CAMP COOKERY.
BIRDS.
In camp life, small and large birds should be either roasted, broiled, or stewed.
Pick all the feathers off, cut a slit in them, and draw them. Either wash or wipe carefully. If for roasting, tie the legs down, and place in the pan. Sprinkle with flour, cover the bottom of the pan with water, and roast, if ducks, thirty minutes, grouse and partridges the same.
Small birds, about half as long. The oven must be very hot.
Birds Roasted in their Feathers.
Open the bird in the usual manner, and draw it; then cover with wet clay, and bury in hot coals. In forty minutes, draw from the coals, and peel off the clay, when feathers and skin will come also.
A gentleman assures me that they are perfectly delicious cooked in this manner.