Trout Fried and Marinated—Small

Select some fresh trout, empty and wipe well; salt over, dip in flour and fry in oil a few at a time, then drain and lay them in a deep dish. Heat some oil in a saucepan, mix with it a quarter as much vinegar as water, thyme, bay leaf, basil, sliced onions and cloves; cook this marinade half an hour on a very slow fire and let it get partly cold, then pour it over the fish and leave to marinate for six hours before serving. Dress them on a dish with a little of their marinade and some slices of lemon.