Trout, Fried-Small

Have some small two ounce trout, split open the bellies to empty, scrape lightly and wipe them on a cloth; season with salt, score and roll them in flour. Shape them into rings by passing the tails through the gills and tying; plunge a few at the time into hot frying fat, let cook for eight to ten minutes, then salt, remove the strings, and dress them on napkins with fried parsley on top, and slices of lemon around.