Camp cookery (Kephart)

When the meat is within one-half hour of being done, pour off the broth into another vessel and lift out most of the meat. Place a layer of meat and potatoes in bottom of kettle, and partially cover with strips of the dough; then another layer of meat and vegetables, another of dough, and so on until the pot is nearly full, topping off with dough. Pour the hot broth over this, cover tightly, and boil one-half hour, without lifting the pot cover, which, by admitting cold air, would make the dough "sad." Parsley helps the pot, when you can get it. Dumplings. — These add zest to a stew or to boiled meat of any kind. Plain dumplings are made of biscuit dough or the batter of dropped biscuit (recipes in chapter on Bread). Drop them into the pot a short time before meat is done. See also page 117. Bear, Braised. — See page 55. SMALL GAME. Jamholaya. — This is a delicious Creole dish, easily prepared. Cut up any kind of small game into joints, and stew them. When half done, add some minced ham or bacon, 14 pint rice, and season with pepper and salt. If rabbit is used, add onions. Serve with tomatoes as a sauce. Brunswick Stew. — This famous huntsman's dish of the Old Dominion is usually prepared with squirrels, but other game will serve as well. The ingredients, besides squirrels, are: 1 qt. can tomatoes, * 1 pt. can butter beans or limas, 1 pt. can green corn, 6 potatoes, parboiled and sliced, 14 lb. butter, 1/2 lb. salt pork (fat), 1 teaspoonful black pepper, 14 teaspoonful Cayenne, 1 tablespoonful salt, 2 tablespoonfuls white sugar, 1 onion, minced small. Soak the squirrels half an hour in cold salted water. Add the salt to one gallon of water, and boil five minutes. Then put in the onion, beans, corn, pork (cut in fine strips), potatoes, pepper, and squirrels. Cover closely, and stew very slowly two and a half hours, stirring frequently to prevent burning. Add the tomatoes and sugar and stew an hour longer. Then add the butter, cut into bits the size of a walnut and rolled in flour. Boil ten minutes. Then serve at once. Curry of Game. — Cut some birds or other small game into rather small joints. Fry until lightly browned. Score each joint slightly, place a little curry powder in each opening, and squeeze lemon juice over it. Cover the joints with brown gravy and simmer gently for twenty minutes. Serve with rice around the dish. (See also Curry Sauce, page 80.) Game Pie. — Make a plain pie crust as directed in the chapter on Desserts. Cut the game into joints. Season rather highly. Moisten the joints with melted butter and lemon juice, or put a few thin strips of bacon in with them. Cover with top crust like a fruit pie and bake not too long; time according to size. Squirrels, Fried. — Unless they are young, parboil them gently for ^2 hour in salted water. Then fry in butter or pork grease until brown. A dash of curry powder when frying is begun improves them, unless you dislike curry. Make gravy as directed on page C3. Squirrels, Broiled. — Use only young ones. Soak in cold salted water for an hour, wipe dry, and broil over the coals with a slice of bacon laid over each squirrel to baste it. Squirrels, Stewed. — They are best this way, or fricasseed. For directions see pages 59 and 52.