• 2 large trout
• veal forcemeat
• 3 oz. butter
• 1

Clean, scale, empty and dry the fish. Make the forcemeat stiff. Stuff the trout with forcemeat, and sew up or skewer the openings. Place in a baking-tin or dish with 2 oz. of butter and bake in a moderate oven (350° F., Gas 4) for about ½ hr., basting frequently. Fry the flour and t