176
FRIED TROUT
(Trota fritta)
Small and young trouts are best for frying. Scale, clean, wash and wipe. Then dip in flour and fry like the other fish in oil or in butter. Serve with browned parsley and lemon.
177
TROUT WITH ANCHOVIES
(Trota alle acciughe)
Scale, clean wash and wipe the trouts. Cut the sides and place to pickle with salt, pepper berries, garlic, parsley and onions chopped fine; with mushrooms chopped fine with thyme, bay-leaf and mint, all seasoned with good olive oil. Rub the pickled pieces at the sieve and place it and the trout in a baking-tin. Bake in the oven and serve with anchovy sauce (No. 17).