Baked Trout

• 3½ lbs. trout
• 1 tablespoon flour
• 1 can

Wet the flour with a little of the cold tomato. Salt fish and let stand several hours. Place fish in dripping pan with tomatoes, onion, celery and butter and bake ½ hour. Strain the sauce and just before sending to the table, thicken with the egg yolk and add the cream and Worcestershire sauce.