Camping and woodcraft - Scoutmastercg.com

3o8CAMPING AND WOODCRAFTjstrips about i^ inches wide and 3 inches long, cuttingtwo or three little holes through each to letsteam escape. Meantime you have been boilingmeat or game and have sliced some potatoes.When the meat is within one-half hour of beingdone, pour off the broth into another vessel and liftout most of the meat. Place a layer of meat andpotatoes in bottom of kettle, and partially coverwith strips of the dough ; then another layer ofmeat and vegetables, another of dough, and so onuntil the pot is nearly full, topping off with dough.Pour the hot broth over this, cover tightly, and boilone-half hour, without lifting the pot cover, which,by admitting cold air, would make the dough" sad." Parsley helps the pot, when you can get it.Dumplings.— These add zest to a stevv' or toboiled meat of any kind. Plain dumplings aremade of biscuit dough or the batter of droppedbiscuit (recipes in chapter on Bread). Drop theminto the pot a short time before meat is done. Seealso page 358.Bear, Braised.— See page 296.Small Game.—Jambolaya.— This is a delicious Creole dish,easily prepared. Cut up any kind of small gameinto joints, and stew them. When half done, addsome minced ham or bacon, ^ pint rice, and seasonwith pepper and salt. If rabbit is used, add onions.Serve with tomatoes as a sauce.Curry of Game.— Cut some birds or other smallgame into rather small joints. Fry until lightlybrowned. Score each joint slightly, place a littlecurry powder in each opening, and squeeze lemonjuice over it. Cover the joints with brown gravyand simmer gently for twenty minutes. Servewith rice around the dish. (See also Curry Saucepage 320.)^Game Pie.— Make a plain pie crust as directedin the chapter on Desserts. Cut the game intojoints. Season rather highly. Moisten the joints