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Baked Trout

Scrape and clean about six pounds of trout, draw them through the gills, wash well, and wipe them inwardly. Stuff them with forcemeat, put them into a baking-pan over a quarter of a pound of melted butter; cover over with a little mushroom liquor or a few mushrooms chopped, also with slices of pork, and sprinkle over three or four tablespoonfuls of chopped onions, a can of mushrooms without any liquor, and one tablespoonful of minced parsley; also salt and pepper to taste. Pour over about one-half pint of stock, place the pan in the oven and bake for half an hour, basting frequently with the liquor in the pan. When done, take the trout out, place them on a dish, and serve with a garnish of potatoes.

Trout, Beyrout Clean a large trout, dry it on a cloth, dredge it over with flour, place it on a gridiron over a clear fire and broil it. When done take it off, remove the skin, place it on a dish, pour over beyrout sauce or fish sauce and serve.