Cassell's dictionary of cookery

on blotting-paper before the fire. Serve on a hot napkin, garnish with parsley, and send plain melted butter or any other suitable sauce to table with them. If hked, the flour may be dusted ofB, and the trout may afterwards be dipped in beaten egg, covered with breadcrumbs, and fried as before. This is a favourite way of dressing trout. Time to fry, six to ten minutes, according to size. Sufficient, three or four trout for a dish. Trout in Jelly.— Wash the fish carefully, and form them into rings with their tails in their mouths. Boil water with a little vinegar, salt, a shallot, or clove of garlic, and any approved seasoning. Set it aside to cool, and when cold lay in the fish, and simmer for a few minutes after the water has just come to the boU. Lift the fish out carefully, drain them, and baste with clear fish jelly. When the fish basting has set lay on another, until the fish are nicely coated. Arrange and garnish to taste. Trout, Pickled.— Take the remains of cold boiled or stewed trout. Remove the skin and bones, divide the flesh into neat pieces, put these into a deep dish, and strain over them I a pickle prepared as foUows : — Mince three I moderate- sized onions, and put them into a I stewpan with a piece of butter the size of an I egg, a chopped turnip, a bunch of parsley, a I sprig of thyme, a bay-leaf, a dessert-spoonful i of salt, and a tea-spoonful of white pepper. j Stir these ingredients over a gentle fire for five minutes; pour over them a pint of vinegar I and a pint of boiling water. Let the liquor I boil for twenty minutes, and it will be ready for I use. Trout thus pickled will keep three or four I days, and the same ijickle may be used three or j four times if it is freshly boiled when required. Trout, Potted. — Take six or eight moderate-sized fresh fish ; scrape them, empty them, cut ofl: the fins and heads, split them open, and remove the back -bone. Mix three tea-spoonfuls of salt with an equal quantity of white pepper and a tea-spoonful of powdered mace, or half a grated nutmeg. Rub a portion of this seasoning into the insides of the fish, close them, and place them in layers head to tail in a deep baking-dish, put little pieces of butter between the layers and on the top, and bake in a moderate oven. As soon as they are done enough, drain ofl: the liquor in the pan, and lay the trout full-length in a potting-jar. When cold, cover them a quarter of an inch thick with clarified butter which is just beginning to stiflien, and set them in a cool place till wanted. Time to bake, about three-quarters of an hour. Trout, Potted (another way) .—<St'e Grilse or Trout, To Pot. Trout, Potted (another way).— Take sLx or eight fresh trout, cut off the heads, fins, and tails, empty them, split them open, and bone them. Lay them, backs uppermost, in a dish, and press them together. Tie the followingspices in muslin :— Half a tea-spoonful of peppercorns, a tea-spoonful of ginger, three saltspoonfuls of salt, two bay-leaves, two cloves, three allspice, and a pinch of cayenne. Lay this TRO TRO