How to Cook Fish

by Myrtle Reed

STEAMED BROOK-TROUT

Clean the fish, season lightly with salt and pepper and steam until tender. Serve with Hollandaise or Tartar Sauce.

TROUT EN PAPILLOTES

Stuff cleaned trout with chopped oysters and seasoned crumbs. Wrap a thin slice of salt pork around each one, season with salt and pepper, wrap in buttered paper, fasten firmly, and bake in a slow oven for twenty minutes. Serve in the papers.