Camping and woodcraft - Scoutmastercg.com

MEATS 299On removing the fish, pull off the skin, and theflesh will be found clean and palatable.A bird, for example a duck, is baked in muchthe same way. Draw it, through a small slit atthe vent, but do not remove the feathers. If youlike stuffed duck, stuff with bread crumbs or brokenbiscuit, well seasoned with salt and pepper. Wetthe feathers by dipping the bird in water; then buryit in the ashes and coals. A teal will require abouthalf an hour; other birds in proportion.Boiling.— The broader the pot, and the blackerIt is, the quicker it boils. Fresh meats should bestarted in boiling water; salt or corned meats, andthose intended for stews or soups, in cold water.The meat (except hams) should be cut into chunksof not over five pounds each, and soup bones wellcracked. Watch during first half hour, and skimoft' all scum as fast as it rises, or it will settle andadhere to meat. Fresh meat should be boiled unfilbones are free, or until a fork wnll pierce easily(ten pounds take about two and a half hours).Save the broth for soup-stock, or make gravy ofit by seasoning with pepper and thickening withflour. (See page 303.)Meat that is to be eaten cold should be allowedto cool in the liquor in which it was boiled. Atablespoonful or two of vinegar added to the boilingwater makes meat more tender and fish firmer.Turn the meat several times while boiling. If thewater needs replenishing, do it w^th boiling, notcold, water. Season a short time before meat isdone. If vegetables are to be cooked with themeat, add them at such time that they will justfinish cooking when the meat is done (potatoestwenty to thirty minutes before the end ; carrotsand turnips, sliced, one to one and a half hours).Remember this: put fresh meat in hard boilingwater for only five minutes, to set the juices; thenremove to greater height over the fire and boilvery slowly — to let it boil hard all the time wouldmake it tough and indigestible. Salt or corned