Game Birds





Game birds can be baked in the embers. Have ready a bed of red-hot coals

covered with a thin layer of ashes, and after drawing the bird, dip it

in water to wet the feathers; then place it on the ash-covered red

coals, cover the bird with more ashes, and heap on quantities of red

coals. If the bird is small it should be baked in about one-half hour.

When done strip off the skin, carrying feathers with it, and the bird

will be clean and appetizing. Birds can also be roasted in the bean-pot

hole, but in this way, they must first be picked, drawn, and rinsed

clean; then cut into good-sized pieces and placed in the pot with fat

pork, size of an egg, for seasoning; after pouring in enough water to

cover the meat, fasten the pot lid on securely and bury the pot in the

glowing hot hole under a heap of red-hot coals. Cover with earth, the

same as when baking beans.





Frost-Grape or Chicken-Grape Getting in the Canoe facebooktwittergoogle_plusredditpinterestlinkedinmail

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