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1940s Recipes + Menus

Blacktail Buck Steaks

The Way We Cooked: Vintage Gourmet

June 1942

Cut three thick steaks (for each person) from the loin of a blacktail buck, freshly killed, bled, and drawn; and from a near-by creek bank, cut small willow twigs and peel them. Pin each three steaks together with these twigs, place them in a bed of coals previously prepared from sage brush roots, and let them alone until the two outside steaks are burned to a crisp and the coals have lost their glow. Then, when you pull them apart, take out the center piece which you will find cooked to perfection.

This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.