Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic-you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived-industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs-and plenty of food for thought for social historians. Kay Graber is managing editor emeritus of the University of Nebraska Press.Use beef tongs to turn with, as a fork will let out the juices. ... Make a stuffing the same as for turkey, spread it on and roll tightly. ... steak about three-quarters of an inch thick; trim it neatly, and beat with the cuttle bat; sprinkle it with pepper, dip it in oil, and broil it over a clear fire. ... Cut it into small pieces, but do not hash it.
|Title||:||Nebraska Pioneer Cookbook|
|Publisher||:||U of Nebraska Press - 1974|