Recipe - Baked Whole Trout

2 tablespoon
63 pound TROUT RAINBOW WHOLE
2 One half pound BUTTER PRINT SURE
1 qt LEMON FRESH
2 One fourth pound BREAD SNDWICH 22OZ #51
2 teaspoon PEPPER BLACK 1 LB CN
2 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F.
OVEN

1. PLACE SINGLE LAYER OF FISH ON WELLGREASED PANS, IN ROWS, 2 BY 6.

2. COMBINE BUTTER OR MARGARINE, DILL WEED, AND PEPPER; ADD LEMON JUICE.
USE
1 CUP LEMONBUTTER MIXTURE FOR EACH PAN OF FISH. LIGHTLY BRUSH INSIDE AND
TOP
OF EACH FISH.

3. COMBINE BREAD CRUMBS AND SALT. USE 1 CUP BREAD CRUMBS PER PAN; EVENLY
SPRINKLE ON INSIDE AND OUTSIDE OF FISH.

4. BAKE 15 MINUTES.

5. SERVE IMMEDIATELY.

NOTE: 1. SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG PERIODS
OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL BATCHES.

NOTE: 2. HEADS MAY BE REMOVED IN STEP 1, IF DESIRED.

NOTE: 3. IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 QT
JUICE.

NOTE: 4. IN STEP 2, 1 CUP FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS COLD
WATER MAY BE USED FOR JUICE.

Recipe Number: L17900

SERVING SIZE: 1 FISH (10

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.