FRIED TROUT—II
Clean the fish, split, season with salt, dredge with flour, and sauté for five minutes in hot butter.
FRIED TROUT—III
Salt the fish and dip in equal parts of flour and corn-meal, thoroughly mixed. Sauté in salt pork fat.
Clean the fish, split, season with salt, dredge with flour, and sauté for five minutes in hot butter.
Salt the fish and dip in equal parts of flour and corn-meal, thoroughly mixed. Sauté in salt pork fat.