Pemmican
Ingredients
Directions
Dry and pound the meat until fine.
Saturate the pounded meat with fat.
Optionally, mix with Indian meal and water to form a dough.
Fry or stew the mixture if desired.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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