To barbecue is to roast an animal whole, and baste it frequently with a special dressing, for which the following recipe is borrowed from Frank Bates:
" One pint of vinegar, half a can of tomatoes, two tea-spoonfuls of red pepper (chopped pepper-pods are better), a teaspoonful of black pepper, same of salt, two tablespoonfuls of butter. Simmer together till it is completely amalgamated. Have a bit of clean cloth or sponge tied on the end of a stick, and keep the meat well basted with the dressing as long as it is on the fire".
Dig a pit somewhat longer and wider than the spread-out carcass of the animal. Build a log fire in it of hardwood. When this has burned to coals, place a green log at each end of the pit and one on each side of it, near the edges. Over the side logs lay green poles to support the meat, thick enough not to burn through (when it can be procured, a sheet of wire netting is laid over this frame). Tough meat is previously parboiled in large pots.
Tough meat is improved by braising in a Dutch oven, or a covered pot or saucepan. This process lies between baking and frying. It is pre-eminently the way to cook bear meat, venison shoulders and rounds. Put the meat in the oven or pot with about two inches of hot water in the bottom, and a bit of bacon or pork (but not for bear). Add some chopped onion, if desired, for seasoning. Cover and cook about fifteen minutes to the pound. A half hour before the meat is done, season it with salt and pepper.
The gravy is made by pouring the grease from the pot, adding a little water and salt, and rubbing flour into it gradually with a spoon.