“ I don’t know French,” said Steven, “ except a few words I picked
up in the Canadian backwoods once ; but I know our food used to
taste deuced good to us in the forests or out prairie hunting. Still I
can’t say I ever enjoyed any thing more than some cold beef and pic-
kles that I ate when I landed in Southampton yesterday. After living
on wild flesh, as I have done, for years, I believe plain English beef
and mutton will be a treat to me, ill-cooked or well-cooked.” — Steven
Lawrence, Yeoman : Mrs. Edwards.
To Cook a Deer’s Head in Camp.
Dig a hole two feet square and one foot deep ;
build a fire in it, and allow it to burn to embers ; re-
move about half of the remaining coals, throw in the
hole a thin layer of green leaves, on top of which
put the head in the same condition as when taken
75
76 VENISON STEAKS, BROILED.
from the animal ; cover it thoroughly with a layer of
green leaves, and the embers and ashes previously
taken from the hole ; allow the head to roast an
hour and a half, then remove it, and pull the skin
from it; season with salt and pepper✪ To Cook a Deer’s Head in Camp. — The Un-
rivalled Cook-Book : Mrs. Washington. (By per.
Harper & Brothers .)
Venison Steaks, Broiled.
“Wash and wipe them dry. Put them on the
gridiron, over a clear fire, and broil them ; then
season with salt and pepper, and baste them with
butter. Serve with currant-jelly.”
Venison Steaks, Fried.
“ Wash two steaks ; season with salt, black and
red pepper mixed, and fry a light brown on both
sides. When done, place them on a dish, and
dredge into the pan one dessertspoonful of browned
flour, to which add gradually one cupful of boiling
water ; stir well, and season to taste. Garnish the
top of each with currant-jelly✪ Venison Steaks, Fried, and send to table on
a well-heated dish.”
Opossums.
Opossums are best in the autumn when the per-
simmons are ripe, as they eat that fruit, and become
very fat. They are never caught in the daytime.
A fine moonlight night is the best time to catch
opossums. When caught, put them in a cage, and
feed them for several days ; skin and draw the opos-
sum, cut off the legs to the first joint, and part of
RABBIT CURRY.
77
the tail ; stuff the head and body like a turkey, and
roast it before a brisk fire. Opossums are never
eaten hot. — The Unrivalled Cook-Book. (By per.
Harper & Brothers.)
De frosts dun come, an’ de ’possum is ripe,
Oh, Jurangy, ho !
Better’n any beefsteak, better’n any tripe,
Oh, Jurangy, ho !
Arkansan) Traveller.
Rabbit Curry.
Select two fine rabbits, cut them into neat pieces ;
put in an earthen crock a thin slice of bacon, add a
few pieces of rabbit, sprinkle over it a little curry-
powder, salt, fresh grated cocoanut, and a dozen
raisins ; put in another layer of rabbit, and season it
as the first layer ; repeat until the rabbit is all used,
and you have also used the juice and meat of one
fresh or half a pound of dry cocoanut. Moisten the
whole with a mild Catawba or Rhine wine✪ Rabbit Curry ; let this
stand twenty-four hours ; then place the crock in a
pot of water, and let it simmer two hours, keeping it
well covered. When done serve it on a flat dish,
and serve rice separately. — The Book of Entrees :
Thomas J. Murrey. White , Stokes, & Allen, Pubs.
Fricassee of Squirrels. ✪ Fricassee of Squirrels
Page 31 · 5 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
“ I don’t know French,” said Steven, “ except a few words I picked up in the Canadian backwoods once ; but I know our food used to taste deuced good to us in the forests or out prairie hunting. Still I can’t say I ever enjoyed any thing more than some cold beef and pickles that I ate when I landed in Southampton yesterday. After living on wild flesh, as I have done, for years, I believe plain English beef and mutton will be a treat to me, ill-cooked or well-cooked.” — Steven Lawrence, Yeoman : Mrs. Edwards.
To Cook a Deer’s Head in Camp.
Dig a hole two feet square and one foot deep ; build a fire in it, and allow it to burn to embers ; remove about half of the remaining coals, throw in the hole a thin layer of green leaves, on top of which put the head in the same condition as when taken
76 VENISON STEAKS, BROILED.
from the animal ; cover it thoroughly with a layer of green leaves, and the embers and ashes previously taken from the hole ; allow the head to roast an hour and a half, then remove it, and pull the skin from it; season with salt and pepper. — The Unrivalled Cook-Book : Mrs. Washington. (By per. Harper & Brothers .)
Venison Steaks, Broiled.
“Wash and wipe them dry. Put them on the gridiron, over a clear fire, and broil them ; then season with salt and pepper, and baste them with butter. Serve with currant-jelly.”
Venison Steaks, Fried.
“ Wash two steaks ; season with salt, black and red pepper mixed, and fry a light brown on both sides. When done, place them on a dish, and dredge into the pan one dessertspoonful of browned flour, to which add gradually one cupful of boiling water ; stir well, and season to taste. Garnish the top of each with currant-jelly, and send to table on a well-heated dish.”
Opossums.
Opossums are best in the autumn when the persimmons are ripe, as they eat that fruit, and become very fat. They are never caught in the daytime. A fine moonlight night is the best time to catch opossums. When caught, put them in a cage, and feed them for several days ; skin and draw the opossum, cut off the legs to the first joint, and part of
RABBIT CURRY.
the tail ; stuff the head and body like a turkey, and roast it before a brisk fire. Opossums are never eaten hot. — The Unrivalled Cook-Book. (By per. Harper & Brothers.)
De frosts dun come, an’ de ’possum is ripe,
Oh, Jurangy, ho !
Better’n any beefsteak, better’n any tripe,
Oh, Jurangy, ho !
Arkansan) Traveller.
Rabbit Curry.
Select two fine rabbits, cut them into neat pieces ; put in an earthen crock a thin slice of bacon, add a few pieces of rabbit, sprinkle over it a little currypowder, salt, fresh grated cocoanut, and a dozen raisins ; put in another layer of rabbit, and season it as the first layer ; repeat until the rabbit is all used, and you have also used the juice and meat of one fresh or half a pound of dry cocoanut. Moisten the whole with a mild Catawba or Rhine wine ; let this stand twenty-four hours ; then place the crock in a pot of water, and let it simmer two hours, keeping it well covered. When done serve it on a flat dish, and serve rice separately. — The Book of Entrees : Thomas J. Murrey. White , Stokes, & Allen, Pubs.
Fricassee of Squirrels.
Records on this page
To Cook a Deer’s Head in CampVenison Steaks, BroiledVenison Steaks, FriedRabbit CurryFricassee of Squirrels