March 23, 1912 
FOREST AND STREAM 
369 
dining, he took the pains to bring certain sup¬ 
plies into the mountains. A fine quality of 
claret I clearly remember, also potted things 
that went exceedingly well with the wine and 
the delicious baked trout. Some sweets and 
delicate crackers, followed with a jar of Roque¬ 
fort cheese. 
What came after the cheese is doubtful. It 
must have been a cordial in generous portions. 
Still later I lay on my back under a tree and 
luncheon at the brookside. 
From a photograph by T. E. Marr. 
to explosions from escaping steam. Stand the 
stones on edge with the smooth sides near the 
fire. If it is a rainy day and the anglers want a 
dry hot seat, brace other flat rocks close to the 
fire; the comfort of a warm seat on a chilly 
day during the lunch hour must be experi¬ 
enced to be understood. 
While the trout are cooking and the plates 
warming, indulge in a refreshing wash in the 
creek. If it is a hot day, souse your head well. 
allowance has been correct, they will be more de¬ 
licious than any fish ever served at metropoli¬ 
tan dinners. 
And now the anglers can indulge in sand¬ 
wiches which to otker sandwiches are as pate 
de foie gras to sandwiches of raw salt pork, 
that terrible food of a forced march. Using a 
bit of flattened birch twig—the flavor will be 
found to be aromatically woodsy—open a trout 
and remove the backbone with the head. The 
About the time the trout are ready, arrange 
your grassy table in the shade, with logs or 
stones for seats. Place the platter in a con¬ 
venient spot and the bread, cut into slices, with 
the butter, on clean flat stones. 
When all is ready, let the angler who can best 
stand great responsibility remove the coals and 
lift the charred package of baked trout. With 
proper caution and ceremony, as if bearing the 
roasted peacock to the feast of an emperor, he 
will bring the fragrant burden to the platter. 
The aid of two green forked sticks is suggested. 
The blackened envelope being removed, the 
trout will be found to be colored as daintily as 
if just taken from the hook, and if the time 
fins, too, with the small bones attached, should 
be separated from the pink flesh. Then, be¬ 
tween two slices of bread, thickly buttered, the 
trout are imprisoned. Trout cooked that way 
are very good! 
So much for the simple trout dinner. W. C. 
Prime, in “I Go A-Fishing,” suggests that a 
bottle of light Burgundy goes well with a fish¬ 
ing lunch, and he takes some pains to give the 
physiological reasons for his preference. I 
have never but once ventured the entire epi¬ 
curean tower of streamside indulgence, and of 
that I have but a drowsy remembrance. I can 
thank my friend for the whole performance. 
Having read Uncle Norris’ praises of river 
smoked a cigar. Then I passed into peaceful 
slumber, and when I awoke the sun had sunk 
below the boughs above me and my friend was 
shouting, “Great Scott, man! where has the 
afternoon gone?’’ That night, at our boarding 
place, we heard that we had lost the chance of 
the week; the fish had risen at any fly until 
sundown. 
Everything connected with fishing is good, 
and trout a la Thaddeus is even better than 
most good angling pleasures. The preparation 
of the fishing lunch is the kind of trouble that 
is brother to fun, and if he so desires the angler 
can enjoy such cookery on his favorite stream 
as would make the fortune of a city restaurant. 
