Camping and camp cooking

by Frank A. Bates

Fils-d’une-chienne:—Fry out the fat from some salt pork. Soak hard-tack in water till it is soft. Drop it in the hot fat and cook.

SOUPS.

Beef Stew:—Take 1 pound of lean meat, wash clean, and put it in cold water over a slow fire. Cook until the meat falls in pieces when stirred; this will take from 3 to 4 hours, during which time there must be enough water to cover the meat. Now add about a quart of sliced potatoes, a small onion, sliced very thin, and cook until the potatoes are soft. Season with salt and pepper to taste.

Camp Stew:—Prepare the beef by boiling as in the previous receipt, except that a large onion is needed, and it must be added at the same time the meat is put on. When the meat is done, add the potatoes as before, and a can of tomatoes. Flavor with salt, pepper and curry powder. Just before serving, take some wheat flour and mix with water to make it about the consistency of cream; beat it together thoroughly so there will be no lumps; have the stew boiling, and turn in the flour, which will thicken the liquid. This dish may be varied by the addition of any or all of the vegetables which may happen to be within reach. Carrots, turnips, cabbage, cauliflower, parsnips, etc., should be peeled and cut into dice of about a half-inch in diameter. These vegetables should be cooked a little longer than the potatoes. So far as the meat component goes, almost any flesh is suitable. The leftovers from the broiled steaks or chops; chickens or fowls, ducks, grouse, shore birds or any other meat from the roast or spit; the greater the variety, the better the stew. If fresh meat is purchased, get the neck, shin, bottom of the round, or any of the inferior pieces in preference to the, so-called, choicer cuts. Although not so tender, they have a far richer flavor. It is needless to say that venison, rabbits, or squirrels are adapted to this dish.

A word of caution just here may not be out of place. When making venison stew, look out that the meat has been well bled and hung for forty-eight hours, if possible. Otherwise you will think you have been taking a dose of Epsom salts.

When preparing rabbits and squirrels, skin and dress, then soak the flesh in salt water over night. This will remove the strong flavor, which is obnoxious to many.

Turtle Soup:—Parboil the meat in water, in which has been put a small handful of salt, for about a half hour. Take out the meat and throw away the water. Put the meat in fresh cold water and stew slowly till it will pull into pieces; add a sliced onion and four large sliced potatoes, season with salt and poultry dressing (sage, savory, thyme and pepper or other fragrant herbs will do as well), and thicken the same as the Camp stew. This is for the common “mud turtle,” and be it known that an unreasonable prejudice exists against this animal. Properly prepared, it is a dish for the gourmet.

Skunk Stew:—I was in doubt whether to insert this here, on account of the prejudice that some people have against this animal. Properly prepared, it is really a delicacy. When you catch a skunk, of course you kill him, if you can, before he explodes. If the odor is strong, hang the carcass over a smudge of hemlock twigs, being careful not to scorch the fur. Skin and dress, being careful not to break the musk-glands, which must be carefully removed. Put in cold water over a slow fire, and boil for an hour, or as long as any fat will rise to the top. Skim off this fat and carefully preserve it in a bottle, against the time when the baby has the croup, or you yourself have a sprained muscle; it is very penetrating. Throw away the water, and boil the meat with a sliced onion in fresh water, till the meat will slip off the bones. Add sliced potatoes and season with salt, pepper, and a very little sage or poultry dressing. Many a man has become a confirmed mephitiphagist after partaking of the above without knowing what he was eating until he had finished his meal.

Lob-scouse:—Boil corned beef till the excess of salt is out of it. Drain off the water and fill up with fresh water; put any vegetables that you happen to have, except the potatoes, and boil till the meat will come to pieces; about half an hour before it is done, add some sliced potatoes and hard bread. This is not a dainty dish, but it affords a variety when the stomach is cloyed with a hard-times diet. Start with cold water.

Fish Chowder:—Fry out two slices of pork in the bottom of the kettle, and when well cooked, turn in 2 quarts of boiling water. Add 6 large potatoes, sliced thin, and cook until they can be broken by the mixing spoon. Have about 3 pounds of fish cut into convenient pieces, which should now be put in and cooked till it will break in pieces. Then add 1 quart of milk and season to taste with salt and pepper. When it comes to the boiling point, break in 12 crackers. Set it off the fire till the crackers are steamed soft and serve. Some think that the chowder is improved by the addition of a small onion, sliced thin, and added when the potatoes are put in.