14 TROUT. 



Boiled. When the fish has been cleaned and gutted, 

 put it into boiling water, made pretty salt, and boil it 

 fast for fifteen or twenty minutes. Serve it with melted 

 butter. 



Collared. When they have been well cleaned, split 

 them down the back, and remove the bone ; then dry 

 them well in a cloth, season with black pepper, salt, 

 and a little mace pounded j roll them up, and pack 

 them close in a dish, pour over them some vinegar, 

 with two or three bay leaves and some whole pepper. 

 Bake them in an oven for an hour, covering the dish 

 with buttered paper. 



Fried. When well cleaned, dredge them with flour, 

 and wet them well over with yolk of egg well beaten; 

 then cover with grated breadcrumbs, and fry to a good 

 colour. Serve them with melted butter and lemon 

 pickle. 



Italianized. Put a large trout, or two middle-sized 

 ones, into a stew-pan ; cover them with two carrots 

 and four onions, sliced, some parsley, two bay leaves, 

 a little thyme, two or three cloves, and salt and pepper; 

 add two bottles of common red French wine, and boil 

 for three-quarters of an hour; then pass all the gravy 

 through a sieve, and having melted in another sauce- 

 pan about a quarter of a pound of butter, mixed with 

 two table spoonsful of flour, add, by degrees, the 

 strained sauce, stirring over a brisk fire until it has 

 become well^ united and thick. Put the fish into a dish, 

 pour the sauce over it, and serve. 



Stewed. Put into a pan some crumb of bread, with 

 a little butter, some parsley, chalots chopped very fine, 

 pepper, salt, two or three cloves, a little nutmeg grated, 

 a glass of French white wine, and about the same 



