TO BOIL TROUT.

Put a handful of salt into the water. When it boils put in the
trout. Boil them fast about twenty minutes, according to their
size.

For sauce, send with them melted butter, and put some soy into it;
or flavour it with catchup.


FRIED SEA BASS.

Score the fish on the back with a knife, and season them with salt
and cayenne pepper. Cut some small onions in round slices, and
chop fine a bunch of parsley. Put some butter into a frying-pan
over the fire, and when it is boiling hot lay in the fish. When
they are about half done put the onions and parsley into the pan.
Keep turning the fish that the onions and parsley may adhere to
both sides. When quite done, put them into the dish in which they
are to go to table, and garnish the edge of the dish with hard
boiled eggs cut in round slices.

Make in the pan in which they have been fried, a gravy, by adding
some butter rolled in flour, and a small quantity of vinegar. Pour
it into the dish with the fish.


STURGEON CUTLETS OR STEAKS.