After it has been parboiled, suspend the porcupine by its forelegs in front of a good roasting fire, or over a bed of hot coals, and if well seasoned it will be as good meat as can be found in the wilderness. The tail particularly is very meaty and is most savory; like beef tongue it is filled with fine bits of fat. Split the tail and take out the bone, then roast the meaty part.
Porcupine stuffed with onions and roasted on a spit before the fire is good, but to get the perfection of cooking it really should be cooked in a Dutch oven, or a closed kettle or an improvised airtight oven of some sort and baked in a bean hole, or baked by being buried deep under a heap of cinders and covered with ashes. Two iron pans that will fit together, that is, one that is a trifle larger than the other so that the smaller one may be pushed down into it to some extent, will answer all the purposes of the Dutch oven. Also two frying pans arranged in the same manner.
Always remember that after the porcupine is skinned, dressed and cleaned, it should be put in a pot and parboiled, changing the water once or twice, after which it may be cooked in any way which appeals to the camper. The
Is to place it in the Dutch oven with a few hunks of fat pork; let the porcupine itself rest upon some hard-tack, hard biscuit or stale bread of any kind, which has been slightly softened with water.
On top of the porcupine lay a nice slice or two of fat pork and place another layer of soaked hard biscuit or hard-tack on the pork, put it in a Dutch oven and place the Dutch oven on the hot coals, put a cover on the Dutch oven and heap the living coals over the top of it and the ashes atop of that; let it bake slowly until the flesh parts from the bones. Thus cooked it will taste something like veal with a suggestion of sucking pig. The tail of the porcupine, like the