Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 18, 2025
This is the method adopted by the natives for baking bread-fruit and fish, and with the exception of the trouble and delay involved, it is equal to any thing that civilised ingenuity has devised for similar purposes, from the old-fashioned Dutch-oven to the most recent style of "improved kitchen ranges", with which I am acquainted.
To boil sweet potatoes, put them in a pot with plenty of water; let them boil fast till you can run a fork through the largest; then pour off the water, and leave them in the pot a quarter of an hour; you can then peel the skin off or leave it on. Some prefer them baked in a dutch-oven; they should have a quick heat; large potatoes will take an hour to bake.
By adopting this form the ancients were practically enabled to use the principle of the dutch-oven, the coals being piled about the vessels containing the food to be cooked much more advantageously than in the vase-like forms. The variations in slipper-shape cooking pots are few and simple.
As we filled our plates and squatted under the canvas that sheltered the cook's Dutch-oven layout, a man under the hind end of the chuck-wagon propped himself on elbow and shouted greeting to us. In the semi-dark I couldn't see his face, but I recognized the voice. It was our friend of the whisky-keg episode, Piegan Smith. "Say, Flood, yuh ain't been t' Benton an' back already, have yuh?"
Beat up five eggs with two heaped spoonsful of sugar, mix these with a quart of rich milk and a little nutmeg; fill the cups, pour water in the bottom of a dutch-oven or dripping-pan, and set them in and bake them till thick. Boiled Custard.
After I'd announced my intention of putting them outdoors to sleep, when they were four weeks old, she lugubriously acknowledged that there were more ways than one of murderin' infant children. Her ideal along this line, I've discovered, is slow asphyxiation in a sort of Dutch-oven made of an eider-down comforter, with as much air as possible shut off from their uncomfortable little bodies.
Par-boil some tender pieces of beef, in water enough to barely cover it; grease a pan with lard, season the beef and lay it in; make a batter of eggs, milk and flour, with a little salt, and pour it over; bake it an hour in a stove or dutch-oven, and when done keep it hot till it is eaten.
It was instructive to see how quietly and methodically the old mountaineer went about his task of getting the breakfast. First he cut and laid a couple of eight-inch logs on either side of the fire, so that the wind drew through them properly, then placing his dutch-oven cover on the fire, he laid the bottom part where the flames touched it.
Veal, lamb and pork pies, may be made in the same way. If you like more top crust, cook it in a dutch-oven, and when the first crust is done, take it off in a pan and set it near the fire, and cover the pie again with dough. Giblet Pie and Soup.
If you cannot procure peach leaves, substitute a handful of peach-kernels or bitter almonds, or a vanilla bean split in pieces. When it has boiled hard, strain the milk and set it away to cool. Fill your cups with it; set them in a Dutch-oven, and pour round them boiling water sufficient to reach nearly to the tops of the cups. Send them to table cold, with nutmeg grated over each.
Word Of The Day
Others Looking