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Trout, Wayside Inn

Clean and empty the trout, dry them, and boil them until done enough. Lift them out carefully so as not to break them, put them upon a hot dish without a napkin, and cover them entirely with rich melted butter. Sprinkle a table-spoonful of chopped gherkins over the sauce, and garnish the dish with parsley and sliced lemon. Time to simmer the fish, ten to twenty minutes, according to size.