Camping and woodcraft - Scoutmastercg.com

320 CAMPING AND WOODCRAFTthen cook more slowly, but not enough ^o dry outthe meat.Such birds can also be served in a ragout. (Seepage 300.)Woodcock are not drawn. The trail shrivels upand is easily removed at table.Sauces for Game. (See abo page 303.)—Giblet Sauce.— See under Wild Turkey,Roasted.Celery Sauce.— Having none of the vegetableitself, use a teaspoonful of celery seed freshly powdered,or five drops of the essence of celery on apiece of sugar. Flavor some melted butter withthis, add a little milk, and simmer ten minutes.Cranberry Sauce.— Put a pound of ripe cranberriesin a kettle with just enough water to preventburning. Stew to a pulp, stirring all thetime. Then add syrup previously prepared byboiling a pound of sugar in % pint of water.Canned or dehydrated cranberries will answer.Curry Sauce.— This is used with stewed smallgame or meat (especially left-overs) that is servedin combination with rice. (See page 308.)Put a large spoonful of butter in a pan overthe fire; add one onion cut into slices; cook untilthe onion is lightly browned. Then stir in oneteaspoonful of curry powder and add gradually agenerous cup of brown gravy, or soup stock, orthe broth in which meat has been stewed, or evaporatedmilk slightly thinned. Boil fifteen minutes,and strain. Curry may be varied indefinitely byfurther flavoring with lemon juice, red pepper, nutmeg,mace, or Worcestershire sauce.