MSGID: 1:229/452 4A257457
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> "back in the day" chicken was more expensive than veal or pork -
 DD> so things like this happened.

 DD> Title: Mom's City Chicken

 JW> My mom used to make mock duck from round steak.

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Mock Duck
 JW>  Categories: Canadian, Beef, Steak, Stuffing
 JW>       Yield: 4 Servings

In the Detroit/Windsor area muskrat served as "fish". 
 
The tradition of eating muskrat during Lent began in the 1780s, when 
French Catholics from Detroit moved south to establish homesteads in 
what now is known as Michigan's Downriver region.

Lenten requirements at that time strongly encouraged Monroe County's 
Catholic community to abstain from meat for the entirety of Lent, not 
just on Ash Wednesday and every Friday. As tradition has it, it was 
during these early years of the 19th century that the humble pastor 
of Ste. Anne Parish in Detroit, Fr. Gabriel Richard, lobbied for a 
special dispensation to the region's residents to consume muskrat 
throughout the Lenten season. Fr. Richard frequently served as a 
missionary priest to Monroe County's Catholics, and he would have 
experienced firsthand their food-related problems.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Cyril's Parish Smothered Muskrat & Onions
 Categories: Game, Vegetables, Dairy, Herbs
      Yield: 4 Servings
 
      1    Muskrat
      1 tb Salt
      5 c  Water
  1 1/2 ts Salt
    1/4 ts Paprika
    1/2 c  Flour
      3 tb Fat
      3 lg Onions; sliced
      1 c  Sour cream
 
  Skin and clean the muskrat, remove fat, scent glands and
  white tissue inside each leg. Soak muskrat overnight in
  a weak brine solution of 1 Tbsp salt to 1 qt (Imperial
  qt = 5 cups) water.
  
  Drain, disjoint and cut up. Put flour, salt & paprika in
  a paper bag. Add muskrat pieces and shake until each
  piece is well coated.
  
  Melt fat in heavy fry pan, add the muskrat pieces and
  saute slowly until browned. When meat is browned, cover
  with onions, sprinkle with salt and pepper and pour the
  cream over. Cover fry pan and simmer for 1 hour.
  
  SERVES: 4
  
  SOURCE: "The Northern Cookbook", Ministry of Supply &
  Services, Canada
  
  RECIPE FROM: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Hard shell tacos are American, not Mexican.

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