kettle, place the grating with the fish in the baking pan, pour 2 ounces melted butter over the fish, cover with buttered paper, and set the pan in a medium-hot oven 10 minutes ; then remove the paper, baste the fish with its own gravy ; add 1 pint of cream, cover again with the paper, return the pan to the oven, baste frequently, and roast till nearly done. When ready to serve carefully remove the fish to a warm dish, strain the sauce into a saucepan, add Yt cupful mushroom liquor, 6 peppers, a small bouquet, cook 10 minutes; add V^ teaspoonful nutmeg; remove the bouquet; mix the yolks of 3 eggs with the juice of Ys lemon✪ Salmon Trout à la Crème, add a little of the sauce to the yolks, then gradually add the yolks to the sauce, not letting the sauce boil after the yolks have been added ; decorate the fish with small potato balls {d, la patricia) and green parsley, and serve with the sauce. TROUT. Where founds etc. — Brook or speckled trout {Satmofontinalis, Mitchill) is considered the finest from the end of May to the end of September in North America, is from 8 to 20 inches long. It is found abundantly in streams of the British provinces, the New England, Middle, and Western States, and is everywhere highly esteemed as food ; it is rarely taken weighing more than lYs pound. The common European brook trout {Solar fario^ Valenciennes) is usually 10 to 14 inches long, though sometimes considerably longer, some having a weight of 15 pounds ; it is shorter and stouter than the salmon, of a yellowish brown above, passing to yellow on the sides, and silvery below, the back spotted with reddish brown and the sides with bright red. The trout, both in Europe and Amer- ica, is a favorite subject for pisciculture from the ease with which artificial fecundation of the eggs can be affected. Tront^ Fried. — Select 6 small trout, clean, wash, and wipe them dry ; season with 1 even tablespoonful salt, dust lightly with fiour, dip them in beaten egg, roll in bread crumbs, and fry in half lard and half butter✪ Trout Fried to a fine golden color; serve with melted but- TROUT. 191 ter and boiled or baked potatoes. Another way is to roll the fish in flour, cnt 4 ounces larding pork into small pieces, place it in a pan over the fire, fry light brown, then add the fish, cook on both sides to a delicate brown, and serve. Treaty Broiled. — Clean, wash, and dry 6 small trout weigh- ing Ys pound each, sprinkle over 1 even tablespoonful salt, place them in a covered dish, squeeze over the juice of 1 lemon, add Ys bunch fresh parsley, cover the dish, and let it remain 1 hour ; 20 minutes before serving, wipe the fish dry with a clean napkin, dust with flour, dip in melted butter, roll in grated bread crumbs ; then lay the fish on a hot broiler over a moderate clear fire, and broil till done (about 5 minutes on each side) ; arrange the fish on a warm dish, and serve with 3 ounces melted butter i^ which the juice of Ys lemon and 1 tablespoonful of fine-chopped parsley have been mixed. Another way is to make 2 small incisions in the fish, brush them over with a little melted butter, lay on a broiler, and cook till done ; remove the fish to a warm dish, stir 2 ounces butter to a cream, add 1 even tablespoonful salt, Ys ^ven teaspoonful pepper✪ Treaty Broiled Trout, spread this over the fish, and serve ; or season the fish with salt before broiling and spread 2 ounces maitre d'hdtel butter over them.

AI-modernized reading of the original text

kettle, place the grating with the fish in the baking pan, pour 2 ounces melted butter over the fish, cover with buttered paper, and set the pan in a medium-hot oven 10 minutes ; then remove the paper, baste the fish with its own gravy ; add 1 pint of cream, cover again with the paper, return the pan to the oven, baste frequently, and roast till nearly done. When ready to serve carefully remove the fish to a warm dish, strain the sauce into a saucepan, add ¼ cupful mushroom liquor, 6 peppers, a small bouquet, cook 10 minutes; add ¼ teaspoonful nutmeg; remove the bouquet; mix the yolks of 3 eggs with the juice of ½ lemon, add a little of the sauce to the yolks, then gradually add the yolks to the sauce, not letting the sauce boil after the yolks have been added ; decorate the fish with small potato balls (à la patricia) and green parsley, and serve with the sauce. TROUT. Where found, etc. — Brook or speckled trout (Salmo fontinalis, Mitchill) is considered the finest from the end of May to the end of September in North America, is from 8 to 20 inches long. It is found abundantly in streams of the British provinces, the New England, Middle, and Western States, and is everywhere highly esteemed as food; it is rarely taken weighing more than 1½ pounds. The common European brook trout (Salmo fario, Valenciennes) is usually 10 to 14 inches long, though sometimes considerably longer, some having a weight of 15 pounds ; it is shorter and stouter than the salmon, of a yellowish brown above, passing to yellow on the sides, and silvery below, the back spotted with reddish brown and the sides with bright red. The trout, both in Europe and America, is a favorite subject for pisciculture from the ease with which artificial fecundation of the eggs can be affected. Tront^ Fried. — Select 6 small trout, clean, wash, and wipe them dry ; season with 1 even tablespoonful salt, dust lightly with fiour, dip them in beaten egg, roll in bread crumbs, and fry in half lard and half butter to a fine golden color; serve with melted butter TROUT. 191 ter and boiled or baked potatoes. Another way is to roll the fish in flour, cut 4 ounces larding pork into small pieces, place it in a pan over the fire, fry light brown, then add the fish, cook on both sides to a delicate brown, and serve. Trout Broiled. — Clean, wash, and dry 6 small trout weighing ½ pound each, sprinkle over 1 even tablespoonful salt, place them in a covered dish, squeeze over the juice of 1 lemon, add ½ bunch fresh parsley, cover the dish, and let it remain 1 hour ; 20 minutes before serving, wipe the fish dry with a clean napkin, dust with flour, dip in melted butter, roll in grated bread crumbs ; then lay the fish on a hot broiler over a moderate clear fire, and broil till done (about 5 minutes on each side) ; arrange the fish on a warm dish, and serve with 3 ounces melted butter in which the juice of ½ lemon and 1 tablespoonful of fine-chopped parsley have been mixed. Another way is to make 2 small incisions in the fish, brush them over with a little melted butter, lay on a broiler, and cook till done ; remove the fish to a warm dish, stir 2 ounces butter to a cream, add 1 even tablespoonful salt, ½ even teaspoonful pepper, spread this over the fish, and serve ; or season the fish with salt before broiling and spread 2 ounces maitre d'hdtel butter over them.

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Salmon Trout à la CrèmeTrout FriedTreaty Broiled Trout

European and American cuisine