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Davidis, Henriette, 1801-1876 / Pickled herring and pumpkin pie: a nineteenth-century cookbook for German immigrants to America
(2002)

G. Rare dishes of various kinds,   pp. [228]-234


Page 234

284     G.-RAE DISHES OF VARIOUS KINDS.
19. Roast Bear. The hindquarters and the saddle
of a young bear are the best for roasting. Meat from
an old bear should bepickled in vinegar for a few days
and then laid in milk for another day before roasting.
Put the roast into the oven with a, little water, add salt,
baste-freqently and-roast for 3-4 hours. Takethe fat
from the gravy, stir into it a little sour cream, and
serve with the roast.
20. Roast Beaver Tails. The flesh ofthe beaver is
usually braised, but the tail, which is consideredadeli-
cacy, is roasted after it has lainin a marinade for a
day. Scrape it carefully, boil in vinegar, water and
some salt until tender and then turn it in whipped egg
yolks and rolled crackers. Pour melted butter over it,
roast on a broiler and serve with sliced lemos.


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