4 trout (1 per person)
4 oz. (1/2 c.) butter
2 tbsp. chopped parsley
1/4 to 1/2 bottle white wine
1/2 lemon
Salt & pepper

Mix the chopped parsley into half the butter and then divide into 4 pats. Put 1 pat into each cleaned fish, then place them in an oven- proof dish and rub salt and white pepper into them. Pour the wine around, cover and cook in a moderate to hot oven (350 to 400 degrees electric; gas regulo 4-5) for 20 minutes. Add the rest of the butter cut into small pieces and the juice of the lemon. Cover again and cook for another 10 minutes.

It can be served hot or cold; if the latter, chill and it will be a soft jelly. If served hot, cauliflower springs are excellent with this dish. In eighteenth and nineteenth century Ireland, the florets were cooked in a little milk to barely cover, with a knob of butter and salt and pepper. The liquid almost evaporates and gives the cauliflower a very good flavor.