Trout, Plain Boiled

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Boil the trout in water with salt; and when done through, dish it up on a napkin in a dish; garnish it round with picked parsley, and serve separately in a sauce-boat any of the following sauces: viz.,—Dutch sauce, parsley, butter, shrimp, anchovy, ravigotte, or Scotch sauce as indicated in the preceding article.


No. 210