Clay Ovens.--I have heard of a very neat construction, built with clay,
in which grass had been kneaded. A fire was lit inside, to dry the work
as it progressed; while the builder placed rings of clay, in tiers, one
above the other, until a complete dome was made without mould or
framework. Time was allowed for each ring to dry sufficiently, before the
next one was added.
Baking beneath a camp fire.--A small piece of meat, enough for four or
five people, can be baked by simply scraping a tolerably deep hole under
the bivouac fire; putting in the meat rolled in the skin to which it is
attached, and covering it with earth and fire. It is a slow process of
cooking, for it requires many hours; but the meat, when done, is soft and
juicy, and the skin gelatinous and excellent.
"Meat, previously wrapped up in paper or cloth, may be baked in a clay
case, in any sort of pit or oven, well covered over, and with good
economy." ('Handbook of Field Service.')
Baking in Pots.--A capital oven is improvised by means of two earthen or
metal cooking-pots, of which one is placed on the fire, and in it the
article to be baked; the other pot is put upon its top, as a cover, and
in it a shovelful of red-hot embers.
Bush Cookery.--Tough Meat.--Hammer it well between two stones before
putting it on the fire, and again when it is half cooked, to separate the
fibres.
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