The sun. [volume] (New York [N.Y.]) 1833-1916, 1904-10-02
SAVORIES IN THE DEEP WOODS
NEVER COULD BE BETTER MEALS
THAN THE GUIDE COOKS.
Bcrillon Made with Birch Partridges-Fat
Hares Of Administrators Soup
Meat Cooked In the Stone Oven
--venisOn Baked In Clay, Fish in Leaye 60

| --o@sssen "teuO Vbo
Hares OF Autumn -WoOdchuck Sou
Meat Cooked In the Stone Over
-venis0n Baked In Clay. Fish in Leay q
LAcHINE.. Canada, Dot. Nut brown
Octol or. with its dark tints upon field ant
forest, will send shoals OF sportsmen TO al
outdoor life In the woods. Modern scienc'
has dissipated many Of the hardships anc
incidentally some OF the pleasures Of theil
temporary return to the life once natura
to mankind. but pleasures enough remain
The factory men now send everything
put upon woodland dining tables, from tn
oonsomme to the pudding. in capsules
cans or bottles especially adapted to trans
portation to camp. Steam or electricity
shortens the distances to favorite shooting
places. Tho telegraph wires follow RICH,
into the heart OF tie wilds.
/ ven the northland guides have beer
affected by scientific advance. Combina'
ton cooking outfits. lodges in table cut
lery, self raising -four, cartridge filling
tools, repeating rifles, are to be found
in the cdbdnes OF most Of them.
But there is science of outdoor cookery
based upon an intimate knowledge Of ma
tural supply and human want, which ia
still untouched by latter day invention, and
which constitutes good part Of the charm
Of the hunting trip. The guide shows the
way to comfort, as we'll as to the game
sought for.
The inimtable dish OF the guide-cook is
his pot Of bouillon. 1t may be served in a
tasse OF birch bark, folded square. with a
tiny peg at each end to hold it together, or
in tin dishes carried in the pack. The
.zI ,x,La
the woodland receptacle, which is to be
| pitched into the fire when one has done
with it.
The best bouillon is probably that which
has birch partridge for it's foundation.
The birds are not plucked, but skinned
until the deep. meaty chests can beremoved
Heads, legs, wings and skin are thrown
to the dogs. for it is from these portions
that bitterness not agreeable to everybody
may steal into the flavor. tiny bit OF
pork is added to give the necessary fat
and to soften the muscular meat.
Perhaps the guide has gathered sponge
like white fungus from some hardw God
tree root. II so, he will add it to his con-
coction, to give the mushroom taste. If
not, he " i'll have an onion to slice into it.
or possibly a little bit Of wild leek. Salt
and pepper are shaken in, and good long,
steady boiling is given to the pot
When about three parts done, II hard
| tack (that is ships biscuitl has been taken
along, three or four Of these and some
loose crumbs are dropped in to thicken
the bouillon. The French Canadian guides
are cunning in their provision and use of
potherbs which add to the savoriness.
In any case, the lifting Of the cover of the
saucepan allows the escape OF such an
appeti. ing aroma that 1t is no wonder that
bears have be- n known to sniH 1t half
mile away, and to hasten with watering lips
to inquire the cause.
Just at this time Of the year, when they
are fat and their flesh has not become
astringent and acrid, bares form a good
constituent for bouillon. The iastidious
guide win probably soak them in eat or
warm water, to take on the wild flavor.
Then. Remembering them. he will put in
a scant supply OF water, cover his chaudron,
or iron pot, with its almost itight lid,
and let it simmer all night, beside the en-
bers or in hole under them.
In the morning a white sauce known as
milk gravy is made with fat, -four and milk
| condensed. II far away from cattle-and
| poured into the pot. Toasted bread or
biscuits are laid on top to parboil or steam.
| A dash OF whiskey blanc is thrown in at the
last moment, and there is ready tasty
breakfast dish which will sustain strength
and courage far into the day.
But hares are not as tasty nor as fat as
are the squat and stupid porcupines.
Brought to boil and the water thrown
out, then boiled gently for an hour, with
few shoots OF second growth marsh mari
gold leaves, herbs and an onion. thickened
with -four and well seasoned. there are few
dishes more satisfactory than bouillon of
porcupine,
II game is scarce the guides will make
a soup mdigre with fish and pan grease,
which is not at all bad. for Friday
faring. A favorite bouillon is made with
fish. or their heads only; frogs legs, red or
gray squirrels, the loin only OF woodchuck,
anything else which Is handy, and bit of
bacon.
The guides will not attempt roasting, un-
less they have a good bed Of live hardwood
GOALS. Alongside the fire, on either side.
logs are placed, on which rest the ends Of
the sticks on which birds or joints are
spitted. A careful watcher Is necessary
to keep the spits turned now and then and
to prevent haring from the dripping OF
fat.
Sometimes the spit is a supple stick. one
end pushed into the ground at an angle,
the other end suspending the roast over the
fire.
The Indian. to whom time is no object,
rekes for himself an oven. as his fore
fathers did before him With six good
sized stones. each having at least one COM
paratively smooth fare. he builds his square
OF oblong box, in which he burrs hard wood,
until it is full Of burning e,nbers.. He then
lifts OF the top, throws down one side,
and with handful Of boughs brushes
out the red hot cinders, washing the stones
II ner essary.
Then splitting the meat to be baked. he
places one end Of his sti,k in the ground
so that the roast hangs in the middle Of
the oven. Replacing the side stone again,
the stik passing through one corner
joint, he puts on the stone lid and piles
branches. then sods, over all The heat
Of the 81 rounding stones cocks the n eat
evenly. and though there is sure to be ven-
tiation the oven does not allow much Of
the flavor to escape.
The advantage Of this plan lies In tho
r,OaaiEiltfy ~ wrannin0 otri1 of v>or,,