By C. MacDonald
Interested in Old West Holiday Cooking? My
grandfather, who was a miner in the Sierra, had
some multi-ethnic recipes. Not sure where he got
these 19th Century gems but someone added more
modern terms. Haven't tried these and give no
guarantees but wish you luck with them. Happy
Holidays.
INDIAN BREAD
2 quarts of buttermilk; 2/3 teacupful of
molasses; 1 tablespoon of baking soda; 1
teaspoon of salt; corn meal; wheat flower.
Mix batter as thick as possible, using equal
portions of wheat and corn meal. Let stand in
warm place ½ hour to rise. Steam it 2 ½-3 hours.
Makes 2 loaves in 2 quart basins.
MEXICAN CHICKEN BALL SOUP
1 chicken; 1 small garlic clove; ½ green pepper;
2 small onions; 1 teaspoon spearmint, 1 egg, 1
teaspoon lard, 2 teaspoons of salt; 3
tablespoons of flour; 1 teaspoon of black pepper
Cook chicken until tender. Remove from bones and
chop up fine with mint, garlic, green pepper, 1
onion. Mix with other ingredients and roll in
balls. Mince other onion, fry in fat until it
browns in saucepan, add 2 quarts of boiling
water, drop the balls in and let boil for an
hour.
CHINESE ROAST DUCK (a favorite for
Chinese miners on New Years Day)
Dress a 5-6 pound duck. Chop off wings close to
breast. To prepare stuffing, mix one cup of dry
Chinese vegetables, one cup of black mushrooms
(that have been soaked in hot water for 30
minutes) and add enough vegetables to moisten.
Rub inside and outside of duck with Chinese soy
sauce, salt and a little pepper. Stuff with
dressing and fasten with skewers. Roast for an
hour in a hot oven (400-425 degrees) basting
several times while cooking. Serve with steamed
rice.
HANGTOWN FRY
Hungry miners paid a real premium for this
concoction that got its start in Hangtown (now
Placerville, CA). There are different ways to
make it; this one with oysters may serve 4.
12 small Pacific Coast Olympic Oysters; 9 eggs;
3 tablespoons of butter, flour, fine cracker
crumbs, salt and pepper.
Drain oysters on a cloth; dip each in flour
seasoned with salt and pepper; then in
well-beaten egg; then in cracker crumbs. Fry in
heated butter until browned on both sides. Beat
remaining eggs with salt and pepper and pour
over oysters. Cook until eggs are set. Turn with
a large spatula and cook for a couple minutes
longer. Serve promptly.