The Way of the Woods; a Manual for Sportsmen in Northeastern United States And Canada
The Way of the Woods; a Manual for Sportsmen in Northeastern United States And Canada
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In our eReader you can find the full English version of the book. Read The Way of the Woods; a Manual for Sportsmen in Northeastern United States And Canada Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Way of the Woods; a Manual for Sportsmen in Northeastern United States And Canada
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To quickly assess the difficulty of the text, read a short excerpt:
Baste occasionally.
To Broil: Salt and toast before fire in broiler, or upon a stout forked stick.
To Fry: Sprinkle with flour and fry in lard, or pork.
To Stew: After parboiling leave the meat in the kettle and add a tablespoonful of rice, a couple of onions cut up, a potato or so, or, in fact, anything Digitized by Google I40 The Way of the Woods that will enrich the stew. Season to taste (paprika or curry are excellent for those who like these con- diments). As the water evaporates add enoug...h to keep the meat covered. When the meat parts readily from the bones the stew is done.
Porcupines (especially young ones) offer an acceptable variety to the menu, and are generally excellent eating, though there are exceptions on account of season or feed. As there are no quills on the belly and the skin is quite loose, a porcupine is easily dressed. It should be hung up for several days before cooking unless in very hot weather. It may be either roasted or made into a stew, in the manner of hares, but must be parboiled at least a half-hour to be tender.
What to read after The Way of the Woods; a Manual for Sportsmen in Northeastern United States And Canada?
You can find similar books in the "Read Also" column, or choose other free books by Edward Breck to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Baste occasionally.
To Broil: Salt and toast before fire in broiler, or upon a stout forked stick.
To Fry: Sprinkle with flour and fry in lard, or pork.
To Stew: After parboiling leave the meat in the kettle and add a tablespoonful of rice, a couple of onions cut up, a potato or so, or, in fact, anything Digitized by Google I40 The Way of the Woods that will enrich the stew. Season to taste (paprika or curry are excellent for those who like these con- diments). As the water evaporates add enoug...h to keep the meat covered. When the meat parts readily from the bones the stew is done.
Porcupines (especially young ones) offer an acceptable variety to the menu, and are generally excellent eating, though there are exceptions on account of season or feed. As there are no quills on the belly and the skin is quite loose, a porcupine is easily dressed. It should be hung up for several days before cooking unless in very hot weather. It may be either roasted or made into a stew, in the manner of hares, but must be parboiled at least a half-hour to be tender.
What to read after The Way of the Woods; a Manual for Sportsmen in Northeastern United States And Canada?
You can find similar books in the "Read Also" column, or choose other free books by Edward Breck to read onlineMoreLess
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