Skewered Fish
From Camp cookery (Kephart), 1910
Use forked greenwood sticks for larger fish.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 40. The excerpt below is the record exactly as published.
Small fish are best broiled quickly over ardent coals. They need not have heads removed. When done, sprinkle with salt and pepper, spread with butter (unless you have used bacon), and hold again over fire until butter melts. Fish, Skewered. — Small fish may be skewered on a thin, straight, greenwood stick, sharpened at the end, with a thin slice of bacon or pork
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