Cooking Fish - Outdoor Skills
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Cooking Fish - Outdoor Skills
Cooking Fish - Outdoor Skills




      

Cooking Fish - Outdoor Skills


Cooking Fish - Outdoor Skills

In cooking fish, as of flesh and fowl, the plainest and simplest methods are best; and for anything under two pounds, it is not necessary to go beyond the frying-pan. Trout of over a pound should be split down the back, that they may be well in the pan, and cook evenly. Roll well in meal, or a mixture of meal and flour, and fry to a rich brown in pork fat, piping hot. Larger fish may just as well be fried, but are also adapted to other methods, and there are people who like fish broiled and buttered, or boiled. To broil a fish, split him on the back and broil him four minutes, flesh side down, turn and broil the other side an equal time. Butter and season to taste. To boil, the fijh should weigh three pounds or more. Clean, and crimp him by gashing the sides deeply with a sharp knife. Put him in a kettle of boiling water strongly salted, and boil twenty-five minutes. For each additional pound above three, add five minutes. For gravy, rub together two tablespoonfuls of flour and one of melted butter, add one heaping teaspoonful of condensed milk, and thin with liquor from the kettle. When done, it should have the consistence of cream. Take the fish from the kettle, drain, pour the gravy over it, and eat only with wheat bread or hard-tack, with butter. The simplest is best, healthiest, and most appetizing.

Sears, George Washington. Woodcraft. New York: Forest and Stream Publishing, 1884.

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