174 TROUT FISHING. 



the fish away, not in water 9 but on stones ; or, in 

 short, in the coldest place that can be found. 



When dinner is nearly ready, clean the trout, 

 leaving the scales on, and pump on it for a few 

 minutes more. Then have a kettle of water, with a 

 large handful of salt, and when the water properly 

 boils (but not before), put the fish in ; and an average 

 sized trout (say one of a pound weight) will be done 

 in about ten minutes, and should then be sent im- 

 mediately to table. 



A trout, if possible, should always be dressed the 

 day it is caught ; and never put to soak and soften 

 over the fire, in cold water, as is the general custom. 



Remember, also, that if trout are suffered to re- 

 main in the water after being sufficiently boiled, they 

 will directly become soft, and lose all the firmness 

 which is given by this mode of dressing them. 



It has been remarked by many other people, as 

 well as myself, that, of all fish in existence, there is 

 not one that you can partake of so many days in 

 succession, without ceasing to enjoy it, as a trout, 

 provided it be fresh caught, and well in season. 

 Almost every sportsman, and every fishmonger, has 

 his own way of fancying that he can tell when a trout 

 is in season. As to the red spots on the skin having 

 any thing to do with it, the very idea is absurd and 

 fallacious. But the more general criterions are a 

 small head and high crest, a full tail, and the roof of 

 the mouth, or, what is still better, the flesh under 



