fire until the battory side is fairly crisp. It is there turned by a simple flip of the wrist and I might advise anyone who intends to try it-that this needs practice.
The other side is then cooked till fairly stiff. The pan can now be propped up, with a stick under the handle, in front of the fire-red hot coals are piled behind it and an open air oven is complete.
If the Bannock is black on the outside and the inside can still be pulled out like a concertina the dough can be fried in the ordinary way with quite successful results.
Game such as Duck, Grouse or Ptarmigan were either fried in the pan or rolled in mud and burried [buried] in the embers. When finished the
