand tightly covered for two
weeks. Remember, use only glass
jars with cork. Do not allow metal
to touch your vinegar! Use a cork
stopper.
Strain the vinegar, and boil it. Then
bottle the vinegar in steralized jars.
Marsh
Marigolds
4 quarts of marigolds
4 quarts of water
4 pounds of sugar
2 lemons (rind and juice)
2 tablespoons of yeast
1 pint brandy
Combine sugar and water, bring to a boil, then add lemons and flowers.
Pour it into a crock. Spread a
piece of toast with the yeast, and place it in the crock. Let it stand covered for 48 hours.
Then add the brandy, and let sit for 8 weeks, no less. Then strain and bottle the wine.
It will be for use within 3 to 4 weeks.
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