IFTY WAYS TO COOK TROUT

BROILED TROUT--I

Clean and split the fish and let stand for an hour in melted butter,
seasoned with salt, pepper, and sweet herbs. Sprinkle with crumbs,
broil, squeeze lemon-juice over, then serve.

BROILED TROUT--II

Gash a cleaned trout and marinate in oil and lemon-juice, seasoning
with salt and pepper, minced chives, and parsley, and a little
thyme. Drain, sprinkle with crumbs and chopped herbs, and broil
carefully. Serve with any preferred sauce.

BROILED TROUT A LA MAITRE D'HOTEL

Clean the fish but do not split. Score deeply on both sides, dip
in seasoned oil, broil, and serve with Maitre d'Hotel Sauce.

BROILED BROOK-TROUT

Clean and split the fish, wipe dry, dip in seasoned oil and broil.
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Serve with any preferred sauce.

BROILED TROUT WITH BACON

Wash, clean, and split a trout, and remove the back-bone. Put a
strip of bacon in place of the bone, tie the fish into its original
shape and broil over a clear fire. Garnish with fried parsley.

BOILED TROUT--I

Put the fish into cold court bouillon, bring to the boiling point,
and simmer for six minutes, drain, and serve with Cream Sauce.

BOILED TROUT--II

Tie a large trout in a cloth and boil it in salted and acidulated
water to cover, adding an onion, a stalk of celery, and a bunch of
parsley. When done, drain and keep warm. Stick blanched almonds
into the fish, sharp side down, and pour over a Cream Sauce to
which chopped hard-boiled eggs and parsley have been added.

BOILED BROOK-TROUT--I

Put the cleaned trout in a saucepan with
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enough Claret to cover. Add a slice of lemon, two cloves, four
pepper-corns, a blade of mace, and a pinch of salt. Simmer slowly
until done and let cool in the liquid. Take out, strain a little
of the liquid over them, and serve.

BOILED BROOK-TROUT--II

Prepare and clean four large trout, pour over then two cupfuls
of boiling vinegar, two cupfuls of white wine, and enough water
to cover. Add an onion, three cloves, three stalks of celery, four
bay-leaves, a small bunch of parsley, a teaspoonful of peppercorns,
and a little salt. Cover, boil until done, drain, and serve with
any preferred sauce.

FRIED TROUT--I

Roll the cleaned fish in seasoned flour and fry in deep fat.

FRIED TROUT--II

Clean the fish, split, season with salt, dredge with flour, and
saute for five minutes in hot butter.

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FRIED TROUT--III

Salt the fish and dip in equal pa