Camping and woodcraft - Scoutmastercg.com

MEATS 297pot with about two inches of hot water in the bottom,and a bit of bacon or pork (but not for bear).Add some chopped onion, if desired, for seasoning.Cover and cook about fifteen minutes to the pound.A half hour before the meat is done, season it withsalt and pepper.The gravy is made by pouring the grease fromthe pot, adding a little water and salt, and rubbingflour into it gradually with a spoon.Baking Meat.— Baking in a Hole.—This is amodification of braising. Dig a hole in the ground,say 18x18x12 inches. Place kindling in it, andover the hole build a cob house by laying split hardwoodsticks across, not touching each other, thenanother course over these and at right angles tothem, and so on till you have a stack tw^o feet high.Set fire to it. The air will circulate freely, andthe sticks, if of uniform size, will all burn downto coals together.Cut the fowlj Or whatever it is, in pieces, season,add a chunk of fat pork the size of your fist,put in the kettle, pour in enough water to cover,put lid on kettle, rake coals out of hole, put kettlein, shovel coals around and over it, cover all witha few inches of earth, and let it alone over night.It beats a bake-oven. In case of rain, cover withbark.Experiment with this two or three times beforeyou risk much on it; for the right heat and thetime required can only be learned by experience.Grouse and the like can be cooked nicely by puttingone in the bean-pot when baking beans.Baking an Animal in Its Hide.— If the beast istoo large to bake entire, cut off what you wantand sew it up in a piece of the hide. In this caseit is best to have the hole lined with flat stones.Rake out embers, put meat in, cover first with greengrass or leaves, then with the hot coals and ashes,and build a fire on top. When done, remove theskin.A deer's head Is placed in the pit, ntck down,