The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1907-12-01
YBNISONASAMBROSIA
How 1t Should BE Cooked to
Tempt the Epicu re.
NOVEMBER BUCK IS BEST
Maine Woodsmen Distinguish BE-
tween Their Own "VenfsOn" and
Other States "Deer Meat'-''Deer
VeaI' Most Biting Term OF Re-
prOach-CoaI in the Wilderness.

prOach-COaI in the Wilderness.
Bangor Ne. Nov. 2-Maine is THE"
home OF venison, and November is the
one month in all the year when the bucks
are in best condition for the eplcurean
hunters purposes. according to the high
est opinion among the Maine woodmen.
But Go you know how properly 10 cook
your venison steak when you have caught
It?
Walter Neal is a game warden in this
vicinity. where the very first deer are
to be found He has cOnhscated many a
buck that was considered contraband.
and. therefore. has for the twelve years
Of his service as protector Of the deer
had unlimited opportunities for sampIng
the choicest cuts and learning how they
should be prepared 10 get the most lus-
cious results. Thus he describes the real
Maine way. which, he says, cannot be
beaten:
Get a buck deer that is fat and not
over five years OF age. One that weighs
100 pounds is better than no deer though
the best should weigh near 200 pounds
Before the body is cold. if possible. slash
of some thick and huge slices Of steak.
Have them nearly two inches thick. and
big enough 10 cover the bottom Of an
old style spider. II possible.
Now set a thick and heavy cast-iron
spider red-hot above the Goals Be sure
and do this. because the hotter the spider
IS the better. And when the spider is
glowing and sparkling with heat. slap
in a slice Of steak. Do not use any but
;er or any form Of fat, but let the raw
meat fall direct upon the hot iron. and
then let it sizzle and smell and smoke
for about minute
Now flop & over on the other side, and
repeat until the camp is so full OF chok-
ing smoke and the smell OF burning meat
that you must carry the heated spider
/ outdoors 10 get your breath.
Meal Fit FOR the Gods.
Zip the burnt and smoking steak on
20 big plate. slash it deeply all over the
carface with a sharp knife and throw
on the butter until the meat is afoat.
Then salt and pepper to taste, after
which nobody needs any directions as to
what TO 20 next
''VenisOn cooked in this way and eaten
with strong coffee and hot cream OF tar
tar biscuit forms the best meal that It
Is possible TO serve to kings or queens
or jacks And know exactly what I an
talking about
The market men and hotel cooks OF east
ern Maine make a sharp distinction be-
/ "a nF Ffr Il. 81. L. I
in Maine and that which Is captured by
the hunters IN the Southern States. call
ing the home product by the name Of
yerison and all other kinds. deer meat,
or in cases where the animals are very
small and without fat they modify the
| tern and call Il deer veal" watch is
| equivalent 10 a superlative IN expressing
scorn.
| Furthermore, the Maine sybarites make
! certain obvious subdivisions as 10 time OF
| shooting, sex, and other distinctions. con-
corning which those who are not initiated
into the art OF cooking and serving and
| eating choice foods have no appreciation.
And though there is almost a unanimous
opinion that the flesh Of a big buck shot
in November is the best. the adopts Stll
differ as 10 the manner Of cooking
The newest Bangor plan Of cooking
! hClAASOA - 70 cut AuOQtldltlg LllCh slices
from the round OF a buck and grill the
flesh over white hot fire Of anthracite.
letting the greedy flames lick and battle
the curling meat and crisp its edges until
Il is hot clear through and cooked on the
outside, though still somewhat rare in the
interior.
Send Coal Into BacISwOOds.
The person who is said 10 have intro
duced this manner Of cooking from Can
ada is Edward Stetson. for the past TWEEN
~ years president Of the First National
Bank, in Bangor, and a man who spends
much time every year in his fine camI
back from North Twin Dam, on the west
branch Of Penobscot River.
So particular is Mr. Stetson concerning
how the venison Of his shooting must be
prepared for his guests in camp that be-
fore the beginning OF open season every
year he sends up several tons Of best
Reading anthracite by rail and has it put
of at North Twin. from whence his serv-
ants carry IL in baskets far back into the
wilderness, where It is kept in a spzcial
bin and used solely for broiling venison
Every year Mr.. Stetson has parties OF
bankers and timberland owners from out
side Of Maine at his big camp for the pur-
pose OF euuCdlluS lilem as TO now, and
just how. venison should be cooked.
The men Of unclassifed employment
who pass from May to October in raising
hay. oats. and potatoes 70 sell 10 the
nearby lumber camp. and who swing
axes above spruce trees in the deep woods
from October to May claim the best ven.
ison to eat is from the carcass OF a buck
shot in November and frozen and hung
up in the roof Of barn or a hut until
rlidwinter.
Deer Meat Self-preseryIng.
Perhaps 2 per cent of all the deer killed
In Maine are utilized by these farmer.
lumbermen for supplying their families
with fresh meat. The body Of a deer in.
tended for winter use is bled and dressed
and hung up with its head down and It's
skin still in place on the body.
In the cool air OF a Maine autumn. II
a mess of steak is cut off the serum in
animals blood exudes and covers the
raw flesh with an antiseptic coating that
prevents decay. After heavy freezinl
weather comes on the bodies are immune
until late the following spring.
Worth All He Could Pay.
From Pick-Me-Up
Perhaps the most perfect compliment
on record was that paid by a youne
negro TO hts bride on his rnarrfapa d.