| Show S WHAT TO DO WITH ITE A o Cooks Prescribe Si i 1 Getting G the he Best of Him r VH New York The Thomas Murrey Muy famous a boji and as 35 a COOK declared that zo of was that Ut the c m where fT CTT guIdes AV lush al rt an l but appetizing method Sir d as ni jyle Market et trou V after this tois at Tru Capp and pound trout tn in dry t on a et Cut hair hai a of sait it po In a S and x mo sl alI of pork Rub a fine sat sait in tile the i fish lih and v eit tile the Is ts lug ing hot add il fish to it turn it three times it Is done When nicely browned serve it oria on a hot and send Ic tile table wi n ou adding con of any you bS h to f f fresh butter blutter a maybe may b put rut on the fish before it Is served but it must be f Very best quality f v Brook Trout Baked Murrey weighing a pound ire are best when v though th ugh many sportsmen wilt tO thIs popo The outside of ji t I urge trout i U n the ceriter of the fish Is cooked Do ht fishr down wn the back Take half halfa a o line grated att arid and theta Jn n a t the milk ash two tuo ounces oi O but ter a of salt half lauf a i salt spoon the juice of a o a lemon and zuid Sprig of t ay me thu yoU of one and ml r t enough Co o I it Properly remove the gluE ll v leaving the cavity vv Uj and sew ft up UI ca Put fihe ie n fish h in a On top of it liace small bita of butter It in a good and lako the the hottest par of ih oven Th of time it will take k Is from to toS thirty s very viry often a little S fon on ein st s With ar tI Astoria furnishes a few trout s One o he bestis best is d trout tand and fry them ri hen cooked place Ilace them for a minute on Sheet of kitchen paper Jn in ott oi much of o f the fat in ate a te quantities orne pur tr idy yi eh and a small t shallots pound these In i n a nii mix in of alad s Hv l Phe tilI must be mixed in c d A So that it may a with the t S When the sauce is perfectly smooth mix mi in a small quantity of viner vine X g fi r SpreAd an dish per perT ov T a a napkin over a ais toy la C on it garnish around vr ll parsley p and ind serve the sauce In lit a boat oat Tv i f fand S S and a nd clean a large larse trout wash und dry Jt I t score it niro the back and In Insert Inet sert et In Highly seasoned S avith with minced basil 1 hyme arid and t rut In dish pour ov i SalUd bi oI to tc toco co c fer it and let it tot tt an as ashour hour Then It aver tt 1 sifted bread in with ra a small quantity Cr herbs place cm a a clear elear fire filE and broil it for foi fifteen or ot so Sc until It i is et on a dish s erve with orange in 4 3 boat oat Baked Salmon Trout With C vy Maran i the thi Ith Iii gentle iclean 1 ing l ih washing hi him L at full In Ina h I a U bulling J anAy to keep keel bin from Scorching g Tf If large larie s co J witH a sharp knife taking aking t cure care not hot e mar the tio comeliness of W l red rf spotted Bake slowly S Th butter nail ana water wilter Bj B Bhe t St t he time t tSO so well a after that r y l robe i senni or citE rca dIstinctly haY in lit ka a d ii cup ff 17 I witha with a few of o hot t water leit it In heat heating ing l In l have been cau tabie of bf L butter tend chopped parsley a vessel set within another of boiling water add the graV I tate on a Jf thicken and when the trout is laid re r Iria hot iii r the him a he Ties lies in state with of crim erith blooms and sprigs arranged b ur t wT 1 j br oT the and le t spiced dishes come ilea nea F him would bu tj mar his we he SL h i hae Aspic fr clean finE stuff stiF Place and ana boll bolI e a ii piece o us longas the lace H on u an ng Th en t cole iz cover PU putt t h rt rr wi belfe th it Glaze wf 4 i lj edge eg e with dllY r hase as C i rea bf of a u Coifed cu B asa a cut cu in h ha half f nerv e wuI 4 |
