THE FREEDOM WAY
(Page 24 of 26)
"After breakfast, I put the remaining pieces of rabbit in a
paper sack with half a cup of whole wheat flour, and a
pinch of salt and shook them around until they were coated
well. Then I browned them good in a frying pan and put them
in my crockery casserole with half a cup of soaked
soybeans, a handful of tender lamb's quarters leaves, and
three small wild onions. These wild onions are small but
potent and have to be used with caution. I sometimes chop
the green tops in my salads - when I don't expect visitors!
I sprinkled the casserole with a little more salt and
dripped a tablespoon or two of salt pork grease over all.
Then I boiled a cup of milk with two tablespoons of whole
wheat flour until it thickened, and poured this in the pot.
I put the casserole on to cook soon after breakfast but by
lunch it still wasn't done, so I continued to simmer cook
it all afternoon.
RELATED CONTENT
"For lunch, I fried what was left of my scrapple and ate it
with a glass of milk which I warmed, flavored with a
spoonful of blackstrap, and drank.
"By supper time, the rabbit casserole was done just right
and I ate half of it, with a slice of bread, before my belt
began to feel tight. A cup of mint tea and a dish of
berries and milk for dessert.
FRIDAY
"Breakfast: whole wheat cereal and molasses coffee.
"Lunch: two slices of bread made into a sandwich with a
filling of chopped watercress, and a glass of milk.
"After lunch I dug the pieces of rabbit head out of the
compost pile. They really weren't ripe enough, but I
figured they'd do. I tied a length of stout string to each
ear, got my minnow net and went down to a swampy,
slow-water part of the creek. Here I tossed the rabbit
heads in about three feet from the bank and left them for
half an hour. When I came back and slowly pulled them up
they were covered with crawdads (crayfish is the scientific
name). I repeated the operation until I had selected about
five dozen nice ones, each about three inches long.
"I washed them good, took them home and dropped them into
boiling salt water. They turn a bright scarlet when cooked,
look like miniature lobsters, and when the tails are
separated from the inedible bodies and shelled, they taste
very like fresh water shrimp. I ate half of them for supper
with a salad of wild greens, a slice of bread, and a cup of
tea. The rest of the crawdads I put in a covered bowl in my
spring cooled food storage box.
SATURDAY
"Breakfast: two slices of toast and a cup of molasses
coffee.
"Lunch: warmed up rabbit casserole and finished it. Slice
of bread, glass of milk and dish of raspberries - plentiful
right now.
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