236 THE WILD TURKEY AND ITS HUNTING 



on both sides take out of the pan. By this 

 method you retain almost every particle of the 

 juice of the meat, and at the same time it is brown 

 and crisp, and will nearly melt in the mouth. 

 The flour around the steak does not only prevent 

 the escape of the juice, but also prevents any 

 grease penetrating the meat. If you like gravy, 

 have the frying-pan hot and about a teaspoonful 

 of the grease in which the meat was fried left in 

 it; take a half pint of cold water and pour into the 

 pan. Let this boil about five minutes, when you 

 will have a rich, brown gravy, which season with 

 salt and pepper and pour hot over the steak. 

 You don 't want a thing else to eat except some 

 good bread and a cup of creole coffee. Having 

 eaten turkey thus cooked you would not care 

 for baked or roast turkey again. 



The bony portions of your turkey may be cut 

 up at the joints, and all available put into a pot 

 or saucepan having a lid, with a few slices of 

 pork or bacon for seasoning, or fresh butter. No 

 matter how fat any game is a little pork improves 

 it. Put in a pod or two of red pepper and add a 

 little water; let this boil and simmer until quite 



