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Recipes (Meat dishes)

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Roast 4 lbs of chicken hind quarters, with salt and pepper.
When the meat is done, set to the side to cool, then remove from the bones.
In a 14 shallow oven the pre-cooked chicken is mixed with diced onion, carrots, potatoes and a turnip.
Add a big handful of flour, the broth from the chicken, a can of milk and water to just cover every thing.
Put this on to simmer slow till the vegetables where mostly cooked.
For the crust I use a basic biscuit dough.  Pat the crust by handfuls to about ΒΌ inch, laying the pieces on top.
Cook the crust with most of the heat on top till done and browned.

This is another of I don't like that, pass me thirds dishes.  (All the time I hear I don't like kraut then they want thirds)

Amounts are not critical so we'll go basic and you make it to yer cook pot.

Take some pork, roast, steak, chops or such is fine.  The roast will just take a bit longer to cook.

Sear the pork in a heavy skillet or DU, add a bit of lard if the meat is real lean.  When it is well seared remove and brown 1 or more onions in the drippings.  Replace the meat and add about an inch of water to the pan.  Simmer for aprox. 1 hour for steaks and chops, 2 for roast.

Add some caraway seed tand black pepper to taste and enogh kraut to cover the meat, simmer 1 more hour or so till meat is tender. 

Mix 1 teaspoon brown sugar and 1/2 teaspoon flour for each 12 oz or so of kraut, mix in enogh water to make a thin paste and stir it into the kraut.  Return to simmer.

Now while doing this with the meat, boil several peeled potatoes.  Let cool and mash or rice.  (A potatoe ricer looks like a large garlic press.) Riceing is best.  Mix 1/2 and halve mashed potatoes and flour , before mixing add 1/2 teaspoon of baking powder to the flour or use self-rising flour.  Mix 1 beaten egg in for every 2 cups of mix.  If needed add abit of water and roll out by hand, dumplings 1/2-3/4 around and 3-4 inches long. 

Remove the pot from the fire and add the dumplings to the top.  Bring to a boil and cover for 15-20 minutes.  Serve with the sourdough Czech Rye bread and the kolach.  (I'll dig up a good period one)

Vita Vaas

Ok they are scarce today, but related to doves, I just use two doves where the original recipe I looked at said 1 Passenger Pigeon.

Take the breast fillets from 6-7 doves.

Simmer with a little water, butter salt and pepper till tender.

Add a half pound or so of fresh mushrooms

Add 2 cups heavy cream and bring to a simmer.

Add to a 10 inch pie pan with yer favorite crust recipe on the bottom.

Add a top crust and make cute little birds for the vents.

Bake at 425 till the crust is a golden brown. 1/2-3/4 hour.

Serve either hot or cold.

This was a popular recipe for high class restaurants, the Passenger Pigeons where shipped in barrels in the modern refrigerator cars of the time period.  The ice was added at stops.

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Works good with any meat, beef being the second most common.

As many amounts used can vary, I like lots of meat and little broth.  What you need is maybe a pound of meat, cooked and deboned.  Add onions, garlic, celery, basis, parsley or what ever you desire for herbs.  When the meat is done you should have about a quart of stock to cook yer noodles in or even more if you want.  One can even leave the meat on the bone if desired, I often do this for large crowds using the cheap chicken hind quarters.  Increase the recipe as needed.  This amount works well in a 10 inch shallow oven or a 12 inch chicken fryer, cast iron of course. ::)

Noodle recipes vary, I make them one way, my wife does another.  She does them like a favorite Aunt, I do them like Grandma.  The best recipe is of course the one Grandma used. ;D

Glen's Noodles

2 cups flour
a pinch of salt
1 tablespoon of melted lard or salad oil (Olive oil is period correct)
4 egg yolks
2 whole eggs
a bit of water

Mix flour and salt and make a mound with a well in it. (Like mashed 'taters waitin' for gravy)  Add the oil and the eggs and yolks to this.  Mix well and add enough water to make a very stiff dough.  Knead well and cover for 1/2 hour.

Rita's Noodles

2 cups flour
a pinch of salt
2 whole eggs
a bit of milk

Mix salt and flour and make the well as before.  Add eggs and mix well, add enough milk to make a stiff dough and knead well, cover and let rest as above.

For either, take about 1/4 the dough and roll out thin on a well floured board. Make them thick, make them thin,but I cut them with a butcher knife, I make them thin, long and wide, Rita makes hers thick, narrow and short. 

Put a little flour in the bowl and toss them in as you cut, adding a bit of flour to keep from sticking.

When done. bring the meat and broth to a rapid boil and add a bit at a time and cover.  simmer 10-15 minutes or until tender. 

The extra flour will thicken the broth.  One can lay them out on a counter with out the flour if one does not want the broth thickened. ;D

One can also use a pasta machine if desired, simmilar gadgets were used in the period.

Thomas Jefferson had one, but his was smuggled in from Italy. ;D

I found this in an 1870's cookbook, tried it and won't do one any other way, moist and a wonderful golden brown.

It is simple, get a large stock pot and boil it till it is almost done, but not quite falling apart.  Remove it, dry the skin with a towel and put it in an open top roaster.  I use a 15 inch cast iron skillet.  Pat it dry with a towel and brush the skin with melted butter.  Put a bit of broth in the bottom and turn the oven to 400 or so.  Put the skillet on the stovetop and bring the broth to a boil.  Pop it in the oven ald let it brown.  The white meat will melt in you mouth and there is plenty of broth for gravy, stuffing and for turkey and noodles the next day.


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