oo

MOUNTAIN GOAT HEAD CHEESE

The Indian families travelled when the men hunted for
meat in the fall. Head cheese was made while the families trav-
elled, from the heads of mountain goats, bear, moose or seal,
but not with the large heads of sea lions. Origir.ally the head
cheese contained only head meat and water, but lcter salt, pepper,
onions, cairots and celery were added to the recipe.

To Prepare Mercy Robinson, Emma Nelson -- Kincolith

The head was skinned and the eyes and horns were removed.
(Mountain goat horns were often carved for spoons.) The head
was put in a large pot, covered with cold water and boiled until
the meat could be removed from the bones. The bones were
taken from the pot; large pieces of meat were chopped, and
cooked vegetables were added, if desired. The mixture was
removed from the fire, and it gelled as it cooled. The head

cheese was sliced and served with a tangy dish of peeled wild
rhubarb stalks.

BEAR SAUSAGE
Fmma Nelson, Mercy Robinson — Kincolith

Emma Nelson of Kincolith told of how she had watched
her mother make sausages with the small intestine and meat of
a bear. The sausages were -made while the family was travelling
and hunting, and so the sausages could not be stored for long
periods of time.

Originally, the sausages contained only meat and water.
When vegetables were available, grated onions and carrots were
added.

After the intestines were removed from the animal, the
small intestine was retained. Sticks, approximately the same
diameter as the intestine, were pushed through the length of

the intestine to remove its contents. The intestine was rinsed

in cold water, tied at one end aid filled with specially prepared
meat. The sticks used for cleasing were washed and used to
pack the meat tightly into the intestines. The end of the intestine
was tied, and the sausages were laid on a rack, two feet over the
fire and cooked.

The meat was prepared for the sausages by pounding, with
a stick, small pieces of bear meat until they were almost a
powder. The pounded meat was mixed with chopped vegetables
and packed into the intestine.

CLAY BAKED GROUSE
Mr. and Mrs. {ke Willard — Chase

When hunting, the Indian men cooked their food tn a
special way. The method used on some of the smaller game birds
such as grouse, pheasant or prairic chickens was as follows:

1. Remove the insides

2. Roll the birds in weit clay, feathers and head intact, until
they are completely covered.

3. Cook the clay covered bird in a steaming pit (see Pit
Cooking). The willow grouse or prairie chickens are smaller
than chickens and require about one hour to cook.

4. Remove the clay. The feathers and skin will stick to the
clay, and the bird is ready to cat.

WILD BIKD EGGS

lke Willard -- Chase
Ed Hunt - Bella Bella

Occasionally the eggs of wild ducks, sea-gulls or other wild
birds were collected for cooking. Usually only one egg was taken
from cach nest. The wild eggs were not stored, but were used
soon after collection.

It is illegal to collect wild bird eggs of any Kind 1n British
Columbia today.