Cat Recipes

Lucky_P

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Joined
May 21, 2009
Messages
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City & State/Province
Western KY
@Hereford2 expressed an interest in Cat recipes.
I've had these for 30 years... originally in a funny greeting card. Enjoy!

Kitty Fritters:
1 small cat
1 egg, beaten
1 onion, grated
2Tbsp freshly ground catnip
1/4 cup diced Goldfish
1/4 C. flour
2 Tbsp. tomato sauce

Peel and cube one small cat. Place in sauce pan with 1/4 cup water and cook until tender. Drain and mash. Stir in goldfish, egg, onion and catnip. Mix flour into cat mixture until it forms a firm batter. Drop batter from fingers in varying size dollops into heated fat (360F) until browned on all edges. Drain on absorbent paper.

KIT-N-CANARY QUICHE:
This very specialpie, long a favoriet in France, is only now gaining popularity in America. It may be served either as an appetizer or a luncheon dish.

1-1/2 cupcat meat, fresh or canned
1 Tbsp chopped celery
1 tsp grated onion
2Tsp parsley
1 plucked and deboned Canary
2 Tbsp cooking sherry
4 eggs, lightly beaten
2 cups cream
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp white pepper
pastry crust for 9" pie plate

Pick over the cat and canary meat to ensure removal of all traces of hair, feathers, cartilage.
Combine cat meat, celery, onion and parsley; refrigerate one hour. Bake pie crust at 450F for 5 minutes. Sprinkle the pie crust with the cat meat mixture. Combine the eggs, cream, nutmeg, salt, pepper, and strain over mixture in the pastry shell. Garnish with canary meat; bake for 15 min @ 450F, reduce temperature to 350F and continue until done. Serve while hot.

More to come...
 
Rotisserie Chinese Cat:
this is a splendid recipe developed for use with modern electric rotisseries. When done, the cat should be crisp on the outside and almost jet-black.

1 (5-6lb) cat
salt & parsley to taste
1/4 cup molasses (Chinese brand preferred)
1/4 cup soy sauce
1/4 cup sherry
1 small clove garlic

Wash and clean cat, being certain to dry well, inside and out. Sprinkle the cat cavity with salt and insert the parsley. Truss cat securely. Fold the legs under and tie close to the body. Tie the hind legs together, then bring the tail across the chest and tie securely around neck. Make sure that all legs are tight so as not to break off during cooking . Comgine remaining ingredients in a sauce pan and h eat over low flame for 5 minutes. Insert spit rod throug the cat cavity, balancing it carefully. Roast until tender (about 2 hrs), basting every 15 minutes. When done, drumstick meat is tender when touched.
 
Rotisserie Chinese Cat:
this is a splendid recipe developed for use with modern electric rotisseries. When done, the cat should be crisp on the outside and almost jet-black.

1 (5-6lb) cat
salt & parsley to taste
1/4 cup molasses (Chinese brand preferred)
1/4 cup soy sauce
1/4 cup sherry
1 small clove garlic

Wash and clean cat, being certain to dry well, inside and out. Sprinkle the cat cavity with salt and insert the parsley. Truss cat securely. Fold the legs under and tie close to the body. Tie the hind legs together, then bring the tail across the chest and tie securely around neck. Make sure that all legs are tight so as not to break off during cooking . Comgine remaining ingredients in a sauce pan and h eat over low flame for 5 minutes. Insert spit rod throug the cat cavity, balancing it carefully. Roast until tender (about 2 hrs), basting every 15 minutes. When done, drumstick meat is tender when touched.
:unsure: Hair on or hair off ?
 
Civil war soldiers survived on tree bark and acorn coffee, coon, opossum and groundhog among other less desirable creatures.
May be surprised what you will eat in a dire situation.
You can make anything edible.....
 
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Well aside from all the Xrated jokes my mind first goes too ( one in particular I used on a co-worker once that led to some odd looks then side busting laughter, it involved ridding his barn of some feral kittens, I will let you fill in the blanks. This is a family show😂) I have actually eaten cat, mountain lion, It is not bad and should be seasoned as you would pork. Very, very lean and so a sauce and slow cook is preferable. Mango with some heat mixed in and it is pretty tasty.
 

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