165. - To Bake Smelts

Prepare as above, and instead of strewing forcemeat over them, employ only bread crumbs, and moisten with clarified butter; mix in addition to the gravy a glass of Madeira, with a dash of anchovies; this must be added before the smelts are laid in. They will be done in ten minutes.

166. - Trout

Scale, gut, clean, dry, and flour, fry them in butter until they are a rich clear brown, fry some green parsley crisp, and make some plain melted butter, put in one teaspoonful of essence of anchovy, and one glass of white wine; garnish when the trout are dished with the crisped parsley and lemon cut in slices; the butter may be poured over the fish, but it is most advisable to send it in a butter tureen.

167. - To Fry Trout

Scale, gut, and clean them; take out the gills; egg and crumb them; then fry in lard or oil until of a light brown. Serve with anchovy-sauce and sliced lemon.

168. - In The Foreign Mode

Cover the bottom of a small oval paper form with a few very thin slices of fat bacon; cut down the back some nicely-washed small trout, and, having removed the bones, lay the fish open, flat upon the bacon; sprinkle with chopped parsley, pepper, salt, a little mace, and two cloves finely pounded. Bake one-half hour in a quick oven, and serve in paper.

169. - Truite A La Genevoise

Clean the fish as above, lay them in a stewpan with two glasses of champagne, two glasses of sherry, a fagot of parsley, an onion stuck with cloves, thyme, pepper, and salt, and a piece of the well baked crust of French bread; stew on a quick fire, take out the bread when the fish is done, brown it, mix in butter rolled in flour, and boil up to thicken the sauce; the fish having been taken out when done, pour over them the thickened sauce, serve with lemon sliced and fried bread.

170. - Truite Ala Princesse Royale

Take equal parts of Madeira and water, and let them come to a boil, having emptied, cleansed, washed, and wiped perfectly dry the trout; lay them in; they should only be just covered with the liquor, and will be done in twenty minutes if not boiled too fast; take out the fish and thicken with a piece of butter rolled in flour; add two well beaten eggs with one teaspoonful of cream to the sauce, pouring them from one vessel to another until they" are of a creamy consistency; season with salt, pour the sauce upon the fish, and serve.

171.- Trout A La Twickenham

When you have cleaned your trout, put them into a kettle of boiling water, to which you have added a good handful of salt, and a wine-glassful of vinegar; boil gently about twenty minutes, or according to their size; dress upon a napkin, and serve melted butter, into which you have put a table-spoonful of chopped gherkins, two sprigs of chopped parsley, salt and pepper, in a boat.

The remains of trout, salmon, or mackerel, are excellent pickled:- put three onions in slices in a stewpan, with two ounces of butter, one turnip, a bouquet of parsley, thyme, and bay-leaf, pass them five minutes over the fire, add a pint of water and a pint of vinegar, two teaspoonfuls of salt and one of pepper; boil until the onions are tender, then strain it through a sieve over the fish; it will keep some time if required, and then do to pickle more fish by boiling over again.