Lead pot
08-28-2018, 11:16 AM
When I was a Kid of 11 back in the early 50's putting food on the table was tough for my Mother. One day she came home from work with a J.C Higgins .22 rifle and two boxes .22 Hiawatha shorts and she said go see Spike at the gun shop and he will teach you how to shoot. I put the rifle over the handle bars of my bike and peddled it 4 miles to town and saw Spike. Spike was a old man I thought he was 100 :) when I walked in the door and saw him :) He said well Son before we start we will have to drink a Spikes special. Out came a jar of cream and orange juice and poured it in a glass, well the cream curdled like cottage cheese. I looked at it and looked up at old Spike and back at the glass and Spike said go and down it, it's good, I did and from that day I spent a lot of time with Spike at his shop helping him and listened to his stories of his past when he was my age with his Grampa and Dad. His grampa was a hide hunter.
Ole Spike got me started with black powder.
Well I put a lot of rabbits on the table and here is one of the way Mom fixed them.
Take two or three rabbits, and cut them to pieces, and put them in a stew-pan, with three ounces of butter; then season them with pepper and salt, a nutmeg, a little thyme and sweet marjoram, a little lemon-peel grated, and let these be close covered, and stew them gently till they are tender, in half a pint of veal broth, with an onion; then strain off the liquor, and beat three Egg yolks with some cream: then put some of the broth by degrees to the eggs and cream, keeping them stirring, left they curdle. You may put to it some parsley, boiled tender, and shred small; then toss them up thick, adding some mushrooms; and serve them hot, with a garnish of sliced lemon and red beet
roots.
A lot of Mom's recipes are written in German and a little tough to translate the old German script.
Kurt
Ole Spike got me started with black powder.
Well I put a lot of rabbits on the table and here is one of the way Mom fixed them.
Take two or three rabbits, and cut them to pieces, and put them in a stew-pan, with three ounces of butter; then season them with pepper and salt, a nutmeg, a little thyme and sweet marjoram, a little lemon-peel grated, and let these be close covered, and stew them gently till they are tender, in half a pint of veal broth, with an onion; then strain off the liquor, and beat three Egg yolks with some cream: then put some of the broth by degrees to the eggs and cream, keeping them stirring, left they curdle. You may put to it some parsley, boiled tender, and shred small; then toss them up thick, adding some mushrooms; and serve them hot, with a garnish of sliced lemon and red beet
roots.
A lot of Mom's recipes are written in German and a little tough to translate the old German script.
Kurt