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Pluck and Plunder Stew

----- Original Message ----- 
From: Brenda 
Sent: Wednesday, September 01, 2010 8:04 PM
Subject: A phrase of my Mother's

I really hope you can help me.  Our family was sitting at the dinner table a 
couple of nights ago and we were talking about different foods that we ate as 
children.  I remembered one that my parents cooked, especially right after 
killing hogs.  I did not like it but I do remember us having it for supper. 
Mama called it, "Pluck and Plunder".  She might have told me back then what 
it was but as of today I can not remember what it was.  I have a son that is a
n executive chef and he looked in one of his books that he thought it would be 
in wasn't.  I have looked on the Internet but haven't had any luck in 
finding it.  I am hoping that you can help me out.  I do not know what was in 
it but it looked like a beef stew.  It was thick and I remember my Daddy putting 
it over biscuits.  

Sorry I can't tell you anything else about it.  I am hoping you will be able to 
tell me what it is.



Hi Brenda,

I had mixed results. I can tell you what it is, but I was not able to locate a recipe.

"Pluck and Plunder" is an old-time stew made with the heart and lungs and liver, etc. of a hog.

The word "pluck" goes back to England and seems to have originally meant just the lungs, but later came to mean the heart, too, and even later it included the liver. (Not just of hogs, but of sheep, etc., too) Some used it to refer to all organ meats.

pluck (n.) .... heart, liver, and lights (lungs)

I found a reference to "pluck and plunder stew" in a book about Western Kentucky farm life and Native American culture:
"They made use of all the hog's organs.'Pluck and plunder' stew was a culinary favorite (made from the hog's organs such as kidney, heart, sweetbread, and liver)"

The book is:

The Lost Jewels of Grayhorse: A Legacy Lost And Found By Shirley M. Sebree

I found the below recipe for "Pluck (Liver Stew)", but it's only a partial recipe - the instructions were missing. This variation omits the heart & lungs and just uses the liver and some lean pork. It is all that I could locate in the way of a recipe.


Pluck (Liver Stew)

2 lbs. pork liver in 4 to 6 c. water
3 lbs. lean cut up pork 
1 pod dry red pepper
1 tbsp. sage
1 tsp. salt, pepper 
Thank you, thank you, thank you.  You did it.  This is what I was looking for. 
I really didn't want a recipe because I didn't like it as a child and at this stage 
of my life, I won't be killing hogs to get the organs to make this dish.  I really 
just wanted to know what was in it so I could tell my son.  He was like me, he didn't 
want to eat it either. 

I really appreciate your replying to me in such a speedy manner.  You will probably be 
hearing from me again when I need help with recipes.

Thanks again, Brenda


The Search Engine Registry shows that someone has been searching for this.

I see this spelled both "pfaumenmus" and "pflaumenmus".

Plum Jam (Pflaumenmus)

3.5 kg plums (gross weight) (7 2/3 lbs)
700 g sugar (you can use more according to your taste) (24 2/3 oz)
2 cinnamon sticks
7 cloves
Cut plums in half, add sugar and spices, mix up and leave overnight. 
No problem if the plums are a bit bruised and soft - that makes the jam 
even better.

Put into pan and boil for 1.5 hours with a lid on the pan. Then take out 
the cinnamon sticks, pass the whole lot through a sieve to get rid of the 
skins - if you can find the cloves in that process, take them out as well. 
If you want to, you can add a bit (20 ml {2/3 oz} or so) of Slivovic (plum brandy) 
if you happen to have any of the stuff.

Pour into large tray (you want maximum surface here) and put into the oven 
at 170 C (338F) for 1.5 hours, leaving the oven door just slightly open so 
that the excess water can evaporate - this is the secret to make the jam set 
even though you haven't used a lot of sugar. Stir every half hour.

Dirty Rice

The Search Engine Registry shows that someone has been searching for this. There are dozens of variations of "dirty rice."

Dirty  Rice

2 lbs. raw rice
2 lbs. red onions
1/2 lb. shortening or bacon drippings
1 lb. gizzards and livers
1 bunch green onions
1 sprig parsley
1 pod red pepper
4 1/2 c. water
3 cloves garlic
Salt to taste

  Cook rice until almost done.  Cut up red onion very fine, brown in shortening. Cut up giblets and put in with onions and cook until brown.  
Add garlic, cut very fine.  Add rice and blend together. 
Dirty Rice

 2 tbsp. butter
1 tbsp. oil
1 c. finely chopped onion
2 c. finely chopped chicken gizzards
   & livers, parboiled
2 c. rice
3 c. chicken broth
2 tbsp. minced green onion
2 tbsp. minced fresh parsley
1-2 garlic cloves, minced

Preheat oven to 350 degrees.  Heat butter and oil in large oven proof 
saucepan over medium heat.  Add onion and saute 4 to 5 minutes.  Stir 
in gizzards and livers, saute until tender.  Blend in rice.  Add broth, 
green onion, parsley and garlic and bring to boil.  Cover and bake until 
water is absorbed and rice is tender, about 45 minutes.  8 to 10 servings. 
Louisiana French Treasure or, Dirty Rice

3 c. uncooked rice
3 tbsp. oil
3 tbsp. flour
3 white onions, chopped
3-4 stalks celery, chopped
1 lg. green pepper, seeded and chopped
12 oz. chicken livers, trimmed, steamed and chopped
1 lb. sausage with sage
Red and black pepper and salt to taste
1/2 c. green onion, include tops, chopped fine
1/2 c. parsley, chopped fine

Cook rice according to directions.  Heat oil in heavy skillet and add flour 
(cook stirring constantly until tan color).  This is roux.  Add onions, celery 
and pepper; cook until onions are transparent.  In another skillet cook sausage 
(breaking apart until fine).  Add liver and other ingredients, blend well. 
Place in flat baking dish and cover and bake 15 minutes.  Add green onions and 
parsley, toss and bake another 15 minutes. (Add hot sauce if you want it hotter.) 
Hot Dirty Rice

4 lb. hot sausage
10 each chicken gizzards, necks, livers and hearts
8 tbsp. butter
2 lg. yellow onions, minced
1 lg. bell pepper, minced
4 ribs celery, minced
2 lb. cooked rice
1 c. chopped ham
2 tbsp. dry parsley
1 bunch green onions, minced

Boil gizzards, necks, livers and hearts in 2 quarts or water until done. 
Save water.  Fry off hot sausage and render grease.  Simmer onions, celery, 
pepper in 3 tablespoons of sausage grease for 20 minutes.  Add green onions 
and simmer 10 more minutes.  Add chopped meat, ham and sausage to greens, 
with butter and parsley.  Add some of the water you have saved to make mixture 
moist.  Add salt to taste.  Let simmer for 15 minutes more, then fold in rice. 
Put in double boiler to keep warm.  Serves 15. 
New Orleans Dirty Rice

2 tbsp. oil
2 tbsp. flour
1 c. chopped onion
1 c. chopped celery
1/2 c. chopped green pepper
2 cloves garlic, minced
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. chicken giblets, chopped
2 tsp. salt
3/4 tsp. pepper
3/4 tsp. red pepper
1 c. chicken broth
3 c. hot cooked rice
1 c. green onion tops, sliced

Heat oil in Dutch oven.  Add flour and cook until flour is a deep red brown. 
Stir constantly to prevent burning.  Add onion, celery, green pepper and garlic. 
Cook until tender.  Stir in beef, pork giblets, salt and peppers.  Cook until 
meat is browned.  Add broth, cover and simmer for 25 minutes.  Stir in rice 
and green onions.  Cook 5 minutes longer.  Serves 6-8. 

Long John's Coleslaw

The Search Engine Registry shows that someone has been searching for this.
This is, of course, a copycat.

Long John Silvers Coleslaw

8 cups very finely chopped cabbage (1 head) 
1/4 cup shredded carrot 
2 tablespoons minced onions 
1/3 cup granulated sugar 
1/2 teaspoon salt 
1/8 teaspoon pepper 
1/4 cup milk 
1/2 cup mayonnaise 
1/4 cup buttermilk 
1 1/2 tablespoons white vinegar 
2 1/2 tablespoons lemon juice 

1. Be sure that the cabbage, carrots, and onion are chopped up into very 
fine pieces (about the size of rice kernels). 
2. Combine the sugar, salt pepper, milk, mayonnaise, buttermilk, vinegar, 
and lemon juice, and beat until smooth. 
3. Add the cabbage, carrots, and onions. Mix well. 
4. Cover and refrigerate for at least 2 hours before serving. serves 8 

Peanut Butter Pie Like Woolworth's

Found this on a message board.

Woolworth's Vanilla Peanut Butter Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Peanut butter
1 c Powdered sugar
1 pk Instant vanilla pudding
1 x Baked pie shell
1 x Cool Whip whipped topping

Mix peanut butter and powdered sugar;crumble. Prepare instant
pudding according to package directions. Spread most of crumble on
bottom of baked pie shell. Pour prepared pudding over. Cover with Cool
Whip. Sprinkle with remaining crumble. Chill at least 1 hour.

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