4 lb bear meat
1 pepper to taste
1 celery salt to taste
2 garlic cloves
8 oz (piece) salt pork
1 cup coffee [black]
Directions
1) Par boil the bear meat in 2 qts of water and 1 tb soda to
eliminate the wild taste. 2) Season the bear meat with the celery
salt an pepper and place in a stock pot, adding the garlic, salt
pork, and enough water to cover; Cook `til meat is tender, then drain
RESERVING the pan juices. 3) Place the meat in a roasting pan and top
with the onions, roast at 350ø `til brown, basting with the reserved
juices 4) Thicken the remaining juices for gravy and serve over
potatoes served with the bear roast...
Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for
Hookin' & Cookin'" re-typed with permissin by Fred Goslin on
Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120
Servings: 12 servings
Bear Roast Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into antiquity, at least as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, these, early cook books were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to historians are some tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move on, we have a couple of books dating from the 1300s : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian curry that we all know today, but instead accounts of the types of food on the tables of the rich and powerful of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, including spices such as basil and rosemary. These new culinary innovations created an outbreak in recipe books, most of which are now in private cookery archives. During the next few centuries, the rich families of Europe strove to lay on the most exotic banquets, and as a result chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. The revolution that is television brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Bear Roast recipe.
