Trout in Papers

Take half a dozen trout of one-fourth pound each in weight, and stuff them with
fish forcemeat. Oil as many pieces of paper as there are fish, place a slice of salt
pork on either end of each piece, lay a trout on top, sprinkle over a little salt and
pepper, fold the paper and tie it securely with a string. Cook in a baking-dish in a
moderate oven for twenty minutes or so, and serve them in their envelopes, after
removing the strings, with any sauce desired in a sauceboat.