Camping and woodcraft - Scoutmastercg.com

294 CAMPING AND WOODCRAFTone above the other, with a few pebbles betweento keep them apart, and build a fire around them.When they are well heated, sweep away the ashes,and place your slices of meat between the stones.Before broiling fish on an iron they should bebuttered and floured to prevent sticking; or, greasethe broiler.There is no chop like an English mutton chop.It should be cut thick. How to cook it is told byan English camper, Mr. T. H. Holding, in hisCampers Handbook:" First let the pan get warm, then rub with a pieceof the fat from the meat. As this fat warms and mehson the bottom, put in the chop and sHghtly increase yourflame [he is assuming that you cook on a Primus stove],and let it cook rapidly. Put a very free sprinkling of salton the top of the chop. I will explain this. The salt thatisso distributed melts, and runs into the pores of the meatand gets through it. As the heat forces up the blood, sothe salt in melting trickles down till it fills the chop, so tosay. Directly the latter begins to look red on the top, turnit over smartly and cleanly. Now the heat will drive backthe blood to meet the fresh supply of salt that is put onthe new * ' side. Cook it gently, moving it at intervals.Presently this salt will disappear, and in its place blood willbegin to make its appearance and show the chop is cooked." Now, the hungry one who knows how to enjoy a chop,will be delighted with one thus cooked. It will be tender,tasty, and soft, if the meat is good. A chop should not becooked till it is pale inside; if it loses its redness it losesits character and its flavor." The fat of a chop should not be cut off, unless there istoo much of it. It will pay to cook it and so help to makegravy, into which a piece of bread or slices of potato maybe put and fried. . . ." If a couple of potatoes be peeled and washed, cut inslices not more than an eighth-of-an-inch in thickness, putin the pan around the chop, and the whole covered overwith a plate, they will be cooked by the time the chop isdone. I am free to say from experience that never dopotatoes taste so sweet as when cooked under these conditions.. . . But to cut these potatoes thick is to foil theobject, because they have not time then to cook through."Chops of mountain sheep and other game maybe cooked in the same way.Roasting.— I'o roast is to cook by the direcr