The Cook Book, by "Oscar" of the Waldorf

Scrape and clean about six pounds of trout, draw them through the gills, wash well, and wipe them inwardly. Stuff them with forcemeat, put them into a bakingpan over a quarter of a pound of melted butter ; cover over with a little mushroom liquor or a few mushrooms chopped, also with slices of pork, and sprinkle over three or four tablespoonfuls of chopped onions, a can of mushrooms without any liquor, and one tablespoonful of minced parsley ; also salt and pepper to taste. Pour over about one-half pint of stock, place the pan in the oven and bake for half an hour, basting frequently with the liquor in the pan. When done, take the trout out, place them on a dish, and serve with a garnish of potatoes. Trout, Beyrout. Clean a large trout, dry it on a cloth, dredge it over with flour, place it on a gridiron over a clear fire and broil it. When done take it off, remove the skin, place it on a dish, pour over beyrout sauce or fish sauce and serve. Boiled Trout. Scale and clean three or four large trout, place them in a saucepan, pour over two breakfast cupfuls of boiling vinegar, which will have the effect of turning them blue, and an equal quantity of white wine, and pour over sufficient water to cover them. Add one onion, stuck with cloves, one carrot, half a bunch of celery, four or five bay leaves, a small bunch of parsley, one teaspoonful of pepper corns and salt to suit the taste ; set the saucepan over the fire and boil for about fifteen minutes, with the cover on. When done, remove the fish, drain them, place them on a folded napkin spread on a dish, garnish with parsley, and serve with oil and vinegar, or any fish sauce, in a sauceboat. Broiled Trout. Clean a trout, wipe it carefully, tie it up into shape, cover it over with one tablespoonful of salt, mixed with four or iive ounces of butter, and let it remain for three minutes. Then place it on a gridiron, over a clear fire, and broil it gently for fifteen minutes or so. Chop up a well-washed and boned anchovy, stir it up with a little melted butter in a saucepan, add one tablespoonful of capers, one dessertspoonful of vinegar, and a little salt, pepper and nutmeg. When done, put the trout on a dish ; boil the sauce for two or three minutes, pour it over the fish and serve at once. Broiled Trout with Bacon. Wash and clean a trout well, slit it down the belly and remove the backbone. Put a strip of bacon in place of the bone, tie the fish into its original shape, place it on a gridiron over a clear fire and broil it. When done place it on a dish, garnish with fried parsley and serve. Brook Trout. All trout should be clean and cooked as quickly as possible after catching, as in consequence of the extreme delicacy of the flesh it soon deteriorates after death. The recipes following this one may be equally applied to all kinds of trout. Croquettes of Trout. Cut off the fillets from two cold boiled trout, divide them into squares, cover them over with chopped onions and chervil, squeeze over a small quantity of lemon juice and roll them up into croquettes, dip them into villeroi sauce, then into egg and breadcrumbs twice so as to have them well covered, plunge them into a fryingpan of boiling fat and fry them to a good brown color. When done take them out, drain, and place them on a napkin spread on a dish and serve with parsley for garnish. Fillets of Trout, Aurora. Cut the fillets from three trout, form them into any desired shape, place them in a saut^pan with a little warmed butter, sprinkle over with salt and pepper, and cook them quickly over the fire until they are done, turning them often so as to have them well done on both sides. Place them on a dish, pour over a quantity of aurora sauce, or sauce made red with lobster spawn, and serve without delay. Fillets of Trout, Sauted.