BackwoodsCooking.pdf

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:IIIAC.WOODS
COOKING
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ream of every Beaver Scout and Cub Scout to go camping and, at that
e is nothing to beat the magic of cooking a sausage on a stick over a
such small beginnings, the excitement buTldSto cookin$J Backwoods-
'ithout the .conventional utensils. Natural products are the ideal
e leaves, mud and similar
but cooking foil is a practical substitute to
Iceyoung and old alike to the joys of backwoods cooking.
long-awaited reprint of practical recipes and methods that appeared in
s of SCOUTINGMagazine from 1986 to 1988, combines the best of the
ce of a number of people, particularly Eddie Greenhalgh, the. author of
tit. --~s, who originated many of the recipes, and Doug Mountford, the
artist, who drew as he cooked thus living up to the SCOUTINGMagazine
promise that everything is tried, tested and found to work
before
publication.
Backwoods cooking is practical Scouting and is attractive and full of variety
to all in the Movement. This book tells you all you need to know. Happy
III
cooking!
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11
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11
David Easton
General Editor
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Starting this month is a regular series of recipes and hints
for backwoods cooking enthusiasts.
Over the next few
months a whole range of culinary delights will be presented
to enhance your range of backwoods-style
meals.
Written below are a few general guidelines for cooking
the recipes that are to follow. The all-important point to
remember, however, is to ensure that a high standard of
cleanliness is maintained throughout the preparation and
cause you are cooking in a
jU
t
cooking of the food
.
-
slightly primitive fashio
precautions also need to
il
esn't mean that hygiene
'mitive!
Planning
Before you actually start
cooking and preparation of
thefood,ensurethatyou
everything you will need to
hand:
D Food.
D Knives, spoons and so
cooKing and preparation
use.
D Foil, greaseproofpaper,
newspaper, string, scissors and
so on, as required by the recipe.
D Bowl of water for washing hands
-
and a towel.
You will find that you will probably have another use for
no matter how skilled you are, there
the bowl of water
will undoubtedly come a time when you will need to soothe
burnt fingers!
-
The
fire
The best fire for cooking is one which consists of glowing
embers, This means that you will need to light the fire and
keep it well stoked quite a while priorto actually organising
the meal. Cha rcoal, lit using suitable kindling and left for 20
minutes or so to get burning well, is the best fuel.
Backwoods cooking hints
Bea r in mind the following when prepa ring any backwoods
feast:
D Always use two thicknesses
of foil.
D Keep everything in the cooking area clean.
D Keep the embers hot at all times by adding small amounts
of fuel at regular intervals.
D Have tongs and oven g
:0 hand ready for handling:
hot parcels of food.
'
D Fold foil so that the c
n be easily checked but
so that no juices are abl!
ape,
-
D If you think that the 0
:
the food is overcooking
but the inside is not real
nother sheet of foil.
iwhere clean available to
D Make sure that you I
place the food on whe
y.
in the oven at home (not
D Try out new ideas ar
the microwave!) befon
hers to attempt cooking
them.
.
Using foil
Household aluminium foil has many uses in a 'backwoods'
environment:
D Disposable
wash bowl
.
line it with two thicknesses of foil and fillwith water.
D Drinking cup - mould two layers of foil around an old
can or large stone and crimp the edges after removing the
can or stone.
D Strainer - as above, but pierce holes in the bottom of
the cup.
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dig a small hole in the ground,
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BggiDpotato
You will need:
0 One large potato per person.
0 One egg per person.
0 Foil.
0 Teaspoon.
.
e cavity in the potato and
place in hot embers
er 15 minutes.
for
/Variations:
The egg can be replaced ..x1f.§'rated cheese, minced beef
and onions, corned beef, chopped ham, mushrooms and
so on. Be sure not to waste the excess potato
-
wrap it
all up in two layers of foil with a large knob of butter and
consign to the embers for 15 minutes or so.
WOW
TO
MAKIL
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GCIOI<.U\&C:; 8.AQ
-
STAGE ONE
TAI<E "!WO PIEc.e:s
\
STAGE
lWO
FOLP oVlSR(ANP
Ft.J\TrEN ~es
f'<)UR TlMES).11oIAl'"
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SIDES AND
ACRD.5$ONE END.
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I;!
IpOF
HEAvY'OUT)'
'PU;
'Ji)~ER
5t1IHY5IDEI/i.
FOIL.
IIIItH
FO~
OVER. 'TWO CORl-UiRS.
.
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~f'
1-
ill).
Stew
iDfail
You will need: (Quantities
0 t/4lbstewing steak.
0 One small onion.
0 One carrot.
0 One medium-sized potat,
0 Salt and pepper.
are per individual portion)
;
~"
ft,
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0"'" -.r;u,""
STAGETHREE
1"11..1. Tltl> ~
wrrn 1HE 1'"001)
IdHIc.H IS n> &1>
c:.oorcEp, TAKIN\4ar:s;
Mar TO -PUNCTURE
TIfE: ~G.
STAGE FOUR
FO l..D IN TliE
~EMAIHING
co~~
Method:
0 Chop the meat into hal
and put into a foil bag.
0 Place the bag in hot embe
the bag. Cook for eight t
from the bag if required.
11'1
res, dice the vegetables
ing care not to puncture
inutes and eat straight
STAGE FIVE
CI.()$E
"lH1O
O1"6~
ENI> OF 'tiE SAG
BY c:.IUiAS
Ne; A>-ID
FOLDINe; FoUR. TI/11115
AT UiAST.
STAGE
PL.,Ac:."
11-1.
HOT
SIX
E/II\Ii!IE~
1'1-110 SN;
TAKING
CARlO
NOT
16 f'IJN(;"J1JRE
1IIEBACj.
H!.
.
Note:
The steam produced
slightly. If, however,
assume that the bag
cooking time may need
burning.
in the bag will cause it to inflate
this does not happen, one must
is punctured
and therefore,
the
to be reduced to prevent the food
.
~
r)JJ)S
.
You will need:
0 Chicken pieces.
0 Cooking fat.
0 Bacon slices.
0 Knife and foil.
Method:
0 Wash and season the
the chicken is fully defro
and cook it.
0 Brush each piece Wi
ieces,making sure that
ore you start to prepare
d wrap slices of bacon
out two slices of bacon
icient.
lally in two thicknesses
, turning the packages
.
Chicken
portioDS
aroun d each piece of ch
per chicken portion sho
0 Wrap the chicken piec~
of foil and consign to th
every five minutes.
0 Test the meat after aboUf"'20 minutes - the meat will
come off the bone easily if it is cooked. If this is not the
case, reseal the package and retum to the fire fora further
five to ten minutes.
Variations:
Mixed vegetables may be added, if diced, to the foil package
prior to cooking to make a chicken casserole. Such a dish
would be enhanced by the addition of a chicken stock cube
mixed in with a tablespoon of water.
Baked
apples
You will need:
0 Large cooking apples.
0 Raisins.
0 Brown sugar.
0 Foil, knife (or apple co
Variations:
Chocolate or jam may be used instead of the sugar and
raisins for an equally tasty dessert.
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