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Trout, Collared

Wash, empty, and dry the trout. Cut off the heads, split the fish open, and take out the bones. Sprinkle a little pepper, salt, and powdered mace over the inside of each trout, roll up separately, and tie with a little cotton. Lay the fish side by side in a baking-dish, pour over them equal parts of beer and vinegar sufficient to cover them, and put two or three bay-leaves, and a dozen peppercorns or more into the liquor. Tie a sheet of buttered paper over the dish, and bake the trout in a moderate oven. When they are half done, turn them over that they may be equally cooked all through, and baste them once or twice with the liquor. Time to bake, one hour.