Camping and woodcraft - Scoutmastercg.com

GAME 313the head, and dress him. It is easily done; thereare no quills on the bell]^, and the skin peels asfreely as a rabbit's. Take him to camp, parboilhim for thirty minutes, and roast or broil him to arich brown over a bed of glowing coals. He willneed no pork to make him juicy, and you will findhim very like spring lamb, only better."The porcupine may also be baked in clay, withoutskinning him; the quills and skin peel off withthe hard clay covering. Or, fry quickly.As I have never eaten porcupine, I will do somemore quoting — this time from Dr. Breck: "Itmay be either roasted or made into a stew, in themanner of hares, but must be parboiled at least ahalf-hour to be tender. One part of the porcupineis always a delicacy — the liver, which is easilyremoved by making a cut just under the neck intowhich the hand is thrust, and the liver pulled out.It may be fried with bacon, or baked slowly andcarefully in the baker-pan with slices of bacon."Muskrat.— You may be driven to this, some day^and w^ill then learn that muskrat, properly preparedis not half bad. The French-Canadiansfound that out long ago. Remove the musk glandsand the white stringy substance found on the insideof the forearms and thighs. I do not rememberwhere Ipicked up the following recipe:''Skin and clean carefully four muskrats, beingparticular not to rupture musk or gall sac. Takethe hind legs and saddles, place in pot with a littlewater, a little julienne (or fresh vegetables, if youhave them), some pepper and salt, and a few slicesof pork or bacon. Simmer slowly over fire untilhalf done. Remove to baker, place water from potin the baking pan, and cook until done, basting frequently.This will be found a most toothsomedish."Muskrat may also be broiled over the hot coals,basting with a bit of pork held on a switch abovfthe beastie.Woodchuck.— I asked old Uncle Bob Flowers,