Baking in Clay
From Camp cookery (Kephart), 1910
This method seals the meat while cooking, leaving it clean and baked in its own juices.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 27. The excerpt below is the record exactly as published.
Baking in Clay. — This hermetically seals the meat while cooking, and is better than baking in a kettle, but requires experience. Draw the ani- mal, but leave the skin and hair on. If it be a large bird, as a duck or goose, cut off head and most of neck, also feet and pinions, pull out tail MEAT. 57 feathers and cut tail off (to get rid of oil sac), but leave smaller feathers on. If a fish, do not scale. Moisten and work some clay till it is like softened putty. Roll it out in a sheet an inch or two thick and large enough to completely encase the animal
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