Camping and woodcraft - Scoutmastercg.com

GAME 311per, and salt for seasoning. Also curried, after themanner already described.*The rabbity taste can be eliminated by putting a tablespoonfulof vinegar in the water in which the rabbit isboiled Hard boiling will toughen the meat; allow it tosimmer gently for one or two hours. When tender add aminced onion and some bacon grease to the liquor and placein the baker to brown.._"The Germans prepare rabbit in a more ambitiousmanner, but one that well repays. The disjointed rabbit issimmered until tender. Pour the meat and liquor into adressing made as follows: Fry until brown three or fourpieces of bacon which have been diced. Add to this atablespoonful of flour, a teaspoonful each of sugar and salt,a tablespoonful of vinegar, and a few cloves if possible.Stir well to keep from burning.,, . •,u oK" In both cases time can be saved by simmering che rabbitin the evening, and, on the following day, browningin a baker or serving with the German dressing. {KatlirenePinkerton.)Rabbits are unfit to eat In late summer as theirbacks are then infested with warbles, which are thelarvs of the rabbit bot-fly.Ipossum.— To callour possum an opossum, outrideof a scientific treatise, is an affectation l^ossumis his name wherever he is known and hunted,this country over. He is not good until you havefreezing weather; nor Is he to be served withoutsweet potatoes, except in desperate extremity, i hi^is how to serve " possum hot." —Stick him, and hang him up to bleed until morn^ino- A tub is half filled with hot water (not quitescalding) into which drop the possum and hold himby the tail until the hair will strip. Take him outiJy him on a plank, and pull the hair out with youfingers. Draw, clean, and hang him up to freeze?or two or three nights. Then place him in aS-gallon kettle of cold water, into which throwtwo pods of red pepper. Parboil for one hour inthis pepper-water, which Is then thrown out andthe kettle refilled with fresh water, wherein he isboiled one hour.