ESCALLOPED TROUT
Boil two trout in salted water, drain and flake, removing all the bones. Fry a small chopped onion in butter, add a tablespoonful of flour and two cupfuls of milk. Cook until thick, stirring constantly. Put a layer of the boned fish in a buttered baking-pan, add a layer of the sauce, sprinkle with minced parsley, and repeat until the dish is full. Cover with crumbs, dot with butter, and brown in the oven.