Dress them, parboil until they are tender, then cut
off the legs and wings, slice off the breast pieces, roll
in flour or meal and fry in hot pork fat till they are
nicely browned. Grouse, ducks, quail, snipe and
plover may also be fried, but are better cooked as
given below. Snipe, quail and plover need no
parboiling.
Fried Sqidrrels.
Skin and clean, cutting off heads, tails and feet.
Parboil and fry, same as pigeons.
Boast Quail, Snipe or Plover.
Dress and impale each on a stick with a piece of
fat pork in each bird. Set the stick in the ground
28 Cande and Camp Cookery,
before a big bed of live coals in a slanting position so
that the heat will fall evenly on all portions of the
bird, and turn frequently till a sharp sliver will easily
pass through the breast. Catch the drippings in a
tin cup and pour over the birds again and again, and
if they are served on toast pour the drippings also on
the toast. The blacksmith's pliers mentioned in Chap-
ter I. will come in handy for turning the birds before
the fire on their sticks and holding the cup to catch
the drippings. Without this tool the cook's hands are
likely to be roasted by the time the birds are done.
Boast Ducks and Grouse.
Parboil till tender, then roast as above.
Boast Woodcock.
Pick, but do not clean. Roast as above without
parboiling. Remove the entrails after the bird is
done.
Babbits or Hares.
These require considerable parboiling unless young.
They may be fried like squirrels, cutting them into
pieces, or made into stews.
Stewed Babbit.
After skinning and cleaning the rabbit cut it into
pieces, and wash again in cold water. Mince an
Meats and Game. , 29
onion, cleanse and cut into small pieces one-half
pound of fat salt pork, and put with the cut-up rabbit
into a pot with about a pint of cold water. Season
with pepper and salt, cover the pot and let it simmer
till the flesh can be easily pierced with a sharp sliver.
Take it up when done and set where it will keep warm,
and make a gravy by adding to the water left in the
pot one cup of boiling milk or water, stirring in gradu-
ally one well-beaten ^%% and one or two tablespoonfuls
of flour✪ Stewed Rabbit made into a smooth- paste with cold water.
Boil one minute and then pour over the rabbit. This
gravy will be nearly or quite as good if the ^g% is
omitted.
Stewed Ducks or Pigeons.
Stew exactly the same as rabbits. The pork may
be omitted without detracting from the edible quality
of the dish.
Frogs.
Use only the hind legs of small frogs, but both the
fore and hind legs of large ones. They are best
broiled, but may be fried in butter.
CHAPTER V.
Vegetables. — Potatoes and Green Corn, Boiled, Fried,
Roasted and Stewed.
n^HE canoeist, whose stowage room is limited, will
1 not carry with him a variety of vegetables, therefore
completer directions for cooking these edibles will be
left for Part II. of this book, and instructions will here
be given only for the preparation of the potatoes,
which he will most certainly carry, and green corn,
which, in its season, he can obtain readily, if his cruise
leads him through a farming country. These two
articles will form the canoeist's mainstay in the vege-
table line, and can be prepared in several appetizing
ways.
Boiled Potatoes.
Small or medium-sized potatoes are preferable to
large ones. Choose those with small eyes, as those
with large eyes are generally about to sprout and are
of poor quality. Do not pare unless they are very
old, and in the latter case put them in cold water and
allow it to boil. If they are of unequal size cut the
large ones, so that they will boil evenly ; wash, cut out
tad places and ejres, and slice off a piece of skjn a^
Vegetables, 31 ✪ Boiled Potatoes
Page 9 · 2 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
Dress them, parboil until they are tender, then cut off the legs and wings, slice off the breast pieces, roll in flour or meal and fry in hot pork fat till they are nicely browned. Grouse, ducks, quail, snipe and plover may also be fried, but are better cooked as given below. Snipe, quail and plover need no parboiling.
Fried Squirrels.
Skin and clean, cutting off heads, tails and feet. Parboil and fry, same as pigeons.
Roast Quail, Snipe or Plover.
Dress and impale each on a stick with a piece of fat pork in each bird. Set the stick in the ground
28 Canoe and Camp Cookery,
before a big bed of live coals in a slanting position so that the heat will fall evenly on all portions of the bird, and turn frequently till a sharp sliver will easily pass through the breast. Catch the drippings in a tin cup and pour over the birds again and again, and if they are served on toast pour the drippings also on the toast. The blacksmith's pliers mentioned in Chapter I. will come in handy for turning the birds before the fire on their sticks and holding the cup to catch the drippings. Without this tool the cook's hands are likely to be roasted by the time the birds are done.
Roast Ducks and Grouse.
Parboil till tender, then roast as above.
Roast Woodcock.
Pick, but do not clean. Roast as above without parboiling. Remove the entrails after the bird is done.
Rabbits or Hares.
These require considerable parboiling unless young. They may be fried like squirrels, cutting them into pieces, or made into stews.
Stewed Rabbit.
After skinning and cleaning the rabbit cut it into pieces, and wash again in cold water. Mince an
Meats and Game. , 29
onion, cleanse and cut into small pieces one-half pound of fat salt pork, and put with the cut-up rabbit into a pot with about a pint of cold water. Season with pepper and salt, cover the pot and let it simmer till the flesh can be easily pierced with a sharp sliver. Take it up when done and set where it will keep warm, and make a gravy by adding to the water left in the pot one cup of boiling milk or water, stirring in gradually one well-beaten ^%% and one or two tablespoonfuls of flour made into a smooth- paste with cold water. Boil one minute and then pour over the rabbit. This gravy will be nearly or quite as good if the ^g% is omitted.
Stewed Ducks or Pigeons.
Stew exactly the same as rabbits. The pork may be omitted without detracting from the edible quality of the dish.
Frogs.
Use only the hind legs of small frogs, but both the fore and hind legs of large ones. They are best broiled, but may be fried in butter.
Vegetables. — Potatoes and Green Corn, Boiled, Fried, Roasted and Stewed.
n^HE canoeist, whose stowage room is limited, will 1 not carry with him a variety of vegetables, therefore completer directions for cooking these edibles will be left for Part II. of this book, and instructions will here be given only for the preparation of the potatoes, which he will most certainly carry, and green corn, which, in its season, he can obtain readily, if his cruise leads him through a farming country. These two articles will form the canoeist's mainstay in the vegetable line, and can be prepared in several appetizing ways.
Boiled Potatoes.
Small or medium-sized potatoes are preferable to large ones. Choose those with small eyes, as those with large eyes are generally about to sprout and are of poor quality. Do not pare unless they are very old, and in the latter case put them in cold water and allow it to boil. If they are of unequal size cut the large ones, so that they will boil evenly ; wash, cut out bad places and eyes, and slice off a piece of skin a
Vegetables, 31
Records on this page
Stewed RabbitBoiled Potatoes