GENERAL NOTES 157 



quick they are in pickinf^ up anything they take an 

 interest in. 



Little need be said on the preparing of birds for 

 the pot, though one very good way of cooking them 

 is to split them down the back, open them out, and 

 either put them in a frying-pan or, better still, place 

 them direct on the hot embers of the fire. 



There is no nicer way of cooking birds than the old 

 time-honoured method of baking them whole in their 

 feathers, by covering them in clay, and having dug a 

 hole in the ground and thoroughly heated it, place the 

 bird in as a loaf of bread in an oven. 



Antelopes, etc., need to be carefully jointed, taking 

 off the hind and fore quarters at the joints, cutting off 

 the juicy muscles along the backbone, or, by leaving 

 these on, dividing the back and ribs into neat chops. 

 The neck and other parts, and even the whole animal, 

 can be cut up and stewed, or the meat cut off in 

 suitable pieces and made into curry. 



An excellent way of making meat tender and really 

 palatable is to parboil it in the " Kaffir pot," then pour 

 off any remaining water, put in some fat, and bake it 

 until it is crisp. 



In the cutting up of larger beasts the meat must, 

 of course, be removed in large pieces, and as the hunter 

 will require only a small quantity of it for his own 

 table, he cannot do better than select the meat that 

 lies along the top of the backbone, which will nearly 

 always be found to be tender. 



