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Trout, Broiled

Choose some moderate-sized trout; empty, wash, and dry them, split each fish down the back, and, without injuring it, spread it open on a dish. Season with salt and cayenne, and a little lemon-juice, and brush them well all over with oil or clarified butter. Broil over a clear fire, turning and basting them with butter every now and then. Serve on a hot dish, and send parsley, mushroom, or piquant sauce to table in a tureen. Some cooks split the trout open, rub them all over with salt, let them lie two or three hours, then hang them up till wanted, or for eight or ten hours before broiling them. Time to broil, five minutes or more, according to size.