Késsinnimek - Roots - Racines

Ancient Recipes   
par
                     Dolorès Robillard Benoit

En français

Some of these recipes of our Quebec ancestors, that I hope you will try….. are extracted from Lorraine Boisvenue's book. Lorraine Boisvenue was married to Yves Thériault, a well known Quebec writer,

Porcupine Roast

1 porpupine
Slices of salted back-fat
2 chopped onions
2 cloves of garlic

Clean and take off the fat of the porcupine. Put it in a stewpan; cover it with water and let it boil 30 minutes without seasoning.
Put the slices of back-fat in a thick stewpan; add the onions and brown them.
Put the porcupine on the onions, add galric and water to cover that.
Put on the lid and place it in the oven for 30 minutes per poud of meat.

 

Beaver tail

1 beaver tail
2 tablespoons of butter or vegetable oil
A few onion slices
Salt and pepper

Plunge the beaver tail in the boiling water for a few minutes.
Take out the tail from the water and remove the skin.
Fry the onions in butter or oil.
Add the beaver tail; add salt and pepper to taste.

 

« Bannique »

1 cup of cornflower
½ teaspoon of salt
1 teaspoon of baking powder
1 tablespoon of melted fat
½ cup of water
4 tablespoon of oil or vegetable shortening

Mix the dry ingredients together.
Add water and 1 tablespoon of melted fat.
Heat the oil or the vegetable shortening in a pan.
Pour the preparation in it.
Turn just once like a pancake

 

« Fears » (dessert)

Slices of bread (thick)
Molasses
Butter

Melt the butter in a pan.
Spread the molasses on both sides of the bread.
Toast the bread in the pan on both sides.

 

« BON APPÉTIT TO ALL OF YOU WHO HAVE AN IRON STOMACH! »

Reference: Excerpts from "Recettes traditionnelles du Québec" of Hélène Boisvenue.

Copyright © 2003-2008 Norm Léveillée

Created 1 Feb 2003