Name: Pemmican
Ingredients: any kind of meat; fat; Indian meal; water

Pemmican

Ingredients

any kind of meat
fat
Indian meal
water

Directions

Dry and pound the meat until fine.
Saturate the pounded meat with fat.
To serve, eat as is or partially cook it.
For a different preparation, mix with Indian meal and water until it adheres, then fry or stew.

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.