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one large muskie (nine pounds or more)
salt
pepper
Stuffing mix:
1 ½ pounds stale bread, cubed
1 onion, chopped
1 bunch parsley, coarsely chopped
1 can tomato soup
1 can full of milk (fresh or reconstituted dry milk)
Build a fire in an 18-inch-deep hole, that is longer than your fish and about two-feet wide. Gut and scale the muskie. Rinse the fish thoroughly and sprinkle the interior cavity with salt and pepper.
In a large bowl, combine the stale bread, onion and a generous amount of parsley. Fold the can of soup and an equal amount of milk into the stuffing mixture. The stuffing should be n the wet side. Using a large needle and white thread sew down the gill covers and stitch the fish’s mouth shut. Stuff the fish with the stuffing mix and then sew the stomach cavity shut.
Wrap the fish in four or five layers of dry newspaper, folding the paper in at the head and tail. Truss the entire fish with string (the way you would tie up a rolled roast.) Soak a dozen or more sheets of newspaper in water until it is saturated. Wrap the fish as before tying it securely with string. Tie the muskie to a board that is a few inches larger than the fish and about two feet wide.
Remove hot coals or embers from the pit, set the wrapped muskie in the pit and cover with the hot coals. Add wood to your fire and keep adding wood while the fish cooks. Allow at least two hours for a nine-pound fish. Remove coals, unwrap the fish and serve.
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