As I have never eaten porcupine, I will do
some more quoting — this time from Dr. Breck:
"It may be either roasted or made into a stew, in
the manner of hares, but must be parboiled at
least a half-hour to be tender. One part of the
porcupine is always a delicacy — the liver, which
is easily removed by making a cut just under
the neck into which the hand is thrust, and the
liver pulled out. It may be fried with bacon, or
baked slowly and carefully in the baker-pan with
slices of bacon."
Mushrat. — You may be driven to this, some
day, and will then learn that muskrat, properly
74 CAMP COOKERY.
prepared, is not half bad. The French-Canadians
found that out long ago.
"Skin and clean carefully four muskrats, being
particular not to rupture musk or gall sac. Take
the hind legs and saddles, place in pot with a
little water, a little julienne (or fresh vegetables,
if you have them), some pepper and salt, and a
few slices of pork or bacon✪ Muskrat. Simmer slowly over
fire until half done. Remove to baker, place
water from pot in the baking pan, and cook until
done, basting frequently. This will be found a
most toothsome dish."
Muskrat may also be broiled over the hot coals,
basting with a bit of pork held on a switch above
the beastie.
Woodchuch. — I asked old Uncle Bob Flowers,
one -of my neighbors in the Smokies: "Did you,
ever eat a woodchuck.^"
"Reckon I don't know what them is."
"Ground-hog,"
"O la! dozens of 'em. The red ones hain't
good, but the gray ones! man, they'd jest make
yer mouth water !"
"How do you cook them.^*"
"Cut the leetle red kernels out from under their"
forelegs; then bile 'em, fust — all the strong is left
in the water — then pepper 'em, and sage 'em, and
put 'em in a pan, and bake 'em to a nice rich
brown, and — then I don't want nobody there but
me!"
Beaver Tail. — This tid-bit of the old-time trap-
pers will be tasted by few of our generation,
more's the pity I Impale the tail on a sharp stick
and broil over the coals for a few minutes. The
rough, scaly hide will blister and come off in
sheets, leaving the tail clean, white, and solid.
GAME. 75
Then roast;, or boil until tender. It is of a gela-
tinous nature, tastes somewhat like pork, and is
considered very strengthening food. A young
beaver, stuffed and baked in its hide, is good;
old ones have a peculiar flavor that is unpleasant
to those not accustomed to such diet.
Beaver tail may also be soused in vinegar, after
boiling, or baked with beans. The liver, broiled
on a stick and seasoned with butter, salt, and
pepper, is the best part of the animal.
BIRDS.
Game Birds, Fried. — Birds for frying should
be cut in convenient pieces, parboiled until tender
in a pot with enough water to cover, then removed,
saving the liquor. Sprinkle with salt, pepper, and
flour (this for the sake of the gravy), ^ fry in
melted pork fat, take out when done, then stir
into the frying fat one-half cuj^ful dry flou✪ Game Birds, Friedr till a
dark brown, add parboiling liquor, bring to a boil,
put game in dish, and pour gravy over it, or serve
with one of the sauces described below.
Game Birds, Broiled. — Split them up the back,
broil over the coals, and baste with a piece of
pork on tined stick held over them. Fillets of
ducks or other large birds may be sliced off and
impaled on sticks with thin slices of pork.
Page 36 · 2 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
As I have never eaten porcupine, I will do some more quoting — this time from Dr. Breck: "It may be either roasted or made into a stew, in the manner of hares, but must be parboiled at least a half-hour to be tender. One part of the porcupine is always a delicacy — the liver, which is easily removed by making a cut just under the neck into which the hand is thrust, and the liver pulled out. It may be fried with bacon, or baked slowly and carefully in the baker-pan with slices of bacon."
Muskrat. — You may be driven to this, some day, and will then learn that muskrat, properly
prepared, is not half bad. The French-Canadians found that out long ago.
"Skin and clean carefully four muskrats, being particular not to rupture musk or gall sac. Take the hind legs and saddles, place in pot with a little water, a little julienne (or fresh vegetables, if you have them), some pepper and salt, and a few slices of pork or bacon. Simmer slowly over fire until half done. Remove to baker, place water from pot in the baking pan, and cook until done, basting frequently. This will be found a most toothsome dish."
Muskrat may also be broiled over the hot coals, basting with a bit of pork held on a switch above the beastie.
Woodchuch. — I asked old Uncle Bob Flowers, one -of my neighbors in the Smokies: "Did you, ever eat a woodchuck.^"
"Reckon I don't know what them is."
"Ground-hog,"
"O la! dozens of 'em. The red ones hain't good, but the gray ones! man, they'd jest make yer mouth water !"
"How do you cook them.^*"
"Cut the leetle red kernels out from under their" forelegs; then bile 'em, fust — all the strong is left in the water — then pepper 'em, and sage 'em, and put 'em in a pan, and bake 'em to a nice rich brown, and — then I don't want nobody there but me!"
Beaver Tail. — This tid-bit of the old-time trappers will be tasted by few of our generation, more's the pity I Impale the tail on a sharp stick and broil over the coals for a few minutes. The rough, scaly hide will blister and come off in sheets, leaving the tail clean, white, and solid.
Then roast;, or boil until tender. It is of a gelatinous nature, tastes somewhat like pork, and is considered very strengthening food. A young beaver, stuffed and baked in its hide, is good; old ones have a peculiar flavor that is unpleasant to those not accustomed to such diet.
Beaver tail may also be soused in vinegar, after boiling, or baked with beans. The liver, broiled on a stick and seasoned with butter, salt, and pepper, is the best part of the animal.
BIRDS.
Game Birds, Fried. — Birds for frying should be cut in convenient pieces, parboiled until tender in a pot with enough water to cover, then removed, saving the liquor. Sprinkle with salt, pepper, and flour (this for the sake of the gravy), ^ fry in melted pork fat, take out when done, then stir into the frying fat one-half cupful dry flour till a dark brown, add parboiling liquor, bring to a boil, put game in dish, and pour gravy over it, or serve with one of the sauces described below.
Game Birds, Broiled. — Split them up the back, broil over the coals, and baste with a piece of pork on tined stick held over them. Fillets of ducks or other large birds may be sliced off and impaled on sticks with thin slices of pork.
Records on this page
MuskratGame Birds, Fried