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Trout, Filleted

Clean and dry the trout, and raise the flesh from the bones by passing a sharp knife close to the spine. Divide the flesh into neat pieces convenient for serving, dip these into beaten egg, and afterwards roll them in bread-crumbs, and fry them in hot fat till they are lightly browned. Drain on blotting-paper before the fire for five or six minutes, and then serve on a hot dish. Garnish the dish with shrimps, prawns, parsley, or lemon, and send shrimp sauce, anchovy sauce, tomato sauce, or tartar sauce to table in a tureen. Time to fry, about eight or ten minutes.