178 TROUT LORE 



trout just as it came from the water and rub clay 

 over the body, head, gills and all. When the 

 first coating has set somewhat, add more, until 

 you have covered the whole body to a depth of 

 three inches or more. Dry by the fire for fifteen 

 minutes or so. Bury in the hot coals and ashes 

 until clay is baked dry and hard. Pull the brick 

 out of the fire and break open with the camp 

 ax. The intestines will have shrunk to a little 

 black ball and can be lifted out with a forked 

 stick. The back-bone will easily separate from 

 the flesh. Eat the meat from the half shell, as 

 it were, or lift free; the skin will stick to the 

 clay. Season after cooking, of course. 



Planked trout: While a trout cannot be 

 planked as successfully as can a black bass, ow- 

 ing to its body- form, still it can be so cooked and 

 is truly delicious. If you do not possess a ready- 

 made plank of sweet hardwood oak, maple, 

 beech split one some two or three inches thick; 

 prop in front of fire until piping hot. Split the 

 trout down the back but not through the belly 

 skin, and open like a book. Clean thoroughly 

 and wipe dry. Nail to hot plank, wide open, 

 skin side down; be sure to drive one nail through 

 the thick part of the tail. Set in front of the 

 fire. Tend carefully, basting continually with a 



