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Scottish Trout

If, whether by hand, guddling, or hook, you take any finger-length trout, try to cook them immediately by the side of the stream, by lighting a fire and laying them, cleaned and Split, on hot flat stones. It is to be hoped that you have brought some butter with you. If not you must eat your trout without, and this would be a pity. They are sweet, but they soon go soft. If you take them home, and it is always hard to throw the smallest fish back, remember that they make excellent stock for the boiling or saute-ing of their larger brothers. If not so very small they will be improved in flavour if slightly salted and left to lie overnight. Next day wipe them, sprinkle again with salt and a little pepper, dip in milk and roll in coarse oatmeal.

Cook very quickly in smoking hot lard, browning them on both sides, and serve with lemon and butter. Another way is to split them on the under side, always leaving the skin on, and to egg and bread-crumb both sides before baking or frying. A truly large trout should be boiled slowly in a stock made from heads and fins, with some vegetables added, and served tout simple with nothing but brown bread and butter, a parsley garnishing, and some of the strained stock in a separate vessel. Cold potted trout, made by taking the flesh, while still warm, from the cooked fish, putting it in a buttered pie-dish, seasoned, and running melted butter over the whole, is good and useful.

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