BROOK TROUT 



hottest part of the fire. The clay hardens almost 

 instantly and the fish in its rough oven bakes through, 

 retaining also its juices. The clay is then poked out 

 of the fire, cooled with a dash of water, and a sharp 

 stroke with a stick separates it from the fish. The 

 skin peels off with the clay and it is ready for serving. 

 If clay is not at hand, wrap the fish evenly in thin 

 buttered tissue-paper and bury this in some wet brown 

 wrapping-paper. Then bake same as the clay. The 

 easiest and quickest way of all to bake a fish is to 

 split, cut off the head, tail, and fins, then season, pin it 

 to a board by wooden pegs, and prop the whole up 

 before a smart fire of hot coals. 



To fillet a trout, use a keen, sharp knife, cut off the 

 head and fins, split the back, shave clean along the 

 backbone to the tail, then open the fish flat, and take 

 away the inside. Lift the backbone at the shoulders, 

 and shave the other side. There remains two fillets of 

 boneless fish. Wash in fresh water and dip the fillet 

 in beaten egg and crumbs. Scatter a little fine- 

 chopped parsley and roll up in a ball. Then place a 

 piece of butter on top, and it is ready to bake or fry. 



The most sumptuous dish for camp is baked, stuffed 

 trout. This can be accomplished better near a tarm 

 or store where materials can be secured. Only a large 

 fish is worthy of being cooked in this manner. Begin 

 by slitting the lower part, take out the gills and inside ; 

 wash thoroughly; cut incisions two inches apart along 

 the sides, and skewer pieces of fat bacon in the cuts. 

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