Camp cookery by Kephart Horace 1862-

Author:Kephart, Horace, 1862- [from old catalog]
Language: eng
Format: epub, pdf
Tags: Cookery, Camping, cbk
Publisher: New York, Outing publishing company
Published: 1910-03-25T05:00:00+00:00

per. Mix well together, and stuff the bird with them.

(2) Chop some fat salt pork very fine; soak stale bread or crackers in hot water, mash smooth, and mix with the chopped pork. Season with salt, pepper, sage, and chopped onion. No game bird save the wild turkey should be stuffed, unless you deliberately wish to disguise the natural flavor.

Wild Turkey, Boiled. —Pluck, draw, singe, wash inside with warm water, and wijDc dry. Cut off head and neck close to backbone, leaving enough skin to turn over the stuffing. Draw sinews from legs, and cut off feet just below joint of leg. Press legs into sides and skewer them firmly. Stuff breast as above. Put the bird into enough hot water to cover it. Remove scum as it rises. Boil gently one and one-half to two hours. Serve with giblet sauce as above.

Waterfowl have two large oil glands in the tail, with which they oil their feathers. The oil in these glands imparts a strong, disagreeable flavor to the bird soon after it is killed. Hence the tail should always be removed before cooking.

To cook a large bird in a hurry. —Slice off several fillets from the breast; impale them, with slices of pork, on a green switch; broil over the coals.

Wild Goose, Roasted. —A good way to suspend a large bird before the fire is described by Dillon Wallace in his Lure of the Labrador Wild:

George built a big fire—much bigger than usual. At the back he placed the largest green log he could find. Just in front of the fire, and at each side, he fixed a forked stake, and on these rested a cross-pole. From the center of the pole he suspended a piece of stout twine, which reached nearly to the ground, and tied the lower end into a noose.

Then it was that the goose, nicely prepared for the

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