1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Around the Camp Fire

TO STEW

grouse, or wild pigeons, place the birds In

PAR-

a small kettle and dredge with salt, pep- pgj.^ flour, and, If liked, mace and cloves, to

TRIDGE

give a true epicurean After simmering two hours, thicken with three spoonfuls of flour and stir In two spoonfuls of tomato catsup. Simmer an hour longer, and serve. AN OLD Here Is an old camper's recipe for cooking CAMPER'S partridge and grouse, and It can't be beaten. RECIPE Q^^ ^p ^j^g birds as for a fricassee. Fry them In a frying-pan In butter or salt pork fat until brown, dredging with flour, salt, and pepper. This makes them a delicious golden brown. When tender, take out the pieces and put them on a platter on pieces of toast. Then turn Into the brown fat a cup of sweet cream, stir quickly, and when it crinkles with scalding, turn over the platter of meat. A for birds, when broiled. Is made by putting GOOD a large spoonful of butter in j; frying-pan. SAUCE When It has melted, add a tablespoonful of flour and stir until brown, then add a cup of boiling water, salt and pepper to taste. BROOK Does a rule for cooking brook trout seem TROUT amiss here ? Of course almost every bach- elor knows how, or ninety and nine In an hundred. But for the hundredth man, here goes: Split the trout nearly to the tail to clean, leaving heads off or on, as preferred. Wash and drain, wipe, and dip in a mixture of touch.

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