1 Rattlesnake
Find and capture a Western Diamondback Rattlesnake.
Kill, skin and remove entrails.
Cut into edible portions.
Make a batter of flour, cracker meal, salt, pepper and garlic.
Roll your snake portions in the batter.
Fry in deep fat, heated to a temperature that will ignite
a floating wooden match.
Fry until meat is a golden brown.
Eat it!!
This recipe comes from the Sweetwater, Texas, Chamber of Commerce. The Sweetwater Jaycee's 'World's Largest Rattlesnake Roundup' is held each year in March and hundreds of pounds of rattlesnake meat is cooked and served by Chief Chef Corky Frazier."
1 Tail
2 oz Butter
1 tb Flour
1 tb Curry powder
2 Onions, sliced
1 Sour apple cut into dice
1 tb Lemon juice
3/4 pt Stock
Salt
Method:
Wash, blanch and dry the tail thoroughly, and divide it at the
joints.
Fry the tail lightly in hot butter, take it up, put in the sliced
onions, and fry
them for a few minutes without browning. Sprinkle in the flour and curry
powder, and cook gently for at least 20 minutes, stirring frequently.
Add the stock, bring to the boil, stirring meanwhile, and replace the
tail in the
stew pan. Cover closely, and cook gently until tender, then add the
lemon juice
and more seasoning if necessary. Arrange the pieces of tail on a hot
dish,
strain the sauce over, and serve with boiled rice.
Time: from 2 to 3 hours.
From Mrs. Beeton's All About Cookery, Ward, Lock & Co., Limited, date unknown.
2 lb Lynx meat
4 tb Fat
1 Small onion, chopped
1 ts Salt
1/4 ts Pepper
1/4 ts Summer savory
1/4 ts Oregano
4 Potatoes, quartered
4 Carrots, diced
1/2 Celery, chopped
2 tb Flour
1/2 c Cold water
1 ts Worcestershire sauce
Wash meat well, pat dry, and cut into 2 inch cubes. Melt fat in a heavy pot, add meat and cook until nicely browned. Add onions and seasoning. Cover with cold water, bring to a boil then reduce heat, place a lid on the pot and simmer for 1 1/2 hours.
Add cut potatoes, carrots and celery and continue cooking for 1/2 hour or until meat and vegetables are tender.
Make a paste of the flour and water and add to the stew, stirring gently until thickened.
Just before serving add the Worcestershire sauce.
Serve hot. Serves 4.
From Northern Cookbook edited by Eleanor A. Ellis, Information Canada 1973
