Title: Baked trout fillets
 Categories: 
      Yield: 100 Servings
 
     32 lb TROUT RAINBOW WHOLE
  1 2/3 lb BUTTER PRINT SURE
     18    LEMON FRESH
  1 1/2 lb BREAD SNDWICH 22OZ #51
  1 1/2 ts PEPPER BLACK 1 LB CN
  1 1/3 tb SALT TABLE 5LB
 
  1.  PLACE TROUT IN ROWS, 2 BY 9, ON 6 GREASED SHEET PANS, SKIN SIDE
  DOWN.
  
  2.  COMBINE MELTED BUTTER OR MARGARINE, PEPPER, AND 2 2/3 CUPS LEMON
  JUICE.
  
  3.  EVENLY BRUSH TOP OF FISH WITH LEMON-BUTTER MIXTURE.
  
  4.  COMBINE BREAD CRUMBS AND SALT; SPRINKLE 1 CUP MIXTURE EVENLY OVER
  THE TOP OF EACH FISH.
  
  5.  BAKE 9 MINUTES IN 375F. OVEN.  SERVE IMMEDIATELY.
  
  NOTE:  1.  SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG
  PERIODS OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL
  BATCHES.
  
  2.  HEADS MAY BE REMOVED, IF DESIRED.
  
  3.  IN STEP 2, 6 LB (24 LEMONS) WILL YIELD 3 CUPS JUICE.
  
  4.  IN STEP 2, 1 CUP FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS COLD
  WATER MAY BE USED FOR JUICE.
  
  Recipe Number: L17901
  
  SERVING SIZE: 1 FILLET (
  
  From the  (actually used today!).