Camping and woodcraft - Scoutmastercg.com

FISH AND SHELLFISH 323Fish Roasted in a Reflector.— This process issimpler than baking, and superior in resultingflavor, since the fish is basted in its own juices, andis djelicately browned by the direct action of thelire. The surface of the fish is lightly moistenedwith olive oil (first choice) or butter; lackingthese, use drippings, or bacon grease, or lard.Then place the fish in the pan and add two or threemorsels of grease around it. Roast in front of agood fire, just as you would bake biscuit. Be carefulnot to overroast and dry the fish by evaporatingthe gravy. There is no better way to cooka large fish, unless it be planked.Fish, Planked.— More expeditious than baking,and better flavored. Split and smooth a slab ofsweet hardwood two or three inches thick, two feetlong, and somewhat wider than the opened fish.Prop it in front of a bed of coals till it is sizzlinghot. Split the fish down the back its entire length,but do not cut through the belly skin. Clean andwipe it quite dry. When plank is hot, grease it,spread fish out like an opened book, tack it, skin sidedown, to the plank and prop before fire. Bastecontinuously with a bit of pork on a switch heldabove it, or with butter. Reverse ends of plankfrom time to time. If the flesh is flaky whenpierced with a fork, it Is done. Sprinkle salt andpepper over the fish, moisten with drippings, andserve on the hot plank. No better dish ever was>et before an epicure. Plenty of butter improvesit at table.Fish, Stuffed and Baked.— Clean, remove fins,but leave on head and tail. Prepare a stuffing asfollows: put a cupful of dry bread-crumbs in afrying-pan over the fire with two tablespoonfuls ofdrippings, or the equivalent of butter, and stirthem until they begin to brown. Then add enoughboiling water to moisten them. Season this stuffingrather highly Vvith salt, pepper, and eithercelery seed, or sage, or a teaspoonful of finelychopped onion. StuS the fish with this and sew up