Multi-Ethnic Old West Holiday Cooking

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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.

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