THE TROUT IN THE PAN 179 



piece of bacon tied to a stick held above it. Re- 

 verse the plank frequently so that both ends of 

 trout will cook equally. When done, serve on 

 the plank, first seasoning to taste. Preserve the 

 plank for a second fish: you will want it. 



Boiled trout : While I am not partial to boiled 

 trout, it serves as a change in diet important if 

 on a long camping expedition. Only large fish, 

 from two pounds up, should be boiled. Dress, 

 removing all the fins, but leave the head on, as it 

 helps to hold the fish together. Wrap the fish 

 securely in a clean cloth, and tie or sew. Have 

 the kettle full of boiling water, well salted, to 

 which a little vinegar or the juice of a lemon has 

 been added. Fish boil quickly ; allow about five 

 minutes to the pound. It should be served with 

 a sauce, of which there are several. This is 

 good: Two tablespoons of bacon fat or butter; 

 one of flour ; % of salt, and sufficient pepper to 

 add flavor. Rub all of these ingredients to- 

 gether, beating well. Pour on about two cups 

 of boiling water and cook for two minutes. 

 Serve at once. 



Trout chowder: Once more I must confess 

 myself not altogether in sympathy with the dish ; 

 and yet I give it for the sake of variety and for 

 those who like chowder. Dress about four 



