Event Recipes

Stone Soup

From other people's camp get:

 2 Stalks Celery Cut up

6 whole Carrots cut up

3 whole Onions cut up

1 pound Beef cut in cubes

 3 Beef bones

4 Potatoes cut up

1 Ear Corn kernels cut off

Salt to taste

Pepper to taste

 

From a creek or roadway get:

1 Stone about fist size

You Provide: 8 Cups of water

Place stone in pot, add ingredients

heat to boiling and then simmer four hours

Discard Stone - Maybe even throw into other camp

Inviting people from other camps - optional.

    Goetta  

2 ½ Cups of Steel Cut Oats

1 Lb. Ground Beef

1 Lb. Ground Pork (unseasoned)

4 Bay Leaves

3 tsp Salt

1 tsp Pepper

½ tsp ground Allspice

1 TBSP Onion Salt

8 Cups of Water

1. Soak oats for ½ hour in water to cover.

2. Drain soaked oats.

3. Put the 8 Cups of water into a cooking pot that has room

4.     to spare for additional ingredients. 

5. Some water will eventually evaporate.  Place heat on high.

6. When water boils, add: Salt, Pepper, and Oats.

7. Cook Oats for 2 hours over low heat, stirring often.

8. Add meat (you might want to cook meat first and drain the juices off).

9. Add Onion Salt, Bay Leaves, and Allspice.  Mix well.

10. Cook 1 hr – stirring often.

11. Pour into loaf pans or tubular or smaller square Tupperware containers.  When cool place in refrigerator.

12. When ready to use, slice or spoon Goetta, place in skillet that has been first sprayed with a non-stick spray, or has had vegetable oil melted, Hot bacon grease or even Crisco.  Fry until well browned on one side.  Flip, and mash down, and then cook until well browned.

13. Makes enough Goetta for a small company of re-enactors.  Freezes well too.

Dennis Scott

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Good Stock

50 % Bones

100 % Water

25% Mire Poix

 

Mire Poix -

 

50% Carrots

25% Onions

25% Celery

Boil -

Fish - 30 minutes and no longer

Chicken - 3 to 4 hours

Beef - 7 to 8 hours

 

 

Steve Berger

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Camp Beans

3 big jars of Great Northern, Pinto, or Kidney Beans

3 tomatoes diced

1 red onion diced

banana peppers

cooked bacon cut up

minced garlic (optional)

salt and pepper to taste 

Heat all in a bean or soup pot until done - about 1 hour

Serves about 6 hungry men

Steve Berger

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Molasses Candy

2 c molasses
3 T butter
2/3 sugar
1 T vinegar

Combine first 3 ingredients in an iron kettle or deep skillet, and cook over medium heat,

stirring regularly.  Cook to hardball stage, remove from heat, stir in the vinegar, and pour onto

a buttered surface.  (They used to pour it out onto deep snow, as it would cool and harden

very quickly that way.  This can still be done, but you want to be sure you have deep, clean snow,

and don't live directly east of an industrial area.) 

Once cool, it can be eaten as is, or you can butter your hands and have a taffy pull!  This was a favorite

activity for young people at frolics.  You pull the candy between two people (like folding a small piece

of linen between you, over and over) until it lightens in color and softens.  Then it can be cut into

small pieces and wrapped in waxed paper or kept in a crock with a tight fitting lid.

Betsy Packard
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Collar of Beef. Pork or Mutton

(There are multiple recipes for this in 18th C. cooking resources.  You don't have to be

real picky about the ingredients, e.g. a cup of this, a teaspoon of that.  It's a very forgiving recipe,

and allows for personal taste.) 

A large flat steak or slab of meat

Stuffing
cotton string for tying the meat up
some means of hanging the tied bundle horizontally over the fire

Stuffing

bread crumbs

chopped celery and leaves

sage

parsley

salt and pepper 
melted butter

For a camp meal, just stuffing the inside of the Collar of Beef is probably sufficient,

but for sit down dinners at home, additional stuffing would be made, and patted on the outside

as the meat cooked, and drizzled with melted butter through out the process, so that a hard shell

was formed on the outside all the way around. 
Pat the stuffing all over the steak or slab of meat, then roll it up "jelly roll" fashion, and tie it snugly

with the cotton string in several places, so it will not come unrolled at any point during the cooking process. 
Hang it horizontally over the fire, keeping it close enough to cook through in several hours,

but not so close as to burn the outside.  Turn it every 20 minutes or so.  Even if you don't put the

crust on the outside, basting it with butter during the cooking process will prevent the outer layer

from being too dried out.  I've generally cooked mine 3 hrs., and always have had rave reviews. 

Betsy Packard
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