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Trout with Potatoes

1/2 pint (I cup) milk 2 tablespoonfuls chopped parsley 3 large potatoes 2 heaping tablespoonfuls (2 ozs.) butter 1/4 pint (1/2 cup) cream Salt and pepper I egg white Oyster sauce Boil the trout in boiling salted water for twenty minutes or until ready; when cold, bone it and flake it, and lay it in a well-buttered fireproof dish; bring the milk and parsley to the boil and pour them over the fish; boil the potatoes, then mash them with the butter, cream, salt, and pepper, spread them over the fish, smooth the surface, then mark it in fancy design with a fork; place the casserole in a hot oven for ten minutes. Remove it from the oven, beat up the white of the egg stiffly, brush it over the top of the potatoes, and continue to bake for fifteen minutes.

Serve hot with the oyster sauce. The sauce may be served in an earthenware gravy boat.