s. Lay the fish
upon it, sprinkle with salt and pepper, add two tablespoonfuls
of butter and enough water to keep from burning. Bake until done
and serve with the tomatoes and sliced hard-boiled eggs.

BAKED BROOK-TROUT--I

Clean and score small trout, dip in seasoned melted butter, and
put in a buttered baking-pan. Cover with buttered paper and bake,
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basting with their own liquid until done. Serve with any preferred
sauce.

BAKED BROOK-TROUT--II

Chop fine three or four large mushrooms and a truffle, fry for a
moment in butter, season with salt and cayenne, add enough melted
butter to make a smooth paste, and stuff large brook-trout with
the mixture. Put in a buttered baking-pan, sprinkle with minced
parsley, and pour over half a cupful of stock to which two
tablespoonfuls of butter have been added. Bake for half an hour,
basting as required.

BAKED BROOK-TROUT--III

Soak a cupful of bread-crumbs in milk, squeeze dry, add two
tablespoonfuls of butter, the yolk of an egg, and pepper, salt,
thyme, and lemon-juice to season. Stuff the fish, sew up, put in
a buttered baking-pan, dredge with flour, dot with butter, and
bake.

BAKED TROUT WITH WHITE WINE--I

Put the cleaned fish in a small buttered baking-pan with white
wine to moisten, and salt and pepper to season. Cover with buttered
paper and bake, basting with the liquid. Take up the fish, thicken
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the liquid with butter and flour cooked together, add a little more
butter, pour over the fish, and serve.

BAKED TROUT WITH WHITE WINE--II

Take the fillets from a three-pound trout and bake for ten minutes
in a buttered baking-pan. Fry a chopped onion in butter, add a
tablespoonful of flour and half a cupful of white wine. Cook until
thick, stirring constantly, and add two tablespoonfuls of butter,
broken into bits. Pour the sauce over the fillets and bake for
fifteen minutes longer.

BAKED TROUT A LA CHAMBORD

Split and bone the cleaned fish and put in a buttered baking-pan
skin side down. Sprinkle with salt, pepper, and crumbs, and put into
the oven. Cover the bones and trimmings with cold water, adding two
tablespoonfuls of butter, a sliced onion, and two cupfuls of stock.
Boil for half an hour, strain, add a can of mushrooms, chopped, and
enough crumbs to thicken. Season with salt, pepper, and anchovy
paste. Take up the fish carefully, put on a serving-dish, cover
with the sauce, put in the oven for a few moments, and serve.