CH. Ix.] EMBER-COOKING FISH. 117 
with the hot ashes. When you think he ought to 
be done, allowing from ten minutes to a quarter of 
an hour according to his size, partially uncover him 
and tear off a small piece of his winding-sheet. If 
his skin comes off with it, he is sufficiently done, 
and out with him. Should however the paper 
come off minus the skin, cover him up again, and 
give him a little more law, until this test shows 
him to be perfectly done. On being turned out 
of his envelope, the whole of his skin should ad- 
here to it. As for his inside, you may disregard 
it altogether, or opening him, turn it out, which 
you will find there is not the slightest difficulty 
in doing en masse. Pepper and salt him, if you 
have such condiments by you, and you will only 
be sorry that your own kitchen does not afford 
you the means of dressing your fish thus at home’. 
This plan was shewn me a year or two ago by a 
gillie on the shores of Loch Garry, the waters from 
which flow down the Garry to Loch Oich, the cen- 
tral one of the chain forming the Caledonian Canal, 
1 J observe that this mode of dressing fish has already been 
described by Mr Stoddart in his Angler’s Companion. As, 
however, it is possible that these Notes and his excellent 
work may fall under the notice of different readers, and the 
“wrinkle” is one worthy of being widely disseminated, I ven- 
ture to let it stand as I have written it. 
