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Fried Trout

Choose small trout, wash and clean them well, and cut off their fins. Season one or two tablespoonfuls of flour with salt and pepper, and roll the fish well in it. Put a large piece of lard or clarified fat in a stewpan, and place it over the fire; when the blue smoke rises put in the fish and fry them until nicely browned. When cooked drain them on a sheet of kitchen paper in front of a clear fire, than place them on a hot dish over which has been spread an ornamental dish-paper, or a folded napkin, garnish with fried parsley and serve.

Trout, Hussar Style Scale and clean a trout, draw it by the gills, and stuff it with butter mixed up with finely-chopped sweet herbs. In stuffing great care must be exercised to see that the skin is not broken. Rub the fish well with warmed butter or oil, sprinkle it over well with pepper and salt, put it on a gridiron over a clear fire, and broil it; or it may be put in a dish in the oven and baked. Place it on a dish when done and serve with poivrade sauce, in a sauceboat.