COOKERY FOR SPORTSMEN. 295 



BOILED MEATS. 



Meats are placed in cold water with a little salt, 

 and boiled slowly, the scum that rises being re- 

 moved from time to time. 



FBIED POEK ojt BACON. 



Pork is cut into thin slices and freshened by being 

 heated in the frying-pan with a little water. It is 

 fried without any addition whatever, and the grease 

 fried out of it is saved for cooking other articles. 

 It can be breaded by being dipped first in cold 

 water, and then in crumbs or Indian-meal, and fried 

 crisp. 



The same directions apply to bacon, and both 

 should be cut exceedingly thin. 



STEWED, BAKED, AND BKOILED MEATS. 



Meat may be stewed, baked, and broiled, much 

 as has been heretofore directed for fish. In stew- 

 ing, the great point is to proceed slowly, and in 

 broiling to close the pores by burning the outside 

 slightly on the start ; and the next point is to sea- 

 son sufficiently, as both pepper and salt lose their 

 strength in the presence of heat. 



SOUPS 



Are made by boiling a fish or a piece of meat very 

 slowly ; if salt meat is used, it must have been 

 boiled previously in a difierent water ; remove the 

 scum till no more rises, add any vegetables, and 

 boil till done. Use a quart of water to every pound 



