NOTES ON COOKING BROOK TROUT 



ready to turn over, lay a clean piece of bark on the 

 top of the fish, lifting the broiler over, leaving the 

 fish on the bark, repeat the turn-over on another piece 

 of bark, and from that bark to the broiler. By that 

 method the fish is properly turned over without break- 

 ing. The double or clasp broiler is useless either for 

 small or large fish, as in turning over they slip out on 

 the coals. To bake a two or three pound fish, it should 

 be cleaned, and the tail and fins cut off, the inside 

 stuffed with pork or butter and a small raw onion, 

 and the skin carefully pinned together with small skew- 

 ers. It is then laid on a dish or Dutch oven. Scatter 

 a little flour mixed with salt and some pieces of ba- 

 con arranged along the top with half a cup of water 

 to moisten the fish, which can be basted after the fat 

 melts. In a very hot fire it will cook in forty-five 

 minutes. 



Another method is to bake the fish in a hole two 

 feet deep. Build a good hot fire till the charcoal 

 ashes are red. Spread enough green grass or ferns on 

 the ashes and place the fish thereon. Then another 

 layer of ferns. Put on some small dry sticks and let 

 it burn well and build it entirely over with small logs. 

 By the time it is burned through the fish will be 

 baked. This method is not always a success, unless 

 done by an experienced hand, there being no chance 

 to test if the cooking is complete. 



A very primitive way to bake a fish is to cover it 

 (undrawn) with clay two inches thick ; place it in the 



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