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Browned Salmon Trout

Dredge the prepared fish lightly with flour, secure firmly in a cloth, put in a kettle, and cook in slightly salted water boiling. A medium-sized fish will boil in three-quarters of an hour or in one-half hour. The juice of half of a lemon in the water that fish is boiled in is an improvement. As soon as done take from the kettle, remove the cloth, drain well, lay in a folded napkin on a hot platter, garnish with lemon and parsley, and serve with fish sauce or drawn butter.