Strain the liquor from the o)RSters. Crush crackers
into fine crumbs ; or, if you have no crackers, toast
some slices of bread and crush them fine. Beat up
an egg (both white and yolk) in a tin cup with a
spoon. Dip the oysters into the beaten ^%gy then
roll them in the crumbs, and put over the fire in a
pan of boiling fat over half an inch deep✪ Fried Oysters. Turn when
brown on one side, and let the other side brown. If
the oysters are small do not prepare them singly, but
place them two together (the large portions at opposite
ends), then immerse them in the ^%% and crumbs
together. If the crumbs do not readily adhere, pat
the oysters gently while rolling them in the crumbs.
Blanketed Oysters.
Get the largest oysters you can find, cut fat bacon
into very thin slices✪ Blanketed Oysters, wrap an oyster in each slice, and
skewer with a small stick. Heat a frying pan very
hot, put in your oysters, and cook long enough to just
crisp the bacon — not over two minutes — taking care
that they do not burn. Serve immediately without
removing the skewers.
CHAPTER IV.
Meats and Game. — ^Salt Pork. — Ham and Eggs. — Broiling
AND Boiling Meats. — Pigeons, Squirrels, Ducks,Grouse,
Woodcock, Rabbits, Frogs, etc.
IN selecting salt pork pick out that which is smooth
and dry. Damp, clammy pork is unwholesome.
Canned corn beef is palatable, and useful in making
hash, but is sometimes poisonous from the solder used
in sealing the cans. If canned beef is carried, use
only the portion that does not touch the metal of the
cans, throwing away the remainder.
Fried Salt Fork (or Bacon).
Slice thin, put in frying pan✪ Fried Salt Pork (or Bacon) with cold water enough
to cover, let it come to a boil and boil two or three
minutes ; then turn off the water and fry brown on
both sides ; or, soak one hour in cold water, then roll
in bread or cracker crumbs and fry with a little butter
or lard in the pan.
Broiled Salt Pork.
Slice thin✪ Broiled Salt Pork, and broil on the end of a green switch
held over the coals, using extra care that the smoke
and flame from the drippings do not reach the pork.
26 Canoe and Camp Cookery*
Ham and Eggs,
Fry the ham first, the same as pork or bacon, and
fry the eggs in the fat left in the pan. Break each
^%Z separately into a cup, and thence transfer it to
the pan, by which means the yolks are kept intact and
bad eggs are discovered before it is too late. While
the eggs are frying dip up some of the fat with a
spoon and pour it over the tops of the eggs.
Broiled Steaks.
If the steak is tough, beat it on both sides, but not
enough to tear the meat and allow the juices to escape.
Sharpen a green switch at the end, secure the steak on
it, and place over a bed of hot coals, turning fre-
quently. Do not let the escaping juices set fire to the
meat. Season, after it is done, with pepper and salt,
and if a gravy is desired, put a half teaspoonful of
salt, half as much pepper, and a piece of butter or fat
as large as a duck's ^%% into a hot dish, and add two
tablespoonfuls of boiling water. Pour it over the
steak slowly, so that every part of the latter will be
moistened.
Broiling in a Frying Pan.
Broiling can be done as well with a frying pan as
with a gridiron, and all the juices are preserved.
Heat the empty pan very hot first, then put in the
meat to be broiled, cover over with a tin plate, and
turn the meat often in the pan.
Meats and Game, 2J
Boiled Meat.
Put the meat into enough boiling water so that the
former will be a little more than covered. Cover the
pot and boil till cooked, which will take about fifteen
minutes for every pound of meat. Skim constantly
while boiling, and turn the meat several times. Re-
plenish when necessary with boiling water. One
teaspoonful of salt for each five pounds of meat
should be put into the pot a short time before the
meat is done. If there is a layer of fat on top after
the meat is cold, remove it. Beef or venison may be
used for frying.
Fried Pigeons.
Page 8 · 4 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
Strain the liquor from the oysters. Crush crackers into fine crumbs ; or, if you have no crackers, toast some slices of bread and crush them fine. Beat up an egg (both white and yolk) in a tin cup with a spoon. Dip the oysters into the beaten ^%gy then roll them in the crumbs, and put over the fire in a pan of boiling fat over half an inch deep. Turn when brown on one side, and let the other side brown. If the oysters are small do not prepare them singly, but place them two together (the large portions at opposite ends), then immerse them in the ^%% and crumbs together. If the crumbs do not readily adhere, pat the oysters gently while rolling them in the crumbs.
Blanketed Oysters.
Get the largest oysters you can find, cut fat bacon into very thin slices, wrap an oyster in each slice, and skewer with a small stick. Heat a frying pan very hot, put in your oysters, and cook long enough to just crisp the bacon — not over two minutes — taking care that they do not burn. Serve immediately without removing the skewers.
Meats and Game. — ^Salt Pork. — Ham and Eggs. — Broiling AND Boiling Meats. — Pigeons, Squirrels, Ducks,Grouse, Woodcock, Rabbits, Frogs, etc.
IN selecting salt pork pick out that which is smooth and dry. Damp, clammy pork is unwholesome. Canned corn beef is palatable, and useful in making hash, but is sometimes poisonous from the solder used in sealing the cans. If canned beef is carried, use only the portion that does not touch the metal of the cans, throwing away the remainder.
Fried Salt Fork (or Bacon).
Slice thin, put in frying pan with cold water enough to cover, let it come to a boil and boil two or three minutes ; then turn off the water and fry brown on both sides ; or, soak one hour in cold water, then roll in bread or cracker crumbs and fry with a little butter or lard in the pan.
Broiled Salt Pork.
Slice thin, and broil on the end of a green switch held over the coals, using extra care that the smoke and flame from the drippings do not reach the pork.
26 Canoe and Camp Cookery*
Ham and Eggs,
Fry the ham first, the same as pork or bacon, and fry the eggs in the fat left in the pan. Break each ^%Z separately into a cup, and thence transfer it to the pan, by which means the yolks are kept intact and bad eggs are discovered before it is too late. While the eggs are frying dip up some of the fat with a spoon and pour it over the tops of the eggs.
Broiled Steaks.
If the steak is tough, beat it on both sides, but not enough to tear the meat and allow the juices to escape. Sharpen a green switch at the end, secure the steak on it, and place over a bed of hot coals, turning frequently. Do not let the escaping juices set fire to the meat. Season, after it is done, with pepper and salt, and if a gravy is desired, put a half teaspoonful of salt, half as much pepper, and a piece of butter or fat as large as a duck's ^%% into a hot dish, and add two tablespoonfuls of boiling water. Pour it over the steak slowly, so that every part of the latter will be moistened.
Broiling in a Frying Pan.
Broiling can be done as well with a frying pan as with a gridiron, and all the juices are preserved. Heat the empty pan very hot first, then put in the meat to be broiled, cover over with a tin plate, and turn the meat often in the pan.
Meats and Game, 2J
Boiled Meat.
Put the meat into enough boiling water so that the former will be a little more than covered. Cover the pot and boil till cooked, which will take about fifteen minutes for every pound of meat. Skim constantly while boiling, and turn the meat several times. Replenish when necessary with boiling water. One teaspoonful of salt for each five pounds of meat should be put into the pot a short time before the meat is done. If there is a layer of fat on top after the meat is cold, remove it. Beef or venison may be used for frying.
Fried Pigeons.
Records on this page
Fried OystersBlanketed OystersFried Salt Pork (or Bacon)Broiled Salt Pork