Large birds (ducks or turkeys, etc.), rabbits, hares, woodchucks, porcupines, opossums, and the like, may be stuffed with a dressing made of salt pork and bread or crackers. Chop the pork very fine, soak the bread or crackers in hot water and mash them smooth, and mix them with the chopped pork. Season with pepper, a little salt, sage and chopped onion. Sew up the game after stuffing with wire in two or three places, and roast over hot coals. If wrapped in wet brown paper it may be immersed in hot ashes and baked, if small, or may be baked the same as fish.
Woodchucks and Porcupines.
When properly cooked, are little inferior to any game. They must be thoroughly parboiled before cooking, and then may be roasted or stewed. A young wood-chuck or porcupine may be baked in the ground with the hide on, after having been drawn, and is very palatable.
Opossums and Young Pigs
Are roasted alike. After cleaning the opossum or pig stuff him with bread crumbs, chopped onion and sage or summer savory for seasoning, boiled Irish and sweet potatoes (the latter especially with the 'possum) and whole boiled onions being pushed in among the dressing. Wire up the opening in two or three places, fold the legs down on the body and wire them fast. Then cut a strong, straight, hard-wood limb, and run it through the animal from stern to snout. This is to be suspended from two crotched stakes over the fire, and, if smooth, the 'possum or pig cannot be turned on it, as the limb will turn inside the animal. Therefore, in lopping off the twigs from the limb after it is cut, leave half an inch or so of each twig to act as a barb, insert the limb in the animal butt first, then give it a "yank" backward so that the barbs may hold when it is desired to turn the animal to roast all sides alike. Cut gashes in the thickest parts of the meat so that it may roast evenly throughout. A 'possum or pig prepared as above may be coated with clay and baked in the ground with plenty of coals in from two to three hours. When roasted over the fire the drippings should be caught and used to baste it.
CHAPTER V.
Preparation of Vegetables for Cooking.—Time Table for Cooking Vegetables.—Cabbage, Beets, Greens, Tomatoes, Turnips, Mushrooms, Succotash, etc.
All vegetables must be carefully looked over. Remove the unripe or decayed parts, and then wash in cold water. When to be boiled they should be put in boiling salted water, and if necessary to replenish the water before the cooking is complete, boiling water should be always used. Keep the vessel covered, and drain the vegetables as soon as done. Do not let the water boil long before the vegetables are put in. Old and strong vegetables sometimes require boiling in two or three waters.