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Camping and woodcraft - Scoutmastercg.com

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3i8CAMPING AND WOODCRAFTof a canvasback. Seasoning <strong>and</strong> stuffing destroyall that. A canvasback should not be washedeither inside or outside, but wiped clean with a drycloth. Duck should be served with currant jelly,if you have it. (See also page 297.)Wild Duck, Stewed.— Clean well <strong>and</strong> divideinto convenient pieces (say, legs, wings, <strong>and</strong> fourparts of body). Place in pot with enough coldwater to cover. Add salt, pepper, a pinch of mixedherbs, <strong>and</strong> a dash of Worcestershire sauce. Cutup fine some onions <strong>and</strong> potatoes (carrots, too, if5^ou can get them). Put a few of these in the potso they may dissolve <strong>and</strong> add body to the dish(flour or corn starch may be substituted for thickening).Stew slowly, skim <strong>and</strong> stir frequently.In forty-five minutes add the rest of the carrots,<strong>and</strong> in fifteen minutes more add the rest of theonions <strong>and</strong> potatoes, also turnips, if you have any.Stew until meat is done.A plainer camp dish is to stew for an hour inwater that has previously been boiled for an hourwith pieces of salt pork. (See also page 300.)Fish-eating Fowls.— The rank taste of these canbe neutralized, unless very strong, by using plentyof pepper, inside <strong>and</strong> out, <strong>and</strong> baking with an onioninside. Or, skin, draw, <strong>and</strong> immerse overnight ina solution of ^^ small teacup of vinegar to a gallonof water; then fry or bake.Coots, sheldrake or old-squaw are rid of theirfishy taste, without sacrificing the game flavor, bya process described by Mary Walsh:"Pluck <strong>and</strong> draw the birds immediately; don't allo-wthem to hang with the entrails in. Wash thoroughlywith cold water both outside <strong>and</strong> in. Cut off the tailfor about one inch with the fatty tissue at the base.Sprinkle with pungent white pepper both inside <strong>and</strong> out,using two teaspoonfuls to each bird. Place in the ice-boxbut not touching the ice, <strong>and</strong> keep for at least one week,better ten days. Then wash with salt water (h<strong>and</strong>ful tothe pint), dry <strong>and</strong> roast for twenty minutes with anapple placed in each bird. Then serve, removing theapple before placing on the table."

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