Fish baked in wine and served on toast in gravy.

Take a 5-pound trout, cleanse and wipe dry; score through the skin on both sides where the individual portions are to be taken off, and also sever the bone by striking the point of a knife through. Dredge salt and pepper in a buttered baking-pan, put in the fish, a pint of wine, an onion stuck with cloves, and bunch of parsley and thyme. Set in the oven and bake and baste the fish while baking very frequently. The gelatinous gravy from the fish makes a glaze with the wine, which is to be coated over it by the basting. When done, which should be in half an hour, take up the fish into a dish, pour a pint of broth in the pan and make gravy, thickening with brown roux, strain, skim, make pieces of toast, serve toast in each dish, well saturated with the sauce and a cut of the glazed fish upon it and round slice of lemon dipped in parsley dust on top.

To serve whole in this style the head should be left on and the fish should be brown and shining, and placed upon a large crouton foundation of fried bread cut to its shape and the wine gravy poured around with garnishments of lemon and special forms of potatoes and small croutons.