Title: Fish Baked in Clay
Categories: Fish
Yield: 1 Info

This seals in the flavor, but you need the kind of fine, sticky clay that makes good log-cabin chinking. If it isn't already wet, work it with water until it reaches the consistency of a stiff dough. Then mold it about an inch thick completely over the whole fish. Bur in hot embers until the covered fish resembles a hard, hot brick. Baking will take fifteen minutes per pound of fish. When you break open the shell, such externals as fins and scales will be imbedded init, leaving a steaming savory feast.

Source: "SKILLS FOR TAMING THE WILDS", by Bradford Angier, 1967

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