15 med. potatoes, scrubbed, cut a thin slice from each end
12 onions, optional
2 c. salt
12 lbs. fresh trout steaks, about 28-30
Butter
Parsley
Lemon

Put 8 to 10 quarts water in a large kettle. Bring to a boil. Add potatoes. Cover. Bring to a boil. Add onions and 1 cup salt. Start timing when water boils; boil for 20 minutes; kettle partially covered. After boiling potatoes for 20 minutes place fish steaks in water above the potatoes.

Add the other cup of salt, partially cover and boil for another 12 minutes. Cooking time may vary 2 to 3 minutes depending on the size of the fish steaks and potatoes. Cook fish only until it can be flaked easily with a fork. Drain and serve with butter, etc.

Notes: A wire basket (if available) is a convenient way of lowering potatoes and fish into the boiling water. It is also handy for draining and serving.

Cole slaw, pickles, rye bread, butter for potatoes and for over the fish and pie are the traditional trimmings of the fish boil. Serves 12.