Camp Baked Trout
|Trout||1 (12 Inch Piece)|
|Onion||1⁄4 Small, diced fine|
|Strip of bacon||1|
Clean the trout and cut off the head and tail.
Sprinkle the salt and the onion evenly inside the trout, then place the strip of bacon over the diced onion so that it will not fall out.
The trout so dressed is then ready to be wrapped firmly with wet maple leaves, so that the entire surface is covered.
The maple leaves will prevent the fish from sticking to the mud, and will prevent any loss of moisture from the meat.
Make a mold of wet earth or clay 2-inches thick over the side and ends of the fish, patting the mud down solidly so that the fire can reach no portion of the meat.
This mud must be wet enough to mold but not so wet that it will lose shape.
After the fish is prepared in this manner, bury it in the red hot coals of the campfire.
The fire should be raked back over the fish and kept burning slowly for one hour.
Then take the fish from the fire and break open the mud shell.
The skin of the trout will stick to the maple leaves.
The fish should then be split open and the backbone removed, and the trout is ready to be served.