Cassell's dictionary of cookery

Trout, Baked.— Clean and dry the fish, and season them inside and out with a little salt and cayenne and a pinch of powdered mace if liked. Put them in a baking-dish, and lay little pieces of butter here and there upon them. Baste occasionally with the liquor that collects in the pan. Baked trout may be served hot or cold. If served hot, the fish gravy should be mixed with a little good melted butter, and sent to table in a tureen. When it is a convenience, several trout may be baked together. They should be put into the dish in layers, and a little seasoning, chopped parsley, and butter should be placed between each layer. Time, according to size. The trout are done enough when the flesh leaves the bone easily. Trout, Baked (another way). — Wash, empty, and dry three or four small trout, split them open, and remove the bones. Lay three or four thin slices of fat bacon at the bottom of a baking-dish, lay the trout upon these, skin uppermost, and sprinkle a little pepper, salt, grated nutmeg, and chopped parsley over them. Bake in a quick oven, and serve very hot. Time to bake, half an hour. Sufficient for three or four persons. Trout, Baked (M. Ude's recipe). — Having cleaned and scaled the trout, put a well-seasoned stufling inside, then turn it round with its tail fixed in its mouth. Put the fish in a small quantity of marinade, so that it may not burn in the oven. Baste frequently, and let it be made a fine colour. When it is done reduce the liquor in which the trout has been baked, put in a good lump of fresh butter kneaded with flour, with a little essence of anchovies, a few fine capers, salt, and pepper, if the sauce is not sufficiently seasoned ; but be careful when you use anchovies not to use too much salt. Then squeeze the juice of a lemon, drain the fish, send it up to table with the sauce under it, but without covering the fish. Trout, Boiled. — Clean, empty, and dry the fish, and put them into fast-boUing water, to each quart of which a dessert-spoonful of salt and a dessert-spoonful of vinegar have been added. Eemove the scum as it rises, and boil the fish until the eyes start. Drain it, and lift it out carefully not to break the skin, serve on a hot napkin or fish-paper, and garnish with parsley or lemon. Send melted butter, shrimp sauce, anchovy sauce, or Dutch sauce to table in a tureen. The great angler, Isaak Walton, recommends that trout should be boiled in a mixture of beer, vinegar, and water, in which the rind of a lemon, and a little rosemary, thyme, winter savory, and horseradish had been boiled. Time, a trout weighing one pound, from ten to twelve minutes' boiling; two pounds, fifteen minutes; three pounds, twenty minutes. Trout, Boiled Plain (M. Ude's recipe). — After having emptied, scaled, and washed the fish, have some boiling water ready, into which put the trout with a good handful of salt only, but no vinegar, as it spoils the colour of the' fish. When it is done, drain it weU, and serve it up on a clean cloth garnished with parsley. Send up lobster sauce separately in a TRO ( 995 ) TRO