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Beef, Pork, Chicken and Fish

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Boiled Duck (or Hare) (Mrs. Owen, New Lady’s Cook Book, 1759)

Ingredients:

Water
Sweet cream
Butter
Flour
Parsley
Salt
Pepper
Many of the old recipes had no amounts for items used, just common knowledge of the day.

Preparation:

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.

Submitted by buck conner
 
Court Bouillon (F&I War)

Ingredients:

(1) tablespoonful of butter
(1) chopped onion
(1) chopped carrot
(1) stalk of celery
(2) quarts of hot water
(1) cup of vinegar or wine
(3) peppercorns
(3) cloves
(1) bay-leaf
(1) teaspoonful of salt
Many of the old recipes had a few or no amounts for items used, just common knowledge of the day.

Preparation:

Court Bouillon is used for boiling fresh water fish or others which are without much flavor. It may be prepared before hand and used several times, or the vegetables may be added at the time the fish is boiled.

Fry in (1) tablespoonful of butter, (1) chopped onion, (1) chopped carrot, (1) stalk of celery. Then add (2) quarts of hot water, (1) cup of vinegar or wine, (3) peppercorns, (3) cloves, (1) bay-leaf and (1) teaspoonful of salt. This is a good base for seafood soup according to the local tavern owners.

Submitted by buck conner
 
BBQ pork

Ingredients:

1 5lb pork butt roast
10 to 12 pealed garlic cloves
crushed red pepper flakes
your favorite BBQ sauce
1 bottle of beer

Preparation:

Use a paring knife to make 10 to 12 deep pockets in the roast by stabbing it with the knife. Into each of these pockets, place as many red pepper flakes in each of these pockets as they will hold. Use your finger to poke the flakes all the way in. Don't worry, the meat won't be hot to the taste. Then plug each pocket with a whole garlic clove. Wrap the roast in a cloth and place in a glass or plastic container that has a lid. Open the cloth and pour in the BBQ sauce over the top of the roast. Be sure to completely cover the roast with the sauce. Then close up the cloth to hold in the BBQ sauce and pour the beer over the cloth. Place the lid on the container and refrigerate at least 24 hours. Remove the roast and place on your smoker. Cook and smoke slowly (225 to 250 deg.) until done. When it is done, slice and serve. If you do not like hot food, carefully scrape away any pepper flakes. The meat will have the flavor but not the heat of the pepper flakes.

This is a great way to fix wild hog as well as domestic pork. It's so good it will make a hound break a log chain to get to it.

Submitted by Billnpatti
 

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