Prairie Recipes by Collette

Prairie Recipes

 

One of the problems pioneer families encountered was the preservation of food. Most of this was taken care of by canning. A very old method used on sailing ships for long voyages called for a beef carcass to be placed in a tub of salt water with an appropriate amount of gunpowder containing some salt peter. It was referred to as powdered beef in the 17^th and 18^th centuries. The following is an old-time way to prepare beef for those living in the 19^th century.

Spiced Beef

1 gallon water                                             1 dozen whole cloves

1 teaspoon saltpeter                                   1 cup sugar

½ box mixed spices                                    1 quart salt

2 sticks cinnamon                                       1 8-10 pound round of beef 

Mix all ingredients except beef; boil for 10 minutes. Cool until cold. Add round of beef; weigh it down with a weight. Let remain for 2 weeks, turning after first week. Beef may remain in spice mixture longer. Place beef in large kettle to cook; cover with liquid, using ½ the spice mixture and fresh water. Cover kettle. Simmer beef 15-20 minutes per pound or until thoroughly tender. Serve cold, slicing in very thin pieces. Yield: about 15 servings.

 

Homesteaders might have chosen the following recipe for a turkey dinner.

 

Turkey with Sweet Dressing

Turkey giblets                                             1 cup loosely packed brown sugar

1 bay leaf                                                    6 cups dry bread cubes

3-4 apples, peeled, and chopped                          Dash of pepper

1 cup chopped celery                                  1 teaspoon sage

1 cup chopped onion                                  ½ teaspoon marjoram

1/3 cup melted butter or lard                      ½ cup raisins

Salt                                                             1 12-15 pound turkey 

Place giblets in saucepan; add water to cover and bay leaf. Season with salt, and simmer for 45 minutes. Remove giblets from broth to cool. Sauté apples, celery, and onions in butter in large skillet until onions are soft. Add brown sugar; cook, stirring constantly until sugar is melted. Remove from heat. Combine bread cubes, 1 ½ teaspoon salt, pepper, sage, marjoram, and raisins. Cut up giblets; add to bread mixture. Add apple mixture and toss to mix well. Add turkey broth gradually, until it is absorbed. Stuff loosely into body and neck cavities of the turkey. Bake in preheated oven at 325 until done. Yield: 15 servings

 

My favorite dressing recipe is similar to what my great-grandmother made.

 

Granny’s Dressing

1 package Perridge Farms Cornbread Stuffing     Giblets

1 stick butter                                                        Water

1 cup chopped onion                                           Boxed chicken broth

1 cup chopped celery                                           1 beaten egg 

Place giblets in a saucepan and cover with water. Bring to a boil and simmer until done. Sauté onions and celery in melted butter until transparent. Chop giblets and add to sauté mixture. Add package of dressing, beaten egg and giblet water and chicken broth until it is absorbed. The following may be added to enhance the flavor: chopped apples, dried fruit (especially craisins) or nuts. Place in ovenproof casserole and bake at 350 for 30 minutes. Serves 6.