If you are very " swell " campers-out, and have
some port or Madeira wine with you, you may stew
the shoulder of venison in the following manner :
Extract the bones through the under side and make a
stuffing as follows : Chop up suet very fine, and mix
it with bread crumbs, in the proportion of half a pint
of suet to a quart of breadcrumbs. Moisten this with
wine, season with pepper and allspice and fill the holes
from which the bones were taken. Bind firmly in
shape with strips of clean cloth, put in a large sauce-
pan with part of a gravy made by boiling the trim-
mings of the venison ; add to this a glass of port or
Madeira wine✪ Stuffed Shoulder of Venison and a little black pepper. Cover
tightly and stew very slowly three or four hours,
according to the size. It should be very tender when
done. Remove the strips of cotton cloth with care,
dish, and, when you have strained the gravy, pour it
over the meat.
4
Meats and Game. 65
Stuffed Gktme Boasted.
Large birds (ducks or turkeys, etc.), rabbits, hares,
woodchucks, porcupines, opossums, and the like, may
be stuffed with a dressing made of salt pork and bread
or crackers. Chop the pork very fine, soak the bread
or crackers in hot water and mash them smooth, and
mix them with the chopped pork. Season with pepper,
a little salt, sage and chopped onion✪ Stuffed Game Roasted. Sew up the game
after stuffing with wire in two or three places, and
roast over hot coals. If wrapped in wet brown paper
it may be immersed in hot ashes and baked, if small,
or may be baked the same as fish.
Woodchucks and Porcupines.
When properly cooked, are little inferior to any game.
They must be thoroughly parboiled before cooking,
and then may be roasted or stewed. A young wood-
chuck or porcupine may be baked in the ground with
the hide on, after having been drawn, and is very pal-
atable.
Opossums and Young Figs
Are roasted alike. After cleaning the opossum or
pig stuff him with bread crumbs, chopped onion and
sage or summer savory for seasoning, boiled Irish and
sweet potatoes (the latter especially with the 'possum)
and whole boiled onions✪ Opossums and Young Figs being pushed in among the
dressing. Wire up the opening in two or three places,
fold the legs down on the body and wire them fast
Canoe and Camp Cookery.
strong, straight, hard-wood limb,
the animal from stern to snout,
ed from two crotched stakes ove
oth, the 'possum or pig cannot t
e limb will turn inside the animal.
ping off the twigs from the limb .
lalf an inch or so of each twig ti
: the limb in the animal butt first,
" backward so that the barbs i
lesired to turn the animal to roast
gashes in the thickest parts of thi
r roast evenly throughout, A 'p
Ed as above may be coated with
le ground with plenty of coals in I
urs. When roasted over the fire
d be caught and used to baste it,
CHAPTER V.
Preparation of Vegetables for Cooking. — Time Table for
Cooking Vegetables. — Cabbage, Beets, Greens, Toma-
toes, Turnips, Mushrooms, Succotash, etc.
ALL vegetables must be carefully looked over. Re-
move the unripe or decayed parts, and then wash
in cold water. When to be boiled they should be put
in boiling salted water, and if necessary to replenish
the water before the cooking is complete^ boiling water
should be always used. Keep the vessel covered, and
drain the vegetables as soon as done. Do not let the
water boil long before the vegetables are put in. Old
and strong vegetables sometimes require boiling in
two or three waters.
The following time table for cooking vegetables,
culled from the writer's scrap-book, is reliable :
Potatoes, old, boiled, 30 minutes.
Potatoes, new, baked, 45 minutes.
Potatoes, new, boiled, 20 minutes.
Sweet potatoes, boiled, 45 minutes.
Sweet potatoes, baked, i hour.
Squash, boiled, 25 minutes.
Squash, baked, 45 minutes.
Shell beans, boiled, i hour.
Canoe and Camp Cot ✪ Succotash
Page 21 · 5 recipe records on this page
Presented as published in 1885. 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
If you are very " swell " campers-out, and have some port or Madeira wine with you, you may stew the shoulder of venison in the following manner : Extract the bones through the under side and make a stuffing as follows : Chop up suet very fine, and mix it with bread crumbs, in the proportion of half a pint of suet to a quart of breadcrumbs. Moisten this with wine, season with pepper and allspice and fill the holes from which the bones were taken. Bind firmly in shape with strips of clean cloth, put in a large saucepan with part of a gravy made by boiling the trimmings of the venison ; add to this a glass of port or Madeira wine and a little black pepper. Cover tightly and stew very slowly three or four hours, according to the size. It should be very tender when done. Remove the strips of cotton cloth with care, dish, and, when you have strained the gravy, pour it over the meat.
Meats and Game. 65
Stuffed Game Roasted.
Large birds (ducks or turkeys, etc.), rabbits, hares, woodchucks, porcupines, opossums, and the like, may be stuffed with a dressing made of salt pork and bread or crackers. Chop the pork very fine, soak the bread or crackers in hot water and mash them smooth, and mix them with the chopped pork. Season with pepper, a little salt, sage and chopped onion. Sew up the game after stuffing with wire in two or three places, and roast over hot coals. If wrapped in wet brown paper it may be immersed in hot ashes and baked, if small, or may be baked the same as fish.
Woodchucks and Porcupines.
When properly cooked, are little inferior to any game. They must be thoroughly parboiled before cooking, and then may be roasted or stewed. A young woodchuck or porcupine may be baked in the ground with the hide on, after having been drawn, and is very palatable.
Opossums and Young Pigs
[illustration: Opossums and Young Pigs cooking methods - text continues]
Canoe and Camp Cookery.
strong, straight, hard-wood limb, the animal from stern to snout, ed from two crotched stakes ove oth, the 'possum or pig cannot t e limb will turn inside the animal. ping off the twigs from the limb . lalf an inch or so of each twig ti : the limb in the animal butt first,
" backward so that the barbs i lesired to turn the animal to roast
gashes in the thickest parts of thi r roast evenly throughout, A 'p Ed as above may be coated with le ground with plenty of coals in I urs. When roasted over the fire d be caught and used to baste it,
Preparation of Vegetables for Cooking. — Time Table for Cooking Vegetables. — Cabbage, Beets, Greens, Tomatoes, Turnips, Mushrooms, Succotash, etc.
ALL vegetables must be carefully looked over. Remove the unripe or decayed parts, and then wash in cold water. When to be boiled they should be put in boiling salted water, and if necessary to replenish the water before the cooking is complete^ boiling water should be always used. Keep the vessel covered, and drain the vegetables as soon as done. Do not let the water boil long before the vegetables are put in. Old and strong vegetables sometimes require boiling in two or three waters.
The following time table for cooking vegetables, culled from the writer's scrap-book, is reliable :
Potatoes, old, boiled, 30 minutes. Potatoes, new, baked, 45 minutes. Potatoes, new, boiled, 20 minutes. Sweet potatoes, boiled, 45 minutes. Sweet potatoes, baked, i hour. Squash, boiled, 25 minutes. Squash, baked, 45 minutes. Shell beans, boiled, i hour.
Canoe and Camp Cot
Records on this page
Stuffed Shoulder of VenisonStuffed Game RoastedBoiled BeetsOpossums and Young FigsSuccotash