Camp cookery (Milam, for Boy Scouts)

2Y2 pounds meat, 2 cups potatoes cut in slices, turnips and carrots cut in cubes, J^ onion, 2 tablespoons flour, salt and pepper. Cut meat from the bone in cubes about V/% inches thick, season with salt and pepper and dredge with flour. Cut fat in small pieces and fry out in hot kettle. Add meat and stir until well seared. When browned, add pieces of bone, cover with boiling water and boil about 5 minutes, then cook at lower temperature until meat is tender. Add the vegetables (except potatoes) the last hour of cooking, and add potatoes 20 minutes before removing from fire. Remove bones, large pieces of fat, and then skim. Thicken with 2 tablespoons flour diluted with enough cold water to pour easily. Dumplings may be added to the stew. Braising Place the meat in a Dutch oven or covered kettle with about two inches of hot water in the bottom. Various vegetables or com- binations of vegetables, as sliced onions, potatoes, turnips, and tomatoes, may be added and cooked slowly for several hours. One hour before removing from the fire salt should be added. Gravy may be made by pouring some of the liquor from the kettle and adding a little hot water, salt and flour (4 tablespoons flour to 1 cup liquid) mixed until smooth, and cooked until thick. Broiling Meat should be cut at least one inch thick for broiling. Venison should be well pounded. Sear in the flames of the fire, and then cook in front of a good bed of coals. A steak one inch thick should be cooked about ten minutes. Steaks may be broiled between two large, clean, flat, hot stones. Roasting a Bird In roasting a bird, clean it in the usual way, then split it down the back and put two or three little sticks in it to keep it as flat as possible. If you have any bacon, cut a few holes in the thick part of the bird and stick some thin strips of bacon in the meat, then rub salt on it. Find a pole several feet long — on one end tie a string and on the other end of the string tie the bird. Set the pole slanting in the ground or lean it against a log, weighting the lower end with a rock. Let the bird hang close to the coals of the camp fire. Twist occasionally, or as often as it stops revolving. The longer the string, the longer the turning goes on without attention. A short piece of wire for the lower part of the string lessens the danger of the string burning. Roasting Meat Build a high fire against a log or pile of rocks to reflect the heat. Keep the roast in the flames until the outside is well seared, and then cut gashes in the meat and insert strips of bacon or salt pork. Hang on a thick string from a pole or tripod in front of the fire. Put a pan underneath to catch the drippings. Turn frequently, and baste with the meat fryings. Make gravy from the drippings. To roast in a reflector, put the meat in a pan containing a little water, and cover the top of it with slices of bacon. Baste frequently. When the front of the roast is cooked, reverse the pan. Barbecuing To barbecue is to roast the whole carcass of an animal. Baste often with the following dressing. 1 pint vinegar Y2 can tomatoes 1 teaspoon pepper (cayenne) 1 teaspoon salt 2 teaspoons black pepper 2 tablespoons lard Tie a piece of cloth on a stick and keep the meat well basted with the dressing as long as it is on the fire.