In the latter case a wire basket is of service, as, by this means, the fish may be easily removed from the water and drained.

If the fish is to be served whole, remove the skin and fins, and, when thoroughly cold, mask with jelly mayonnaise or with a fancy butter.
After chilling again, the mask may be decorated with capers, olives, eggs, etc.

If the fish is to be used in flakes, the flakes will separate more easily while the fish is still hot.

In marinating fish, let the proportions of oil and acid vary with the kind of fish; _i.e._, according to the oily nature of the flesh.
RECIPES.
=Brook-Trout Salad.= Dress the trout without removing the heads; boil as previously indicated.

Remove the backbone without destroying the shape of the fish.
Serve, thoroughly chilled, on crisp lettuce leaves dressed with claret or French dressing.