COOKERY FOR SPORTSMEN. 293 



they are scaled, split open down the back, and well 

 seasoned. They are placed on the gridiron and 

 approached for a few moments close to the fire, so 

 as to sear the pores. They are then cooked more 

 slowly and well basted with butter, unless a piece 

 of thin pork is laid across them, the grease from 

 which will answer the place of basting. A favorite 

 way to cook a shad or blue-fish alongshore is to split 

 him entirely in two, and tacking the halves, seasoned 

 and buttered, to shingles, to roast them rapidly ; each 

 man eats from his own hot shingle. 



BAKED FISH. 



Small fish or pieces of fish, cleaned, scaled, and 

 seasoned, may be rolled in oiled paper and baked in 

 the ashes ; or a whole fish unsealed, but cleaned 

 and wiped dry, may be rolled in damp leaves and 

 buried deep in hot ashes. When it is done, the skin 

 and scales will come off together. 



STEWED FISH. 



Cold fish may be cut up into small pieces, sea- 

 soned and stewed in water, with a little salt pork. 

 If milk is substituted for water, the dish will be 

 more palatable. 



LOBSTERS 



Must be boiled when alive till they turn red. 

 For a dressing the yolk of a raw egg is beaten up, 

 with a tea-cupful of salad oil poured in very slowly 

 till it is firm ; a tea-spoonful of mustard, a little salt, 



