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Classic
Cook Books
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page 234
19. Roast Bear. The hindquarters and the toddle. of a young bear are the best
for roasting. Meat from an old bear should be pickled in vinegar for a few days
and then laid in milk for another day before roasting. Put the roast into the
oven with a little water, add salt, baste freqently and roast for 3-4 hours.
Take the fat from the gravy, stir into it a little sour cream, and serve with
the roast.
20. Roast Beaver Tails. The flesh of the beaver is usually braised, but the
tail, which is considered a delicacy, is roasted after it has lain in a marinade
for a day. Scrape it carefully, boil in vinegar, water and some salt until
tender and then turn it in whipped egg yolks and rolled crackers. Pour melted
butter over it, roast on a broiler and serve with sliced lemons.
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Classic
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