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

shoulder. Hang it by a cord over a huge bed of coals, or use the crotched stakes, impaling the venison on the cross-piece. Insert thin slices of salt pork or bacon in gashes cut with a knife where the flesh is thick enough to admit of "gashing," or skewer them on with hard wood twigs where it is not. Turn frequently. The flesh on the surface will become hard by the time the roast is done, but this can be avoided by covering it with buttered paper fastened on with wooden skewers. From two to three hours are required for roasting. Baked Deer's Head. Build a fire in a hole in the ground. When it has burned to a good bed of coals put in the deer's head, neck downward, with the skin on but the eyes and brains removed. Cover with green grass or leaves, coals and earth, and build a new fire on top of all. In about six hours exhume the head, remove the skin, and the baking is complete. This method of baking applies as well to the head of any animal. Forequarter of Venison. This portion is always tough, but may be utilized by stewing it, or making it into Venison Sausages. Chop up pieces of the forequarter, mix with half as much chopped salt pork, season with pepper and salt, make into balls, and fry. Stuffed Shoulder of Venison. If you are very "swell" campers-out, and have some port or Madeira wine with you, you may stew the shoulder of venison in the following manner: Extract the bones through the under side and make a stuffing as follows: Chop up suet very fine, and mix it with bread crumbs, in the proportion of half a pint of suet to a quart of breadcrumbs. Moisten this with wine, season with pepper and allspice and fill the holes from which the bones were taken. Bind firmly in shape with strips of clean cloth, put in a large saucepan with part of a gravy made by boiling the trimmings of the venison; add to this a glass