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.
You will find him very good eating! A clean, flat stone makes a good
plate.
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