5 lbs. trout, cut into steaks 1 1/2 inch thick
10 potatoes, 2 - 2 1/2 inch diameters, ends cut off
2 onions, sliced
1 lemon, sliced
1/2 lb. salt

Place potatoes in large kettle. Cover with water. Add salt, lemon, onions and boil for 16 minutes. Then add fish. Boil another 6 minutes. Drain and serve. May be served with rye bread, pickles and cole slaw. Pour melted butter over potatoes and fish when served.