How to Cook Them 



water, and a sharp stroke separates it from the 



fish. The skin peels off with the clay, and it is 



then seasoned ready for serving. If clay is not 



at hand, wrap the fish evenly in thin buttered 



tissue paper and bury this in some wet, brown, 



wrapping paper; then bake same as in clay. 



The easiest and quickest way of all to bake a 



fish is to split it, cut off the head, tail and 



fins; then season, pin it to a board by 



wooden pegs and prop the whole up before a smart 



fire of hot coals, 



CUTTING AND SERVING FISH 



Few men understand how properly to clean and 

 cut up fish, and fewer still know how to cut a fish 

 when cooked for serving. A small fish when 

 cooked should be slit down the back, the flesh 

 stripped off in one piece from the back. With the 

 left hand, take the head, lift it slowly (a fork 

 holding down the lower half), and it will pull 

 along wdth the backbone all the ribs from the 

 flesh, leaving practically two filleted and boneless 

 pieces ready to be eaten. 



To carve or cut a large fish, it should first be 

 slit down the back, then cut crosswise every two 

 inches or so, and taken away from the backbone 

 in pieces. When the first half is cut 

 Cooked'pfsh away, disjoint and lay aside the 

 backbone, leaving the head and tail 

 on the fish with the lower part ; then cut it as be- 

 fore. Use a sharp knife for cleaning, a dull broad 

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