nd thirty minutes, then add browned meat
and rinse the pan in which meat was browned with some of the water.
Bring to boiling point and skim. Reduce heat and boil gently five hours;
stock should be reduced to three pints. Add seasonings the last hour of
cooking. Strain, cool, remove fat, and clear.

LAKE TROUT BAKED IN PAPER BAG

Clean a four-pound lake trout. Sprinkle inside with salt and pepper.
Fill with stuffing (recipe next page); sew. Spread with soft butter,
sprinkle with salt and pepper. Lay fish carefully in a well greased
paper bag, add one-fourth cup white wine, one-half onion finely chopped,
six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth
cup water. Press air from bag, fold open end over three times, fold
sides and corners close to fish, first moistening the bag on corners and
edges; lay in a dripping-pan and place in a hot oven. When bag is
browned evenly (not burned) reduce heat, and bake fish one hour. (Bag
will brown in ten minutes.) Remove from bag to serving platter and pour
contents of bag over fish. Serve with the following sauce:

SAUCE A L'ITALIENNE

2-1/2 tablespoons butter.
2 tablespoons finely chopped onion.
2 tablespoons finely chopped carrot.
2 tablespoons finely chopped lean uncooked ham.
1/2 teaspoon peppercorns.
3 cloves.
2 sprays marjoram.
3 tablespoons flour.
1 cup Brown Stock.
1-1/4 cups white wine.
1 clove garlic.
2 teaspoons finely chopped parsley.

PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham,
peppercorns, cloves and marjoram, and cook five minutes. Add flour and
stir until flour is well browned; add gradually stock and wine, strain,
add garlic and simmer five minutes. Remove garlic and pour around Baked
Lake Trout. Sprinkle with parsley.

STUFFING FOR FISH

1 cup cracker crumbs.
2 teaspoons finely chopped parsley.
1 tablespoon finely chopped pickles.
1 teaspoon salt.
1 teaspoon grated onion.
3 tablespoons butter.
1/4 to 1/2 cup boiling water.

PROCESS: Melt butter in hot water; add remaining ingredients in the
order given. Mix lightly with a fork.

BRUSSELS SPROUTS

Look over, remove wilted leaves from sprouts, cover with cold water, let
soak one-half hour. Cook in boiling salted water until tender when
pierced with a wooden ske