Camping and woodcraft - Scoutmastercg.com

GAME315^Game Birds, Fried.— Birds forfrying should becut in convenient pieces, parboiled until tender ina pot with enough water to cover, then removed,,saving the liquor. Sprinkle with salt, pepper, andflour (this for the sake of the gravy), fry in meltedpork fat, take out when done, then stir into thefrying fat one-half cupful dry flour till a darkbrown, add parboiling liquor, bring to a boil, putgame in dish, and pour gravy over it, or serve withone of the sauces described below.Game Birds, Broiled.— Split them up the back,broil over the coals, and baste with a piece of porkon tined stick held over them. Fillets of ducks orother large birds may be sliced off and impaled onsticks wi^h thin slices of pork.Game Birds, Fricasseed.— Any kind of bird maybe fricasseed as follows: Cut it into convenientpieces, parboil them in enough water to cover;when tender, remove from the pot and drain,fry two or three slices of pork until brown.Sprinkle the pieces of bird with salt, pepper, andflour, and fry to a dark brown in the pork fat.Take up the bird, and stir into the frying fat halfa cup, more or less, of dry flour, stirring until itbecomes a dark brown ; then pour over it the liquorin which the bird was boiled (unless it was a fisheater),and bring the mixture to a boil. Put thebird in a hot dish, and serve with the gravy pouredover it.Wild Turkey, Roasted.— Pluck, draw, andsinge. Wipe the bird inside and out. Rub theinside with salt and red pepper. Stuff the cropcavity, then the body, with either of the dressingsmentioned below, allowing room for the filling toswell. Tie a string around the neck, and sew upthe body. Truss wings to body with woodenskewers. Pin thin slices of fat pork to breast insame way. Suspend the fowl before a high bed ofhardwood coals, as previously described, and placea pan under it to catch drippings. Tie a cleanrag on the end of a stick to baste with- Turn and