Camping and woodcraft - Scoutmastercg.com

TISH AND SHELLFISH 329per, salt, and nutmeg, cover and cook twentyminutes.Turtles.— All turtles (aquatic) and most tortoises(land) are good to eat, the common snappeibeing far better than he looks. Kill by cuttingor (readier) shooting the head off. This does notkill the brute immediately, of course, but it suffices.The common way of killing by dropping aturtle into boiling water I do not like. Let theanimal bleed. Then drop into a pot of boilingW'ater for a few seconds. After scalding, the outerscales of shell, as well as the skin, are easily removed.Turn turtle on its back, cut down middleof under shell from end to end, and then across.Throw away entrails, head, and claws. Salt andpepper it inside and out. Boil a short time in theshell. Remove when the meat has cooked freefrom the shell. Cut up the latter and boil slowlyfor three hours with some chopped onion. If astew is preferred, add some salt pork cut into dice,and vegetables. (See page 300.)Crayfish.— These are the " craw-feesh!" of ourstreets. Tear off extreme end of tail, bringing theentrail w-ith it. Boil whole in salted water till thecrayfish turns red. Peel and eat as a lobster, dippingeach crayfish 'at a time into a saucer of vinegar,pepper, and salt.Shellfish.-" Oysters, Stewed.— Oysters shouldnot be pierced ivith a fork, but removed from theliquor with a spoon. Thoroughly drain the juicefrom a quart of shelled oysters. Add to the juiceenough wa^er (if needed) to make one-half pint.Place juice Bver fire, and add butter the size of awalnut, R'imove all scum that arises when thejuice boils. Put in the oysters. Let them cookquickly until the beards wrinkle, but not untiloysters shrivel — they should remain plump. Addtwo-thirds pint of milk, let all scald through, removefrom fire, and season to taste. Never boiloystf.Ts in milk.Ojnt/'rs. Fried.— Drain the oysters, and dry