Put a handful of salt into the water. When it boils put in the trout. Boil them fast about twenty minutes, according to their size.
For Sauce, send with them melted butter, and put some soy into it; or flavour it with catchup.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)