294 COOKERY FOR SPORTSMEN. 



pepper, and vinegar are added and beaten together, 

 after which more oil may be added, if necessary. 

 The meat is picked from the shell, cut up fine, and 

 mixed with a few spoonfuls of vinegar ; the dressing 

 is then poured over it. 



Or the dressing may be omitted, and the meat 

 cut into pieces may be warmed up in milk and but- 

 ter, with pepper and salt, and served hot. 



Potatoes 



Are usually boiled by being thrown, after they have 

 been washed, into an iron pot filled with cold water 

 and a little salt, placed on the fire till the water 

 boils, and allowed to cook till they are done, which 

 is ascertained by puncturing them with a fork. The 

 water is then poured ofi*, and they are allowed to 

 steam near the fire for a few minutes. 



When cold they may be cut up and fried in 

 grease, or mashed and stewed in milk, or mixed 

 with small pieces of salt pork or meat, and made 

 into a species of hash ; in either case they must be 

 well seasoned, and are improved by the addition of 

 onions. 



The best way to fry them is to slit thin pieces 

 from the raw potatoes, and letting them drop into 

 cold water, leave them for a few minutes. When 

 taken out and fried in butter, they will be crisp and 

 fresh. 



Potatoes are tender and mealy if simply baked 

 in hot ashes, which can be done by burying them 

 under the fire until they become soft. 



