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TROUT, BOILED, PLAIN (M. Ude's way)

After having emptied, scaled, and washed the fish, have some boiling water ready, into which put the trout with a good handful of salt only, but no vinegar, as it spoils the colour of the fish. When it is done, drain it well, and serve it up on a clean cloth garnished with parsley. Send up lobster sauce separately in a boat, or Dutch sauce. The length of time it should boil is left to the judgment of the cook; the size determines the time. But keep in mind that when the fish remains long in the water it loses its flavour and quality; for this reason take care to boil it precisely at the time it is wanted.