Thursday, April 14, 2011

Cooking Up History

Civil War Sesquicentennial

150 years ago this week the Battle of Fort Sumter (April 12-14) became the opening engagement of the American Civil War.

This week's cookbook is The Civil War Cookbook by William C. Davis.

"The Civil War Cookbook intertwines history and cuisine for a new insight into the lives of soldiers on the battlefield and their loved ones at home."

Camp and Field

Rabbit Stew

(Serves 2-3)

Fresh meat was greatly prized throughout the war, and for a hungry soldier deprived of good rations, rabbit or squirrel was a very acceptable alternative to beef or pork.

1 rabbit, dressed and cut into pieces
1/4 cup flour
Salt and pepper
Piece of butter size of an egg (4 tbsp)
2 onions
3/4 cup chopped carrots
1 cup coarsely chopped potatoes
Mixed herbs

Mix the flour and seasoning together, and coat the rabbit in the mixture. Melt the butter and fry the rabbit pieces to brown. Put the pieces in a large pan and add the onion, carrot, and potato. Cover with water and season with salt, pepper, and herbs. Cover and cook in a moderate oven (375 degrees F) for about 1 hour.

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