Camping and woodcraft - Scoutmastercg.com

MEATS 291but in so doing we ruin the meat itself. Any fisK,flesh, or fowl that is fit to be eaten for the goodmeat's sake should be cooked succulent, by firstcoagulating the outside (searing in a bright flameor ina very hot pan, or plunging into smoking hotgrease or furiously boiling water) and then removingfarther from the fire to cook gradually tilldone. The first process, which is quickly performed,is ** the surprise." It sets the juices, and,in the case of frying, seals the fish or meat in agrease-proof envelope so that it will not becomesodden but will dr}^ crisp when drained. Thehorrors of the frying-pan that has been unskillfullywielded are too well known. Let us campers, towhom the frying-pan is an almost indispensableutensil, set a good example to our grease-afilictedcountry by using it according to the code of healthand epicurean taste.Meat, game, and fish may be fried, broiled,roasted, baked, boiled, stewed, or steamed. Fryingand broiling are the quickest processes; roasting,baking, and boiling take an hour or two; a stewof meat and vegetables, to be good, takes half aday, and so does soup prepared from the raw materials.Tough meat should be boiled or braisedina pot.Do not eat freshly killed meat if you can help it.Game should hang at least two days; otherwise itwill be tough and tasteless. Venison eaten beforeit has completely cooled through will cause diarrhoeaand perhaps nausea.Frying.— Do not try to fry over a flaming fireor a deep bed of coals ; the grease would likely burnand catch aflame. Rake a thin layer of coals outin front of the fire; or, for a quick meal, make yourfire of small dry sticks, no thicker than your finger,boil water for your coffee over the flame, and thenfry over the quickly formed coals.If you have a deep pan and plenty of fryingfat, it is much the best to immerse the materialcompletely in boiling grease, as doughnuts are fried.