All mammals from the coon size down, as well
as duck and grouse, unless young and tender, or
unless they have hung several days, should be
parboiled (gently simmered) from ten to thirty
minutes, according to size, before frying, broiling,
or roasting. The scent glands of mammals and
the oil sacs of birds should be removed before
cooking. In small mammals look for pea-shaped,
waxy or red kernels under the front legs and on
either side of the small of the back.
As game has little natural fat, it requires fre-
quent basting and the free use of butter or bftcon
grease in cooking.
65
66 CAMP COOKERY,
VENISON.
(Deer of all species, elk, moose, caribou.)
Fried Venison. — See page 50.
Broiled Venison. — See page 53.
Roast Venison. — See page 53,
Braised Venison.' — See page 55.
Baked Venison. — See page 55.
Boiled Venison. — See page 58.
Stewed Venison. — See page 59.
Steamed Venison. — See page 60.
Baked Deer's Head. — See page 56.
Deer's Brains. — Fry them; or boil slowly half
an hour.
Heart. — Remove valves and tough, fibrous tis-
sue; then braise_, or cut into small pieces and use
in soups or stews.
Kidneys. — Soak in cold water one hour. Cut
into small pieces, and drop each piece into cold
water, as cut. Wash well; then stew, seasoning
with onion, celery seed, cloves, salt, pepper.
Liver. — Carefully remove gall-bladder, if the
animal has one — deer have none. Parboil the
liver and skim off the bitter scum that rises; then
fry with bacon; or put the liver on a spit, skewer
some of the caul fat around it, and roast before
the fire ; or cut the liver into slices ^ inch thick,
soak it one hour in cold salt water, rinse well in
warm water, wipe dry, dip each slice in flour
seasoned with salt and pepper, and fry.
Marrow Bones. — Cover ends with small pieces
of plain dough made with flour and water, over
which tie a floured cloth; place bones upright in
kettle, and cover with boiling water✪ Marrow Bones. Boil two
hours. Remove cloth and paste, push out mar-
row, and serve with dry toast.
Milt (Spleen). — Skewer a piece of bacon to it,
and broil.
GAME. 67
Moose Muffle. — Boil like pig's head. Add an
onion.
Tongue. — Soak for one hour; rinse in fresh
water; put in a kettle of cold water, bring to a
boil, skim, and simmer two hours, or until tender.
A blade of mace and a clove or two improve the
gravy; so also Worcestershire sauce.
Venison Sausages. — Utilize the tougher parts
of the deer, or other game, by mincing the raw
meat with half as much salt pork, season with
pepper✪ Venison Sausages and sage, make into little j)ats, and fry
like sausages. Very good.
Game Pot Fie. — Take % teaspoonful baking
powder to 1^ pint of flour, sift together, and add
a teaspoonful lard or butter by rubbing it in, also
a pinch of salt. Make a soft biscuit dough of this,
handling as little as possible and being careful
not to mix too thin. Roll into a sheet and cut
into strips about I'^/o inch wide and 3 inches long,
cutting two or three little holes through each to
let steam escape. Meantime you have been boil-
ing meat or game and have sliced some potatoes. ✪ Game Pot Pie
Page 32 · 3 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
All mammals from the coon size down, as well as duck and grouse, unless young and tender, or unless they have hung several days, should be parboiled (gently simmered) from ten to thirty minutes, according to size, before frying, broiling, or roasting. The scent glands of mammals and the oil sacs of birds should be removed before cooking. In small mammals look for pea-shaped, waxy or red kernels under the front legs and on either side of the small of the back.
As game has little natural fat, it requires frequent basting and the free use of butter or bacon grease in cooking.
VENISON.
(Deer of all species, elk, moose, caribou.)
Fried Venison. — See page 50. Broiled Venison. — See page 53. Roast Venison. — See page 53, Braised Venison.' — See page 55. Baked Venison. — See page 55. Boiled Venison. — See page 58. Stewed Venison. — See page 59. Steamed Venison. — See page 60. Baked Deer's Head. — See page 56.
Deer's Brains. — Fry them; or boil slowly half an hour.
Heart. — Remove valves and tough, fibrous tissue; then braise, or cut into small pieces and use in soups or stews.
Kidneys. — Soak in cold water one hour. Cut into small pieces, and drop each piece into cold water, as cut. Wash well; then stew, seasoning with onion, celery seed, cloves, salt, pepper.
Liver. — Carefully remove gall-bladder, if the animal has one — deer have none. Parboil the liver and skim off the bitter scum that rises; then fry with bacon; or put the liver on a spit, skewer some of the caul fat around it, and roast before the fire ; or cut the liver into slices ^ inch thick, soak it one hour in cold salt water, rinse well in warm water, wipe dry, dip each slice in flour seasoned with salt and pepper, and fry.
Marrow Bones. — Cover ends with small pieces of plain dough made with flour and water, over which tie a floured cloth; place bones upright in kettle, and cover with boiling water. Boil two hours. Remove cloth and paste, push out marrow, and serve with dry toast.
Milt (Spleen). — Skewer a piece of bacon to it, and broil.
Moose Muffle. — Boil like pig's head. Add an onion.
Tongue. — Soak for one hour; rinse in fresh water; put in a kettle of cold water, bring to a boil, skim, and simmer two hours, or until tender. A blade of mace and a clove or two improve the gravy; so also Worcestershire sauce.
Venison Sausages. — Utilize the tougher parts of the deer, or other game, by mincing the raw meat with half as much salt pork, season with pepper and sage, make into little j)ats, and fry like sausages. Very good.
Game Pot Fie. — Take % teaspoonful baking powder to 1^ pint of flour, sift together, and add a teaspoonful lard or butter by rubbing it in, also a pinch of salt. Make a soft biscuit dough of this, handling as little as possible and being careful not to mix too thin. Roll into a sheet and cut into strips about I'^/o inch wide and 3 inches long, cutting two or three little holes through each to let steam escape. Meantime you have been boiling meat or game and have sliced some potatoes.
Records on this page
Marrow BonesVenison SausagesGame Pot Pie