Civil War Recipes

civil war recipes

Deviled Turkey(Civil War Recipes)

Salt
Black pepper
Cayenne pepper
Gizzard, drumstick and "rump" of turkey, cooked
Sauce: Turkey drippings
Prepared mustard about 1 tsp.
1 tsp. to 1 tbs. flour and butter
1 tbs. lemon juice
1 tsp. soy sauce

Mix a little salt, black pepper, and Cayenne, and sprinkle the mixture over the gizzard, rump and drumstick of a dressed turkey; broil them, and serve very hot with this sauce: Mix with some of the gravy out of the dish, a little made [prepared] mustard, some butter and flour, a spoonful of lemon juice, and the same [amount] of soy. Boil up the whole.

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civil war recipes

Brown Fricasseed Chicken (Civil War Recipes)

1 or 2 chickens, cut up
Butter, salt, pepper and flour for frying
1 tsp. marjoram
1 tsp. sage, or other sweet herb to taste
3 tbs. butter for gravy
1 tbs. flour
Sliced onion (optional)
Sliced 1/2 lemon (optional)
Tomato catsup (optional)

Singe the chickens [to remove pinfeathers] and cut them in pieces. Pepper, salt and flour them, fry them in fresh butter till they are very brown. Take the chickens out, and make a good gravy, in to which put sweet herbs (marjoram or sage) according to your taste. If necessary, add pepper and salt. Butter and flour must be used in making the gravy, in such quantities as to suit yourself for thickness and richness. After this is all prepared, the chicken must be stewed in it, for half an hour, closely covered. A pint of gravy is about enough for two chickens; I should think a piece of butter about as big as a walnut, and a table-spoonful of flour, would be enough for the gravy. The herbs should, of course, be pounded and sifted. Some, who love onions, slice two or three, and brown them with the chicken. Some slice a half-lemon and stew with the chicken. Some add tomatoes catsup

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civil war recipes

Spit Roasted Rabbit (Civil War Recipes)

1 rabbit
Salt
Red pepper to taste
Long stick of green wood, or else metal roasting spit

Clean and skin rabbit, removing the head. Tie front and back paws to spit with twine. Put over hardwood coals, not a raging fire. Roast, turning often, 1 1/2 to 2 hours. Note: parts of rabbit may get a bit crispy in spots but this does not harm flavor and assures that meat is thoroughly cooked. Season dish with cayenne pepper if desired

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