Fish for Breakfast.
I am fond of fish and particularly I enjoy eating fish of my own catching. These are usually trout, perch and pike. Trout must be done in butter, covered with greaseproof paper and baked in a casserole. I like perch fried. The flavour of a perch is sometimes said to equal that of a trout, but a perch can only be compared to a trout when it is fresh. For this reason perch fishermen have been known to take stoves and frying pans to the waterside. My enthusiasm for angling being a little greater than my enthusiasm for eating fish, I have never quite reached the point where I made prepara- tions for eating my fish before I caught them. At the weekend I caught a perch worthy of the frying pan, a plump dandy, hump- backed, barred, and coloured that graduated green from olive to the shade of fresh young moss. Eating the perch at breakfast on Sunday, I thought it as tasty as any trout I had ever had and I wondered about a portable charcoal stove that would enable me to cook with one hand while I fished with the other, thus enabling me to indulge two of my greatest pleasures.
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