"Ain't they splendid?"
So they were, when they were dug out from the ashes, their leafy coats removed; and Sid discovered that by a careful use of his fork and fingers all the parts of the fish that he did not want seemed to come away together. A little salt and pepper improved both them and the hard-tack, and the coffee poured out beautifully clear and strong.
Just as he and Sid were getting ready to begin their meal, however, Wade took one of the partridges and spread him flat on the forks of a long crooked branch he had cut.
"That'll hold him just high enough above the coals."
"Yes, but you stuck him right into the heat, first thing."
"Always. That shuts up his outside coat, so he won't lose all his juice in broiling. Cook him slow, now. I've put a little salt and pepper on him, and a piece of butter as big as a chestnut. He'll do."
"We can't eat all we're cooking."
"Take our time to it."
So they did, and Wade went so far as to clean a small trout, and show Sid how to fry him.
"Always break up a little hard-tack fine as you can, and sprinkle it on the bottom of the frying-pan as soon as your bacon fat begins to smoke. Then your fish won't stick, unless your pan's too hot. You must look out for that."