NOTES ON COOKING BROOK TROUT 



in clear cool water ready for the pan or broiler. An- 

 glers should be careful to thoroughly clean the creel, re- 

 placing new terns or grass every day. It often happens, 

 after long wading, large flies will creep in the basket, 

 and leave fly-blows in the mouth or gills of the trout. 



Much depends on the length of time an angler wishes 

 to stay in the woods, and how large his outfit, and also 

 the place he chooses for his camp, the place to build, 

 and method of preparing a fire. An old hand, or 

 guide, can do much even with the primitive two logs, 

 a large stone, with only a small broiler and frying-pan 

 without a handle. Taking for granted that the trout are 

 prepared for cooking and all necessary utensils at hand, 

 the first requisite is a number of square pieces of birch- 

 bark newly cut. Lay the cleaned fish on the inside of 

 the bark, scattering some roasted bread-crumbs or rolled 

 toast mixed with sufficient quantity of salt and pepper, 

 each from small tins kept for the purpose, and the 

 crumbs will adhere to the fish. Then lift them by the 

 head and tail, laying one by one softly into the pan of 

 bubbling fat, either of salt pork, lard, butter, or olive 

 oil. Small brook trout fried quickly in oil, with or 

 without crumbs, is a delicate morsel. If crumbs be 

 fine mixed with a beaten egg, the trout browns and is 

 crisp in a few minutes. To test if thoroughly cooked, 

 place a fork in the flesh. If done, it will sink easily 

 to the bone. Nothing is more distasteful than under- 

 done or unsalted fresh fish. If brook trout are fried 

 with a three-inch slice of good bacon to each fish, 

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