Slumgullion. — When the commissariat is re-
duced to bacon, corned beef, and hardtack, try this
sailor's dish, described by Jack London: Fry half
a dozen slices of bacon, add fragments of hard-
tack, then two cups of water, and stir briskly over
the fire; in a few minutes mix in with it slices
of canned corned beef; season well with pepper
and salt.
Dried Beef, Creamed. — Slice 3 oz. of dried beef
into thin shavings. Pour over it a pint of boil-
CURED MEATS, ETC.— EGGS. 97
ing water, and let it stand two minutes. Turn
off water, and drain beef dry. Heat a heaped
tablespoonful of butter in the frying-pan; then
add the beef. Cook three minutes, stirring all the
time. Then pour on 14 pi^* ^^^^ milk. Mix 4
tablespoonfuls milk with 1 teaspoonful flour, and
stir into the beef in the pan. Cook two minutes
longer and serve at once.
Canned Meats. — Never eat any that has been
left standing open in the can. It is dangerous.
If any has been left over, remove it to a clean
vessel and keep in a cool place.
CURED FISH.
Salt Fish requires from twelve to thirty-six
hours' soaking, flesh downward, in cold water be-
fore -cooking, depending on the hardness and dry-
ness of the fish. Change the water two or three
times to remove surplus salt. Start in cold water,
then, and boil until the flesh parts from the bones.
When done, cover with bits of butter, or serve with
one of the sauces given in the chapter on Fish.
Broiled Salt Fish. — Freshen the flakes of fish
by soaking in cold water. Broil over the coals, and
serve with potatoes.
Stewed Codfish. — Soak over night in plenty of
cold water. Put in pot of fresh, cold water, and
heat gradually until soft. Do not boil the fish
or it will get hard. Serve with boiled potatoes,
and with white sauce made as directed under Fish.
Codfish Hash. — Prepare salt codfish as above.
When soft, mash with potatoes and onions, season
with pepper, and fry like corned beef hash.
Codfish Balls. — Shred the fish into small pieces.
Peel some potatoes. Use one pint of fish to one
quart of raw potatoes. Put them in a pot, cover
98 CAMP COOKERY.
with boiling water^ cook till potatoes are soft,
drain water off, mash fish and potatoes together,
and beat light with a fork. Add a tablespoonf ul
of butter and season with pepper. Shape into
flattened balls, and fry in very hot fat deep enough
to cover.
Smoked Herrings. — (1) Clean, and remove the
skin. Toast on a stick over the coals.
(2) Scald in boiling water till the skin curls
up, then remove head, tail, and skin. Clean well.
Put into frying-pan with a little buttef or lard.
Fry gently a few minutes, dropping in a little
vinegar.
Smoked Sprats. — Lay them on a slightly greased
plate and set them in an oven until heated
through.
Canned Salmon, Creamed. — Cut into dice. Heat
about a pint of them in one-half ^pint milk. Sea-
son with sal✪ Fried Pork with Battert and Cayenne pepper. Cold cooked
fish of any kind can be served in this way.
Page 47 · 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
Slumgullion. — When the commissariat is reduced to bacon, corned beef, and hardtack, try this sailor's dish, described by Jack London: Fry half a dozen slices of bacon, add fragments of hardtack, then two cups of water, and stir briskly over the fire; in a few minutes mix in with it slices of canned corned beef; season well with pepper and salt.
Dried Beef, Creamed. — Slice 3 oz. of dried beef into thin shavings. Pour over it a pint of boil-
ing water, and let it stand two minutes. Turn off water, and drain beef dry. Heat a heaped tablespoonful of butter in the frying-pan; then add the beef. Cook three minutes, stirring all the time. Then pour on 1/4 pint milk. Mix 4 tablespoonfuls milk with 1 teaspoonful flour, and stir into the beef in the pan. Cook two minutes longer and serve at once.
Canned Meats. — Never eat any that has been left standing open in the can. It is dangerous. If any has been left over, remove it to a clean vessel and keep in a cool place.
CURED FISH.
Salt Fish requires from twelve to thirty-six hours' soaking, flesh downward, in cold water before -cooking, depending on the hardness and dryness of the fish. Change the water two or three times to remove surplus salt. Start in cold water, then, and boil until the flesh parts from the bones. When done, cover with bits of butter, or serve with one of the sauces given in the chapter on Fish.
Broiled Salt Fish. — Freshen the flakes of fish by soaking in cold water. Broil over the coals, and serve with potatoes.
Stewed Codfish. — Soak over night in plenty of cold water. Put in pot of fresh, cold water, and heat gradually until soft. Do not boil the fish or it will get hard. Serve with boiled potatoes, and with white sauce made as directed under Fish.
Codfish Hash. — Prepare salt codfish as above. When soft, mash with potatoes and onions, season with pepper, and fry like corned beef hash.
Codfish Balls. — Shred the fish into small pieces. Peel some potatoes. Use one pint of fish to one quart of raw potatoes. Put them in a pot, cover
with boiling water^ cook till potatoes are soft, drain water off, mash fish and potatoes together, and beat light with a fork. Add a tablespoonf ul of butter and season with pepper. Shape into flattened balls, and fry in very hot fat deep enough to cover.
Smoked Herrings. — (1) Clean, and remove the skin. Toast on a stick over the coals.
(2) Scald in boiling water till the skin curls up, then remove head, tail, and skin. Clean well. Put into frying-pan with a little buttef or lard. Fry gently a few minutes, dropping in a little vinegar.
Smoked Sprats. — Lay them on a slightly greased plate and set them in an oven until heated through.
Canned Salmon, Creamed. — Cut into dice. Heat about a pint of them in one-half ^pint milk. Season with salt and Cayenne pepper. Cold cooked fish of any kind can be served in this way.
Records on this page
Fried Pork with BatterDried Beef, Creamed