Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers

or so let the company attack it _en masse_, uncovering it gradually as it is eaten, so as to retain the heat in it as long as possible. The stones should be extremely and thoroughly heated, or the chowder will be a failure, and the cinders should be cleaned out, the chowder put on, and the whole covered with great haste, so as not to give the stones a chance to cool. CHAPTER IV. MEATS AND GAME.--HASH.--PORK AND BEANS.--GAME STEW.--BRUNSWICK STEW.--ROAST VENISON.--BAKED DEER'S HEAD.--VENISON SAUSAGES.--STUFFED ROASTS OF GAME.--WOODCHUCKS, PORCUPINES, 'POSSUMS AND PIGS. SOME good recipes for cooking meats and game, which are not given in Part I., are the following: Frizzled Beef. Cut dried beef into very thin shavings, and put into a frying pan nearly half full of cold water. Set over the fire and let it come to a boil, then stir in a large lump of butter and enough flour to make a good gravy. Hash. Four pounds of cold boiled meat (not pork) or corned beef, free from bone or gristle, one large parboiled onion, and two pounds of boiled or baked potatoes are chopped and mixed together, seasoned with pepper and salt, and stirred up with about a pint of hot water. Put enough lard or butter into a frying pan to well cover the bottom when melted, and when it is "screeching hot," put in the hash. Stir it for a few minutes, then let it fry till it is brown on the bottom. Corned beef hash requires little salt for seasoning. Boiled Pork. Soak over night in cold water and put into a pot of cold water over the fire when the boiling begins. Boil same as other meat (see page 27) and save the cake of fat that rises when it is cold for frying purposes. Turnips, cabbage, potatoes and greens are good boiled with the pork. See table for boiling vegetables in the next chapter. Pork Hash. Cut salt pork or bacon into small dice, and while it is frying over a slow fire cut raw potatoes and onions into thin