Camping and woodcraft - Scoutmastercg.com

GAME 319'1 ne breast ol ?. coot or rail may be broiled oveithe embers. Cut slits in it, and in these stick slicesof fat salt pork. The broiled breast of a youngbittern is good.Grouse, Broiled.— Pluck and singe. Split downthe back through the bone, and remove the trail.Wipe out with damp towel. Remove head andfeet. Rub inside with pepper and salt. Flattenthe breast, brush over with melted butter, or skewerbacon on upper side, and grill over a hot bed ofcoals.Grouse, Roasted.— Dress and draw, but do notsplit. Place a piece of bacon or pork inside, andskew^er a piece to the breast. Roast before thefire as described for turkey, or in a reflector.Deviled Birds.— If drumsticks and breasts ofbirds are left over, they are better deviled thanserved cold. Mix up with a knife half an ounceof butter, half a teaspoonful each of mustard andsalt, some white or black pepper, and enough cayenneor chile to give it " snap." Slit the meat, andinsert this mixture, or chop the meat fine and addthe seasoning. Heat well in the frying-pan, andserve.Small Birds (quail, woodcock, snipe, plover,etc.).— These are good roasted before a bed ofcoals, searing them first as in broiling meat. Impaleeach bird on a green stick, with a slice ofbacon on the point of the stick over the bird.Thrust butt of stick into the ground, and inclinestick toward the fire. Turn frequently.When a number of birds are to be roasted, abetter way is to set up two forked stakes and across-pole before the fire. Hang birds from thepole, heads downward, by wet strings. Baste asrecommended for turkey, and turn frequently.Serve very hot, without any sauce, unless it beplain melted butter and a slice of lemon.To grill in a pan : pin a bit of bacon to thebreast of each bird with a sliver like a toothpick;hold the pan close over the coals at first for searing;