Camping and woodcraft - Scoutmastercg.com

3IOCAZvlPING AND WOODCRAFTashes for a final browning. When the squirrelsare done, butter them and gash a little that thejuices may flow.Rabbit, or Hare.— Remove the head ; skin anddraw, cut out the waxy glands under the front legswhere they join the body ; soak in cold salted waterfor one hour ;rinse in fresh cold water and wipe dry.It is better, however, unless the animals are quiteyoung, to parboil them for about fifteen minuteswith salt, pepper, and an onion. Rabbits are notreally good to eat until several days after killing.To fry: parboil first, cut off legs at body joint,and cut the back into three pieces. Sprinkle withflour and fry brown on both sides. Remove rabbitto a dish kept hot over a few coals. Make a gravyas follows: Put into the pan a small onion previouslyparboiled and minced and add one cup boilingwater. Stir in gradually one or two tablespoonfalsof browned flour; stir well, and let it boilone minute. Season with pepper, salt, and nutmeg.Pour it over the rabbit.To roast in reflector: cut as above, lay a sliceof pork on each piece, and baste frequently. Therabbitmay be roasted whole before the fire.To bake in an oven: stuff with a dressing madeof bread crumbs, the heart and liver (previouslyparboiled in a small amount of water), some fatsalt pork, and a small onion, all minced and mixedtogether, seasoned with pepper, salt, and nutmeg,and slightly moistened with the water in whichheart and liver were parboiled. Sew up the openingclosely; rub butter or dripping over rabbit,dredge with flour, lay thin slices of fat pork onback, and place it in pan or Dutch oven, back uppermost.Pour into pan a pint or more of boilingwater (or stock, if you have it), and bake withvery moderate heat, one hour, basting every fewminutes if in pan, but not if in Dutch oven. Preparea gravy with the pot juice, as directed above.Rabbit is good stewed with onion, nutmeg, pep-