HOW TO COOK A TROUT AT THE 

 RIVER SIDE. 



Kindle a fire of dry wood ; take your fish when 

 just out of the water, or from your creel, roll him 

 up in some damp clay, then lay the fish among 

 the embers of your fire ; when the clay presents 

 a white colour, which generally occurs when it 

 has got thoroughly hard and cracked, the trout is 

 properly done, and a slight blow will easily re- 

 move the clay, and display to the hungry angler 

 a delicious meal. Wandering tribes of gipsies 

 frequently may be Seen cooking various dishes in 

 the above manner. The fish. I may observe, must 

 not be cut open and cleaned. During the firing 

 process the intestines and other impurities will 

 draw together, and not in the slightest degree in- 

 jure the trout. In the absence of clay, paper may 

 be used. Two or three folds of old newspapers 

 rolled round the fish, the ends being twisted to- 

 gether, the whole then completely soaked in water 

 and placed on the fire until well charred, will 

 answer the same purpose. Salt will improve the 

 flavour of your trout. 



