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Easy
Published 2015
‘Butter and burn trout are kittle meat for maidens.’—Old Saying.
Burn trout are improved in flavour when slightly salted and allowed to lie overnight. Next day, wipe them, sprinkle again with salt and a little pepper, dip in milk and roll in coarse oatmeal. Cook very quickly in smoking hot lard, browning them on both sides, and serve with lemon and butter.
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