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Trout, Baked

Clean and dry the fish, and season them inside and out with a little salt and cayenne and a pinch of powdered mace if liked. Put them in a baking-dish, and lay little pieces of butter here and there upon them. Baste occasionally with the liquor that collects in the pan. Baked trout may be served hot or cold. If served hot, the fish gravy should be mixed with a little good melted butter, and sent to table in a tureen. When it is a convenience, several trout may be baked together. They should be put into the dish in layers, and a little seasoning, chopped parsley, and butter should be placed between each layer. The trout are done enough when the flesh leaves the bone easily.