Title: Baked whole trout
 Categories: 
      Yield: 100 Servings
 
      2 tb -
     63 lb TROUT RAINBOW WHOLE
  2 1/2 lb BUTTER PRINT SURE
      1 qt LEMON FRESH
  2 1/4 lb BREAD SNDWICH 22OZ #51
      2 ts PEPPER BLACK 1 LB CN
      2 tb SALT TABLE 5LB
 
  PAN:  18 BY 26-INCH SHEET PAN                       TEMPERATURE:  375
  F. OVEN
  
  1.  PLACE SINGLE LAYER OF FISH ON WELL-GREASED PANS, IN ROWS, 2 BY 6.
  
  2.  COMBINE BUTTER OR MARGARINE, DILL WEED, AND PEPPER; ADD LEMON
  JUICE. USE 1 CUP LEMON-BUTTER MIXTURE FOR EACH PAN OF FISH. LIGHTLY
  BRUSH INSIDE AND TOP OF EACH FISH.
  
  3.  COMBINE BREAD CRUMBS AND SALT. USE 1 CUP BREAD CRUMBS PER PAN;
  EVENLY SPRINKLE ON INSIDE AND OUTSIDE OF FISH.
  
  4.  BAKE 15 MINUTES.
  
  5.  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.
  
  NOTE:  2.  HEADS MAY BE REMOVED IN STEP 1, IF DESIRED.
  
  NOTE:  3.  IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P. WILL YIELD 1
  QT JUICE.
  
  NOTE:  4.  IN STEP 2, 1 CUP FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS
  COLD WATER MAY BE USED FOR JUICE.
  
  Recipe Number: L17900
  
  SERVING SIZE: 1 FISH (10
  
  From the  (actually used today!).