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

of port or Madeira wine and a little black pepper. Cover tightly and stew very slowly three or four hours, according to the size. It should be very tender when done. Remove the strips of cotton cloth with care, dish, and, when you have strained the gravy, pour it over the meat. Stuffed Game Roasted. 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. Sew up the game after stuffing with wire in two or three places, and roast over hot coals. 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. Woodchucks and Porcupines. When properly cooked, are little inferior to any game. They must be thoroughly parboiled before cooking, and then may be roasted or stewed. A young wood-chuck or porcupine may be baked in the ground with the hide on, after having been drawn, and is very palatable. Opossums and Young Pigs Are roasted alike. After cleaning the opossum or pig stuff him with bread crumbs, chopped onion and sage or summer savory for seasoning, boiled Irish and sweet potatoes (the latter especially with the 'possum) and whole boiled onions being pushed in among the dressing. Wire up the opening in two or three places, fold the legs down on the body and wire them fast. Then cut a strong, straight, hard-wood limb, and run it through the animal from stern to snout. This is to be suspended from two crotched stakes over the fire, and, if smooth, the 'possum or pig cannot be turned on it, as the limb will turn inside the animal. Therefore, in lopping off the twigs from the limb after it is cut, leave half an inch or so of each twig to act