It is a
wonderful piece of God's work, and when you come to find that each
trout that you catch is made exactly in the same way, and just the
same as a trout that you may catch in New Zealand on the opposite side
of the world, you begin to understand what a wonderful Creator there
must be Who makes us all, and gives this wonderful kind of machinery
inside the body, which keeps life going for us.
* * * * *
HOW TO COOK YOUR FISH.
There are many ways of cooking your fish. The usual way is to fry him
in a hot frying-pan. A slit should be cut in each side of the fish, as
otherwise the heat is likely to burst his skin. A little salt and a
pinch of mustard put in with the butter in the pan will add to his
flavour.
But the simplest way, for you don't generally carry frying-pans with
you when you go fishing, is to cut a long stick that bends at an angle
of forty-five degrees. Cut one arm to about one-third the length of
the other. Trim the short arm with your knife till it is fine and
pointed; pass this through the fish's mouth and then through the flesh
near his tail, and toast him by the fire, back downwards, with a small
lump of butter and a pinch of salt and mustard powder in his inside.
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