THE TROUT IN THE PAN 177 



con-drippings I prefer the latter and place in 

 the pan with a thin slice or two of bacon within 

 the body cavity as well as three or four in the 

 pan. You can use butter if you prefer, or any 

 kind of fat if you must. Season to taste with salt 

 and pepper. Set near the fire at first, until the 

 skin begins to brown; then set back and bake 

 slowly. Be careful not to over-bake or the meat 

 will dry out and become somewhat tasteless. 

 Baste frequently with juices. 



I caught a three-pound fontinalis last season, 

 and cooked as above; and a more delicious mor- 

 sel I never tasted. 



Sometimes we make a stuffing as follows: 

 Moisten bits of dry bread, the dryer the better, 

 in warm water ; squeeze out superfluous moisture 

 with hands, add salt, pepper, celery seed, or sage, 

 or finely chopped onion. Place this stuffing 

 within the body cavity, not forgetting the slices 

 of bacon mentioned above, and either sew in or 

 wind string about the body. Should there be 

 more stuffing than the body-cavity will contain, 

 pile in one corner of the dripping pan. 



The above directions can be followed also if 

 baking in a closed oven. 



Trout baked in clay: If you can find clay of 

 the right consistency, red or gray, take your 



