ROOK TROUT 



the fat is absorbed, and gives the fish a very agreeable 

 taste. When the bacon is partly lean, less salt will be 

 required. But the richest and most delicate dish is to 

 quickly and sharply fry the trout in plenty of good 

 butter, with a bay-leaf dropped in the pan while 

 cooling. The fish cuts up a golden orange, with a de- 

 cidedly agreeable taste. Even the smell creates a long- 

 ing for the dinner-bell announcing that it is time to 

 fall to. 



In preparing small trout for broiling, two flat stones 

 should be placed to rest the broiler on, and the coals, 

 though hot, should not blaze. Skewer a piece of fat 

 pork or bacon on the top of each trout, and place them 

 on the broiler. The heat will soon melt the fat, partly 

 dripping in a blaze and the rest soaking in the fish. 

 Before turning, take off the fat and skewer it on the 

 other side as before. This will be done easier and 

 better if the broiler is removed from the fire. The 

 outfit is more complete when provided with a bunch 

 of small toothpicks to use as skewers to hold the bacon 

 on and to bind together the opening of large fish. To 

 broil a large fish, it should be cut open along the 

 back, clean by the bone ; open carefully and remove 

 the inside. The backbone can be removed by hold- 

 ing the head and shaving the flesh away to the tail. 

 Make small incisions to allow the heat to get through 

 and melt the fat on top. The entire fish is ready to 

 be cooked, the cut-skin side being cooked first, which 

 enables the fat to soak well in the flesh. When 



i6o 



