COOKERY FOR SPORTSMEN. 331 



American taste, that this short article on cookery is 

 written ; and if the life in the woods, or on the water, 

 of our sportsmen shall be in a degree improved by 

 the effort, the main object will be attained. 



The materials generally at the disposal of the 

 hunter or fisherman on the coast and in the woods 

 consist of fish, oysters, clams, ducks, game birds, 

 and venison ; while he will carry of necessity pork, 

 ship-biscuit, salt, and pepper, and. if possible, eggs, 

 flour, sauces, Indian-meal, and as many of the minor 

 aids of a good cuisine as his means of transportation 

 will admit. 



Ko attempt will be made to confuse the reader 

 with complicated directions for the construction of 

 highly seasoned and strangely named French dishes, 

 but the simplest and readiest mode of cooking each 

 article will be given, with instructions in varying 

 the effect. If the enthusiasm inherent in the sub- 

 ject shall occasionally carry the writer away and 

 lead him to indulge in what the reader living on 

 hard tack and salt pork may regard as vain ima- 

 ginings, the weakness of man in the contemplation 

 of so vast a subject must be the excuse ; and the 

 disciple need undertake nothing for which he has 

 not the materials. 



There is one simple rule which can be understood 

 by everybody, and should be printed in letters of 

 gold, and hung up in every kitchen in the land. 

 It is "stew slow." Bad grammar but the first of 

 the kitchen code. Any meat stewed rapidly may 

 be good, although that is doubtful, for the pigs; it 



