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Trout, Boiled

Clean, empty, and dry the fish, and put them into fast-boiling water, to each quart of which a dessert-spoonful of salt and a dessert-spoonful of vinegar have been added. Remove the scum as it rises, and boil the fish until the eyes start. Drain the trout, and lift them out carefully not to break the skin, serve on a hot napkin, and garnish with parsley or lemon. Send melted butter, shrimp sauce, anchovy sauce, or Dutch sauce to table in a tureen. The great angler, Izaak Walton, recommends that trout should be boiled in a mixture of beer, vinegar, and water, in which the rind of a lemon, and a little rosemary, thyme, winter savory, and horse-radish has been boiled. Time, a trout weighing one pound, from ten to twelve minutes' boiling; two pounds, fifteen minutes; three pounds, twenty minutes.