This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Dress the fish as usual, removing the head, fins and tail. Place on a buttered baking platter, dredge with flour, allowing one tablespoonful to each fish, and sprinkle with salt and pepper. Dot with bits of butter and smother the fish with unheated thin cream. Place in the oven and bake until tender - about twenty minutes. The fish will absorb much of the cream. The remainder will be thickened by the flour and can be served with the fish as a sauce.
Prepare the trout as usual, but do not remove the heads or tails. Sprinkle with salt and pepper, wrap in cheesecloth and plunge into boiling fish broth and simmer until tender, from fifteen to twenty-five minutes, according to the size of the fish. Serve whole on heated plates with lemon butter and a garnish of watercress. By this process the beautiful fish markings are preserved.