The Cowboy's Cookbook: Recipes and Tales from Campfires, Cookouts, and Chuck Wagons
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From chuckwagon recipes to dutch-oven favorites for your own campfire, The Cowboy's Cookbook features recipes, photos, and lore celebrating the cowboy’s role in the shaping of the American West. From songs sung around the campfire after hearty meals of steak, beans, and skillet cornbread to the recipes you'll need to recreate those trailside meals in your own kitchen, this book will get you in touch with the spirit of the Old West.
while on the trail. Sometimes the cooks were really good; sometimes they just got by with providing the basics. But the bad cooks were harassed by the cowboys and didn’t tend to last too long. Most ranch owners wanted their cowboys fed well so that they would stay healthy and happy along the trail. The cookie, as he was often referred to, made all their meals, mended their clothes, provided health care, and often acted as their caretaker or parent. After the spring round up, the cowboys and
and sowbelly (salt pork), and dried fruit. She added, “bread, a term which meant sour-dough biscuit almost exclusively . . . and for a touch of luxury, ‘canned goods.’ Eggs? Not regularly. Too many predatory animals to make chicken-raising much more than a series of minor tragedies.” Agnes was nice enough to describe jerky and how to make it, “When a beef has been butchered . . . and you know that even what is left will spoil before it can be eaten, take this surplus, cut into long strips, salt,
cover with water. Bring to a boil. Reduce the heat and simmer until tender, 2–3 hours. RECIPE CREATED BY THE AUTHOR FROM THE ORIGINAL VERSION. Chapter Four COW TOWNS AND STOCKYARD CITIES The Grub-Pile Call There’s lots o’ songs the puncher sang in roundin’ up his herds; The music wasn’t very grand, an’ neither was the words. No op’ry air he chanted, when at night he circled ‘round A bunch of restless longhorns that was throwed on their bed-ground; But any song the cowboy on his lonely beat
peel Boiling water 1 cup fruit juice Remove the crusts from the bread, cut or shred the bread into small pieces, and lay them on a baking sheet. Bake at 300°F until dry—about 10 minutes, depending upon how dry the bread was to start. Place the bread in a large bowl and cover with the milk. Let stand for about an hour or until the milk is absorbed and the bread is soft. Beat the bread and milk until combined and then add the eggs, butter, sugar, molasses, salt, raisins, spices and orange
historian and award-winning author Robert Utley says it best. In his book, Encyclopedia of the American West, he writes, “No figure more vividly personifies the Old West than the cowboy—the plainsman who tended cattle during the heyday of the open range.” The cattle drives lasted in earnest for about twenty years between 1866 and 1886. When the open ranges began to be fenced in with barbed wire in the late 1880s to prevent overgrazing, the cattle drives began to trail off. Even though most