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Trout Lombard

(Trota fritta) Clean, scale, wash and wipe the trout. Salt and leave for half an hour. Fill with water half a fishkettle; add half a lemon, two bay-leaves, one carrot light or ten berries of pepper, one onion divided into four parts, salt and three cloves.

When the water is lukewarm, dip in the trout.

Cook on a moderate fire and serve the trout with parsley, slices of lemon and young potatoes boiled. A good fish-sauce ought to accompany it. 176