TALES TOLD BY THE COOK 



recently invented for the use of sportsmen whose 

 camps are pitched near an ice supply. 



Variety in the manner of serving all kinds of 

 fish in camp is surely most desirable. It is my 

 intention to mention briefly certain methods of 

 cooking I have found of decided value, when the 

 noon hour brought with it the hunger of wood- 

 land existence, or when at camp the changeless 

 menu of the guide grew a bit tiresome. 



Fish with tough skins and those with scales will 

 have a much finer flavor if they are skinned before 

 being cooked. Every fish should first be thor- 

 oughly cleansed, and washed two or three times 

 in clean water so that all vestige of slime or blood 

 is removed. 



Small fish like brook trout should be thrust 

 upon the sharpened ends of a branch and toasted 

 by constant turning, over the embers of a hot fire, 

 or broiled over the wickless blue flame in the 

 absence of a wood fire. Larger fish can be 

 planked. In this process the fish is slit the entire 

 length of the body, and the head, tail, and fins 

 removed. It is then spread wide open and laid 

 on a piece of board or thick bark, so placed that 

 the heat from the fire is thrown directly upon it. 

 Pepper, salt, and butter now should be used with 

 discretion. 



34i 



