Camping and woodcraft - Scoutmastercg.com

326 CAMPING AND WOODCRAFTPut the milk, sugar, and thin rind of the lemoninto a pan and simmer gently ten minutes. Thenadd the juice of the lemon and the butter rolledin flour. Stir until butter is dissolved and strainor pour off clear.Mustard Sauce (best for coarse fish).— Meltbutter size of large egg in pan and stir in i tablespoonfulflour and Yi teaspoonful mustard. Boilup once, and season (Breck).Fish Chowder.— Cut the fish into pieces theright size for serving, and remove all the bonespossible. For 5 or 6 lbs. of fish take 3^ lb. clearfat salt pork, slice it, and fry moderately. Slicetwo good-sized onions and fry in the fat. Haveready ten potatoes pared and sliced. Into yourlargest pot place first a layer of fish, then one ofpotatoes, then some of the fried onion, wath pepper,salt, and a little flour, then a slice or two ofthe pork. Repeat these alternate layers until allhas been used. Then pour the fat from the frying-panover all. Cover the whole with boilingwater, and cook from twenty to thirty minutes,according to thickness of fish. Five or ten minutesbefore serving, split some hard crackers and dipthem in cold water (or use stale bread or biscuitssimilarly), add them to the chowder, and pour inabout a pint of hot milk.The advantage of first frying the pork andonion is that the fish need not then be cooked overdone,which is the case in chowders started withraw pork in the bottom of the kettle and boiled.Another Fish Chowder.—Clean the fish, parboilit, and reserve the water in which it was boiled.Place the dry pot on the fire ; when it is hot, throwin a lump of butter and about six onions slicedfinely. When the odor of onion arises, add thefish. Cover the pot closely for fish to absorbflavor. Add a very small quantity of potatoes, andsome of the reserved broth. When cooked, leteach man season his own dish. Ask a blessing andeat.CKenealv.X