Choose a channel cat, small sturgeon, a carp from good
water, or a trout such as Loch Laven or a large river
rainbow
Remove head and tail
Skin fish or scale it,
depending on the species
Even trout which are not cus-
tomarily scaled often require a little work when they're in
the large size.
Heat a roaster in a hot oven, about 400 degrees, and
fiy salt pork slices until crisp
Remove the pork, dredge
the fish inside and out in cracker crumbs, and start it
sizzling in the grease
Add the canned milk, water,
sliced onion, and quartered carrot
Cover, turn down
the heat, and cook until the fish, onion, and carrot are
well-done
Salt and pepper to taste
Remove the fish
carefully to prevent it from breaking.
Garnish with the carrots, onion, and crisp salt pork
To milk thickened by cracker crumbs that remains in
the pan, add vinegar and sugar
You may add more if
taste requires
Capers will lend a spicy flavor
Some
cooks delete sugar, vinegar, and capers and add
chopped sweet pickles in their place
