Camping and woodcraft - Scoutmastercg.com

CURED MEATS 335cold water to cover it. Let it come slowly to aboil, and then merely simmer until done. Time,about one-half hour to each pound. Vegetablesmay be added toward the end, as directed on page299. If not to be used until the next day, leavethe meat in its liquor, weighted down under thesurface by a clean rock.Corned Beef Hash.— Chop some canned cornedbeef fine with sliced onions. Hash up with freshlyboiled potatoes, two parts potatoes to one of meat.Season highly with pepper (no salt), and somemustard if liked. Put a little pork fat in a fryingpan,melt, add hash, and cook until nearly dryand a brown crust has formed. Dehydrated potatoesand onions can be used according to directionson packages.Stew luith Canned Meat.— Peel and slice someOnions. If the meat has much fat, melt it ; if not,melt a little pork fat. Add onions, and fry untilbrown. Mix some flour into a smooth batter withcold water, season with pepper and salt, and pourStir the whole well together.into the camp kettle.Cut meat into slices, put into the kettle, and heatthrough.Lobscouse.— Boil corned beef as above (if verysalty, parboil first, and then change the water),.^^bout thirty minutes before it is done add slicedV^otatoes and hardtack.SluTugullion.— When the commissariat is reducedto bacon, corned beef, and hardtack, try thissailor's dish, described by Jack London: Fry halfd dozen slices of bacon, add fragments of hardtack,then two cups of water, and stir briskly overthe fire; in a few minutes mix in with it slicesof canned corned beef; season well with peppeiand salt.Dried Beef, Creamed.— Slice 3 oz. of dried beefinto thin shavings, or chop fine. Pour over it apint of boiling water, and let it stand two minutes.Turn off water, and drain beef dry. Heat aheaped tablespoonful of butter in *:he frying-pan;