Camping and woodcraft - Scoutmastercg.com

322 CAMPING AND WOODCRAFTWhen butter Is used, less salt Is required. If thefish has not been wiped dry It will absorb toomuch grease. If the frying fat Is not very hotwhen fish are put In It they will get soggy withit: put the pieces In one at a time so as not tocheck the heat.Fish, Broiled.— (See also Chapter XVI.) If abroiling Iron is used, first rub it with fat bacon toprevent fish from sticking to It. When broilinglarge fish, remove the head, split down the backinstead of the belly, and lay on the broiler withstrips of bacon or pork laid across. Broil over arather moderate bed of coals so that the Inside willcook done, but beware of cooking dry and " chippy."Small fish are best broiled quickly over ardent coals.They need not have heads removed.When done, sprinkle with salt and pepper, spreadwith butter (unless you have been basting withbacon), and hold again over fire until butter melts.If you have no broiler, sharpen a small greenstick, thrust this through the mouth ^nd into theDody, and keep turning over the coals while youbaste with the drippings from a bit of bacon heldon another sticl: above the fish.Fish, Skewered.— Sm?i\l fish may be skeweredon a thin, straight, greenwood stick, sharpened atthe end, with a thin slice of bacon or pork between(every two fish, the stick being constantly turnedover the coals like a spit, so that juices may notbe lost.Another way Is to cut some green hardwoodsticks, about three feet long, forked at one end,and sharpen the tines. Lay a thin slice of Pork m-side each fif.h lengthwise, drive tmes through fishand pork, letting them through between ribs nearbackbone and on opposite sides of the latter — thenthe fish won't drop off as soon as It begins to softenand curl from the heat. Place a log lengthwiseot edge of coals, lay broiling sticks on this suppori;slanting upward over the fire, and lay a small lo(iover their butts. Large fish should be oUnked.