Old West Recipes Archives

Chuckwagon: Pickled Eggs

Because it was difficult to keep eggs fresh without refrigeration, pickled eggs were a delicacy while on the trail. Once a cowboy got into town, he was able to get pickled eggs at his favorite tavern to add a little solid food to offset the beer and whiskey.

1-cup tarragon vinegar.                        ½ tsp celery seed.
1-cup water.                                               1 clove garlic, minced.
2 Tbs sugar.                                                2 bay leaves.
½ tsp salt.                                                   12 shelled, hard-boiled eggs.

Combine all ingredients in saucepan, except eggs. Simmer 30 minutes. Remove bay leaf. Cool. Pour over eggs in a crock or jar. Cover and refrigerate 2 to 3 days before eating.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.

Chuckwagon: Brown Gravy

      The following is a farm recipe for gravy from the late 1880’s.

       This gravy may be made in larger quantities, then kept in a stone jar and used as wanted.
        Take two pounds of beef, and two small slices of lean bacon.  Cut the meat into small pieces.  Put into a stew-pan a piece of butter the size of an egg, and set over the fire.  Cut two large onions in thin slices.  Put them in the butter and fry a light brown, then add the meat.  Season with whole peppers.  Salt to taste.  Add three cloves, and pour over one cupful of water.  Let is boil fifteen or twenty minutes, stirring it occasionally.
         Then add two quarts of water, and simmer very gently for two hours.  Now strain, and when cold, remove the fat.  To thicken this gravy, put in a stew pan a lump of butter a little larger than an egg, add two teaspoonfuls of flour, and stir until a light brown.   When cold, add it to the strained gravy, and boil up quickly.  Serve very hot with the meats. 

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.

Chuckwagon: Cooked Cabbage Salad

1 Pint or more of chopped cooked cabbage

1 Egg well beaten
¼ Cup vinegar
1 Tsp butter
Dash of salt and pepper

Sweeten to suit taste. Simmer a few minutes and add ½ cup of thick fresh cream. Serve immediately.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.

Chuckwagon: Dutch Oven Trout

As soon as possible after catching your trout, clean them and wipe the inside and outside of the trout with a cloth wet with vinegar water.  Don’t put the trout in the water.  Roll the trout in a mixture of flour, dry powdered milk, cornmeal, salt and pepper.  Heat deep fat in a Dutch oven and fry until crisp and golden brown.       

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.

Chuckwagon: Black Pudding

Here’s an old ranch recipe courtesy of Winkie Crigler, founder and curator of The Little House Museum in Greer, Arizona

6 Eggs                                                            1 Cup Sweet Milk
2 Cups Flour                                                  1 Tsp Soda
1 Cup Sugar                                                   1 Tsp Cinnamon
1 Cup Molasses

            Mix well.  Pour into 1-pound can and steam for 2 to 3 hours by placing in kettle of boiling water.  Keep covered.

            This is to be served with a vinegar sauce:

1 Cup Sugar                                                   1 Tbsp  Butter
1 Tbsp Flour                                                  2 Tbsp Vinegar
½ Tsp Nutmeg

            Put in enough boiling water for amount of sauce wanted.  Add two slightly beaten eggs and cook stirring constantly to the desired consistency.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE

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