COOKERY FOR SPORTSMEN. 319 



have been saved for the purpose with one or two 

 onions and pepper and salt; moisten with water, 

 and cram the birds full. Salt them and place 

 them, back down, in the baking pot, and proceed 

 to bake as directed for bread. Have a little water 

 in the bottom of the pot to begin with, and keep it 

 good by lifting the cover and basting with hot 

 water occasionally. One hour for pigeons and birds 

 of that size, and more time proportionately for larger 

 birds. 



Meats. Of any kind can be cooked in the same 

 manner. 



Meat. To fry. Have your pieces of a size to 

 cover the bottom of the fry-pan, and pepper and 

 salt it. Heat the pan to almost redness, rub the 

 bottom with a pork rind and throw the meat quickly 

 on. Let it sear for a few moments till a light crusfc 

 is formed on the surface. Remove the meat to a 

 warm pan in readiness, heat the fry-pan again and 

 put the meat with the raw side down. When 

 this is seared the juice is hermetically sealed be- 

 tween. Now loosen it from the bottom, rub again 

 with the pork rind and put over coals to finish, 

 rare or done, to the operator's taste. 



Birds. To stew. If the birds are small, like 

 snipe, woodcock, plover, pigeons, or rail, cook them 

 whole. If large, quarter them. Salt and pepper each 

 piece and lay it in the pot, with occasionally a cold 

 buscuit or toasted bread and two or three onions, 

 cut small. When the birds are all in, pour in hot 



