Camping and woodcraft - Scoutmastercg.com

3i6CAMPING AND WOODCRAFTbaste frequently. Roast until well done (two tothree hours). (See also page 294.)Meantime cleanse the gizzard, liver, and heartof the turkey thoroughly in cold water; mincethem; put them in a pot with enough cold waterto cover, and stew gently until tender; then placewhere they will keep warm until wanted. Whenthe turkey is done, add the giblets with the waterin which they were stewed to the drippings in pan;thicken with one or two tablespoonfuls of flourthat has been stirred up in milk or water andbrowned in a pan ; season with pepper and salt, andserve with the turkey. If you have butter, thefowl may be basted with it (melted, of course),and when stewing the giblets add a tablespoonfulof butter and half a teacupful of evaporated milk.Stuffing for Turkey.— ( i ) If chestnuts are procurable,roast a quart of them, remove shells, andmash. Add a teaspoonful of salt, and some pepper.Mix well together, and stuff the bird withthem.(2) Chop some fat salt pork very fine; soakstale bread or crackers in hot water, mash smooth,and mix with the chopped pork. Season with salt,pepper, sage, and chopped onion. No game birdsave the wild turkey should be stuffed, unless youdeliberately wish to disguise the natural flavor.Wild Turkey, Boiled.— Pluck, draw, singe,wash inside with warm water, and wipe dry. Cutoff head and neck close to backbone, leaving enoughskin to turn over the stuffing. Draw sinews fromlegs, and cut off feet just below joint of leg. Presslegs into sides and skewer them firmly. Stuffas above. Put the bird into enough hot water tocover it. Remove scum as it rises. Boil gently oneand one-half to two hours. Serve with giblet sauceas above.Waterfowl have two large oil glands in the tail,with which they oil their feathers. The oil inthese glands imparts a strong, disagreeable flavor*^^ the bird soon after it is killed. Hence the