THE ANGLER'S GUIDE. 25 



or six ounces of lard, or, if you use salad 

 oil, a cupful. It is a very bad plan to 

 put small quantities of fat in the pan, and 

 then keep on adding to it, for in that case 

 it keeps burning away and the fish are all 

 spoiled ; while if there be a good quantity, 

 it does not waste, and at the same time it 

 rises high enough to penetrate into the flesh 

 of the fish. Your largest fish should always 

 be cooked first, while there is the most fat 

 in the pan. And bear in mind also, that 

 in proportion to the size of the fish you are 

 going to cook, so should be the quantity of 

 fat, in order that it may rise to the thickness 

 of the side of the fish ; it need not be wasted 

 after you have cooked your fish, but may 

 be always put away for the next cooking. > 



Having put your fat in the pan, let it be 

 on the fire until it boils, for if you do not, 

 they will stick in spite of you ; then put in 

 your fish, letting their heads be towards the 

 back of the stove and placing the largest in 

 the middle of the pan. Let them fry till 

 their eyes begin to turn white, then turn 

 them over with a knife and let them fry not 

 quite so long as they did before you turned 

 them. Those in the middle of the pan will 



