Miss Leslie's New Cookery Book

very bright. To fry trout, dry them in a cloth. Score them deeply, and touch each incision or cut with a little cayenne. Dredge them with flour. Grate some bread-crumbs very fine, and in another pan beat some eggs very light and thick. Dip each fish twice in the egg, and twice in the crumbs, and fry them in plenty of boiling lard, or in a mixture of lard and fresh butter. When done, drain them, and send them to table with a dish of cucumbers sliced and dressed in the usual way, with vinegar, pepper and salt. If boiled, serve them up with egg sauce. If broiled, eat them with cold butter and cayenne. STEWED TROUT.--This is a dish for company. Mix together as much cold water and sweet white wine, in equal quantities, as will well cover the fish. When done, take them out of the stew pan, drain them, and keep them hot while you prepare the gravy. For this, thicken the liquid with a piece of fresh butter divided into four, each bit rolled in flour; and add two or more well-beaten eggs, and season with powdered mace and nutmeg. Mix all this together, give it one boil up, and pour it over the trout, after they are dished for table. BAKED TROUT.--Having cleaned the trout, wrap each fish in a very thin slice of bacon, sprinkled with minced sweet marjoram, and seasoned with cayenne and mace. Inclose each fish in a white paper, cut larger than to fit exactly. Fasten the papers with strings or pins, to be removed before the fish goes to table. Lay the trout in a square tin pan, and bake them in the papers, which must be taken off when the fish are done; but serve them up with the bacon round them or not, as you please. SALT COD.--The afternoon before the fish is to be eaten, put it to soak in plenty of cold water. Cover it, and let it stand in a warm place all night. In the morning pour off that water, wash the fish clean,