Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers

when before the fire, and, if you like, a few slices of raw onion sprinkled with pepper and salt. Sharpen one end of the plank and drive it into the ground, before a bed of hot coals. Catch the drippings in a tin cup or large spoon and baste the fish continually till it smells so good you can't wait another instant to eat it. It is then done. Skewered Trout. Sharpen a small, straight stick, and on it skewer small trout and thin slices of bacon or pork in alternation. Hold over a bed of hot coals and keep constantly turning, so that the juices will not be lost in the fire. A very few minutes will suffice to cook the trout. Boiled Fish. Tie or pin the fish (which should not weigh less than three pounds) in a clean cloth. If the pot is too small for the fish, skewer the tail into the mouth. Put into enough boiling water to cover it about an inch, and simmer steadily until done. Some fish boil quicker than others; as a general rule those of white flesh requiring less time than those of a darker tinge. If a couple of tablespoonfuls of salt and four ditto of vinegar are put into the water the fish will cook sooner. About twenty-five minutes are necessary for a three-pound fish, and over that six minutes extra to every pound. An underdone fish is not fit to eat, and one boiled too long is insipid. When the meat separates easily from the backbone it is cooked just right. Take it up, remove the cloth carefully, and pour over it the following hot Fish Sauce. Put two tablespoonfuls of butter and two ditto of flour into a hot frying pan over the fire and mix them together with a spoon into a smooth paste. Pour over very gradually about a pint of the water in which the fish was boiled, stirring it well in. Boil up once and season with pepper and salt. If an acid taste is desired, add a few drops of vinegar.