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"Oh, yes you do," he insisted, carelessly. "Come now, before it gets cold." "I tell you I do not care for any," she returned, haughtily. For answer he picked her up bodily, carried her ten feet, and deposited her on another log. Beside her lay a clean bit of bark containing a broiled deer-steak, toasted bread, and a cup of tea. She struggled angrily.
However, don't treat our friend to a series of incriminations, but rather to that deer-steak; you see he does not venture to taste it." Her ladyship did as she was told. The magistrate was obliged to eat: in the first place because it was a beautiful woman that offered the viands to him, secondly because everything she offered was so good.
The grouse you can split and fry, in which case the brown gravy described for the fried deer-steak is just the thing. Or you can boil him. If you do that, put him into hot water, boil slowly, skim frequently, and add dumplings mixed of flour, baking-powder, and a little lard. Or you can roast him in your Dutch oven with your ducks. Perhaps it might be well here to explain the Dutch oven.
Next in order is the "back strap" and tenderloin, which is always tender, even when fresh. The hams should be kept at least five days. Deer-steak, to my notion, is best broiled, though occasionally it is pleasant by way of variety to fry it. In that case a brown gravy is made by thoroughly heating flour in the grease, and then stirring in water.
"I thought you were never coming back!" Walter cried, in a tone of most intense relief. "Come to see mill," the Indian replied, as he seated himself and began to eat a deer-steak which had been left near the fire. "I am beginning to fear you will never see one of mine," the boy said, despondently.
"The truth, O dweller in blue shadows of primordial ice, is," said the most intelligent of the Thither folk as we sat over fried deer-steak in his hut that evening, "we who are MEN, not Peri-zad, not overstayed fairies like those you have been amongst, are newcomers here on this shore.
Deer-steak threaded on switches and "barbecued" over the coals is delicious. The outside will be a little blackened, but all the juices will be retained. To enjoy this to the utmost you should take it in your fingers and GNAW. The only permissible implement is your hunting-knife.
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