This is a modification of braising. Dig a hole in the ground, say 18x18x12 inches. Place kindling in it, and over the hole build a cob house by laying split hardwood sticks across, not touching each other, then another course over these and at right angles to them, and so on till you have a stack two feet high. Set fire to it. The air will circulate freely, and the sticks, if of uniform size, will all burn down to coals together.
Cut the fowL or whatever it is, in pieces, season, add a chunk of fat pork the size of your fist, put in the kettle, pour in enough water to cover, put lid on kettle, rake coals out of hole, put kettle in, shovel coals around and over it, cover all with a few inches of earth, and let it alone over night. It beats a bake-oven. In case of rain, cover with bark.
If the beast is too large to bake entire, cut off what you want and sew it up in a piece of the hide. In this case it is best to have the hole lined with flat stones. Rake out embers, put meat in, cover first with green grass or leaves, then with the hot coals and ashes, and build a fire on top. When done, remove the skin.
A deer's head is placed in the pit, necK down. and baked in the same way: time about six hours.