1 each fresh muskrat (road kill)
1 each hickory plank, slightly
1 tbsp cooking oil larger than muskrat
1 tsp salt
2 each green onions
1 dash pepper
1 tbsp fish sauce
Directions
Skin the fresh muskrat and discard the skin.( Can be saved and tanned
into leather.) Nail the muskrat to the hickory plank, carefully
stretching out. Chop the green onion fine. Heat the oil in 2 quart
pot, then add the onion and the remaining ingredients. Saute,
stirring, on medium heat until the sauce is done. (about 5 minutes or
more). Place planked muskrat in a large pot, add 4 cups of water and
simmer, uncovered, on medium heat for one hour. Add the fish sauce
and continue to simmer on medium heat 1 more hour. Most of the water
will be absorbed by the meat and the remainder will be slightly
thick--or carmelized. Be careful not to burn it. Remove the muskrat
from the pot carefully ! Seperate the muskrat from the plank, and
place meat to one side. Pour the sauce from the pot over the plank.
Totally discard the muskrat and eat the plank ! Bon Appetite. Serve
hot as a main dish, with lots of rice.
Servings: 4 servings
Carmelized Muskrat Onaplank (Muskrat On A Pla Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite possible to trace the history of recipes back into history, certainly as far back as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of clay 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 making drinkers feel `blissful`. During Roman times 25BC a man called Apicius compiled a few documents describing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into starters, entrees and afters, a very modern way of dining. This early Roman chef recounts how the cooks of his times made use of many aromatic flavors, including some that we all recognise for example basil, rue and dill. Closer to modern times, there are two interesting books which date from the fourteenth century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that we all know today, but rather descriptions of the types of meals on the menus of the rich and powerful of the period. In the fifteenth century, the Crusaders brought back many spices and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. These new spices and herbs was responsible for a surge in manuscripts on cookery, most of which are now in private collections. During the succeeding few centuries, the wealthy families of the West competed with each other to serve the most exotic meals, and because of this the best chefs and their recipes increased in prestige. Even so, it was during the 1800s that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes of the day. By the arrival of the 1900s, cooking books were in high demand, mostly due to higher levels of literacy, people having increased spare time and a general increase in wealth. Like it or not, the introduction of television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Carmelized Muskrat Onaplank (Muskrat On A Pla recipe.
