Game Birds, Fricasseed

Ingredients

• two or three slices of pork
• half a cup of dry flour
• season with salt
• season with pepper
• flour for gravy

Method

1. 1

   Cut bird into convenient pieces, parboil in enough water to cover.

2. 2

   When tender, remove and drain.

3. 3

   Fry pork until brown.

4. 4

   Sprinkle bird with salt, pepper, and flour, and fry in pork fat until dark brown.

5. 5

   Stir in half a cup of dry flour into the frying fat, add the liquor from boiling, bring to a boil, and pour gravy over the bird.

Nutrition per serving

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 37. The excerpt below is the record exactly as published.

Game Birds, Fricasseed. — Any kind of bird may be fricasseed as follows: Cut it into convenient pieces, parboil them in enough water to cover; when tender, remove from the pot and drain. Fry two or three slices of pork until brown. Sprinkle the pieces of bird with salt, pepper, and flour, and fry to a dark brown in the pork fat. Take up the bird, and stir into the frying fat half a cup, more or less, of dry flour, stirring until it be- 76 CAMP COOKERY. comes a dark brown; then pour over it the liquor in which the bird was boiled (unless it was a fish-eater), and bring the mixture to a boil. Put the bird in a hot dish, and pour gravy over it. Wild Turkey, Roasted. — Pluck, draw, and singe. Wipe the bird inside and out. Rub the inside with salt and red pepper. Stuff the crop cavity, then the body, with either of the dress- ings mentioned below, allowing room for the filling to swell. Tie a string around the neck, and sew up the body. Truss wings to body with wooden skewers. Pin thin slices of fat pork to breast in same way. Suspend the fowl before a high bed of hardwood coals, as previously described, and place a pan under it to catch drippings. Tie a clean rag on the end of a stick to baste with. Turn and baste frequently. Roast until well done (two to three hours). (See also page 53.) Meantime cleanse the gizzard, liver, and heart of the turkey thoroughly in cold water; mince them; put them in a pot with enough cold water to cover, and stew gently until tender; then place where they will keep warm until wanted. When the turkey is done, add the giblets with the water in which they were stewed to the drippings in pan; thicken with one or two tablespoonfuls of flour that has been stirred up in milk or water and browned in a pan; season with pepper and salt, and serve with the turkey. If you have butter, the fowl may be basted with it (melted, of course), and when stewing the giblets add a tablespoonful of butter and half a teacupful of evaporated milk. Stuffing for Turkey. — (1) If chestnuts are -pxo- curable, roast a quart of them, remove shells, and mash. Add a teaspoonful of salt, and some pep- GAME. 77 per. Mix well together, and stuff the bird with them. (2) Chop some fat salt pork very fine; soak stale bread or crackers in hot water, mash smooth, and mix with the chopped pork. Season with salt

Cook this with the app: pantry check, scaling, and the assistant.