SEA-TROUT FISHING 41 



have burnt low into scarlet glowing coals burning without any 

 smoke whatever there is your chance for artistic cooking. The 

 j>an i^ laid on with several slices of the best pork available, 

 and when this is sufficiently melted and the pan sputtering and 

 t ra< kling with the heat, then drop in the trout, split and cleaned, 

 and lay the thin brown slices of the pork or bacon over them. When 

 the underside is of a bright chestnut hue then turn over the bodies, 

 and it will not need the tingling air of the Canadian forest to sharpen 

 the appetite into an appreciation of the delicious fare. 



