CAMP LIFE. 301 
witli some of the water lie was cooked in for sance. The 
latter may be thickened with flour and butter. He 
should, like all other fish, be cooked fresh. 
Broiled fish, or, if they are large, slices of fish, cook 
better wrapped in a piece of paper oiled ; and the one- 
half of a salmon spread out, tacked on a board and roast- 
ed by a hot fire is excellent ; and in cooking small fish 
suspended by a twig near the fire, Frank Forester recom- 
mends that a small stick with a piece of pork threaded 
on it, should be inserted to keep the belly open, and a 
biscuit placed below to catch the drippings. A hot fire 
will cook a fish thus in ten minutes. 
To bake a fish he is wrapped in oiled paper or birch 
bark, and placed in an oven built of stones laid in a hol- 
low, and from which the fire has just been removed, 
other heated stones are placed above him, and the fire is 
raked back over the whole. 
It will be hardly necessary to remark, in connection 
with these directions, that fish must be cleaned and have 
the gills removed and be well washed and scaled before 
they can be cooked ; that when the word butter is used, 
and my reader have no butter, he must use such grease 
or oil as he may have ; that in all cases he can add such 
sauces and spices to his condiments as he may relish and 
possess. Among all the variety of prepared sauces, an- 
chovy for salmon and Worcestershii^e for meats are the 
best, but lemon.alone gives an excellent flavor. 
To bread anything, whether it be fried oysters or fried 
eels, dip them in the yolk of egg beaten up, and then in 
cracker pounded fine, or they may first be dipped in flour 
and afterward in es^o: and cracker. 
