34 SPRING ANGLING 



come off very readily, as they will do when 

 scalded sufficiently, scrape them carefully off, and 

 cut off the fins with an old pair of shears. Wipe 

 off all the slime and coloring matter of the fish ; 

 and it should be snow-white when properly done. 

 Do not place it in water of any kind again, but 

 when you cut it open, use a damp towel to cleanse 

 the interior parts. Cut off the head ; and if it is 

 early in the season you have a firm, palatable fish. 

 There is no better way to cook this fish than 

 by broiling, or frying it in pork-fat. The latter 

 should be very hot, and the fish should be cut in 

 pieces of suitable length. It is to be eaten with 

 a plain boiled potato, and a squeeze of lemon- 

 juice over the fish; and the boy must be an epi- 

 cure indeed who cannot enjoy it. If the fish be 

 a large one, say over two pounds, the backbone 

 may be taken out by opening it carefully down 

 the back and cutting away the flesh from each 

 side, using a long, thin, and flexible knife for the 

 purpose. My readers should practise fish dissec- 

 tion in this way. Last summer I astonished some 

 unbelieving friends by taking out every bone of 

 a large shad they brought to me, and I did not 

 cut away much meat either. But to return to our 



