rts of flour and corn-meal, thoroughly
mixed. Saute in salt pork fat.

FRIED BROOK-TROUT

Clean and split the fish, dip in seasoned flour or corn-meal, and
saute in butter or salt pork fat.

FRIED FILLETS OF TROUT--I

Remove the fillets from slices of sea-trout, dip in beaten egg,
then in seasoned crumbs, and fry in deep fat. Serve with Tartar
Sauce.

FRIED FILLETS OF TROUT--II

Boil and cool a trout and divide into fillets, removing the bone.
Season with lemon-juice, chopped onion, and minced parsley, and
cover with a very thick Cream Sauce. Dip into crumbs, then into
beaten egg, then into crumbs, fry in deep fat, and serve with any
preferred sauce.

FRIED TROUT WITH MUSHROOM SAUCE

Dip slices of sea-trout in beaten egg, then
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in seasoned crumbs, and fry in deep fat. Serve with the sauce given
in the recipe for Baked Trout with Mushroom Sauce.

TROUT WITH REMOULADE SAUCE

Saute a small trout in butter, drain on brown paper, and serve with
Remoulade Sauce.

FILLETS OF TROUT A L'AURORE

Saute the fillets of a cleaned trout in butter, seasoning with salt
and pepper. Drain and serve with Aurora Sauce.

BAKED TROUT--I

Scrape and clean the trout, stuff with seasoned crumbs, and put
into a buttered baking-dish. Lay a thin slice of salt pork on each
fish, sprinkle with three or four tablespoonfuls of chopped onions,
add a can of mushrooms drained from the liquor, a tablespoonful
of minced parsley, three tablespoonfuls of butter, and one cupful
of stock. Bake, basting frequently. Thicken the liquid with butter
and flour cooked together, pour over the fish, and serve.

BAKED TROUT--II

Clean a large sea or lake trout. Prepare a
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stuffing of bread-crumbs, seasoning with chopped onions, celery,
salt, pepper, and melted butter. Cook the stuffing for ten minutes,
using as little water as possible. Stuff the fish, put into a buttered
baking-pan with enough hot water to keep from burning. Cover the
fish with thin slices of salt pork and bake until done, adding
more hot water if required. Brown two tablespoonfuls of flour in
butter, add half a cupful of cream, and enough boiling water to
make a smooth thick sauce. Season with salt and pepper, add a few
capers, pour around the fish, and serve.

BAKED TROUT--III

Stuff a large sea or lake trout with mashed potatoes, seasoning
with butter, pepper, salt, and grated onion. Butter a baking-pan
and cover the bottom with thin slices of tomatoe