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Two Trout

Twelve prepared Mussels.

Finely chopped Parsley.

Two ounces of Butter.

Two tablespoonfuls of Salad Oil.

Season the fish, cover thickly with dry flour.

Fry in a frying-pan in hot salad oil. Drain, dish up neatly and sprinkle thickly with very finely chopped parsley. Put the mussels round the fish. Boil up the butter, brown slightly and pour it round the trout.