208 THE AMERICAN MOOSE 



A moose steak should be cut thick, and should 

 be served rare, unless one's taste absolutely insists 

 on more thorough cooking. If a wire broiler is 

 used the wires should be well greased. The wire 

 broiler will give good results if a hot coal fire, or a 

 bed of hot hard-wood coals, is available. The 

 surface of the steak should be seared quickly on 

 both sides, to retain such juice as the meat contains, 

 and with a slow fire this would be impossible. 

 Do not season until the meat is done; then add 

 pepper, salt, and plenty of butter. Serve hot, from 

 a hot platter. If a piece of meat has hung a day 

 or two too long to suit an over-fastidious taste, 

 the gamy flavor may be corrected by adding a 

 little jelly — any kind which is not sweet — and a 

 dash of port or sherry. 



In the woods glowing hard-wood coals are not 

 always available when needed. Most woodsmen 

 for this reason prefer pan-broiling for steak. The 

 frypan should be kept exceedingly hot. This is 

 easily done, even if the fire is of soft wood recently 

 kindled, and a steak may be ready for the table 

 long before a suitable bed of coals could be secured 

 for grilling. The meat should be turned often. 

 In pan-broiling none of the juice is wasted. A 

 heavy castiron frypan is preferred to one of pressed 

 steel, for it retains the heat better. 



