2l8 



THE AMERICAN MOOSE 



quently, and water enough being added to make a 

 thick gravy, it should be tender when served. 

 The baking tin should be left uncovered for a 

 while at the last, so the surface of the lip will 

 become crisp. Gravy may be made by adding 

 flour and mushrooms to the juices in the pan, 

 or otherwise, in the discretion of the cook. Roasted 

 in this way the red meat of the cheeks is likely to 

 be tough, but the large, crisp, richly-flavored upper 

 lip will provide a new and agreeable experience 

 for one whose tastes are at all epicurean, especially 

 if he is fond of the crackling" of roast young 



pig- 



Moose meat is the only kind of venison adapted 

 for preserving in brine. Meat of the other species 

 of deer should be dried rather than corned, if it 

 is not to be used fresh. ^ In Nova Scotia the 

 farmers who live near the moose country frequently 

 lay down moose meat for winter use. Their 

 brine barrel is somewhat smaller than a flour 

 barrel. The brine is made with about three 

 quarts of salt — more or less according as it is early 

 or late in the fall — and a quarter of a pound of 

 saltpeter to the barrel. Often half a teacupful 

 of molasses is added, and sometimes ground cloves 



8 See p. i8. 



