190 FAMILIAR FISH, THEIR HABITS AND CAPTURE 



matter how caught, all should be killed at once with 

 a blow on the head. The bone that fastens the hind 

 legs to the body is severed with a strong-bladed knife. 

 Grasping the severed skin between the edge of the 

 blade and the thumb, a sharp pull removes it entire, 

 and the legs are ready to be cooked. Always throw 

 the remains of the frogs into the water to prevent 

 their decaying about the camp. 



The average camp cook confines himself entirely 

 to either frying or broiling fish, which, after a few 

 meals, causes the dish to be disliked. Variety in 

 the methods of cooking will avoid this trouble. As 

 already said, a most excellent way to prepare either 

 small fish, or large ones cut into good-sized pieces, 

 is to place them in a covered pail or kettle of hot 

 water over the fire, and, adding a generous piece 

 of pork, allow them to boil about half an hour. 

 The pork will season the fish excellently. The finest 

 method of all, however, is to bake a fish in the sand. 

 Not only is the whole flavor and all the juice pre- 

 served, but the operation is quickly performed. A 

 fire of ample size is built on the sand, sufficient to 

 heat it to a depth of a foot or more, and is kept 

 burning at least an hour. A good-sized fish of any 

 kind is cleaned, thoroughly washed, and two or three 

 tablespoon fuls of butter, with salt and pepper, placed 

 inside. The sides of the belly are then folded 



