What's Cookin'?
Most cooks produced a surprisingly varied menu for meal times. The staple ingredients were flour, beef, bacon, frijole or pinto beans, coffee, syrup and dried fruit, and of course the chuckwagon would not be complete without salt, sugar and soda.
On the trail or out on the range, the chuckwagon and the presiding cook were the centre of the cowboy's lifestyle. Like an army, they marched (or rode) on their stomachs and nothing did more for their morale than a well provisioned chuckwagon and a competent cook. Most chuckwagon's used or seen in the movies were based on Charles Goodnight's original invention. His was adapted from a wagon used in the Civil War. He rebuilt it with osage orangewood, which the American Indian used in order to give their bows strength. He replaced the wooden axles with iron.
Depending on the region and season, the basic menu was enlivened with a variety of animals, birds, fish, vegetables, and fruit, caught or collected from the wild. Quail, prairie chickens, geese, turkeys, grouse, deer, elk, antelope, rabbit and of course buffalo were around for the taking. Cowboy's were also known to eat hog, bear and skunk, also brook and speckled trout.
Squash, potatoes, turnips, beetroot and cabbage were found in Kansas. Carrots and cabbage were found in Nebraska. Ohio produced pumpkin, squash, potatoes, beans, melons and corn. A Utah speciality was potatoes baked in the fire. In New Mexico, there were red roots and pig weed for making salads. Chillies were commonplace and popular, pies were filled with wild fruit such as blackberries, dewberries, plums, grapes and often nuts like pecans and walnuts.
We have listed a few recipes for your enjoyment, which we think illustrate some of the changes that can be made to the traditional cowboy diet of beef, beans and flour. A few traditional dishes are also included. Please enjoy and let us know how they turn out and taste by commenting in our visitors book.
MAIN DISHES
2 tablespoons flour
1 teaspoon each of salt, pepper and chilli seasoning powder
4 trout, mackerel or herring
2 eggs, beaten
4 oz (100gm) oatmeal
oil for frying
Season the flour with the salt, pepper and chilli powder. Clean and bone the fish and coat with the seasoned flour. Dip the fish first in the beaten egg, then in the oatmeal and fry in hot oil for about 10 minutes, turning twice.
BARBECUED BEEF RIBS
Allowing at least ½ lb (200gm) per person, select a wing or top rib of beef, well marbled with fat. Trim off excess fat. Spit roast on the diagonal for the best balance, allowing about 15 minutes per 1lb (½ kilo) for medium rare or longer for cooked-through meat. If using a meat thermometer, roast until temperature registers 125°F (52ºC). Remember meat will cook as long as 20 minutes after removal from the fire. Let meat rest before carving so the juices can settle. This is very delicious barbecued over an open fire. If you cook this joint in the oven, allow plenty of head room as it rises while being cooked. Allow 15 minutes per 1lb ( ½ kilo) plus 15 minutes over at a temperature of 350ºF (175ºC) or gas mark 4 for medium rare beef: 5 minutes longer per 1lb (½ kilo) for cooked-through beef.
Accompany with Lawman Barbecue Sauce (next recipe) and Jacket Potatoes.
LAWMAN BARBECUE SAUCE – serves about 8 to 10
½ pint (250 ml) strong black coffee
½ pint (250 ml) worcestershire sauce
½ pint (250 ml) ready prepared tomato soup
4 oz (100 gm) butter
juice of 1 large lemon
1 tablespoon sugar
1 dessertspoon salt
Combine the ingredients and simmer, uncovered, for 30 minutes, stirring occasionally. Serve with beef or ribs.
PLANKED FISH – serves as many as you wish
1 trout, mackerel or herring per person
2 rashers of streaky bacon per person
melted butter or oil for basting
Remove the head and tail of the fish and slit open at belly and remove the guts. Place the flesh side down on the work surface and flatten out. Turn over and remove backbone and main rib bones. Be sure to keep skin in tact.
Choose a thick, non-resinous board or log, 12 to 15 inches wide and 36 inches long. Cover one side with foil.
Build a fire in front of a rock or hill to reflect heat. Place the fish skin side down on the foil and drive a nail or stake through each end. Lay the bacon strips across in 4 or 5 places, depending on the size of the fish.
Stand planked fish at a 75 degree angle in front of the fire with a piece of foil at the bottom to catch drippings. Cook for 30 minutes, basting with butter or oil, until fish flakes. Eat off the board.
BEEF AND TOMATO CHILLI – serves 6 to 8
2 lb (1 kilo) raw minced beef
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 tablespoons dripping (or alternative)
½ teaspoon ground oregano
½ teaspoon cumin seed
1 tablespoon purple-red chilli seasoning powder
1 x 14 oz (375 gm) can tomatoes
½ pint (250 ml) water
salt
Brown the meat, onions and garlic in the hot dripping in a frying pan. Add all the remaining ingredients and bring to the boil. Cover and simmer for one hour. Skim off any excess fat. Serve with rice or jacket potatoes.
‘CHICKEN FRIED’ STEAK – serves 6
2 lb (1 kilo) rump steak
2 oz (50 gm) flour
1 teaspoon salt
½ teaspoon pepper
1 tablespoon butter or oil
PAN FRIED STEAK – serves 2
1 lb (½ kilo) rump or sirloin steak
2 oz (50 gm) butter
salt
black pepper
½ teaspoon flour
½ teaspoon paprika pepper
¼ pint (125 ml) double cream
1 tablespoon lemon juice
SALT FRIED STEAK – serves 4
1 teaspoon garlic salt
½ teaspoon ground pepper
1 tablespoon dry mustard
4 pieces of fillet steak, 1 inch thick
2 oz (50 gm) butter
Mix the salt, pepper and mustard together and rub into the steak. Heat a frying pan, add the butter and quickly cook the steaks until brown. The meat should be nicely underdone in the centre.
SALT STEAK – serves 3 to 4
Sirloin steak, 3 inches thick and weighing about 1 ½ lb or ¾ kilo
2 cloves garlic, peeled and crushed
pepper
1 lb (½ kilo) coarse salt
water to mix
Remove any excess fat from the steak and rub both sides with the garlic and pepper. Mix the salt and enough water to make a thick paste. Press half the salt mix on top of steak. To cook over hot coals, place salt side down for 12 to 15 minutes. Cover the other side with the salt mix, turn and repeat. To grill, cook salt side for 15 minutes, remove salt, turn, cover the other side with salt mix and repeat. To serve, remove the salt crust from the steak and place on a warm dish. Cover with 'Lawman' steak sauce (next recipe). Slice meat and garnish with triangles of fried bread.
‘LAWMAN’ STEAK SAUCE – SERVES 3 TO 4
4 oz (100 gm) butter
juice of 1 large lemon
1 tablespoon worcestershire sauce
1 clove garlic, peeled and crushed
½ teaspoon black pepper
¼ teaspoon dry mustard
2 drops tobasco
pinch of salt
Combine all the ingredients and heat until the butter melts and the sauce bubbles. Juices from the grill pan or frying pan (from previous recipe) may be added if desired. Serve with salt steak.
CHILLI BEAN SANDWICH - SERVES 8
1 large onion, peeled and chopped
1½ LB (3/4 kilo) raw minced beef
1 tablespoon oil
1 can condensed tomato soup
¼ pint (125ml) water
1 teaspoon purple-red chilli seasoning powder
¼ teaspoon cumin seed
salt to taste
2 oz (50g) cheddar cheese, cubed
2 x 14 oz (each about 375g) cans red kidney beans, drained
½ oz (12g) butter
salt and pepper
1 jar or pot of soured cream
DUTCH OVEN POT ROAST – SERVES 6
1 tablespoon dripping
3 lb (1 ½ kilos) topside or aitchbone of beef
6 tablespoons of bottled barbecue sauce
6 tablespoons dry cider
8 medium peeled carrots, cut into 2 inch pieces
6 medium peeled potatoes, diced
2 large onions, peeled and sliced
Melt the dripping in a frying pan or skillet and add the meat. Brown on all sides over a medium heat. Add the barbecue sauce and cider and cover. Simmer over a low heat or in an oven at 325ºF (160ºC) or Gas Mark 3 for 3 hours. Add carrots, potatoes and onions 1 ½ hours before the end of the cooking.
GAME BIRD ‘SADDLE MOUNTAIN’ STYLE – SERVES 2
1 PHEASANT
2 TABLESPOONS WORCESTERSHIRE SAUCE
2 TABLESPOONS BLACK TREACLE
1 CLOVE GARLIC, PEELED AND CRUSHED
SALT AND PEPPER
PLUCK, CLEAN AND SPLIT THE BIRD.
SKEWER THE HALVES ON TWO GREEN TWIGS FOR EASY TURNING IF YOU INTEND TO BARBECUE THEM.
MIX THE WORCESTERSHIRE SAUCE, TREACLE, GARLIC AND SEASONING TOGETHER AND BRUSH MIX OVER THE BIRD.
WRAP IN FOIL. GRILL OVER A LOW FIRE FOR ABOUT 20 TO 30 MINUTES EACH SIDE, DEPENDING ON SIZE OF BIRD.
ALTERNATIVELY, COOK IN A MEDIUM OVEN SET TO 350ºF (175ºC) OR GAS MARK 4 FOR 45 MINUTES TO ONE HOUR.
REMOVE THE FOIL BEFORE THE END OF COOKING TO ALLOW THE SKIN TO BECOME CRISP.
IF USING GROUSE OR PARTRIDGE, ALLOW 1 PER PERSON AND FOLLOW ABOVE INSTRUCTIONS.
SON-OF-A-GUN-STEW – SERVES 6
¼ LB (100 GM) SALTED BELLY PORK, CUT INTO SLIVERS
1 OZ (25GM) DRIPPING
1 LB (450 GM) CHUCK STEAK, CUT INTO CUBES
¾ LB (325 GM) CALVES’ OR LAMBS’ HEARTS
1 LARGE CARROT, PEELED AND SLICED
2 MEDIUM ONIONS, PEELED AND SLICED
2 TABLESPOONS FLOUR
BLACK PEPPER, SALT
12 FL OZ (325 ML) TOMATO JUICE OR CAN OF TOMATOES
12 FL OZ (325 ML) BEEF STOCK
2 CLOVES GARLIC, PEELED AND CRUSHED
1 BAY LEAF
1 LB (450 GM) CALVES’ SWEETBREADS
1 LB (459 GM) CALVES’ BRAINS
IN A LARGE CASSSROLE, LIGHTLY BROWN THE BELLY PORK. REMOVE FROM PAN AND LEAVE ON ONE SIDE. ADD DRIPPING TO PAN. HEAT UNTIL HOT. ADD BEEF AND BROWN QUICKLY.
WASH HEARTS. REMOVE MEMBRANE AND EXCESS FAT, CUBE AND ADD TO BEEF WITH CARROT AND ONION.
SPRINKLE WITH FLOUR, SALT AND PEPPER.
ALLOW TO BROWN, STIRRING MEAT AND VEGETABLES TOGETHER.
POUR ON TOMATO JUICE AND BEEF STOCK. ADD GARLIC AND BAY LEAF.
COVER AND BRING TO THE BOIL. LOWER HEAT.
SIMMER FOR 2 HOURS, STIRRING OCAISSIONALLY.
SIMMER SWEETBREADS IN BOILING SALTED WATER FOR 35 MINUTES. DRAIN AND SLIP OFF THIN MEMBRANE UNDER COLD WATER.
REMOVE GRISTLE AND CUT UP.
SOAK BRAINS IN SALTED WATER FOR 15 MINUTES. REMOVE DARK VEINS AND CUT UP.
CHECK BEEF AND SKIM OFF EXCESS FAT.
IF THE SAUCE IS TOO THIN, TURN UP THE HEAT AND COOK RAPIDLY FOR A FEW MINUTES. LOWER HEAT.
ADD SWEETBREADS AND BRAINS AND HEAT THOROUGHLY.
SON-OF-A-GUN-STEW (A SLIGHTLY MORE BASIC VERSION FROM THE OLD COWBOY DAYS)
4 OZ (100 GM) FAT
1 HEART
1 TONGUE
BUTCHER’S STEAK
1 SPLEEN
1 LIVER
1 MARROW GUT (ABOUT 3 FEET LONG)
WATER
BRAINS
SWEETBREADS
MELT THE FAT. CUT THE HEART INTO SMALL PIECES.
SKIN AND CUBE THE TONGUE AND ADD WITH THE HEART TO THE FAT AND LET THEM COOK AS THEY ARE THE TOUGHEST INGREDIENTS.
CUT UP THE REST OF THE MEATS, BEING SPARING WITH THE LIVER AS IT HAS A BITTER TASTE.
CUT THE MARROW GUT INTO INCH LONG RINGS AND COVER THE
ADD SLOWLY TO THE STEW, STIRRING ALL THE TIME.
CLEAN THE BRAINS AND SWEETBREADS AND COOK SEPERATELY THEN ADD TO THE STEW.
SEASON TO TASTE. COVER WITH WATER AND COOK SLOWLY FOR A LONG TIME.
MARROW GUT IS NOT IN FACT GUT BUT A LONG CONNECTIVE TUBE BETWEEN THE TWO STOMACHS OF THE YOUNG CUD-CHEWING ANIMALS. IT IS ONLY GOOD WHEN THE COW IS STILL NURSING, BEING TENDER AND FULL OF A SUBSTANCE WHICH LOOKS LIKE MARROW AND THIS GIVES THE STEW A DELICIOUS FLAVOUR.
‘
2 OZ (50 GM) SUET, FINELY CHOPPED
3 LB (1 ½ KILO) CHUCK STEAK, CUT INTO ½ INCH CUBES
3 TABLESPOONS PURPLE-RED CHILI SEASONING POWDER
1 DESSERTSPOON GROUND OREGANO
1 DESSERTSPOON CUMIN SEED
1 DESSERTSPOON SALT
1 DESSERTSPOON
2 CLOVES GARLIC, PEELED AND CRUSHED
1 DESSERTSPOON
2 TABLESPOONS FLOUR
3 PINTS (1 ½ LITRES) WATER OR BEEF STOCK
IN A LARGE CASSEROLE, FRY THE SUET UNTIL CRISP; THEN ADD STEAK CUBES AND BROWN.
ADD SEASONINGS, FLOUR AND WATER.
BRING TO THE BOIL, STIRRING CONTINUOUSLY.
REDUCE THE HEAT AND COVER AND SIMMER FOR 1 ½ HOURS.
SKIM OFF THE FAT AND SIMMER FOR A FURTHER 30 MINUTES STIRRING OCAISSIONALLY.
SERVE WITH BEANS OR SOURDOUGH BREAD.
DUMPLINGS (SEE NEXT RECIPE) ALSO GO WELL WITH THIS RECIPE .
DUMPLINGS
SNIP OFF SMALL PIECES OF FRESHLY-MADE
COOK, COVERED, FOR ABOUT 7 TO 10 MINUTES; DUMPLINGS SHOULD PUFF UP TO 3 TO 4 TIMES THEIR ORIGINAL SIZE.
IF PREFERED, ROLL THE
VENISON BARBECUE – SERVES 5 TO 6
2 OZ (50 GM) SALTED BELLY PORK, SLICED
3 LB (1 ½ KILO) HAUNCH OR LOIN OF VENISON
½ PINT (250 ML) TOMATO JUICE
½ TABLESPOON SALT
1 MEDIUM ONION, PEELED AND FINELY GRATED
3 TABLESPOONS WORCESTERSHIRE SAUCE
1 TABLESPOON TARRAGON VINEGAR
½ TABLESPOON PURPLE-RED CHILI SEASONING POWDER
2 TEASPOONS PREPARED MILD MUSTARD
FRY SLICES OF BELLY PORK IN A HEAVY PAN UNTIL FAT RUNS THEN ADD THE VENISON.
FRY ALL OVER, TURNING FREQUENTLY, UNTIL BROWN.
COMBINE THE REST OF THE INGREDIENTS IN A SAUCEPAN. BRING TO THE BOIL, STIRRING OCCAISIONALLY.
PLACE MEAT IN A ROASTING TIN AND COAT WITH THE SAUCE. ROAST FOR 1 ½ TO 2 HOURS IN A MODERATE OVEN SET TO 350ºF (175ºC) OR GAS MARK 4. BASTE OCCAISIONALLY.
VEGETABLES (MAINLY BEANS)
RED BEAN SOUP – serves 4 to 6
4 OZ (100 GM) HARICOT BEANS
1 MEDIUM SIZED ONION, PEELED AND SLICED
2 MEDIUM SIZED POTATOES, PEELED AND SLICED
1 OZ (25 GM) BUTTER
1 DESSERTSPOON SALAD OIL
1 CLOVE GARLIC, PEELED AND CHOPPED
½ LB (200 GM) TOMATOES, SKINNED
2 PINTS (1 ¼ LITRES) STOCK
SALT AND PEPPER TO TASTE
4 OZ (100 GM) STREAKY BACON, CHOPPED
1 TABLESPOON CHOPPED PARSLEY
SOAK THE BEANS OVERNIGHT. DRAIN AND RINSE.
SLICE THE ONION AND POTATO.
COOK SLOWLY IN BUTTER AND OIL WITHOUT COLOURING.
ADD THE BEANS, GARLIC, TOMATOES AND STOCK AND SEASON. COVER PAN AND SLOWLY BRING TO THE BOIL. SIMMER UNTIL BEANS ARE VERY TENDER, ABOUT 1 ½ HOURS.
PASS THROUGH A SIEVE.
DICE THE BACON AND FRY UNTIL CRISP AND SCATTER, WITH THE PARSLEY OVER THE TOP OF EACH PORTION OF SOUP.
CHILI BEAN SOUP – SERVES 8 TO 10
1 LB (1/2 KG) RAW MINCED BEEF
1 MEDIUM SIZED GREEN PEPPER, DE-SEEDED AND CHOPPED
1 MEDIUM SIZED ONION, PEELED AND CHOPPED
1 CLOVE GARLIC, PEELED AND CRUSHED
2 TABLESPOONS OIL
2 X 14 OZ (EACH ABOUTB375 GM) CANS OF TOMATOES
1 TABLESPOON PURPLE-RED CHILI SEASONING POWDER
1 TEASPOON SALT
¼ TEASPOON GROUND OREGANO
¼ TEASPOON CUMIN SEED
3 DROPS
2 PINTS (1 ¼ LITRES) HOT STOCK
2 X 14 OZ (EACH ABOUT 375 GM) CANS RED KIDNEY BEANS
COOK THE BEEF, GREEN PEPPER, ONION AND GARLIC IN OIL UNTIL THE BEEF IS SLIGHTLY BROWN. FORK STIR FREQUENTLY TO BREAK UP MEAT.
ADD ALL THE INGREDIENTS EXCEPT THE BEANS.
SIMMER COVERED FOR 45 MINUTES, STIRRING OCCAISIONALLY.
STIR IN THE UNDRAINED BEANS AND SIMMER FOR A FURTHER 15 MINUTES.
BEAN SALAD – SERVES 4 TO 6
1 X 14 OZ (375 GM) CAN RED KIDNEY BEANS, DRAINED
1 LARGE ONION, PEELED AND CHOPPED
¼ PINT (125 ML) SALAD OIL
6 TABLESPOONS OF CIDER VINEGAR
1 DESSERTSPOON SUGAR
1 TEASPOON MUSTARD
1 TEASPOON LEMON JUICE
SALT
PEPPER
PLACE THE BEANS AND ONION IN A LARGE BOWL.
BEAT THE OIL WITH THE VINEGAR AND REMAINING INGREDIENTS AND POUR OVER THE BEANS AND ONION AND MIX WELL.
CHILL IN THE FRIDGE FOR 1 HOUR.
CHOPPED PARSLEY OR CHIVES MAY BE ADDED TO TASTE.
COWPOKE BEANS – SERVES 5 TO 6
1 LB (1/2 KILO) HARICOT BEANS, SOAKED OVERNIGHT
1 PINT (525 ML) WATER
½ LB (225 GM) SALTED BELLY PORK, CUBED
½ TEASPOON CAYENNE PEPPER
1 MEDIUM ONION, PEELED AND CHOPPED
1 CLOVE GARLIC, PEELED AND CRUSHED
1 X 5 OZ (125 GM) CAN OR TUBE TOMATO PUREE
1 TABLESPOON PURPLE-RED CHILI SEASONING POWDER
½ TEASPOON CUMIN SEED
½ TEASPOON MARJORAM
SALT
DRAIN THE BEANS AND PUT THEM WITH THE WATER INTO A CASSEROLE. BRING TO THE BOIL AND COVER. SIMMER FOR ONE HOUR.
STIR IN THE REMAINING INGREDIENTS AND CONTINUE TO SIMMER FOR ANOTHER HOUR OR UNTIL THE BEANS ARE TENDER. STIR OCCAISIONALLY TO PREVENT STICKING.
ADD MORE WATER IF THE MIXTURE SEEMS ON THE DRY SIDE.
HONEY BEAN BAKE – SERVES 6
1 LB (1/2 KILO) HARICOT BEANS, SOAKED OVERNIGHT
½ LB (200 GM) DICED BACON
1 MEDIUM ONION, PEELED AND SLICED
12 OZ (300 GM) HONEY
½ TEASPOON MUSTARD
½ TEASPOON GINGER
SALT
DRAIN THE BEANS AND COOK IN THE WATER UNTIL THE SKINS BURST; ABOUT ONE HOUR.
DRAIN AND RESERVE LIQUID.
PLACE HALF THE BACON AND ONION OVER THE BASE OF A LARGE CASSEROLE DISH. ADD THE BEANS.
TOP WITH THE REMAINING BACON AND ONION.
COMBINE THE REST OF THE INGREDIENTS WITH THE RESERVED LIQUID AND POUR OVER THE BEANS.
COVER AND BAKE IN A COOL OVEN SET TO 300ºF (150ºC) OR GAS MARK 2 FOR ONE HOUR.
UNCOVER AND BAKE FOR AN EXTRA ½ AN HOUR OR UNTIL BEANS ARE OF THE DESIRED CONSISTENCY AND COLOUR.
IRON SKILLET POTATOES – SERVES 4 TO 6
2 OZ (50 GM) BACON FAT OR BUTTER
1 ½ LB (3/4 KILO) RAW POTATOES, THINLY SLICED
1 ONION, PEELED AND SLICED
1 TEASPOON PARSLEY
½ TEASPOON SAGE
SALT AND PEPPER
MELT THE FAT IN A PAN OVER A LOW HEAT.
ADD POTATOES, ONION, HERBS AND SEASONING.
COVER AND COOK FOR ABOUT 15 MINUTES.
TURN AND CONTINUE COOKING FOR ANOTHER 15 MINUTES OR UNTIL TENDER.
MOLASSES FRIED BEANS – SERVES 6 TO 8
6 STREAKY BACON RASHERS, CHOPPED
1 LARGE ONION, PEELED AND CHOPPED
2 X 1 LB (EACH ½ KILO) CANS OF BAKED BEANS
2 OZ (50 GM) SUGAR
1 TABLESPOON BLACK TREACLE
1 TEASPOON GARLIC SALT
1 TEASPOON PEPPER
1 TEASPOON MUSTARD
¼ PINT (125 ML) STRONG COFFEE
FRY THE BACON IN A PAN UNTIL THE FAT RUNS.
ADD ONION AND FRY UNTIL GOLDEN BROWN.
STIR IN THE REST OF THE INGREDIENTS AND BRING TO THE BOIL.
SIMMER FOR 30 MINUTES, ADDING A LITTLE EXTRA WATER IF MIXTURE APEARS TO BE DRYING OUT TOO MUCH.
REFRIED BEANS MEXICAN STYLE – SERVES 8
2 x 14 oz (each 375g) cans red kidney beans
1 small onion, peeled and chopped
1 teaspoon purple-red chilli seasoning powder
1 clove garlic, peeled and crushed
¼ teaspoon salt
¼ teaspoon pepper
2 oz (50 g) cheddar cheese, cubed
1 oz (25 g) butter
Puree the beans in an electric mixer or mash by hand. Stir in all the remaining ingredients, except the butter. Melt the butter in a frying pan, add the beans and cook, stirring occasionally, until the mixture has thickened.
BREADS AND CAKES
MOLASSES COOKIES – makes about 24
3 oz (75 gm) butter
3 oz (75 gm) soft brown sugar
3 oz (75 gm) black treacle
8 oz (200 gm) plain flour
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves (powdered)
½ teaspoon salt
1 ½ teaspoon bicarbonate of soda
1 tablespoon warm water
Set oven to moderate 325ºF (160ºC) gas mark 3.
Grease two baking trays. Melt butter, sugar and treacle in a saucepan over a low heat. Sift flour, spices and salt into a bowl. Add the melted treacle mixture with bicarbonate of soda dissolved in the warm water. Mix well with a fork.
Shape into 24 balls and place on the baking trays, leaving plenty of room between each as cookies spread. Bake for about 15 to 17 minutes. Store in an airtight container when cold.
BREAD PUDDING OR SLUMGULLION
Soften old biscuits by soaking in warm water. Add sugar to taste and raisins. Beat to a pulp and pour into a well-greased baking tin. Bake in a moderate oven to a golden brown. Serve with melted golden syrup.
8 oz (200 gm) plain flour
2 teaspoons baking powder
salt
2 oz (50 gm) lard
¼ pint (125 ml) milk
Sift the flour, baking powder and salt into a bowl. Rub in the lard. Mix to a firmish dough with the milk.
Turn out onto a floured surface and knead until smooth.
Take pieces of dough about the size of an egg and flatten out to a one inch thickness. Drop into a hot, greased pan and fry over a moderate heat until brown. Turn over and cook the other side. Make sure the pan is well greased all the time.
Try eating the campbread with the burnt sugar lick (next recipe).
BURNT SUGAR LICK
4 oz (100 gm) sugar
2 teaspoons water
2 teaspoons black treacle
Dissolve the sugar in the water. Let it turn brown, stirring occasionally. Add the treacle and bring to the boil. This is a very good mixture to serve with campbread if you have a sweet tooth.
SOURDOUGH BREAD – makes 2 loaves
½ pint (250 ml) milk
2 oz (50 gm) sugar
2 oz (50 gm) butter
1 teaspoon salt
1 oz (25 gm) dried yeast
1 tablespoon warm water
12 fl oz (300 ml) sourdough starter (see recipe of same name)
1½ lb ( ¾ kilo) flour
Warm milk with sugar, butter and salt. Stir and warm until sugar is dissolved
Dissolve yeast in warm water.
Beat together milk mixture, yeast liquid, sourdough starter and two-thirds of the flour.
Add remaining flour to make a stiff dough, then turn out onto a floured surface and knead until smooth and elastic (about 10 to 15 minutes).
Place in a greased bowl and turn dough so that it is greased all over. Cover and leave to rise until the dough doubles in size; about 1 ½ hours in a warm place.
Punch down by kneading lightly then let rise again for ½ an hour.
Divide into 2 balls, cover with a clean towel and leave to rest for 10 minutes.
Shape into 2 loaves and put each in a greased 2lb (1 kilo) tin and cover. Leave to rise until dough reaches tops of tins and feels light and springy when gently touched.
Bake in a moderately hot oven set to 400ºF (200ºC) or gas mark 6 for about 40 minutes.
Turn out and cool on wire racks.
An older version of sourdough bread
Fill a keg nearly half full of lukewarm water and add a handful of sugar and enough flour to make a thick batter which can be stirred.
Set in a warm place for 1 to 2 days until it becomes sour and has increased to twice its bulk.
Boiled or mashed potato can be added to hasten the fermentation.
Fill a large bowl two-thirds full of flour and make a well in the centre. Add about half the quantity of the sourdough starter (see next recipe) and also a little soda and salt dissolved in warm water and a little lard or bacon fat.
Work in the flour until well mixed and pliable. Dredge the table with flour and then knead.
Put a large spoonful of fat into a pre-heated Dutch oven.
Pinch off dough in the size of an egg, roll in your hand then place in the oven and turn over so the entire surface is covered in grease and will not stick together.
Let the dough rise by the fire, then place the Dutch oven on the coals, cover with the lid and put embers on the top.
Make sure you have an even heat so the biscuits will brown evenly. They should have a deep brown upper and lower crust with a delicious interior.
The sourdough starter was then usually topped up with even quantities of flour and water and very carefully tended by the cook until the next time it was needed.
Sourdough Starter
1 oz (25gm) dried yeast
2 pints (1 ¼ litres) lukewarm water
1 tablespoon sugar
1 ¼ lb (600 gm) plain flour
In a large basin able to hold at least 6 pints (about 3 ½ litres) mix yeast with lukewarm water.. Extreme cold or heat will kill yeast so treat it carefully.
Add sugar and pour liquid into a well in the centre of the sifted flour. Gradually stir in.
Let mixture rise until it is very light and fills the bowl. Cover and leave for between 24 and 48 hours.
The mixture may be kept in the fridge (also covered) for 7 to 10 days without attention. Then it should be stirred and equal amounts of flour and water added.
To keep starter, pour off amount needed for the recipe, then add equal amounts of flour and water to make up the balance
Texan Pecan Cake – Makes One Cake
3 oz (75 gm) butter
8 oz (200 gm) sugar
1 egg, beaten
¼ teaspoon of vanilla essence
8 oz (200 gm) flour
½ teaspoon salt
½ teaspoon baking powder
4 fl oz (100 ml) sourdough starter
4 fl oz (100 ml) milk
Cream butter, sugar and vanilla together until light and fluffy, then beat in the egg.
Fold in sifted mixture of flour, salt and baking powder alternately with the sourdough starter and milk.
Pour into 6-inch buttered tin and bake for about 35 minutes in an oven set to moderate, 350ºF (175ºC) or gas mark 4.
Carefully turn out onto a wire cooling rack and spread top with glaze (see glaze recipe)
Sourdough Biscuits – Serves 6 to 8
10 oz (250 gm) flour
1 dessertspoon sugar
1 dessertspoon baking powder
½ teaspoon salt
¾ pint (375 ml) sourdough starter
1 tablespoon butter or lard
Sift flour, sugar, baking powder and salt into a large bowl.
Pour in starter and mix to a firm dough.
Grease a 12-inch tin or ovenproof dish with butter or lard.
Pinch off balls of biscuit mixture the size of walnuts and place in the tin or dish and set in a warm place to rise for upto 30 minutes. When the dough has doubled in size, bake near the top of a moderately hot oven set to 400ºF (200ºC) or Gas mark 6 for about 25 to 30 minutes
Eat while still warm, preferably with butter.
Glaze
4oz (100 gm) brown sugar
2 oz (50 gm) cornflour
¼ teaspoon salt
¼ pint (125 ml) water
1 ½ oz (40 gm) butter
Combine sugar, cornflour and salt in a pan with the water.
Cook, stirring constantly, until the mixture thickens and boils.
Boil for 1 minute then add the butter.
Allow to cool then spread over top of cake and decorate with pecans or walnuts.
Cornbread – serves 8 to 9
8 oz (200 gm) cornmeal or wholemeal flour
1 tablespoon sugar
1 teaspoon salt
12 fl oz (300 ml) milk
12 fl oz (300 ml) sourdough starter
1 teaspoon cream of tartar
1 teaspoon baking powder
2 eggs, lightly beaten
3 tablespoons melted butter
Combine flour, sugar and salt in a mixing bowl.
Scald the milk and pour into the bowl and mix well with the flour.
Cool slightly then add the remaining ingredients and mix
Pour into a buttered 9-inch tin and bake for 40 minutes in a moderately hot oven set to 400ºF (200ºC0 Gas mark 6
Jalapeno Pepper Cornbread – serves 8 to 9
8 oz (200 gm) cornmeal or wholemeal flour
1 tablespoon sugar
1 teaspoon salt
12 fl oz (300 ml) milk
12 fl oz (300 ml) sourdough starter
1 teaspoon cream of tartar
1 teaspoon baking powder
2 eggs
4 oz (100 gm) Cheddar cheese, grated
1 large onion, peeled and chopped
1 small green or red pepper, de-seeded and chopped
Make and bake as the cornbread recipe above
Sourdough Flapjacks – makes about 20
12 oz (300 gm) flour
8 fl oz (200 ml) sourdough starter
¾ pint (375 ml) lukewarm water
2 eggs, beaten
1 tablespoon sugar
2 tablespoons butter, melted
1 tablespoon oil
½ teaspoon bicarbonate of soda
Sift flour into a bowl and gradually add the sourdough starter and water.
Stand overnight if possible and then stir in the remaining ingredients.
Leave for another 10 minutes to bubble.
Bake on a griddle or in a small, heavy frying pan, lightly greased with oil.
Use about 2 oz (50 gm) of batter for each flapjack, or enough to make a 6-inch flapjack.
Serve with jam.
BREAKFAST - COWBOY STYLE
Left-over smoked meat, such as cooked tongue or boiled bacon
Dripping for frying
2 eggs per person
Salt and pepper to taste
1 oz (25 gm) Cheddar cheese per person, cut into cubes
Cut the meat into small pieces and fry in the dripping until crisp.
Break eggs into a pan and stir. When almost set, add the cheese cubes and continue to cook until the cheese begins to melt.
Serve straight away.
Huevos Rancheros – serves 8
8 tortillas (Mexican style bread) or slices of white bread
Oil or bacon dripping
8 eggs
Butter
1 recipe Huevos Rancheros Sauce (see next recipe)
1 peeled avocado, cut into slices and sprinkled with lemon juice
Fry tortillas or bread for half a minute on each side in hot oil or dripping.
In a separate pan, fry the eggs in butter and season as desired.
Garnish with slices of avocado and spoon over the sauce.
Huevas Rancheros Sauce – serves 8
1 oz (25 gm) onion, peeled and chopped
1 clove garlic, peeled and crushed
1 dessertspoon oil
1 can condensed tomato soup
¼ pint (125 ml) water
1 dessertspoon coriander
1 dessertspoon chopped parsley
1 dessertspoon purple-red chilli seasoning powder
Salt & pepper
Gently fry the onion and garlic in the oil until tender.
Add the tomato soup, water, herbs and seasonings and simmer for 10 minutes, whisking gently.
Makes approximately 1 pint (just over ½ litre.
Campfire Coffee – Serves about 16
4 pints (2 ¼ litres) cold water
8 oz (225 gm) ground coffee
1 tablespoon of beaten egg
Heat the water in a large pot.
Mix the coffee grounds with the egg, 2 tablespoons of cold water and a dash of salt.
Stir the coffee mix into the boiling water and return to the boil, stirring occaisionally.
Turn off the heat and pour in a dash of cold water. Leave to stand for 10 minutes for the grounds to settle.
Cattleman’s Omelette – Serves 2 to 3
6 rashers of streaky bacon, diced
1 tablespoon peeled & chopped onion
3 oz (75 gm) raw potato, grated
6 eggs
Salt & pepper
1 tablespoon chopped parsley
Fry the bacon in its own fat until crisp then remove from the pan.
Add the onion to the pan and cook until soft. Add the potatoes and fry till brown.
Beat the eggs and add them to the pan.
Add the seasoning.
When the omelette is nearly cooked, sprinkle with the crisp bacon and the parsley, fold and serve.
