Trout that is caught in a river or running stream is preferable to that
caught in a lake or pond; although I have had very fine ones from ponds,
they have invariably tasted muddy; in fact a running stream is better
for all fish in this respect; but still water most affects the flavour
of the trout.
Prepare the fish for cooking, and boil it in salt and water; if it
weighs two pounds, allow it half an hour, and more in proportion; dress
it on a napkin, garnish with parsley, and serve shrimp-sauce in a boat.