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

Blend until smooth and serve as a sauce.