Shared by a friend from a vintage cookbook...

[chubbyalaskagriz]

Back in 1745, when Hannah Glasse wrote her iconic 'The Art of Cookery Made Plain And Simple', she included the following:

To make a Yorkshire Christmas Pie...

First make a good standing crust let the wall and bottom be very thick; bone a turkey, a goose, a fowl, a partridge, and a pigeon; season them all very well, take half an ounce of mace, half an ounce of black pepper, all beat fine together, two large spoonfuls of salt, and then mix them together; open the fowls all down the back, and bone them; first the pigeon, then the partridge; cover them; then the fowl, then the goose, and then the turkey, which must be large; season them all well first, and lay them in the crust, so as it will look only like a whole turkey; then have a hare ready cased and wiped with a clean cloth; cut it to pieces, that is, joint it; season it, and lay it as close as you can on one side; on the other side woodcocks, moor game, and what sort of wild fowl you can get; season them well, and lay them close; put at least four pounds of butter into the pie, then lay on your lid, which must be a very thick one, and let it be well baked; it must have a very hot oven, and will take at least four hours.

 

[Mama Mangia]

May I share????

In 1773, a Colonel in Oswego was quoted as - "eating a hearty supper of Pidgions and Kildear (small shore birds).

6 pigeons
1 T. butter
2 oz. fat (salt pork or bacon strips)
1 1/2 T. flour
2 c. broth
pepper and salt
3 onions

Place pigeons in Dutch oven with fat (bacon strips were best but not always available). Place in hot fire and cook 5 minutes. Heat 2 c. stock; add flour and butter. Stir until smooth. Slice onions. Add onions and birds to broth. Allow to simmer over a low fire for one hour. Remove and debone the birds, place in a pie dish and add sauce. Cover with pastry crust and bake in hot fire for 10- to 12 minutes.

Crust was made from:

2 1/2 c. flour
3/4 c. lard
4 1/2 T. cold water
1/4 t. salt (if they had it)

Rub lard and salt into flour thoroughly until dough comes together and forms a ball. Wet with cold water and roll. Using just enough flour to prevent sticking on board to roll. Kep in cool place until ready to use.

 

[chubbyalaskagriz]

Another cool one, mama! Thanks for sharing!

 

[Mama Mangia]

from : The Compleat Cook. London : printed for Nathaniel Brook, 1671.
from : Thanksgiving by the (Cook)Book.

Take about half a pound of Pumpion and slice it, a handfull of tyme, a little rosemary, parsley and sweet marjorum slipped off the stalks, and chop them small, then take the cynamon, nutmeg, pepper and six cloves, and beat them, take ten eggs and beat them, then mix them and beat them all together and put in as much sugar as you think fit, then fry them like a froize*, after it is fryed, let it stand till it be cold, then fill your pye, take sliced apples thinne round wayes, and lay a rowe of the froize, and layer the apples with currents betwixt the layer while your pye is fitted, and put in a good deal of sweet Butter before you close it, when pye is baked, take six yelks of eggs, some whitewine or vergis*, and make a caudle* of this, but not too thick, cut up the lid and put it in, stir them well together whilst the eggs and pumpions be not perceived and so serve it up.

 

[jpshaw]

I read an article once by a lady who had found her great grandmothers dairy written as they traveled to southern California by wagon train. While she didn't list any she claimed to have found 13 different recipes for coyote.

 

[Mama Mangia]

In those days it was a way to survive!



RACK OF VENISON - 1757

6 to 8 lbs. venison
1/2 to 1 lb. salt pork

Tie salt pork to venison and place in roasting pan. Roast over an open fire for 18 minutes per ound of venison. (can be oven roasted at 325* F.) If salt pork is not available, baste the meat with butter throughout roasting time.



Raccoon

The Best way to cook a raccoon is to leave it whole after gutting and leave it soak all night in salt water. Parboil the coonfor a little while and then take out of the water and fill the chest cavity with sweet potatoes. Then bake in the oven until brown and tender.



Beaver tail
Procedures:
1 Roast beaver tail over campfire, cut it open and pull the skin off.
2 (this makes a very rich meat).

 

[chubbyalaskagriz]

Man, some of these frontier ways really make one enjoy today's creature-comforts! Brings to mind the Dolly Parton song: "In the good 'ol days- when times were bad"! She sang: "No amount of money could buy from me- the memories that I have of them... No amount of money could pay me, to go back and live thru them again..."

 

[Mama Mangia]

I don't mind the good ol' days - as long as we have electricity, plumbing, and 3 channels in black and white to watch! LOL