What were some recipes of Lewis and Clark?

Answer 1

One recipe, prepared especially by Toussaint Charbonneau was called boudin blanc or "white sausage pudding" and was Lewis' favorite. Lewis describes the recipe on May 9, 1805:

"from the cow I killed we saved the necessary materials for making what our wrighthand cook Charbono called the boudin blanc and immediately set him about preparing them for supper; this white pudding we all esteem one of the greatest delacies of the Forrest, it may not be amiss therefore to give it a place. About 6 feet of the lower extremity of the large gut is the first morsel that the cook holds fast at one end with the right hand while with the forefinger and thumb of the left he gently compresses it, and discharges what he says is not good to eat, but of which in the squel we get a moderate portion; the mustle lying underneath the shoulder blade next to the back, and fillets are next saught, these are added up very fine with a good portion of kidney suit; to this composition is then added a just proportion of pepper and salt and small quantity of flour, thus far advanced, our skillful opporater Charbono seizes his recepticle, which has never touched the water, for that would intirely distroy the regular order of the whole procedure; you will not forget that the side you now see is that covered with a good coat of fat provided the animal be in good order; the operator sceizes the recepticle I say, and tying it fast at one end turns it inward and begins now with repeated evolutions of the hand and arm and a brisk motion of the finger and thumb to put in what he says is "bon pour manger"; thus by stuffing and compressing he soon distends the recepticle to the utmost limmits of it's power of expansion, and in the course of the opperation it's longtudinal progress it drives from the other end of the recepticle of a much larger portion of the than was previously discharged by the finger and thumb of the left hand in a former part of the operation; thus when the sides of the recepticle are skilfully exchanged the outer of the iner, and all is compleatly filled with something good to eat , it is tyed at the other end, but not any cut off, for that would make the pattern too scant; it is then baptised in the Missouri with two dips and a flirt, and bobbed into the kettle; from whence after it be well boiled it is taken and fryed with bears oil until it becomes brown, when it is ready to esswage the pangs of a keen appetite or such as travelers in the wilderness are seldom at a loss for."

Below is modern recipe for Boudin Blanc, using pork instead of bison:

Boudin BlancIngredients

400 g pork leg, shoulder, or loin (veal or chicken can be substituted)

150 pork fatback

20g potato starch or bread crumbs

1/2 onion, finely diced cooked and cooled (not browned)

6 egg whites

80 ml whipping cream

300 ml milk cooked with an onion and the peel of 1 orange (for flavor)

bay leaf and thyme

pinch nutmeg

20g salt

3g white pepper

1 meter sausage casing

kitchen string

Cooking liquid

500 ml milk

2 litres water

30 ml orange flower water

Instructions

1. Sweat onions with just a little butter over low heat (don't brown). Add a pinch of salt & sugar.

2. For aromatic milk simmer low (60˚C maximum) with orange peel, bay leaf, thyme, and sliced onion.

3. Mix ground meat with onions, pepper, salt, potato starch.

4. In a cuisinart or blender put meat mixture and blend in egg whites, milk, and then cream till just mixed. Don't turn cream into butter.

5. Start cooking liquid simmering (68-70˚C)

6. Load up your pastry bag with meat filing and pastry tip and scrunch casing over the tip then tie off the end of the casing. Gently squeeze. Make sure not to overfill so you can tie off links with cooking string. Once finished poke a few holes in casing with toothpick, especially if there's any air bubbles.

7. Poach in cooking liquid for 20 minutes. Put in ice bath to cool. Then fry up in some peanut oil until golden brown.

Answer 2

They ate dried meat, berries, and fish