Cassell's dictionary of cookery

boat, or Dutch sauce. The length of time it should boil is left to the judgment of the cook ; the size determines the time. But keep in mind that when the fish remains long in the •water it loses its flavour and quality ; for this reason take care to boil it precisely at the time it is wanted. Trout, Broiled. — Choose some moderatesized trout ; empty, wash, and dry them, then split the fish down the back, and, without injuring it, spread it open on a dish. Season with salt and cayenne, and a little lemon juice, and brush it well all over with oil or clarified butter. Broil it over a clear fire, turning and basting it with butter every now and then. Serve on a hot dish, and send parsley, mushroom, or piquant sauce to table in a tureen. Some cooks split the trout open, rah them all over with salt, let them lie two or three hours, then hang them up till wanted, or for eight or ten hours before boiling them. Time, twenty to thirty minutes, according to size. Trout, Choosing of. — The female fish is considered the best. It may be known by its head being smaller and its body deeper than that of the male. When trout is fresh, the skin is most beautiful in appearance, silvery and golden tints intermingling, the eyes are bright, the gills red, and the body firm. The most delicate trout are those which weigh about a pound. The fish is in season from May to September. Trout, Collared. — "Wash, empty, and dry the trout. Cut off the heads, split them open, and take out the bones. Sprinkle a little pepper, salt, and powdered mace over the inside, roll each fish separately, and tie it round with a little cotton. Lay the fish side by side in a baking-dish, pour over them equal parts of beer and vinegar sufiicient to cover them, and put two or three bay-leaves, and a dozen peppercorns or more into the liquor. Tie a sheet of buttered paper ever the dish, and bake the trout in a moderate oven. When they are half done, turn them over that they may bo equally cooked all through, and baste them once or twice with the liquor. Time to bake, one hour. Trout, Filleted.— Clean and dry the trout, and raise the flesh from the bones by passing a sharp knife close to the spine. Divide the flesh into neat pieces convenient for serving, dip these into beaten egg, and afterwards roll them in bread-crumbs, and fry them in hot fat till they are lightly browned. Drain on blotting-paper before the fire for five or six minutes, and then serve on a hot dish. Garnish the dish with shrimps, prawns, parsley, or lemon, and send shrimp sauce, anchovy sauce, tomato sauce, or tartar sauce to table in a tureen. Time to fry, about eight or ten minutes. Trout, Fried. — Empty, clean, and dry the fish thoroughly, cut off the fins and gills, but leave the heads on. Rub them over with flour, and fry them in plenty of hot fat. ^\'hen they are brown on one side, turn them carefully upon the other. Lift them out, and drain them