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Trout, Souchet

Clean and empty five or six small trout, and dry them well. Cut four parsley roots into strips an inch long and very narrow, and boil these in a pint and a half of water, together with a tea-spoonful of salt and a tea-spoonful of finely-scraped horse-radish. In five minutes throw in a handful of small sprigs of parsley. Let the water boil up again, put in the trout, draw the pan back immediately, and simmer the fish gently until done enough. Serve the fish in a deep dish with the water, parsley, etc., and send slices of thin brown bread and butter to table with it. Time to boil the fish, ten or twelve minutes. Probable cost, uncertain. Sufficient for five or six persons.