Camping and woodcraft - Scoutmastercg.com

GAME 307bacon in with it at the start the latter would beruined before the liver was done.Another way: cut liver into slices ^-inch thick,soak it one hour in cold salt water, rinse well inwarm water, wipe dry, dip each slice in flour seasonedwith salt and pepper, and fry as above.If in a hurry, put the liver on a green hardwoodstick for a spit, skewer some of the caul fat aroundit,and roast before the fire.Marrow Bones.— Cover ends with small piecesof plain dough made with flour and water, overwhich tie a floured cloth; place bones upright inkettle, and cover with boiling water. Boil twohours. Remove cloth and paste, push out marrow,and serve with dry toast.Milt (Spleen).— Skewer a piece of bacon to it,and broil.Moose Muffle (nose and upper lip).— Boil likepig's head. Add an onion.Tonffue.— Soak for one hour ; rinse in freshwater; put in a kettle of cold water, bring to aboil, skim and simmer two hours, or until tender.A blade of mace and a clove or two improve thegravy; so also Worcestershire sauce.Croquettes.— Two cups minced meat or gameof any kind, ^ cup bread or cracker crumbs, i^egg, melted butter. Roll meat, seasoning, andenough of the butter to moisten, into pear-shapedbails. Dip in beaten eggs and crumbs. Fry, withenough butter, to a nice brown.Venison Sausages.— Utilize the tougher parts ofthe deer, or other game, by mincing the raw meatwith half as much salt pork, season w^ith pepper andsage, make into little pats, and fry like sausages.Very good.Game Pot Pie.— Take J^ teaspoonful bakingpowder to >4 pint of flour, sift together, and adda teaspoonful lard or butter by rubbing it m, alsoa pinch of salt. Make a soft biscuit dough of this,handling as little as possible and being careful notto mix too thin. Roll into a sheet and cut into