Gash a cleaned trout and marinate in oil and lemon-juice, seasoning with salt and pepper, minced chives, and parsley, and a little thyme. Drain, sprinkle with crumbs and chopped herbs, and broil carefully. Serve with any preferred sauce.
BROILED TROUT À LA MAÎTRE D'HÔTEL
Clean the fish but do not split. Score deeply on both sides, dip in seasoned oil, broil, and serve with Maître d'Hôtel Sauce.
BROILED BROOK-TROUT
Clean and split the fish, wipe dry, dip in seasoned oil and broil. Serve with any preferred sauce.
BROILED TROUT WITH BACON
Wash, clean, and split a trout, and remove the back-bone. Put a strip of bacon in place of the bone, tie the fish into its original shape and broil over a clear fire. Garnish with fried parsley.
BOILED TROUT—I
Put the fish into cold court bouillon, bring to the boiling point, and simmer for six minutes, drain, and serve with Cream Sauce.