MEATS AND WILD GAME
Cut meat into small blocks or strips. String these pieces on a sharpened stick, place before a hot fire, turn often until meat quits dripping. Remove meat from stick and string it on a bark thong or bear grass and hang before or above the fireplace for future use. When ready to use this meat it may be made into a stew just as it is or it may be pounded in the corn beater until soft and then cooked as a soup. If the meat is tough it is best to pound it. Use only a little salt for seasoning.
Cut fish into strips or chunks, string on pieces of sharpened sticks and hang over or before a fire. Turn often and keep before the fire until fish does not drip any more. Hang up for later by stringing on thongs, bear grass, etc. Use by making stew or soup.
Catch toads, twist off their heads, pull off the skin while all the time holding the animals under running water lest the meat become very bitter. Parboil, then cook as any other meat.
Catch early frogs--called Knee-Deeps--scald and skin. Parboil and cook like other meats.
Barbecue fish by cooking it on a stick, after being cut into small chunks, boil in water to make a thick soup. Make mush by cooking cornmeal with a little lye or soda and water. Eat the mush with the fish soup. This dish was always used for sick people when they had fish.
When butchering an animal have a bucket handy with salt in the bottom to catch the blood as soon as the animal is stuck. Stir the blood to keep it from clotting. When the pouch is removed, clean it well, add a little fat to the blood as it is put into the pouch, add black pepper. Sew up the opening of the pouch, put into a pot of water and boil until done. Set aside to cool before slicing to serve.
Throw freshly killed squirrel into the fire to burn off the fur, remove, scrape with a knife or sharp rock. Repeat this until the squirrel is rid of all fur. Wash the squirrel well with water and wood ashes until the skin is white. Remove the insides, cook in the oven or before the fire until brown, then stew or fry until done.
Dress a freshly killed squirrel with his skin left on. To do this you singe the fur off in the fire and then scrub the skin with ashes out of the fire. Wash the Squirrel good on the inside and the outside. Rub the squirrel inside and outside with lard. Bake him before the fire or in the oven until he is well brown. Cut the squirrel up and put him in a pot, add a little water and cook until the meat is done. Add a little meal to thicken the gravy and cook until the meal is done.
Catch crayfish by baiting them with groundhog meat or buttermilk. Pinch off the tails and legs to use. Parboil, remove the hulls and fry the little meat that is left. When crisp it is ready to eat. May also be made into soup or stew after being fried.
Catch groundhog, skin, parboil and make a stew. Stew may be thickened with meal.
Clean a nice fat groundhot and parboil until tender. Remove from the pot, sprinkle with salt and both black and red pepper and bake before the fire or in the oven until brown.
Clean the bird leaving it as whole as possible. Run a stick through it and roast before the fire. This is good served with mush.
Dress pheasant, cook in oven or before the fire until very brown, then stew or fry until done. Good with mush.
Dress quail, put on a stick before the fire or over hot coals and roast real brown. Put browned quail into a pot of water and boil until well done, thicken the soup with a little cornmeal and add salt. Eat by itself, with bread or with mush.
Prepare the yellowjackets as for soup but eat as soon as they are brown.
Gather the locust (cicada) at night immediately after they have left their shells, wash and fry them in a small amount of grease. Eat these hot or cold. Be sure that you gather the locust before the sun hits them or they will not be good. If you gather them before they split out of their shells they only have to be peeled to be ready to wash and fry.
Clean a coon, parboil in water with plenty of red pepper added. When tender remove from the pot and add salt and black pepper and bake brown.
Clean an opossum and parboil in plain water. Remove from pot and season with salt and pepper before browning. Most people can eat only a small amount of this because it is so greasy.
Salt cleaned fish and let stand overnight. String the salted fish on a stick the next morning and hang before the fire, turning them often to get them roasted just right. If a person was lucky to have a frying pan and some grease he could cook the fish quicker but they wouldn't taste very good.
Cut the meat in strips and dry before the fire. Hang these dried strips across the rafters of the cabin on a basswood stick to keep dry all winter. It is best to cover the dried meat with a cloth if you have one. When you get ready to eat the bear meat take it off the stick, beat it in the beater until it is like cornmeal. Put this in a pot of plain water and boil until the soup tastes good. Eat this with mush if you want it to taste best.
Stew chicken until well done, add cooked skinned corn, cook together enough to get a good flavor. Beans may be added if you like. Season to taste with salt and pepper.
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