Camping and woodcraft - Scoutmastercg.com

CURED MEATS 333richer gravy is desired, follow recipe given below.Pork Gravy, Thickened.— This can be madev\nth ham or salt pork, as well as with bacon. Tomake gravy that is a good substitute for butter,rub into the hot grease that is left in the pan 2tablespoonful of flour, keep on rubbing untilsmooth and brown; then add two cups boilingwater and a dash of pepper. A tablespoonful ofcatchup may be added for variet5\ If you havemilk, use it instead of water (a pint to the heap'ing tablespoonful of flour), and do not let theflour brown ; this makes a delicious white gravy.Salt Pork, Fried.— Same as fried bacon, above.Pork should be firm and dr}^ Clammy pork isstale.Salt Pork, Broiled.— Same as bacon ; but it isusually so salty that it should be parboiled first,or soaked at least an hour in cold water.Salt Pork, Boiled.— Nearly always cooked withvegetables or greens; hence need not be soakedor parboiled. See page 299.Pork Fritters.— Make a thick batter of cornmealone-third and flour two-thirds, or of flouralone. Fry a few slices of salt pork or bacon untilthe fat is tried out. Then cut a few more slices,dip them in the batter, drop them in the bubblingfat, season with salt and pepper, fry to a lightbrown, and eat while hot. It takes the stomachof a lumberjack to digest this, but it is a favoritevariant in frontier diet.Pork and Hardtack.— Soak hardtack in wateruntil it is partly softened. Drop it into hot porkfat, and cook. A soldier's resource.Hajn, Fried.— Same as bacon. Parboil, first,for eight or ten minutes, if hard and salty.Ham and Fggs.— Same as bacon and eggs.Ham, Broiled.— If salty, parboil first. Cutrather thick slices, pepper them, and broil five minutes.Ham that has been boiled is best for broiling.A little mustard may be spread on the sliceswhen served.