It's no secret I love heritage cookbooks. Mum bought me a gem this week - Pioneering Recipes of Dalby and District. Published by Northern Downs News in 1984, it's brimming with old recipes and tips for cleaning white kid gloves. My blog of course, has no business keeping anything white much less mentioning kid gloves so I'll spare you those tips.
Dalby's pioneers (and my ever expanding collection of vintage cookbooks) has inspired me to carve a new facet for my blog, so I bring you the very first Time-worn Tucker post. My plan is to rediscover and showcase forgotten recipes. With inspiration from old cookbooks and reader suggestions, I'm hopeful of finding some real treasures.
I'm willing to tackle offal, but draw the line at wildlife. Not surprisingly I've discovered recipes for both....
Mrs Swann's Seasoned Snake
Catch a snake ensuring that the snake does not bite you or itself.
Gather a handful of salt leaves and throw into the fire, then place the snake into the coals with the head tied to the tail. Throw another handful of salt leaves into the circle of the snake and then spread gum leaves onto the body. It is best to use the flowering gums as the flavour goes through the meat. Using two sticks remove the snakes from the coals and put onto a nest of leaves. Take a chunk of meat and squeeze lemon juice onto it.
It tastes similar to chicken.
Adds new meaning to "your mother wears army boots" huh?
I respect Mrs Swann's nouse, but I expect few people are capable of catching a snake without being bitten. Furthermore, from what I've heard it's going to "taste like chicken" regardless of what flavour gum you use to smoke your snake. (Imagine the weirdos that are going to land on my blog now that I've written 'smoke your snake' in a post!)
My first Time-worn Tucker recipe is a little more mainstream than Mrs Swann's Seasoned Snake. I suspect it may be a little more palatable too.
½ cup plain flour
½ cup self raising flour
1 cup milk
1 large egg
corned beef, diced
corn, removed from the cob
salt and pepper to taste
Sift together the flours. Add the well-beaten egg, then the milk and whisk until smooth.
Allow to rest for an hour if possible
Add the other ingredients and stir until combined.
Spoon into hot, shallow oil and fry until a rich brown on both sides.
Drain on absorbent paper.
Serve at once with tomato sauce.
This one is a husband pleaser - Bearhands loves fritters. They're are a great way to revamp leftover cold meat. This batter can be used for sweet or savoury fritters. It's simple and easy and pleasing - all qualities of a satisfying mid-week meal.
Do you have a favourite childhood food memory you'd like me to track down?
A recipe you'd like to challenge me to make? Leave a comment & I'll do my best!