Brook trout are generally cooked in this way, and form a rarely
delightful breakfast or supper dish.
Clean, wash, and dry the fish, roll lightly in flour, and fry in butter
or clarified dripping, or butter and lard. Let the fat be hot, fry
quickly to a delicate brown, and take up the instant they are done.
Lay for an instant upon a hot folded napkin, to absorb whatever grease
may cling to their speckled sides; then range side by side in a heated
dish, garnish, and send to the table. Use no seasoning except salt, and
that only when the fish are fried in lard or unsalted dripping.