Stuffed Game Roasted

Ingredients

• Large birds (ducks or turkeys, etc.)
• a dressing made of salt pork
• bread or crackers
• pepper
• a little salt
• sage
• chopped onion

Method

1. 1

   Chop the pork very fine, soak the bread or crackers in hot water and mash them smooth, and mix them with the chopped pork.

2. 2

   Season with pepper, a little salt, sage, and chopped onion.

3. 3

   Sew up the game after stuffing with wire in two or three places, and roast over hot coals.

4. 4

   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.

Nutrition per serving

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 21. The excerpt below is the record exactly as published.

tuffed 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

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