178 TROUT FISHING. 



upon, as hard as possible, for about ten minutes ; and 

 if not, the laying it in cold spring water will do nearly 

 as well. Having done this, put the fish away, not in 

 water, 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 immediately 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 remain 

 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. The same fish, 

 if a large one, may be brought to table a second time, 

 even for days or weeks after it has been first served up, 

 by being put away in pickle enough to cover it, con- 

 sisting of three-fourths of the liquor it was boiled in, 

 and one-fourth of vinegar. These should be boiled up 

 together, and poured over the fish, which must have 

 with it some spice, bay-leaves, and either oil or fresh 

 butter. The fish may then be taken from the pickle, 

 when wanted ; put, over the fire, into boiling water, for 

 a few minutes, and then served up. This is a con- 

 venient recipe where a man has dressed some extra- 

 ordinary fish, and then been disappointed of his dinner- 

 party. 



It has been remarked by many other people, as well 



