296 COOKERY FOR SPORTSMEN". 



of meat, and keep the pot well covered. Rapid 

 boiling throws off. the volatile portions of the meat 

 in steam. 



Roast Duck. 

 Dip a duck or other large bird, neither cleaned nor 

 picked, m water so as to wet the feathers, and throw 

 him on the fire or into the hot coals. When the 

 feathers are pretty well singed, he is done, and the 

 skin, feathers, and dirt may be peeled off together. 

 A duck needs little more than a thorough heating. 

 Small birds may be rolled in oiled ])aper and roasted 

 in the ashes, or a bird picked and cleaned may be 

 suspended by a string near the fire, and made to re- 

 volve by twisting it up occasionally. 



Beans 

 Should be soaked over night, and then well boiled. 



Rice. 

 A cupful of rice is thrown with a pinch of salt 

 into enough boiling water to cover it well, and boiled 

 for fifteen minutes. It must be soft, but the grains 

 should be separate. The water is poured off, and it 

 is dished up hot. 



Gravy. 

 White gravy is made as already directed for fish. 

 For brown gravy, a little flour is heated in a frying- 

 pan, and stirred till it is brown. It can be kept in a 

 bottle, and is added in small quantities to thicken 

 the juice of meat or soups. 



