Baked Trout

Scrape and clean about six pounds of trout, draw them through the gills, wash
well, and wipe them inwardly. Stuff them with forcemeat, put them into a bakingpan
over a quarter of a pound of melted butter ; cover over with a little mushroom
liquor or a -few mushrooms chopped, also with slices of pork, and sprinkle over three
or four tablespoonfuls of chopped onions, a can of mushrooms without any liquor,
and one tablespoonful of minced parsley ; also salt and pepper to taste. Pour over
about one-half pint of stock, place the pan in the oven and bake for half an hour,
basting frequently with the liquor in the pan. When done, take the trout out, place
them on a dish, and serve with a garnish of potatoes.