Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ...

the open top of the oven, and cover them with fresh seaweed an inch or two thick. Spread the shelled clams on the seaweed, over them a layer of onions, then a layer of sweet or Irish potatoes, or both, then green corn, then the fish (cleaned and salted and wrapped in a cloth, and either a bluefish or a cod, if extra-orthodox), then a lobster, either alive or boiled. Now cover the whole arrangement with a large cloth, and pile on seaweed till no steam escapes. When it has cooked half an hour or so let the company attack it en massey uncovering it gradually as it is eaten, so as to retain the heat in it as long as possible. The stones should be extremely and thoroughly heated, or the chowder will be a failure, and the cinders should be cleaned out, the chowder put on, and the whole covered with great haste, so as not to give the stones a chance to cool. Meats and Gamb. — Hash. — Pork and Beans.-— Game Stew. — Brunswick Stew. — Roast Venison. — Baked ^ Deer's Head. — Venison Sausages. — Stuffed Roasts op Game. — Woodchucks, Porcupines, 'Possums and Pigs. SOME good recipes for cooking meats and game, which are not given in Part I., are the following : Frizzled Beef. Cut dried beef into very thin shavings, and put into a frying pan nearly half full of cold water. Set over the fire and let it come to a boil, then stir in a large lump of butter and enough fiour to make a good gravy. Hash. Four pounds of cold boiled meat (not pork) or corned beef, free from bone or gristle, one large parboiled onion, and two pounds of boiled or baked potatoes are chopped and mixed together, seasoned with pepper and salt, and stirred up with about a pint of hot water. Put enough lard or butter into a frying pan to well cover the bottom when melted, and when it is " screeching hot," put in the hash. Stir it for a few minutes, then let it fry till it is brown on the bottom. Corned beef hash requires little salt for seasoning. 6o Canoe and Camp Cookery. Boiled Pork. Soak over night in cold water and put into a pot of cold water over the fire when the boiling begins. Boil same as other meat (see page 27) and save the cake of fat that rises when it is cold for frying purposes. Turnips, cabbage, potatoes and greens are good boiled with the pork. See table for boiling vegetables in the next chapter. Fork Hash. Cut salt pork or bacon into small dice, and while it is frying over a slow fire cut raw potatoes and onions into thin slices, put them with the pork, cover the frying pan and cook for ten minutes, occasionally stirring. Fork and Beans. The right proportions are two quarts of beans to three pounds of pork. Pick over the beans at night, wash them, and put them to soak in cold water until the next morning. Then if only boiled pork and beans are desired, drain the beans, and put them with the pork in the pot, just cover with cold water, set over the fire (with the cover on the pot), and boil till the beans are tender^ skimming the scum off as it rises. If baked beans are wanted parboil the pork and cut it into thin slices, then drain the beans and boil as above. Put half the beans into the bake-kettle, then the pork, then the remainder of the beans, and Meats and Game. 6i pour over them half a pint of boiling water. Bake among the coals till the top is crusted brown. If buried in the ground with a good supply of coals it is best to put them in at night when going to bed, and they will be done in the morning. If the bake-kettle is enveloped in hot coals on the surface of the ground they will bake on the outside quicker, but inside, where the pork is, they will not be baked at all. This latter method, therefore, should only be used when in a hurry, and in this case the pork should be scattered around in different portions of the pot, and the beans left may be re-baked for another meal. G-ame Stew.