CAMP LIFE. 3Q9 



with some of the water he was cooked in foi sauce. The 

 latter may be thickened with flour and butter. He 

 should, like all other fish, be cooked fresh. 



Broiled fish, or, if they are large, slices of fish, cook 

 better wrapped in a piece of paper oiled ; and the one- 

 half of a salmon spread out, tacked on a board and roast- 

 ed by a hot fire is excellent ; and in cooking small fish 

 suspended by a twig near the fire, Frank Forester recom- 

 mends that a small stick with a piece of pork threaded 

 on it, should be inserted to keep the belly open, and a 

 biscuit placed below to catch the drippings. A hot fire 

 will cook a fish thus in ten minutes. . 



To bake a fish he is wrapped in oiled paper or birch 

 bark, and placed in an oven built of stones laid in a hol- 

 low, and from which the fire has just been removed, 

 other heated stones are placed above him, and the fire is 

 raked back over the whole. 



It will be hardly necessary to remark, in connection 

 with these directions, that fish must be cleaned and have 

 the gills removed and be well washed and scaled before 

 they can be cooked ; that when the word butter is used, 

 and my reader have no butter, he must use such grease 

 or oil as he may have ; that in all cases he can add such 

 sauces and spices to his condiments as he may relish and 

 possess. Among all the variety of prepared sauces, an- 

 chovy for salmon and Worcestershire for meats are the 

 best, but lemon alone gives an excellent flavor. 



To bread anything, whether it be fried oysters or fried 

 eels, dip them in the yolk of egg beaten up, and then in 

 cracker pounded fine, or they may first be dipped in flour 

 and afterward in egg and cracker. 



