HOW TO KIPPER TROUT. 321 



when broiled with fresh butter before the fire. The 

 method of proceeding is this : split the trout open down 

 the middle of the back, close by one side of the back- 

 bone, with a sharp knife, leaving the belly entire ; re- 

 move the entrails, and wipe it clean with a dry cloth ; 

 then lay the fish out flat, skin side downwards, on a 

 large dish or stone slab in a cool place, and sprinkle the 

 flesh over with a little salt, to which a pinch or two of the 

 potting mixture has been added. After the fish has 

 lain twenty-four hours, drain off the moisture, rub it dry 

 with a clean cloth, and across it fix a couple of pieces of 

 wood, sticking their points into the skin at the edges so 

 as to keep it extended, precisely as is done with a 

 kippered salmon, and hang it out to dry for a few days 

 in the open air ; when it will keep as long as is desired. 



THE END. 



Printed "by R. & R. CLAHK, Edinburgh. 



