Old West Recipes Archives

Chuckwagon: Stuffing For A Turkey

From an 1888 cookbook

Mix thoroughly a quart of stale bread, very finely grated; the grated rind of a lemon; quarter of an ounce of minced parsley and thyme, one part thyme, two parts parsley; and pepper and salt to season.  Add to these one unbeaten egg and half a cup of butter; mix all well together and moisten with hot water or milk.  Other herbs than parsley or thyme may be used if preferred, and a little onion, finely minced, added if desired.  The proportions given here may be increased when more is required.

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

Chuckwagon: Corn Dodgers

2 Cups yellow cornmeal
2 Tablespoons butter or margarine
1/2 Teaspoon salt
1 Tablespoon sugar
2 Cups milk
1 Teaspoon baking powder

Preheat Dutch oven to 400 degrees F.

Cook cornmeal in a saucepan with butter, salt, sugar and milk until the mixture comes to a boil. Turn off heat, cover, and let stand 5 minutes. Add baking powder. Spoon the mix onto the Dutch oven in heaping tablespoon-size balls, then bake for 10 to 15 minutes. They are done when slightly brown around the edges.

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

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

Add:
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.

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