Camping and woodcraft - Scoutmastercg.com

GAME 309with melted butter and lemon juice, or put a fewthin strips of bacon in with them. Cover withtop crust like a fruit pie and bake not too long;time according to size.Squirrels, Fried.— Unless they are young, parboilthem gently for Yz hour in salted water.Then fry in butter or pork grease until brown. Adash of curry powder when frying is begun improvesthem, unless you dislike curry. Make gravyas directed on page 303.Squirrels, Broiled.— Use only young ones. Soakin cold salted w^ater for an hour, wipe dry, andbroil over the coals with a slice of bacon laid overeach squirrel to baste it.Squirrels, Stewed.— They are best this way, orfricasseed. For directions see pages 300 and 292.Squirrels, Barbecued.— Build a hardwood firebetween two large logs lying about two feet apart.At each end of the fire drive two forked stakesabout fifteen inches apart, so that the four stakeswill form a rectangle, like the legs of a table.Theforks should all be about eighteen inches above theground. Choose young, tender squirrels (if oldones must be used, parboil them until tender butnot soft). Prepare spits by cutting stout switchesof some wood that does not burn easily (sassafrasis best — beware of poison sumach), peel them,sharpen the points, and harden them by thrustingfor a few moments under the hot ashes. Impaleeach squirrel by thrusting a spit through flank,belly, and shoulder, on one side, and another spitsimilarly on the other side, spreading out the sides,and, if necessary, cutting through the ribs, so thatthe squirrel will lie open and flat.Lay two poles across the fire from crotch tocrotch of the posts, and across these lay your spittedsquirrels. As soon as these are heated through,begin basting with a piece of pork on the end of aswitch. Turn the squirrels as required. Cookslowly, tempering the heat, if needful, by scatteringashes thinly over the coals: but remove the