TO COOK A TROUT
« (New York Times.) Place him on the dewy grass. Don't pnt your hand on him ! Take m the flavor of him I Nothing like that grows on shrub or tree, nor can they make it with the balm of a thousand flowers. Well, haviDg caught your trout you gaze at him awhile as he lies there m the grBSB. The sun has coma up m the meantime and is peeping at your prize throngh the openings m the leaves, making his gold and crimson to sparkle again and again. Then you inn your finger through his gill and carry him to the cabin* You lay him lightly on the moss, keeping your hands of! him. Near the cabin there is surely sweet fern growing, and you can smell it Perhaps there is a clurrp or two of spice wood . If so, all the better. You pick some sprigs of sweet fern, or some spice wood or both, and place them at the Bide of the trout. Then you take a piece of olean brown paper and cover it nicely with the fresh butter that perhaps your Mary made, and whioh is m the little stone jar that yen sank m the spring at the edge of the alder thicket lakt night. You cover the paper tblck with the batter and sprinkle pepper and salt on it. Then yon wrap the trout In it just as It osme from the brook a quarter of an hour ago. Then you wrap a little of the fern or spice wood leaves about the paper, wr p another piece of brown paper around all, and bury your herb-enshroudeJ tront at the botttom of tbe red-hot bed of ashes. Then yon go to tbe oreek and take a soothing bath In Its limpil waters, after which you take that little flat bottle of yours and walk over to the spring and tamper with It gently. By tbe time yon have got baok to the oabln and out your bread and set yonr table you oan think of uncovering your breakfast. When the trout oomes oat from the ashes, and you have taken its wrappings off, It looks so muoh like It did the minute it left the water and lay gaspIng on the grassy bank that you oan scarcely believe that It is not only dead, but cooked. And there Is his na'uial smell, sweet and penetrating, whloh the ferns kept from wasting away. You take your sharp knife and cut the trout open In the belly. There are Its " Innards," shrivelled up into a little wad. They all come out together, and your trout Is as olean as can> be. and none of its naturalness Is gone. You take'the trout, pl«ce It on a piece of birch bark, if you oan get It ; If not, on yonr platter with fern all around It, ani then when you eat It, you are eating a trout that has been cooked, and if you don't believe it, try It 1
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TO COOK A TROUT, Ashburton Guardian, Volume VII, Issue 2032, 9 January 1889
TO COOK A TROUT Ashburton Guardian, Volume VII, Issue 2032, 9 January 1889
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