Camp cookery (Kephart)

Roasting in the Reflector, — Pin thin slices of pork or bacon over the roast. Put a little water in the bake-pan, lay the meat in, and set the baker before the fire. Baste occasionally. When the front is done, reverse the pan. Make gravy from the drippings. Barbecueing, — To barbecue is to roast an animal whole, and baste it frequently with a special dressing, for which the following recipe is borrowed from Frank Bates: One pint of vinegar, half a can of tomatoes, two teaspoonfuls of red pepper (chopped pepper-pods are better), a teaspoonful of black pepper, same of salt, two tablespoonfuls of butter. Simmer together till it is completely amalgamated. Have a bit of clean cloth or sponge tied on the end of a stick, and keep the meat well basted with the dressing as long as it is on the fire. BRAISING. Tough meat is improved by braising in a Dutch oven, or a covered pot or saucepan. This process lies between baking and frying. It is pre-eminently the way to cook bear meat, venison shoulders and rounds. Put the meat in the oven or pot with about two inches of hot water in the bottom, and a bit of bacon or pork (but not for bear). Add some chopped onion, if desired, for seasoning. Cover and cook about fifteen minutes to the pound. A half hour before the meat is done, season it with salt and pepper. The gravy is made by pouring the grease from the pot, adding a little water and salt, and rubbing flour into it gradually with a spoon. BAKING MEAT. Baking in a Hole. — This is a modification of braising. Dig a hole in the ground^ say 18x18x12 inches. Place kindling in it^ and over the hole build a cob house by laying split hardwood sticks across, not touching each other, then another course over these and at right angles to them, and so on till you have a stack two feet high. Set fire to it. The air will circulate freely, and the sticks, if of uniform size, will all burn down to coals together. Cut the fowl, or whatever it is, in pieces, season, add a chunk of fat pork the size of your fist, put in the kettle, pour in enough water to cover, put lid on kettle, rake coals out of hole, put kettle in, shovel coals around and over it, cover all with a few inches of earth, and let it alone over night. It beats a bake-oven. In case of rain, cover with bark. Experiment with this two or three times before you risk much on it; for the right heat and the time required can only be learned by experience. Baking an Animal in its Hide. — If the beast is too large to bake entire, cut off what you want and sew it up in a piece of the hide. In this case it is best to have the hole lined with flat stones. Rake out embers, put meat in, cover first with green grass or leaves, then with the hot coals and ashes, and build a fire on top. When done, remove the skin. A deer's head is placed in the pit, neck down, and baked in the same way: time about six hours. Baking in Clay. — This hermetically seals the meat while cooking, and is better than baking in a kettle, but requires experience. Draw the animal, but leave the skin and hair on. If it be a large bird, as a duck or goose, cut off head and most of neck, also feet and pinions, pull out tail