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Cooking Meat

Meat may be cooked by sticking it on sharp sticks and hanging it close to the fire, so that it gets broiled. Or use the lid of an old cake tin as a kind of frying-pan. Put grease in it to prevent the meat from sticking.

Or make "Kabobs:" cut your meat up into a slice about half or three-quarters of an inch thick. Cut this up into small pieces about one to one and a half inches across. String a lot of these chunks on to a stick or iron rod, and plant it in front of the fire, or suspend it over the hot embers for a few minutes till the meat is roasted.

Meat can also be wrapped in a few sheets of wet paper, or in a coating of clay, and put in the red-hot embers of the fire, where it will cook by itself.

Hunter's Stew-Cut lean meat or game into small chunks about an inch or one and a half inches square. Mix some flour, salt, and pepper together, and rub your meat well in it. Brown it in a little fat in the pot, shuffling the pot so as to sear, but not burn the surfaces of the meat. Add clean water, and hang pot high over the fire. It is important that the water should not boil hard, but merely simmer. Later add cut-up vegetables, such as potatoes, carrots and onions. The water should just cover the food-no more. Cook until tender.

Cooking Birds and Fish

Birds and fish can be cooked in the same manner. A bird is most easily plucked immediately after being killed. But there is no need to pluck it before cooking it in clay, as the feathers will stick to the clay when it hardens in the heat, and when you break it open the bird will come out cooked, without its feathers, like the kernel out of a nutshell.

Another way is to clean out the inside of a bird, get a stone about the size of its inside, and heat it till nearly red hot. Place it inside the bird, and put the bird on a gridiron, or on a wooden spit over the fire.


Lord Baden-Powell of Gilwell (Chief Scout, London, UK)

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