Fried Trout

Choose small trout, wash and clean them well, and cut off their fins. Season one
or two tablespoonfuls of flour with salt and pepper, and roll the fish well in it. Put a
large piece of lard or clarified fat in a stewpan, and place it over the fire; when the
blue smoke rises put in the fish and fry them until nicely browned. When cooked
drain them on a sheet of kitchen paper in front of a clear fire, then place them on a hot
dish over which has been spread an ornamental dish-paper, or a folded napkin, garnish
with fried parsley and serve.