Camping and woodcraft - Scoutmastercg.com

296 CAMFING AND WOODCRAFTKabobs.— When in a hurry, cut a i^ or 2 inchportion from the saddle or other tender part, breakup the fiber by pounding, unless the animal wasyoung, and divide the meat into several small fragments.Impale one of these on a sharpened stick,salt and pepper it, plunge it for a moment into aclear bright flame, then toast it slow^ly over theembers. Salt, in this case, is glazed on the surfaceand cannot draw the juice.bit, toast another.While eating oneRoasting in the Reflector.— Pin thin slices ofpork or bacon over the roast. Put a little waterin the bake-pan, lay the meat in, and set the bakerbefore the fire. Baste occasionally. When thefront is done, reverse the pan. Make gravy fromthe drippings.Barbecueing.— To barbecue is to roast an animalwhole, and baste it frequently with a specialdressing, for which the following recipe is borrowedfrom Frank Bates:" One pint of vinegar, half a can of tomatoes, two teaspoonfulsof red pepper (chopped pepper-pods are better),a teaspoonful of black pepper, same of salt, twotablespoonfuls of butter. Simmer together till it is completelyamalgamated. Have a bit of clean cloth or spongetied on the end of a stick, and keep the meat well bastedwith the dressing as long as it is on the fire."Dig a pit somewhat longer and wider than thespread-out carcass of the animal. Build a log firein it of hardwood. When this has burned to coals,and one onplace a green log at each end of the piteach side of it, near the edges. Over the side logslay green poles to support the meat, thick enoughnot to burn through (when it can be procured, asheet of wire netting is laid over this frame).Tough meat is previously parboiled in large pots.Braising.— Tough meat is improved by braisingin a Dutch oven, or a covered pot or saucepan.This process lies between baking and frying. It ispre-eminently the way to cook bear meat, venisonshoulders and rounds. Put the meat in the oven or