How to Cook Fish

by Myrtle Reed

TROUT WITH SHRIMP SAUCE

Put the cleaned trout on the grate in a fish kettle, adding salted water to cover. Add also a sliced carrot, a sprig of thyme, two bay-leaves and half a wineglassful of white wine. Simmer until done, drain, and serve with Shrimp Sauce.

TENDERLOIN OF TROUT WITH WINE SAUCE

Cut a large sea-trout in pieces and simmer until done in salted and acidulated boiling water to which a large sliced onion has been added. Drain and keep warm. Cook together two tablespoonfuls each of butter and flour and add enough of the liquid drained from the fish to make a thick sauce. Cook until thick, stirring constantly, take from the fire, add one cupful of Madeira wine and three eggs well-beaten. Put the fish in a buttered baking-pan, sprinkle with seasoned crumbs, cover with mushrooms, then with oysters and shrimps. Pour the sauce over and bake until the oysters are done. Serve in the dish in which it was baked.