Hung, Strung & Potted

Quote form dust jacket end flaps: “…This is the story of how city-dwelling Europeans, alone in the wilderness, learned to tame the New World’s forest and streams. The fare of pioneers at all levels of society is portrayed, from the aristocrat who dined on potted swan to the modest farmer supping on beaver tails and poke greens and the slave with his cornmeal mush. Completing the portrait of America’s victuals are descriptions of Indian foods and explanations of the legends and taboos which linked the red man so closely with nature. … Farming, hunting and cooking techniques are chronicled along with glimpses of various tools and utensils. Nearly 200 authentic recipes are included and range from instructions on how to stuff a cock’s comb to preparing an entire turtle. With its extensive glossary and bibliography, this volume will be a delight for the casual reader and a special treat for the historian, housewives and epicureans.”