Deborah asked how the Cherokee cooked fish. I found these recipes in the Cooklore Cook book.
Cut fish into strips of chunks, string on pieces of sharpened sticks and hang over or before a fire. Turn often and keep before the fire until the fish does not drip any more. Hang up for later by stringing on thongs, bear grass, etc. Use by making stew or soup.
Fish and Mush:
Barbecue fish by cooking it on a stick, after being cut into small chunks, boil in water to make a thick soup. Make mush by cooking cornmeal with a little lye or soda and water. Eat the mush with the fish soup. This dish was always used for sick people when they had fish.
Clean and bake fish very brown. Put into pot of water and cook until done. Serve this soup with mush.
Salt cleaned fish and let stand overnight. String the salted fish on a stick the next morning and hang before the fire, turning them often to get them roasted just right. If a person was lucky enough to have a frying pan and some grease he could cook the fish quicker but they wouldn’t taste very good.
Enjoy! Now I will not be telling any more of these delicious recipes. Can’t give away all my secrets,Deborah LOL
Go to visit Deborah today, if you can. She has an excellent article up on how to be a good wife. LOL