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 tomatoes. Lay the fish
upon it, sprinkle with salt and pepper, add two tablespoonfuls
of butter and enough water to keep from burning.
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