NOTES ON COOKING BROOK TROUT 



To prepare stuffing, chop separately a piece of suet or 

 fat pork, some sprigs of green parsley, four small 

 onions, the yolk of a hard-boiled egg, and a little 

 dried sage. Take three cups of rolled bread-crumbs, 

 add a few cloves, mix thoroughly together, and moisten 

 with a cup of white wine. Put the stuffing in lightly 

 and skewer the fish securely. Place it carefully in the 

 bake-kettle, pour in half a pint of white wine or hot 

 water to prevent the fish from adhering, lay on the fish 

 some pieces of butter, and place the kettle in the hot- 

 test part of the fire. Baste at intervals. It should be 

 cooked in fifty minutes. 



To cook fish properly, as in everything else, requires 

 some experience and practice, and a novice should 

 only attempt the simpler methods. More attention 

 should be paid to the proper preparation and cleaning 

 of fish. A work on camp-cooking says : " It is sup- 

 posed that everybody has known how to clean fish ever 

 since he was a school-boy." A greater mistake was 

 never made. Few men understand properly how to 

 clean and cut up fish ; fewer still know how to cut fish 

 served to eat when cooked. A small fish should be 

 slit down the back, the flesh stripped off in one piece 

 from the side. With the left hand, take the head, lift 

 it slowly (a fork holding down the other half), and it 

 will pull along with the backbone the ribs from the 

 flesh, leaving practically two filleted and boneless 

 pieces ready to be eaten. To carve or cut a large fish, 

 it should be first slit down the back, then cut crosswise 



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