Ingredients
1 porcupine carcass [butchered
1/2 cup vinegar
8 cup water
1 beef bouillon cube
2 tsp salt
1 large carrot [chopped]
2 small onions [chopped]
1/2 green bell pepper [chopped]
3 tbsp flour
1/4 cup water
8 oz (1 can) corn [drained]
4 cup rice [cooked]
Directions
1) Soak the porcupine in a mixture of water (to cover) & vinegar
in a large bowl for 1 hour, drain and pat dry. Then place it in a
stock pot and add 4 cups of water, cook for 4-5 hours `til the meat
falls off the bones, using additional water as necessary... Cool and
debone... 2) Combine 4 c water, beef cube, salt and pepper to taste,
carrots, onions, and green pepper in a large saucepan and cook for 15
min. Then add the meat and cook for 10 min. 3) Blend the flour and
the remaining 1/4 c water and stirr into the stew, add the corn and
simmer for 5 min. stirring constantly... 4) Serve over hot cooked
rice with hot rolls or french bread and grated cheese...
Source: Paula Anne Jay, Star Lake NY from "Bill Saiff's Rod & Reel
Recipes for Hookin' & Cookin'" Cookbook re-typed with permission for
you by Fred Goslin in Watertown NY on CYBEREALM Bbs, home of KOOKNET
at (315) 786-1120
Servings: 1 cups
Porcupine Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
We can follow the history of written recipes way back into history, certainly as far back into recorded history as ancient Egypt, and possibly even further. However, sadly, these early records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians is a series of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Moving our culinary historical trip onwards, there were two interesting books published in the 14th Century : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that we all know today, but rather recipes for the types of food on the menues of the upper classes of that time. Over the following few centuries, the upper classes competed with each other to serve the most extravagent banquests, and as a consequence, cooks and their collection of recipes were greatly in demand. Even so, it was during the 1800s that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and recording recipes of the day. When we get to the 1900s, cookery books are in high demand, as a result of more people being able to read, people having more free time and having more money. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Porcupine Stew recipe.
