Prairie Dog Bat Masterson Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Bat Masterson was one of the early law officers of Dodge City, Kansas and a
great friend of Wyatt Earp. Bat was an excellent gunfighter. He was a
short, stubby man with a friendly homespun appearance that made him look
like anything but a gunfighter. In later years he became a New York sports
writer. He was not a heavy drinker. He preferred lemon pop to alcoholic
drinks and drank large quantities of it. His favorite foods were cold
tongue sandwiches and wiener sandwiches. Bat created a wiener sandwich
which became well known throughout the Old West and was justly though of as
a real delicacy. Everyone called it a Prairie Dog. It is one of the
greatest wiener recipes ever made and will be remembered long after Bats
gun deeds are forgotten. Here is the original recipe:
Take a wiener and slit it open lengthwise. Take ground sage and rub plenty
of it into the slit and onto the sides of the slit. Place the wiener in an
oven and broil until done. Take a bun and on one side of it put mustard
and thinly sliced dill pickles. On the other side sprinkle it well with
Worcestershire sauce. The sage, mustard, and Worcestershire sauce blend
trogether to give you a sanwhich with a wonderful taste. Be sure to try
this famous sandwhich at your first opportunity. It makes the usual catsup
and mustard wiener sandwich taste very poor in comparison.
Source: "BULL COOK AND AUTHENTIC HISTORICAL RECIPES AND PRACTICES", by
George Leonard Herter and Berthe E. Herter, copyright 1969
Title: Quebec-Style Roast Goose
Categories: Main dish, Meat
Yield: 6 Servings
10 ea Slices, White Bread
1 c Dried Currants
4 ea Apples, Peeled, Sliced
1 tb Dried Thyme
4 tb Melted Butter
1 tb Vegetable Oil
1 ea Goose (8 - 10 lbs)
1 ea Chopped Onion
1 ea Chopped Carrot
1 ea Chopped Stalk of Celery
1 ea Clove, Garlic, minced
1 ea Bay Leaf
3 ea Whole Cloves
1 ea Sprig, Fresh Thyme
1 ea Sprig, Fresh Marjoram
1/4 c White Wine
1 ts Tomato Paste
1 cn 10 oz Chicken Bouillon
Make stuffing by combining bread, currants, apples, thyme, salt, pepper and
melted butter. Stuff, truss and tie goose. Prick bird all over with fork.
Heat oil in roasting pan on top of stove, brown goose lightly on all sides,
then drain off pan drippings. Set goose breast side up, add a little water,
cover and roast at 375 degrees for one hour. Combine chopped onion, carrot,
celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from
roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25
minutes per pound (three to four hours in all) draining off fat at
intervals and adding more water as required. Transfer cooked goose to
platter and keep warm. Skim off remaining fat in pan and heat dripping and
vegetables on top of stove until mixture is reduced. Then stir in white
wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then
strain gravy. A little cornstarch mixed with water may be blended in to
thicken gravy, if desired. Serve goose with gravy, applesauce, mashed
potatoes and braised cabbage. Six to eight servings. From The Gazette
90/12/19.
Source from luhu.jp
great friend of Wyatt Earp. Bat was an excellent gunfighter. He was a
short, stubby man with a friendly homespun appearance that made him look
like anything but a gunfighter. In later years he became a New York sports
writer. He was not a heavy drinker. He preferred lemon pop to alcoholic
drinks and drank large quantities of it. His favorite foods were cold
tongue sandwiches and wiener sandwiches. Bat created a wiener sandwich
which became well known throughout the Old West and was justly though of as
a real delicacy. Everyone called it a Prairie Dog. It is one of the
greatest wiener recipes ever made and will be remembered long after Bats
gun deeds are forgotten. Here is the original recipe:
Take a wiener and slit it open lengthwise. Take ground sage and rub plenty
of it into the slit and onto the sides of the slit. Place the wiener in an
oven and broil until done. Take a bun and on one side of it put mustard
and thinly sliced dill pickles. On the other side sprinkle it well with
Worcestershire sauce. The sage, mustard, and Worcestershire sauce blend
trogether to give you a sanwhich with a wonderful taste. Be sure to try
this famous sandwhich at your first opportunity. It makes the usual catsup
and mustard wiener sandwich taste very poor in comparison.
Source: "BULL COOK AND AUTHENTIC HISTORICAL RECIPES AND PRACTICES", by
George Leonard Herter and Berthe E. Herter, copyright 1969
Title: Quebec-Style Roast Goose
Categories: Main dish, Meat
Yield: 6 Servings
10 ea Slices, White Bread
1 c Dried Currants
4 ea Apples, Peeled, Sliced
1 tb Dried Thyme
4 tb Melted Butter
1 tb Vegetable Oil
1 ea Goose (8 - 10 lbs)
1 ea Chopped Onion
1 ea Chopped Carrot
1 ea Chopped Stalk of Celery
1 ea Clove, Garlic, minced
1 ea Bay Leaf
3 ea Whole Cloves
1 ea Sprig, Fresh Thyme
1 ea Sprig, Fresh Marjoram
1/4 c White Wine
1 ts Tomato Paste
1 cn 10 oz Chicken Bouillon
Make stuffing by combining bread, currants, apples, thyme, salt, pepper and
melted butter. Stuff, truss and tie goose. Prick bird all over with fork.
Heat oil in roasting pan on top of stove, brown goose lightly on all sides,
then drain off pan drippings. Set goose breast side up, add a little water,
cover and roast at 375 degrees for one hour. Combine chopped onion, carrot,
celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from
roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25
minutes per pound (three to four hours in all) draining off fat at
intervals and adding more water as required. Transfer cooked goose to
platter and keep warm. Skim off remaining fat in pan and heat dripping and
vegetables on top of stove until mixture is reduced. Then stir in white
wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then
strain gravy. A little cornstarch mixed with water may be blended in to
thicken gravy, if desired. Serve goose with gravy, applesauce, mashed
potatoes and braised cabbage. Six to eight servings. From The Gazette
90/12/19.
Source from luhu.jp
Tags
Meat