TROUT. 13 



thinking," says a writer in the Sporting Magazine, 

 " they never eat so well cooked in any other manner." 



" Do not wash them, but rub them dry after cleansing 

 them; anoint the fish with the best salad oil, fold them 

 in paper, and lay them on the gridiron at a respectable 

 distance from the fire, which should be charcoal or wood 

 ashes. While they are passing this culinary ordeal, burn 

 about a quarter of a pound of fresh butter in a well- 

 tinned saucepan; when we say burn, we mean melt the 

 butter (alone) until it ceases to hiss and fizz, and the 

 creamy froth subsides; the butter will then be of a fine 

 gold colour; add about a spoonful and a half or two 

 spoonsful of French vinegar, three or four eschalottes, 

 or (Anglice) shalots, with pepper and salt to taste. 

 This is the most relishing accompaniment extant; and 

 if the reader does not lick his fingers, and invoke a 

 blessing on our bald pate for this hint, there is no 

 gratitude extant." 



Stodart gives the following Simple Receipt for 

 Cooking Trout. " Kindle a fire of dry wood; take your 

 fish when just out of the water, fill his mouth with salt, 

 roll him up in two or three folds of an old newspaper, 

 twisting the ends well together, immerse all in the 

 water, until the paper has become thoroughly saturated, 

 then lay the fish among the embers of your fire. When 

 the paper presents a well-charred appearance, the trout 

 is properly done, and will prove a savoury and ac- 

 ceptable morsel. The fish must not be cut open and 

 cleaned. During the firing process, the intestines and 

 other impurities will draw together, and not in the 

 slightest degree injure the flavour of the trout." 



On the Continent, where the trout are much larger, 

 they are cooked in a variety of ways, of which the 

 following are the principal : 



