flaetches

Updated: May 16, 2025

the fresh sturgeon they Keep maney days by immersing it in water. they Cook their Sturgeon by means of vapor or Steam. the process is as follows. a brisk fire is kindled on which a parcel of Stones are Sufficiently heated, the Stones are So arranged as to form a tolerable leavel Surface, the Sturgeon which had been previously cut into large flaetches is now laid on the hot Stones; a parcel of Small boughs of bushes is next laid on, and a Second course of the Sturgeon thus repeating alternate layers of Sturgeon & boughs untill the whole is put on which they design to Cook. it is next covered closely with mats and water is poared in Such manner as to run in among the hot Stones, and the vapor arriseing being confind by the mats, cooks the fish. the whole process is performd in an hour and the Sturgeon thus Cooked is much better than either boiled or roasted. in their usial way of bolting of other fish in baskets with hot Stones is not so good.

William Clark - The Journals of Lewis and Clark, 1804-1806