Welsh Foods

Method

1. Split and clean the trout and dry thoroughly. 
2. Remove the heads and tails if desired.
3. Place the trout, side by side, heat to tail, in an earthenware dish or roasting tin and pour over them the bacon dripping dissolve in a little warm water.
4. Slice the onion and place the rings on the trout.  (Alternatively, use chopped chives in the same way.) 
5. Cover them with greaseproof paper or lid and bake in a moderately hot oven for about half an hour.
6. Remove the covering and allow them another ten minutes to brown.

Llandysul, Cardiganshire.