Make several slits
through the dough to allow the steam to escape. Bake until the dough
becomes a well-browned crust. Serve hot in the baking dish.
88. BROILED SQUIRREL.--For cooking, squirrel is cleaned in practically
the same way as rabbit. Squirrel may be made ready to eat by stewing,
but as it is so small a creature, broiling is the usual method of
preparation. To broil a squirrel, first remove the skin and clean it.
Then break the bones along the spine, so that the squirrel can be spread
out flat. When thus made ready, place it on a well-greased hot broiler
and sear it quickly on one side; then turn it and sear the other side.
Next, sprinkle it with salt and pepper, place strips of bacon across the
back, and allow it to broil slowly until it is well browned. Squirrel
may be served in the same way as rabbit.
89. CUTS OF VENISON.--The meat obtained from deer, called venison, as
has been mentioned, may be cut up to form cuts similar to those obtained
from beef, such as steaks and roasts. Although such meat is a rarity, it
will be well to be familiar with a few of the methods of cooking it.
These, however, do not differ materially from the methods of cooking
other meats.
90. BROILED VENISON.--To prepare venison for broiling, cut a steak from
1 to 1-1/2 inches thick. Place this on a well-greased broiler and broil
until well done.
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