Clean and season a trout with salt, black pepper and cayenne. Lay in a baking-pan; dredge with flour; sprinkle with parsley and bits of butter; add a little water and vinegar. Let bake in a hot oven. Baste often with butter until done. Garnish with parsley and serve hot with cream Sauce.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)