How to Cook Fish

by Myrtle Reed

BAKED TROUT WITH WHITE WINE—II

Take the fillets from a three-pound trout and bake for ten minutes in a buttered baking-pan. Fry a chopped onion in butter, add a tablespoonful of flour and half a cupful of white wine. Cook until thick, stirring constantly, and add two tablespoonfuls of butter, broken into bits. Pour the sauce over the fillets and bake for fifteen minutes longer.