Ingredients

• three or four trout
• bacon dripping
• a large onion or a few chives
• a little warm water

Method

• Split and clean the trout and dry thoroughly.
• Remove the heads and tails if desired.
• 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.
• Slice the onion and place the rings on the trout. (Alternatively, use chopped chives in the same way.)
• Cover them with greaseproof paper or lid and bake in a moderately hot oven for about half an hour.
• Remove the covering and allow them another ten minutes to brown.

Llandysul, Cardiganshire.