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Bake-Pot Salmon 1 fresh salmon (3-4 lbs.) 2 large onions, sliced 2 tbsps. water 1/2 lb. salt pork 6 medium potatoes salt & pepper Cut salmon in 1-inch slices. Spread slices of pork on bottom of pot. Cook 5 minutes, add cut salmon, onions, sliced potatoes all at one time, making sure they are put in pot in that order (salmon on bottom). Shake salt and pepper all over. Add 2 tablespoons of water, simmer for 2 hours. A cast iron pot gives the best results. ____________________________________________________________ Baked Stuffed Squid 6 large squid 1 tsp. poultry seasoning 2 tsp. melted butter 2 cups bread crumbs 1/2 tsp. salt 1 onion, chopped Clean squid by removing tentacles and skin. Wash thoroughly and sprinkle with salt. Make a dressing bu combining poultry seasoning, butter, crumbs and onions. Stuff the squid, adding strips of fat pork to each squid. Skewer the end closed. Wrap in aluminum foil and bake for 3/4 hour in a 350F oven. ___________________________________________________________ Deep Fried Squid Rings Clean squid and parboil for 5 minutes. Cut into rings and dip in batter. Batter:- 1 cup flour 1 tsp. baking powder 1 tsp. salt 1 egg Combine ingredients, adding milk enough to make batter smooth. After dipping rings, drop into hot fat and cook until golden brown. ___________________________________________________________ Salmon Supper Casserole 2 cups cooked salmon 1 large onion 4 medium sized potatoes salt & pepper 1 cup milk flour Remove bones and flake fish. Spread half the amount in a buttered casserole. Cover with thin slices of onion and a generous layer of sliced raw potatoes. Sprinkle with salt & pepper and dredge with flour. Repeat these three layers then pour in milk. Dot with butter and bake at 400F for about 50 minutes or until potatoes are tender. ___________________________________________________________ Salt Cod with drawn butter sauce Soak salt fish over night ( if serving for noon hour, otherwise put to soak in the morning). Change water and boil until tender. Serve with boiled potatoes and drawn butter sauce. Sauce:- Melt 3 tablespoons butter, stir in 3 tablespoons flour, 1/2 teaspoon each salt & pepper. Gradually add 1-1/2 cups boiling water and 1 small finely chopped onion. Cook until thick, add 2 tablespoons butter. Serve over hot fish and potatoes. __________________________________________________________ Salt Cod Fish Cakes Cook salt cod as in above recipe, or cook extra with that meal. Shred fish in small pieces, add an equal amount of hot mashed potatoes. Add 1 tablespoon butter, one small onion chopped and 1 egg slightly beaten. Mix well, form into patties and fry in hot fat until golden brown on both sides. Note:- My mother always coated hers with a little flour. ___________________________________________________________ Baked Halibut 10 thin slices of salt pork, 1 medium onion, 3 lb. halibut (sliced into steaks), pepper, 2 tablespoons margarine, 1/4 cup day old bread crumbs. Method:- Put eight slices of pork in bottom of baking dish, sprinkle with onion. Wipe halibut with damp cloth and place over onion. Sprinkle with pepper, melt margarine and add crumbs, sprinkle over fish. Take remaining slices of pork and lay over top. Bake in a moderate oven (350F) for 1 hour. Serve with wedges of lemon or a fish sauce, potatoes and green peas. __________________________________________________________ Salmon Loaf 1 lb. can of salmon or a pound of left over cooked salmon. 1-1/2 cups bread crumbs 1 cup mashed potato 1 tablespoon flour 1 small onion, finely chopped 2 eggs. beaten salt and pepper to taste. Mix together, place in a loaf tin and bake in a preheated 350F for 45-50 minutes. _________________________________________________________ Fish Chowder 2 slices bacon or salt pork cut in cubes 1/3 cup sliced onion, 1-1/2 cups sliced raw potatoes 1/2 tsp. salt, 1/8 tsp. pepper, 1 teaspoon savoury,1/2 cup water, 1 lb. boned cod or halibut, 1 tablespoon finely chopped parsley, crackers. Place chopped bacon or pork in heavy saucepan, fry slowly. Add onions and cook until soft and yellow, 5 to 7 minutes. Add potatoes. sprinkle with seasonings, add water; cover and cook at moderate heat until potatoes are half done, about 5 minutes. Add fish. cover and cook for 10 to 12 minutes. Add milk, heat thoroughly but do not boil. Sprinkle with parsley, serve hot with crisp crackers. __________________________________________________________ Baked Salmon Slit small salmon through belly from head to tail. Remove head,tail, fins and scales. Scrape clean to back bone; wash thoroughly. Make dressing of bread crumbs, butter or margarine, little pepper, little salt, tablespoon of savoury. Fill salmon with dressing, fasten edges together with skewers. Make three or four slashes across back, put a wedge of fat back pork in each slash. Dredge a little flour over it, place in covered roasting pan, bake in a hot oven (about 375F-400F) allowing 20 minutes for each pound. Serve with sliced lemon. green peas and riced potatoes. Delicious. _________________________________________________________ Cod Fish Pie 1 lb. dried salt codfish (diced large), 1 cup diced raw potatoes, 3 tblsp. butter or margarine, 2 cups milk, 1/4 cup chopped onions, 3 tblsp. flour, salt and pepper to taste. Enough simple pie crust to make 6 small covers. Method:- Bring salt cod to a boil in order to freshen it, drain. Then boil it in 3 cups fresh water with potatoes and onions for 15 minutes. Drain. Melt butter or margarine in top of double boiler. add flour, mix well and cook for several minutes. Add milk gradually stirring constantly until thickened, cook 3 minutes. Add salt and pepper with the fish and potatoes, combine well. Divide into 6 small pie dishes. Cover with crust and bake until golden brown. Note:- Cookbook gives no temperature, but I would suggest you set your oven at 375F-400F. | |||||||||||||||||||
| Meat Dishes | ||||||||||||||||||||
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Barbecued Caribou Ribs 3 pounds caribou ribs, cut in pieces 1 cup ketchup 2 tbsp. vinegar 2 tbsp. brown sugar 1 tsp. salt 1/4 pound salt pork, diced 1 tbsp. prepared mustard 2 tbsp. lemon juice 1 onion, chopped 1/4 tsp. pepper Brown ribs in salt pork. Place in casserole and cover with remaining ingredients, which have been combined. Bake at 325F for 2-1/2 hours. Baste sauce over ribs frequently. Delicious served with rice. _________________________________________________________ Dinner for Nfld. Pot day (Tuesday and Thursday) 1 package dried yellow peas (about 1 lb.) 3 pounds salt corned beef 1 head cabbage (cut in wedges) 1 turnip, sliced 6 potatoes 1 lb. carrots, cut in half 2 or 3 parsnips (optional) Soak beef in cold water over night, drain but save water.. Bring to boil in morning about 10 AM in fresh water. (If serving for dinner, if for supper don't boil until about 3 PM.) Add cabbage and turnip, cook for about an hour. Add whole potatoes and carrots. Parsnips if using. In meantime boil water drained from meat, place peas in a muslin bag, and boil in this water. When cooked serve with meat and vegetables. __________________________________________________________ Shepherd's Pie 1 medium onion 1 lb. ground beef 3/4 tsp. salt dash of pepper 1 can green peas (drained) 1 can condensed tomato soup mashed or whipped potatoes Chop onion and fry with ground beef, draining off excess fat. Place meat and peas in a casserole dish and cover with potaoes. Dot with butter and bake in 350F until lightly browned. Whipped Potatoes:- 5 medium potatoes 1/2 cup warm milk 1 egg, beaten pinch salt Mash potatoes when still hot, adding other ingredients. Beat with electric mixer, or leave as is after mashing. __________________________________________________________ Turrs - Meal in a dish 2 Turrs (a salt water bird about the size of a partridge) Preheat oven to 350F Toss together for stuffing:- 4 slices of bread, cubed 1 apple, chopped 1 onion, chopped 1/2 tsp. savoury 1/2 cup butter or margarine, melted Slice 1/2 lb. salt pork. Use 1/2 to line a baking dish. Place stuffed birds on top and cover with remaining salt pork. Cover and bake in preheated oven for 1-1/2 hours. Then arrange around the birds; 4 medium potatoes, quartered 4 medium carrots, quartered 1 small turnip, cut in pieces 1 onion, quartered. Continue baking (covered) for 1 hour or until vegetables are tender. Add one can of heated mushrooms. Serve. ________________________________________________________ Moose Pot Pie 2 pounds moose meat 1/2 cup flour 2 tsp. salt salt fat pork 4 cups water 6 carrots 2 onions 1 small turnip 3 parsnips 6 potatoes Cut moose meat into small cubes, roll in the flour and salt until well coated. Place in a dutch oven with a little fat pork and brown. Then add the water and simmer for two hours. Add onions and vegetables, leaving potatoes for the last. Cook for 25 minutes or until vegetables are done. Cover with pastry and bake for 15-20 minutes in a 425F oven. ___________________________________________________________ Spiced Tongue 1/2 lb. salt 1/2 lb. brown sugar 1/4 lb. black pepper 1 tsp. ground cloves 1 tsp. ground mace 1/2 tsp. red pepper (cayenne) 2 tsp. saltpetre 1 beef tongue Method:- Mix all the above ingredients except the tongue and put in a large basin. Wash the tongue and put into the spices rubbing the mixture well into it. Turn and rub every day for 10 days. Take out the tongue and wash off spice, place in a saucepan and boil for 3 hours. Skin and press, if desired. Serve cold, with pickles and salad Or for sandwiches. _______________________________________________________ Ham scallop Grease pyrex dish and if you have any bacon fat or salt pork fat put it in the bottom. Slice potatoes. Layer ham, onion and potatoes then ham again. Pour a can of cream of mushroom soup - mixed with a little milk - over top. Dot with butter or margarine, sprinkle with salt and pepper. Cook in slow oven between 300F-350F. First hour keep covered, second hour take cover off. ___________________________________________________________ Ham and Apple Casserole 3 cups cooked ham - ground 1/2 tsp dry mustard 1 tablespoon grated onion 1 egg, lightly beaten 1/2 cup milk 1 cup fine bread crumbs 2 medium apples, 1/4 cup brwon sugar 2 tablespoon butter or margarine. Combine ham, mustard, onion, egg, milk and bread crumbs; place in greased baking dish. Peel, core and slice apples about 1/2-inch thick. Arrange slices to overlap on top of ham mixture around edge of dish. Sprinkle with brown sugar, dot with butter or margarine. Bake, uncovered, in moderate oven, 375F about 40 minutes or until apples are brown and tender. Serves 6. __________________________________________________________ Steak and Kidney pie. 1 beef kidney, 1-1/2 lbs. round or flank steak, seasoned flour, shortening, 2 medium onions, 1 tablespoon worcestershire sauce, 2-3 cloves garlic minced OR 1 tbsp. granulated garlic, 2-1/2 cups water, pastry for pie top OR for a double crust pie about a 10" plate, 2" deep. Soak kidney in cold salted water for an hour, change water and soak again for a half an hour. Split kidney and remove fat and heavy veins. Cut kidney and beef into 1-inch cubes. Shake meat cubes in seasoned flour (flour,salt and pepper), in a paper bag. (This is an old recipe so today a plastic bag could be used) Brown thoroughly in hot shortening in a heavy pan. Add onions and cook for 2 minutes. Add worcestershire, mustard and water. Simmer for 2 hours or pressure cook for 20 minutes. Thicken with 1 tablespoon flour mixed to a paste with a little water. Transfer to a 1-1/2 quart casserole and top with well-slotted pastry, support it in the center with a china pie bird; OR place in bottom pie crust and top with rest of pastry well-slotted. Bake for 1/2 hour for single crust casserole or 3/4 of an hour to 1 hour for double crust at 425F. ____________________________________________________________ Stuffed Meat Roll 1-3/4 lb. ground beef, 1/2 lb. ground pork, 4 tablespoons onions (cooked in 1 tablespoon butter or margarine), 1-1/2 tsps. salt, dash pepper, 1/2 cup soft bread crumbs, 1 egg - beaten. Combine and mix well. Place on waxed paper, pat out in a sheet 1`4 x 10. Stuffing:- 2 cups mashed potatoes, dash pepper, 1 cup cream of mushroom soup OR cream of celery, 1 tsp. salt, 1 egg - beaten. Combine ingredients, mixing well, place on meat and roll as for a jelly roll. Bake at 350F for 1-1/4 hours. Makes 8 servings. _________________________________________________________SALTING & CORNING BEEF AND OTHER MEAT Cheaper cuts of meat can be used, Brisket, chuck plate or rump. Ribs are excellent done this way. Recipe may be cut down if desired. 25 pounds meat 1 pound sugar 1 ounce saltpetre (sodium nitrate) 2 pounds pickling, dairy or kosher salt 1-1/2 teaspoon baking soda Cut meat into pieces 3 to 6-inches thick. Put a thin layer of salt in bottom of stone crock or watertight container, add a layer of meat, sprinkle with salt and add another layer of meat, sprinkle with salt, continue this until meat is used up. End with a layer of salt. Let stand 12 to 18 hours in a cool place. Dissolve sugar, soda and saltpetre in a quart of lukewarm water, mix with 3 quarts of cool water, pour over meat. Cover with dinner plate or glass pie plate (no metal). {Plate should be only slightly smaller than your container.} Place a clean rock gently on the plate (I cover a heavy brick with aluminum foil). Make sure meat is kept under brine at all times. Scum should be removed each day. The meat is ready to use in 3 to 4 weeks. It will be a bright red colour. (If brine ferments, drain and wash meat. Wash container and scald. Prepare new brine, return meat to container and pour new brine over it.). Corned beef can be kept for several weeks if checked every day or can be canned. Note:- It can be kept longer than that if refrigerated. If over 4 or 5 months, just change brine once in a while. ------------------------------------------------------- MEAT BRINE FOR BEEF, DEER OR MOOSE (A good size piece). 2 cups coarse pickling salt 2 teaspoon black pepper 1/2 teaspoon saltpetre 1 cup brown sugar 2 teaspoon baking soda Cut meat and sprinkle each piece lightly on all sides with mixture. Pack lightly into a crock or sterilized plastic pail. Weigh down with a plate and a rock. Store in a really cool place, watching frequently (at least once a day) that meat is always covered with brine. If it isn't, weight of rock might not be heavy enough. In 5 to 7 days meat is ready for cooking. ------------------------------------------------ HOW TO CURE WILD MEAT (Can be used for beef also) 7 pounds elk shoulder (or any wild meat) 2 gallons water 6 cups salt 1 cup brown sugar 2 tablespoons salt petre Trim off all fat; bone and roll meat. Wash in cold water. Boil the 2 gallons of water, add salt, sugar and saltpetre. Cool. Place meat in an earthenware crock OR sterilized plastic pail. Pour brine over top. Cover with a plate and a weight that will hold meat down into the brine. Cover with waxed paper and then a clean towel. Leave in a cold place, for 10 days to 2 weeks; depending on the size of the piece of meat. Turn the meat often. If brine becomes spoiled, drain off liquid, wash meat carefully and cover with new brine. Before using rinse in cold water, then soak in cold water overnight. Simmer in water. -------------------------------------------------------- | |||||||||||||||||||
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Turnip Loaf Peel and cut into 2" pieces, 1 medium turnip. Place in a saucepan with 1 tdp salt and sufficient water to cover. Cook until tender, drain thoroughly reserving some of the water. Mash turnip until free of lumps, add 1 tsp butter, 1 well beaten egg, 2 tbsp brown sugar and 1 cup milk. Mix thoroughly and if not moist enough, add some of the cooking water. Put in greased loaf pan and bake in slow oven for an hour. Serve hot. Note:- I add a little cardamon and bake in my 1-1/2 qt. pyrex casserole. ------------------------------------------ Rosemary Roasties (Potatoes) 2 lb. small red potatoes (washed), 2 tsp vegetable oil, 2 tbsp fresh rosemary leaves, salt and paprika. Preheat oven to 425F. Leave potatoes whole (with peel on) OR if medium or large size, cut in half or quarters. Place in a pan of cold water, bring to the boil. Drain. Drizzle with oil, shake pan to coat evenly. Tip potatoes into a shallow roasting pan. Sprinkle with rosemary, salt & paprika. Roast for 30 minutes or until crisp. Serve hot, serves 4. NOTE:- I usually also sprinkle on a little minced or dry granulated garlic and a pinch of black pepper. You could substitute other herbs for rosemary. If using dried herbs in place of fresh, rub well in your hands before sprinkling on potatoes. This releases the oils and flavour. ------------------------------------------------- Macaroni and Cheese Into 6 cups boiling salted water, put 2 cups macaroni. Boil until tender. Drain. Combine with cheese sauce and bake at 375F for 30-35 minutes, uncovered. Cheese Sauce:- Melt 2 tbsp butter or margarine, blend in 2 tbsp flour, pinch dry mustard, a little finely chopped onion OR onion flakes, pinch salt and a little black pepper, then stir in 1 to 1-1/2 cups grated cheddar cheese (I use old cheddar), and 2 cups milk. Cook for a minute or two to cook off raw flour taste. Pour over macaroni which has been placed in a greased 2 qt. casserole. Top with 1/4 cup bread crumbs combined with 2 tbsp melted butter or margarine. ---------------------------------------------------- Potatoes with Cheese Make a custard mixture with 2 eggs, 3/4 pint milk and seasoning of salt and pepper. Butter a fireproof dish and put a layer of cold, boiled potatoes slices; season with salt and pepper. Sprinkle with some grated cheese and a couple tablespoons of the custard mixture, repeat this until the dish is full, or the ingredients exhausted, ending with grated. Put in a moderate oven and bake for half an hour or so, when the top will be a tempting golden brown. This recipe was taken verbatim from an old Newfoundland cookbook, there are no quantities of potatoes and cheese listed. Also no oven temperature. For the oven I suggest 350F. For potatoes probably 4 to 6 boiled, and at least 1 to 1-1/2 cups grated cheese. You could also place some very thin onion slices between one of the layers. --------------------------------------------------- Onion Squares 6 medium sized onions, peeled and cut in 1/4 inch thick slices. 3 tbsps shortening - heated, 2 cups once-sifted pastry flour or 1-3/4 cup once-sifted all-purpose flour, 4 tsp baking powder, 1 tsp salt, 1 tsp curry powder, 5 tbsp chilled shortening, 1/2 cup drained kernel corn, 2/3 cup milk, 1 egg - slightly beaten, few grains pepper, 1/2 cup milk. Grease an 8-inch cake pan. Preheat oven to 425F (Hot). Separate onion into rings, cook in the heated shortening, over very low heat, until onions are tender and lightly browned. Drain off any excess fat. In a mixing bowl combine flour, baking powder,1/2 tsp of the salt and the curry powder, cut in the chilled shortening finely, mix in the corn. Make a well in this mixture, add the 2/3 cup milk and mix lightly with a fork. Knead for 10 seconds on lightly floured board, then pat into prepared pan. Arrange cooked onions over dough. Combine slightly beaten egg and the 1/2 cup milk; pour over onions. Bake in preheated oven about 35 minutes. Serve hot, cut into squares. Yield:- 9 squares. ---------------------------------------------- Vegetable Souffle 1 cup mixed vegetables (peas, carrot, string or lima beans, etc. - I prefer peas & carrots), 2 tbsp table fat, 1 tbsp minced onions, 2 tbsp chopped celery, 2 tbsp flour, 3/4 cup milk, 4 eggs, 1/4 cup fine bread crumbs, 1 tsp parsley, 3/4 tsp salt and a pinch of pepper. Method:- Melt fat, add onion and celery. Simmer until tender- about 8 minutes. Blend in flour, add milk gradually and cook slowly, stirring constantly until thickened. Separate egg, beat yolks, add hot sauce, mixed vegetables, bread crumbs and seasoning. Beat egg whites until stiff, not dry. Fold in vegetable mixture. Pour into greased baking dish, place in a pan of hot water and bake at 325F for 55 to 60 minutes. Serve immediately. This is a good recipe to use up leftover meat. ----------------------------------------- Casserole of Vegetables 1 cup diced raw potatoes, 1 cup diced celery, 1 cup canned green peas, 1 onion diced, 1 cup canned tomatoes or tomato juice, salt and pepper to taste. Arrange everything in a casserole. season with salt and pepper. Cover and bake in a moderate oven, 350F to 375F for 1/2 an hour. Note: I suggest a little garlic, to give that extra flavour. ------------------------------------------------------ Scalloped Tomatoes 4 cups canned tomatoes, 2 cup buttered bread crumbs, 2 tsp minced onion, 1/2 tsp dried celery leaves (crumbled), 1/2 tsp salt, few grains black pepper. Cover bottom of greased baking dish with 1 cup crumbs. Cover with the tomato, onion, celery leaves,salt and pepper mixture. Top with remaining bread crumbs. Bake in 375F-400F oven until crumbs are brown, (about 1/2 hour) --------------------------------------------------- | |||||||||||||||||||
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