FISH AU GRATIN
Trout, blue, or any whole fish may be used. Have onion, garlic and parsley chopped finely together. Line bottom of dish with cracker crumbs, parsley, etc.; put your fish in dish and repeat the parsley, crumbs, etc. Then pour over this one cup of white wine or sherry, one cup of bouillon, pepper, salt, one tablespoon of Worcestershire sauce; put small pieces of butter on top. Bake in hot oven from thirty to forty minutes. Before serving garnish with round slices of lemon and finely chopped parsley.
Mrs. H. A. S.