180 TROUT LORE 



pounds of trout; cut into convenient pieces, re- 

 moving bones. Take a half-pound of bacon or 

 fat pork chopped, and fry in the bottom of the 

 camp kettle. Add two medium-sized onions, 

 sliced fine, and fry until brown. Have ready 

 eight large potatoes sliced lengthwise. If you 

 have a skimmer, remove the bits of onion, not 

 forgetting to replace them when kettle is ready 

 for closing; but if you are without that con- 

 venient implement, leave the onion where it is. 

 Now add a layer of fish, then one of potatoes, 

 one of fish, and one of potatoes, and so on until 

 kettle is full or your supply of ingredients is ex- 

 hausted. Sometimes I add a slice of bacon to 

 each layer. Pour over all sufficient boiling water 

 to fill kettle within two inches of top ; cover and 

 cook twenty-five or thirty minutes. Dish out 

 and serve. Let each season with salt and pepper 

 to suit his taste. Some camp cooks add any 

 vegetables they happen to have carrots, turnips, 

 etc. ; but I well, I do not. 



Fried trout: Again and again I have been 

 called upon to inform my correspondents of 

 "some other way of cooking trout than frying, 

 for we are sick unto death of fried trout." I 

 cannot understand that. I have had fried trout 

 once a day and sometimes twice, for a whole 



