Camp Cookery |
From inside the book
Results 1-5 of 38
Page xiii
... . Pork gravy , thick . M. * Roux Sauces . Barbecue sauce . Mustard sauce . 133 132 135 135 136 55 61 B. * . 52 B .. 62 62 62 63 70 94 94 62 B. * .. B .. 65 55 63 Venison sauce . B ....... Broiled venison sauce . B A TABLE . xiii.
... . Pork gravy , thick . M. * Roux Sauces . Barbecue sauce . Mustard sauce . 133 132 135 135 136 55 61 B. * . 52 B .. 62 62 62 63 70 94 94 62 B. * .. B .. 65 55 63 Venison sauce . B ....... Broiled venison sauce . B A TABLE . xiii.
Page xiv
... sauce . B .. Giblet sauce . B , * M. * . Celery sauce . B , M .. Cranberry sauce Curry sauce . B , M. * . Butter sauce . B .. White sauce . B , M ... Lemon sauce . B , M .. India sauce . B , M .. Sweet sauce . B .. Brandy sauce . B ...
... sauce . B .. Giblet sauce . B , * M. * . Celery sauce . B , M .. Cranberry sauce Curry sauce . B , M. * . Butter sauce . B .. White sauce . B , M ... Lemon sauce . B , M .. India sauce . B , M .. Sweet sauce . B .. Brandy sauce . B ...
Page xv
... Sauces . Tomato sauce . B ..... 117 SLOW . ( Over 45 minutes . ) Fresh Meat , Game . Roasted meat , big game . Braised meat , big game . Baked meat , big game . Boiled meat , big game . 53 55 55 58 Stewed meat , big game .. Steamed meat ...
... Sauces . Tomato sauce . B ..... 117 SLOW . ( Over 45 minutes . ) Fresh Meat , Game . Roasted meat , big game . Braised meat , big game . Baked meat , big game . Boiled meat , big game . 53 55 55 58 Stewed meat , big game .. Steamed meat ...
Page 2
... sauce . There is left a quart of hot juice . Into it put the pound of sugar . Boil , without stir- ring or skimming , until the juice gets syrupy , and pour into a vessel to cool . Result : somewhat more than a pint of as good jelly as ...
... sauce . There is left a quart of hot juice . Into it put the pound of sugar . Boil , without stir- ring or skimming , until the juice gets syrupy , and pour into a vessel to cool . Result : somewhat more than a pint of as good jelly as ...
Page 3
... sauce or gravy or pudding now and then . Nothing pays better for its transportation than good brands of desiccated eggs and evaporated or powdered milk . Cooked in combination with other things , they add vastly to the number and savor ...
... sauce or gravy or pudding now and then . Nothing pays better for its transportation than good brands of desiccated eggs and evaporated or powdered milk . Cooked in combination with other things , they add vastly to the number and savor ...
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Common terms and phrases
ashes bacon baked beans baking powder baste beans beef bird biscuit black pepper boiling water braising bread broiled brown burn cakes camp celery seed clean coffee cold water cook corn meal curry powder desiccated dish dough drain Dried Dutch oven eggs fire fish flavor flour fork fresh fried fruit frying-pan gravy grease green hang hardwood heat Horace Kephart hour inches juice keep kettle knife lard layer legs lemon Macaroni meat milk minutes nutmeg onion oven oysters parboil pepper and salt pieces potatoes pounds pudding quart reflector remove rice roasted salt and pepper salt pork salted water sauce season with pepper serve side simmer skin slices soak soup split spoon sprinkle squirrels stew stick stir sugar tablespoonful taste teaspoonful teaspoonful salt thick thickening thin toast tomatoes vegetables venison vinegar water to cover wood Worcestershire sauce