BAKED FISH WITH SARDELLES
("The Settlement" Cook-Book, 1903)
Take a trout, split it as for broiling and remove center bone.
Place on a buttered platter, skin side down, cover with one-half cup butter, one cup thick sour cream, one-fourth pound sardelles which have been soaked in water and chopped fine, cayenne pepper, a little cracker dust. Bake in hot oven one-half hour. Serve on small platter.