Another way, when there are several "billies" to cook, is to put them in two lines a few inches apart, one end of the line facing towards the wind. Lay your fire of small wood between the two lines, and put a third row of "billies" standing on top of the first two rows—so that a small tunnel is made by the "billies." In the windward end of this tunnel start your fire; the draught will carry its heat along the tunnel, and this will heat all the pots. The fire should be kept up with small split chunks of wood.
When boiling a pot of water on the fire, do not jam the lid on too firmly, as when the steam forms inside the pot it must have some means of escape or it will burst the pot.
To find out when the water is beginning to boil, you need not take off the lid and look, but just hold the end of a stick, or knife, etc., to the pot, and if the water is boiling you will feel it trembling.
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.
Hunter's Stew.—Chop your meat into small chunks about an inch or one and a half inches square.
Scrape and chop up any vegetables, such as potatoes, carrots, onions, etc., and put them into your "billy."
Add clean water or soup till it is half full.
Mix some flour, salt, and pepper together, and rub your meat well in it, and put this in the "billy."
There should be enough water just to cover the food—no more.
Let the "billy" stand in the embers and simmer for about one hour and a quarter.