Bear's Flesh
From The spirit of cookery, 1895
Bear's meat is not highly esteemed and is not commonly eaten.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 29. The excerpt below is the record exactly as published.
bear’s flesh is as follows : “ The bear must be young, and must be caught in winter, when the flesh smells less strong than in July, though it is then fatter. Having first skinned the animal, you must take the best part of the carcase, such as the haunches and the shoulders, and keep them until they are sufiicieutly tender. Before putting them on the spit, leave them for a short time on a gridiron, and sprinkle them with salt, fennel, pepper, cinnamon, and cloves
Cook this with the app: pantry check, scaling, and the assistant.