Camping and woodcraft - Scoutmastercg.com

MEATS 293escape the boiling pot or the braising oven shouldeither be broiled or roasted before a bed of clear,hard coals. Both of these processes preserve thecharacteristic flavor of the meat and add thatpiquant, aromatic-bitter " taste of the " fir^^'. whichno pan nor oven can impart. Broil when you arein a hurry, but when you have leisure for a goodjob, roast your meat, basting it frequently withdrippings from the pan below, so as to keep thesurface moist and flexible and insure that precisedegree of browning which delights a gourmet.For broiling, cut the meat at least an inch thick.Only tender pieces are fit for broiling. Venisonusually requires some pounding, but don't gash itin doing so. Have a bed of bright coals free fromsmoke, with clear flaming fire to one side. Searoutside of meat by thrusting for a moment in theflame and turning; then broil before the fire,rather than over it, so as to catch drippings in apan underneath. Do not season until done, or, ifyou do salt It, observe the rule for chops, givenbelow. A steak i inch thick should be broiled fiveminutes, i^ inches ten minutes, 2 inches twentyminutes. Serve on hot dish with drippings pouredover, or buttered.To broil on a forked, green stick, tie the splitopenbird, or whatever it be, to the fork with hemlockrootlets or others that do not burn easily.To broil enough for a party, when you have nobroiler, clean the frying-pan thoroughly and getit almost red hot, so as to seal pores of meat instantly.Cover pan. Turn meat often, withoutstabbing. A large venison steak will be done inten minutes. Put on hot dish, season with pepperand salt, and pour juices over it. Equal tomeat broiled on a gridiron, and saves the juices.To broil by completely covering the slice of meatwith hot ashes and embers is a very good way.To grill on a rock, take two large flat stones ofa kind that do not burst from heat (not moist orseamy ones)* wipe them clean of grit, place them