Camp Cookery |
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Page 52
... basting it frequently with drip- pings from the pan below , so as to keep the sur- face moist and flexible and insure that precise de- gree of browning which delights a gourmet . For broiling , cut the meat at least an inch thick . Only ...
... basting it frequently with drip- pings from the pan below , so as to keep the sur- face moist and flexible and insure that precise de- gree of browning which delights a gourmet . For broiling , cut the meat at least an inch thick . Only ...
Page 53
... close to it by a stout wet cord ; turn frequently ; catch drip- pings in pan or green - bark trough , and baste with them . This is better than roasting on a spit over the fire , because the heat can be better regulated MEAT . 53.
... close to it by a stout wet cord ; turn frequently ; catch drip- pings in pan or green - bark trough , and baste with them . This is better than roasting on a spit over the fire , because the heat can be better regulated MEAT . 53.
Page 54
... baste it and sprin- kle with flour , then brown it near the fire , and make gravy as directed on page 62 . A whole side of venison can be roasted by plant- ing two stout forked stakes before the fire , a stub of each stake being thrust ...
... baste it and sprin- kle with flour , then brown it near the fire , and make gravy as directed on page 62 . A whole side of venison can be roasted by plant- ing two stout forked stakes before the fire , a stub of each stake being thrust ...
Page 55
... baste it frequently with a special dressing , for which the following recipe is bor- rowed from Frank Bates : One ... basted with the dressing as long as it is on the fire . BRAISING . Tough meat is improved by braising in a Dutch oven ...
... baste it frequently with a special dressing , for which the following recipe is bor- rowed from Frank Bates : One ... basted with the dressing as long as it is on the fire . BRAISING . Tough meat is improved by braising in a Dutch oven ...
Page 65
... front legs and on either side of the small of the back . As game has little natural fat , it requires fre- quent basting and the free use of butter or bacon grease in cooking . VENISON . ( Deer of all species , elk , 65 VI.
... front legs and on either side of the small of the back . As game has little natural fat , it requires fre- quent basting and the free use of butter or bacon grease in cooking . VENISON . ( Deer of all species , elk , 65 VI.
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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