Cooking with Mud   Outdoor Skills
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Cooking with Mud   Outdoor Skills

Cooking with Mud   Outdoor Skills




      

Cooking with Mud Outdoor Skills


Cooking with Mud Outdoor Skills

There is a method of cooking usually called "mudding up," which I have found to preserve the flavor and juiciness of ducks, grouse, etc., better than any other mode. I described the method in Forest and Stream more than a year ago, but a brief repetition may not be out of 'place here. Suppose the bird to be cooked is a mallard, or better still, a canvas-back. Cut off the head and most part of the neck; cut off the pinions and pull out the tail feathers, make a plastic cake of clay or tenacious earth an inch thick, and large enough to envelop the bird, and cover him with it snugly. Dig an oval pit under the fore-stick, large enough to hold him, and fill it with hot coals, keeping up a strong heat. Just before turning in for the night, clean out the pit, put in the bird, cover with hot embers and coals, keeping up a brisk fire over it all night. When taken out in the morning you will have an oval, oblong mass of baked clay, with a well roasted bird inside. Let the mass cool until it can be handled, break off the clay, and feathers and skin will come with it, leaving the bird clean and skinless. Season it as you eat, with salt, pepper, and a squeeze of lemon if you like nothing else.

Sears, George Washington. Woodcraft. New York: Forest and Stream Publishing, 1884.

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