Fish and Fishing 



ter. Fill the fish with the stuffing and sew it up; 

 put slices of fat pork into small holes made through 

 the skin of the sides and back. Bake in a moder- 

 ate oven, basting with plenty of butter, and serve 

 garnished with pickled mushrooms, parsley, and 

 anchovy sauce. 



To broil fresh or salt water fish, split it from the 

 back and clean it, rub over with oil or butter to 

 keep the skin from sticking, and grease the broiler 

 with salt pork. Have the fire hot and clear, a 

 wood fire being best, and keep con- 

 stantly turning till done. Place the fish 

 on a hot dish, season well with salt and pepper 

 and a lump of butter, then spread over it anchovy 

 or tomato sauce, with a garniture of water-cress 

 and sliced lemon. 



A primitive and simple camp method is to take 

 a good-sized fish, just out of the water, and with- 

 out cleaning it, wrap it up in a wet paper and 

 place it in the red-hot coals, testing now and then 



with a fork. When the fork goes 

 Camp Cooking . . .. .^ . 



through the fish easily, it is 



cooked. Twelve or fifteen minutes is long enough; 

 then carefully remove the fish from the paper, 

 leaving the skin adhering thereto; season it with 

 butter, salt, and pepper, and serve it with cress. 

 Another way to bake a fish is to cover it (un- 

 drawn) with clay, two inches thick, and place it in 

 the hottest part of the fire; the clay hardens 

 almost instantly and the fish in its rough oven 

 bakes through, retaining its juices. The clay is 

 then poked out of the fire, cooled with a dash of 

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