318 COOKERY FOR SPORTSMEN. 



pork cut in chunks, and laid in vinegar forty-eight 

 hours makes good souse, and can be eaten cold or 

 fried. Slices of it fried in vinegar can be relished. 



Fish. To boil. Have, a clean towel ready for 

 the purpose, and after salting the fish wrap him 

 closely in it and pin securely, particularly at the 

 ends. Have the water hot in the pot and place 

 him in carefully, then throw in a good handful of 

 salt and let it boil ten minutes to the pound if a 

 large fish. A fish of one and a half and two pounds 

 should boil twenty minutes. When done, lift and 

 remove the cloth carefully, and serve plain with 

 Worcestershire sauce. 



Fish. To broil. Catch him, clean him, salt and 

 pepper him and impale him openly and securely on 

 the broiling fork. Have a piece of fat pork two or 

 three inches square lying in the vessel by the fire. 

 Hold the inside of the fish over the coals till hot. 

 Then take the pork and rub it gently over the hot 

 surface, and hold again over the hot coals. Eepeat 

 the process till that side is done brown, and treat 

 the other side in the same way. Eemember always 

 that fish must imperatively be cooked slowly. 



Birds. To broil. The same as above, only open 

 them on the back, and pound them on the breast 

 with the potato masher. Good for teal, pigeons, 

 and ruffed grouse. 



Birds. To bake. Pluck and draw the birds at 

 the vent, and wash them clean. Make a stuffing 

 by chopping fine the bread crusts and pieces which 



