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THE STAG COOK BOOK XLII

John A. Dix

FRIED TROUT

For my favorite dish — unhesitatingly — baked beans and pork, country style.

As to my favorite recipe, that requires many condiments, among others a mountain trout stream; the inspiration of the odor of the woods; the vigor of early morning and the pursuit. The requirements, just enough trout plus a few. From the pack basket take a piece of pork or bacon, fry well in a skillet over a carefully laid fire. Prepare the fish and roll well in fine bread crumbs seasoned with salt and pepper. When the fish are done a golden brown remove from the skillet and partake in the aboriginal manner, eating from the fingers. Kings could do no more. [90]